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This restaurant is synonymous with seafood. Their speciality is serving fresh marine ingredients of known origin, and they are most famous for their raw seafood delicacies and oyster soup.
Topli Val is now run by the third generation of the Hvala family. Brothers Žiga and Nejc continue the family tradition that started back in 1976. Cvetka and Vladimir Hvala first gained culinary experience and knowledge in Portorož before returning to their hometown and opening the first fish restaurant in this part of Slovenia. Just like their love, their culinary inspiration was born by the sea.
The restaurant is based on Mediterranean cuisine with an Alpine touch. They personally supply fresh saltwater fish several times a week from Trieste, Umag, Rijeka, Novigrad, Poreč and Krk. They also prepare local trout, supplied by a fish farm in Kobarid, and game from local hunters, as well as a variety of homemade cured meats and dairy from local farmers and producers. They also devote a lot of attention to select wines and their cellar contains more than 300 different labels.
Their dish of raw seafood delicacies contains many different components: several kinds of fish carpaccio, cut into elegant thin slices, raw Adriatic shrimp, oysters and other seasonal ingredients, such as sea urchins, giant gamba prawns, squid and the Mediterranean scallop.
Another house signature dish is a cream oyster soup in which you can taste the real flavour of sea waves. Chef Gorazd lovingly tends to his homegrown tomatoes, which he uses for his house pasta sauce.
Betting on top ingredients, Topli Val believes in minimal interference in their dishes. A real delicacy is the local culinary specialty, for which each house has its own recipe: kobariški štruklji, dumplings which the restaurant prepares based on Grandma Pepca’s recipe. As the chef swears by using ingredients as a whole, he does not just cut out the finest fish fillets, but makes a stock from the bones, serves the cheeks in a fish soup and uses the remaining meat for the house pâté, served with the amuse-bouche.
Gorazd Marksl leads his team with passion and dedication.
Gorazd first really came into contact with the culinary world when he married into a restaurant family. After finishing high school and starting his IT studies, he replaced the computer with a wooden spoon. He started out in the kitchen under the guidance of his father-in-law Vlado, which was an incredible challenge for the young man.
His first tasks were cleaning an enormous amount of fish, shellfish and vegetables and eventually managed to dedicate himself entirely to cooking, through hard work, independent learning and excellent mentorship. He also pursued his passion in his free time, reading various cooking books and visiting numerous restaurants.
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