The story
Špacapanova Hiša in Nova Gorica serves contemporary Karst cuisine from an old village inn at Komen 85, Komen, Slovenia. Gault&Millau awarded the restaurant 16 points in 2026, and Michelin lists it as Recommended for the same year.
The family has cooked Karst food here since 25 December 1973, when they took over the inn in Komen. Prosciutto and salami are cured in the house cellar, and the team makes its own vinegar and wines, including teran and rebula. Vegetables come from the garden or from farmers the family knows personally.
Every table shares one set sequence, so the whole party eats the same courses. Beef tongue arrives with fermented tomato water, basil oil and garden herbs, and wild garlic soup comes with potato cream and crisps. The Karst free-range lamb is served with ravioli made from Zidarič cow curd, and the trout is confit with beurre blanc and trout caviar. The meal ends with a chocolate brownie and Zidarič cow's milk yogurt ice cream.
Miro, Ada, Ago and Elis are the family behind the house, and the staff have grown into it over the years. Guests are seated with attention to wine, food and the surrounding landscape. The atmosphere stays homely rather than formal.
Recognition
Ambience
Details
History
At Špacapanova hiša, guests are welcomed not just to a table, but into a story. Behind its doors lies a warm and intimate interior where tradition confidently meets contemporary cuisine. The opening bites set the tone: crispy polenta chips tucked into a dried corn cob, a macaron filled with capon pâté presented on a forest-inspired arrangement, baked eggs with wild asparagus served on a wooden spoon, and a memorable loaf of warm sourdough bread. It is a welcome that immediately makes guests feel at home. Thin slices of beef tongue are paired with a colourful garden salad, basil oil, fermented tomato water, and a sprinkling of sunflower seeds and red pepper. The result is a light and carefully balanced dish that reflects the wild character of the Karst landscape. Another highlight is a potato cream topped with freshly gathered wild greens and potato crisps, finished with an intensely flavoured wild garlic soup. For meat lovers, the centrepiece is free-range Karst lamb - exceptionally juicy and delicately flavoured. It is accompanied by handmade cheese ravioli, grilled asparagus, fermented white asparagus, freshly grated cheese, and crispy buckwheat puffs. At Špacapanova hiša, the meal becomes a refined tribute to the Karst region: wild, authentic, and surprisingly elegant.
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