Chef Jure Tomič and his team at the Ošterija Debeluh in Brezice impressed us greatly for this first dinner at his establishment.

Born in Brezice, Tomič is a well-known chef and wine expert. After studying nutritional science he decided on a career dedicated to gastronomy. Having gained experience in many small restaurants he opened Debeluh in his home town. His dishes are simple with a purity of taste yet often with daring combinations. Reflecting on what makes him tick, he said, “Even as a child I felt a passion for cooking; cooking impresses me: new products, new styles, new techniques and, of course, design and innovation.”

Given this philosophy it was not surprising that we experienced some wonderful flavours. A highlight was the ‘bacon’ (no meat just the fat) from a local Slovenian breed of pigs. We also enjoyed the rich taste of excellent wines from Slovenia’s Bizeljsko region.

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“Greetings from the kitchen”
Pinterič Sparkling Wine

Veal pâté wrapped in beef carpaccio
topped with crunchy raspberries
Debeluh White (Pinot) 2015

“Scallops in the woods”
Debeluh White (Pinot) 2015

Cake of chopped beef, foie gras and quail eggs
Keltis ‘Cuvée extreme’ (Orange Wine)

Creamy strawberry sorbet

Beef cheek and Krškopoljca fat bacon
Dular Lemberger 2015

Some little pastries
Keltis Muscat-Ottonel Demi-sec

With one voice, we all agreed that Chef Tomič had prepared one of the best dinners in all the years of the Bailliage of Slovenia!

As well as the fine techniques and outstanding flavours, we must make special note of the imaginative presentation using plates of different shapes and colours.

We left the restaurant with the encouraging knowledge that we have another exceptional Professional member among us.

Vive la Chaîne!

Tomaz Dular
Officier