Ošterija Debeluh

Debeluh has a name you remember and plates that make you return. Jure Tomič is a host with an exceptional instinct for hospitality. His cuisine carries a clear authorial signature, convincing even the most demanding guests with almost filigree-like precision. His inspiration comes from the local environment, yet he never confines himself to it. He confidently looks toward the Adriatic and Istria as well, giving his dishes a broader dimension. The culinary story reveals itself best through the tasting menu. Debeluh’s celebrated “tortica” truly shines: one of the restaurant’s signature dishes, where beef tartare marinated in a chilled nutmeg broth meets foie gras and quail egg, while coffee introduces a bold and unexpected twist. Prawn carpaccio is elevated with citrus, pear, and olive oil mayonnaise. The experience continues with tortellini filled with goat cheese, served in a sauce made from milk in which lamb had been cooked, then topped with porcini foam and porcini powder. Slices of duck accompanied by carrots and local wine also impress, already hinting on the plate at how important the wine story is at Debeluh. Tomič selects wines with remarkable sensitivity, balancing local champions and world-renowned labels without ever allowing the wine to overshadow the food itself. And when the desserts finally take the stage, it becomes clear that Debeluh ceased to be merely a stop along the way - it has become the destination itself.