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MICHELIN GUIDE 2023
Meat products are cured and cheeses are aged at Špacapan House. Jams are cooked. Grapes are grown and wine is produced. Herbs are picked, and spirits and vinegar are made. And the food is superb.
Špacapan House is a family restaurant with a long tradition. It is home to the Špacapans who have been writing their recognisable culinary story in Komen in the Karst. Their welcome for newcomers is: “This house is our home. We would like our guests to feel at home, too.”
The village road-side restaurant hides a lot more than meets the eye. The homely dining room is filled with music from the record player. Home-made vinegar and olive oil, and Piran salt adorn the tables. The intimate terrace protects against the bora and prying eyes, and the scent of herbal garden is enticing.
They also have a maturing room for cheese and a wine cellar, topped off with a prosciutto-producing facility. Do not leave here without trying their Karst prosciutto from Krškolje pig and home-made salami.
You can also spend the night at Špacapan House in a small, cosy lavender-scented room. Guests are treated with courtesy. The multi-course breakfast also receives plenty of praise.
Mother Ada Špacapan is the most known innkeeper in the Karst with many years of experience, who cooked Špacapan House an important place on the culinary map.
Son Ago, the new chef who boldly took over the reins, interlaces tradition and modernity with an abundance of fresh energy.
At Špacapan, it goes without saying that all ingredients are fresh, local, and many of them are produced by the family. This is largely thanks to father Ivo Špacapan, a passionate hunter and wine grower. They are especially proud of their vineyards. Most attention is paid to local Karst varieties and natural wine production without yeast and sulphur. The wine list with over 90 wines is dominated by wines from Primorska.
Chef Ago Špacapan bravely and boldly carries on and elevates the family restaurant tradition.
He is familiar with modern cooking approaches which he likes to draw on. Which does not mean that he is drifting away from local ingredients and home-made food. Try one of his spirits which are his passion and joy.
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