Gostilna Podfarovž
Restaurant
VIPAVA
Key information
At the source of the Vipava
A homely inn that likes to tell traditional dishes in its own way.
Gostilna Podfarovž stands on the main square in Vipava, next to one of the springs of the Vipava river. When Denis Ibrišimović took it over in 2017, he had a clear idea of what he wanted: an inn people return to for good food, a relaxed atmosphere and a sense of home. That idea still holds. At Podfarovž nobody needs to dress up or know a thing about gastronomy to enjoy themselves.
The kitchen follows the Vipava Valley and its seasons. Spring brings wild garlic and asparagus, summer the valley's vegetables and cherries, autumn porcini, pumpkins, figs and persimmons, and winter truffles along with pickled and fermented produce. The menu therefore never settles into a fixed form and leaves plenty of room for ideas born in the kitchen.
Photo: Arhiv Gostilne Podfarovž
Photo: Arhiv Gostilne Podfarovž
Photo: Arhiv Gostilne Podfarovž
01/03
Trout, barley and beef soup
Dishes that have been here from the start, yet keep changing.
Trout and barley have been part of the offer since the first day and show best how Podfarovž works. A familiar ingredient is the starting point, prepared differently each time with new techniques and combinations, but always in a way that keeps it recognisable. The same goes for their own take on beef soup, a fixture for years, as well as polenta with sour milk and dishes made with local beef.
Behind it all is a considered approach to produce. They have worked with Fama, Cigoj and the Semolič Cijan butcher's shop from the very beginning, while the glasses are filled with wine and beer from local producers. Pickling and fermenting extend the life of seasonal abundance, ingredients are used as fully as possible, and packaging and waste are kept to a minimum.
Images
Photo: Arhiv Gostilne Podfarovž
Photo: Arhiv Gostilne Podfarovž
Photo: Arhiv Gostilne Podfarovž
01/03
Who cooks
Meet the chef
DenisIbrišimović
A chef who treats tradition as a starting point, not a recipe
Denis Ibrišimović took over Gostilna Podfarovž in Vipava in 2017. He cooks from tradition and presents it in a more contemporary way, drawing on French and Mediterranean cuisine, while he and his team are increasingly exploring Japanese cooking. Trout and barley have been with him from the start and he has not tired of them yet. He calls himself the ideas man, but says every plate is the work of the whole team.
Restaurant location
Glavni trg 1, Vipava
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