When I write “to the Lower Sava Valley for a gourmet celebration” at the Restaurant Debeluh in Brezice, it would be a truism. It is difficult for me to find words with which I can best describe the excellence of this evening with Master Chef Jure Tomic and his team. Again it confirmed that the award he received a few years ago for preparing the best pasta dish at the Barilla Pasta World Competition in Italy was not misplaced but was confirmation of his exceptional talent and knowledge.

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Trout, potato, roasted corn soup

Young venison, fennel, prunes

Chef Tomic’s award winning pasta

Chanterelles, egg, crispy potatoes

Oxtail, carrots, gluten-free bacon

Duck, mashed potato, leek

Buckwheat ice-cream

WINES

Keltis Nature Sparkling Wine
Bojan Berkovic Molipachi Pinot Blanc 2016
Keltis Pinot Gris 2012
Bojan Berkovic Molipachi Cabernet Sauvignon 2016
Kletis Muscat Ottonel 2017

Throughout the dinner, Jure Tomic passed among us to comment on the dishes and to answer our questions. The close relationship between Chef and diners worked wonderfully well. It was proof indeed of the mastery and teamwork of the entire team despite their leader’s frequent visits “front of house”. But then we knew this given the restaurant’s reputation for being one of the best places to eat in the country, with special mention for the excellent flavours of the food as well as its presentation on the plate.

Prof Dr Janez Bogataj
Conseiller Gastronomique

Photos by Tomaz Dular, Officier