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Manager of personal data:
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Phone no.: +386 1 5898 550
E-mail: info@slovenia.info
When you turn off the motorway a few kilometres from Maribor into the hidden corners of the gently rolling hills of Slovenske Gorice you can already sense that something beautiful is on the horizon.
In the garden, in the shade of a mighty linden tree, or in the former vaulted wine cellar of the 16th-century Jareninski Dvor manor house, the ever-smiling chef Gregor Šagi will take you on an interesting culinary journey. Dveri-Pax is not a new name, but the name of an excellent producer of quality wines from north-eastern Slovenia and the largest wine producer in the Maribor area. The estate is owned by Benedictine monks from the Admont Monastery in Austria. It has been used for wine production since 1139. In 2019, a restaurant opened in the renovated manor house and an experienced chef from nearby Kungota was invited to join the restaurant team.
Ponujajo degustacijske menije različnih dolžin in izbranih vinskih spremljav.
Guests can choose tasting menus consisting of different courses and selected wine pairings. In harmony with nature, courses are created that will surprise you time and time again. For example, a catfish soufflé, which, like a chocolate soufflé, hides a soft filling, but one with a refreshing lime sauce on a purée made of black salsify with lettuce hearts and a touch of parsley oil. Or red trout with fennel and cardamom ice cream.
The restaurant also surprises visitors with the number of courses. Even if you can count, by the end of the meal you will find that the five-course menu actually consisted of nine courses. With at least two amuse-bouches you might even get a pre-dessert or an in-between refreshment in the form of juniper ice cream topped with tonic water. Meant as a gin and tonic.
The restaurant uses organically grown vegetables, herbs and spices from its own garden. Other ingredients are carefully selected from local food producers: meat products from the butchers Kodila and Čas, pumpkin oil from Kauran, dairy products from the Bratkovič farm, cheese from the Podpečan and Videc farms, and others.
Chef Gregor Šagi creates unusual combinations and serves them in unusual ways.
After graduating from secondary school and vocational college for the hotel and catering industry, Gregor gained experience in Slovenia, Austria and Italy before settling down in his home region. He draws inspiration from the garden, full of vegetables, herbs and spices, and the only constant on the menu is that nothing is really constant. He creates dishes from what is fresh, tasty and in plentiful supply at the time. It is the same with other ingredients, such as meat and fish. He takes what he thinks is best at the time. One day a mackerel, another day a brook trout.
He takes on more traditional tasks, such as baking bread and making cottage cheese, cream and butter, as well as other challenges. He once made a sauce from birch shavings which took one day to dry and another two days to cook. He also fried the young birch leaves.
Naročite se na najokusnejše e-novice in brezplačno prejmite nagrajeni e-vodnik Okusiti Slovenijo!
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