Gostilna & Eko Kmetija Repovž

Meta Repovž transforms organic harvests from her estate’s Eko-lab into a sophisticated culinary thesis on the Slovenian countryside, rooted in three centuries of hospitality. The kitchen operates as a seamless ecosystem where the line between farm and table is non-existent, utilizing heritage grains like buckwheat and spelt to provide a nutty structural foundation. A signature dish of dried lamb’s chest arrives with a deep, earthy aroma, paired with cottage cheese rolls and vibrant beetroot. Precision is evident in the telečji jezik, where tender veal tongue is balanced by the sharp bite of horseradish mousse and the crisp texture of garden celery. Traditional techniques like fermenting and slow-braising define the menu, notably in the iconic cottage cheese štruklji finished with toasted peanuts. Each plate is a study in flavor balance, honoring ancestral Dolenjska recipes through modern technical execution and a refined tasting journey that celebrates the purity of the harvest.