Majerija

The story

Majerija Restaurant in Vipava: Seasonal Slovenian Cuisine in a 17th-Century House

The Chef and the Kitchen

At Majerija in Vipava, Chef Matej Tomažič shapes the kitchen's output around the changing seasons, offering a flexible interpretation of Slovenian cooking that reflects the local terroir. Spring and summer menus lean toward Mediterranean influences, while autumn and winter shift toward the hearty flavors of Central Europe. The estate's herb garden supplies rare botanicals and edible flowers, which the team incorporates into dishes to deliver precise, aromatic notes that change throughout the year. This balance of homeliness and refined gastronomy earned the kitchen a score of 15.5 from Gault&Millau.

Signature Creations

The menu highlights include delicately roasted venison tagliata served with quince cream and chestnut pieces, capturing the essence of the forest season. Earthy mushroom preparations range from a creamy porcini pâté garnished with fresh fennel and pomegranate seeds to thin slices of raw porcini that emphasize pure flavor. Other notable items feature home-made ravioli stuffed with piglet filling and tomato sauce finished with fried peppermint, showing how the Slovenian cuisine balances rustic foundations with careful technique.

A Historic Setting

The dining space occupies a structure dating back to around 1700, originally serving as a custodian's house for the Lanthieri Counts' estates. Guests sit behind heavy oak tables within a main room characterized by stone arches and rustic details that preserve the building's agricultural heritage. A vaulted wine cellar offers an intimate spot for selecting bottles from the extensive Vipava region collection, reinforcing the link between local viticulture and the wider Slovenian culinary landscape.