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Sustainability inspired by the Carthusian tradition.
When 12 monks of the French Grande Chartreuse were looking for a peaceful spot for themselves in 1160, they found the valley now known as the Valley of St John the Baptist. When modern-day foodies are looking for a peaceful spot for culinary experiences in the valley, they go to Gastuž next to the Žiče Charterhouse. The guesthouse, which is what Gastuž means, by the monastery’s entrance dates back to 1467 and is considered Slovenia’s oldest restaurant. Since 2021, Gastuž’s delicious menu has been created by Andrej and Mateja Smogavc. They are guided by the principles of sustainable, zero-waste gastronomy. They swear by excellent ingredients from the local environment and their own garden, and fine wines from Slovenian and nearby hills that guests are sure to notice on their way to Gastuž. They called their unique story of modern gastronomy in a historical setting “Spargus”.
At Spargus, the visitors of the Žiče Charterhouse will find the Gastuž café on the ground floor and the terrace, and the restaurant with top cuisine on the first floor, in the anciently lit dark hall, with perfectly white, floor-length tablecloths. In this prestigious venue, Chef Andrej and host Mateja try to make all guests feel at home and at peace.
Spargus blends the characteristics of French cuisine, modern creativity and the clean flavours of seasonal ingredients. The restaurant with original connections between past and future attracts regulars, who associate excellent cuisine with getting away from the tempo of daily life.
A tribute to local stories.
Spargus’s small team often invites guests to special culinary nights and other events. Particularly important is the night of Carthusian cuisine, inspired by recipes preserved from the time of the Charterhouse’s first residents.
Just as the Carthusians relied on self-sufficiency, Andrej and Mateja swear by local products from nearby suppliers. The Carthusians rarely ate meat, but they often had freshwater fish on the dinner table. These are regularly incorporated into the Spargus menu.
Photo: Dean Dubokovič, Spargus archive
Andrej Smogavc, who likes his kitchen to use every single part of an ingredient, believes that you cannot invent something completely new, but you can always express yourself in a new way through constant learning and incorporating everything that already exists.
Andrej Smogavc knew that he was going to be a cook already as a child, when he liked to bake homemade cookies. Love for cooking is in his genes, as several of his close relatives are culinary, hospitality or tourism masters. In high school, he was a proud member of the young Slovenian cooking team, and he later broadened his horizons by learning from numerous chefs he met on his career path.
He enriched his experience and inspirations by observing the tradition of the oldest tavern in Slovenia. Guests drive from far and wide to this out-of-the-way restaurant by the famous Žiče Charterhouse, run by a chef with incredible attention to detail.
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