Dvorec Zemono – Gostilna pri Lojzetu

A word from

Tomaž Kavčič

"My style is simple, but also unique with innovative methods and techniques, without forgetting tradition."

Tomaž Kavčič - Head Chef

About the Ambassade

Dvorec Zemono, also known as Zemono Manor, is an exquisite 17th-century Palladian building on the hill above the village of Zemono, between Vipava and Ajdovščina. In addition to the splendid architecture and frescoes, the site offers truly stunning views of the vineyards and peach trees in the valley, attracting many visitors as it is home to Gostilna pri Lojzetu. With its roots in a family business that opened at the end of the 19th century, the restaurant has been at its current location since 1997.

About the Krug Lover

Head Chef Tomaž Kavčič is a descendent of the founding family, and is the originator of Slow Food in Slovenia, as the first President of JRE Slovenia, member of Le Soste, Chaine des Rotisseurs. The establishment offers an à la carte menu, set menus and testing menu options, with many innovative approaches to traditional dishes. A popular venue for weddings, the manor Zemono Manor also hosts other private events.

How would you describe your culinary philosophy?

I use only fresh, local and seasonal ingredients with pure flavours. I try to keep the soul of my dishes alive from preparation to presentation, to deliver a multisensory guest experience. Each dish captures my passion through food. My cooking style is simple: respecting tradition, my local environment and the four seasons. Hospitality is a way of life: it takes effort, but effort but gives back in return. I enjoy it because it fulfils me.

How would you define your cooking style?

My style is simple, but also unique with innovative methods and techniques, without forgetting tradition. I vary from entirely simple and traditional to molecular and a completely original approach where less is more. I’m happiest when a person arrives as a guest and leaves as a friend. Slovenians are known for their genuineness, warm-heartedness, enthusiasm and hospitality.

What are your sources of inspiration?

The magnificent view from the terrace of Zemono Manor of the beautiful green Vipava Valley, the richness of diversity and microclimates; memories of my childhood, respect for tradition. When I create dishes, I return to my childhood, as growing up I was constantly here, helping, absorbing knowledge.

What is your current culinary obsession?

I am always trying to please our guests, because our establishment exists for them. I have cooked for royals, world politicians and business people, entertainers, sportspeople, etc. – guests from near and far. I do not differentiate between my guests; the satisfaction of everyone is of equal importance to me.

If you could prepare a dinner for any four guests who would they be?

For my family of course: my daughter Sara, my wife Flavia, my mother Katja. The fourth person would be my father, Bernard, who passed away some years ago.

When is your favourite time to enjoy Krug?

I believe that the best time for Krug is when I’m not in a hurry and have an opportunity to fully enjoy its fullness of flavours and aromas. Since Krug has a very original approach to Champagne creation, for me it is important to respect this craftsmanship. Each moment with Krug is unique for me.

What is your favourite Krug food pairing?

There are several thanks to Krug Grande Cuvée’s immense horizon – minerality and elegance, as well as fullness of flavours and aromas. As a Chef, Krug offers me pure pleasure when pairing with dishes from cold to warm starters or mains. As I invented the salt grill technique to preserve basic flavours with the help of nature, maybe a filet of gentle wild sea bass from the Adriatic Sea, steamed above the salt grill (made of Piran salt with the protected designation of origin, from the Sečovlje Salina Nature Park) would be my favourite Krug food pairing.

Krug Ambassades