The story
Ošterija Debeluh sits in the small town of Brežice, at the confluence of the Sava and Krka rivers. Step inside, and the warm, intimate space evokes a French countryside restaurant – a place where hospitality feels personal and the food speaks for itself. Chef Jure Tomič, born in Brežice in 1981, returned here after studying food science and working in small kitchens across Europe. He opened this family-run restaurant with a conviction: the chef is only the cherry on top, the essence lies in the ingredients.
Chef Tomič’s contemporary cuisine is built on simplicity and respect for local produce. He believes good food does not need many components – usually three to four top-quality ingredients, mostly from the surrounding region, come together in clean, bold combinations. The result is a menu that evolves with the seasons, always balancing tradition with a playful, curious spirit.
In 2016, Tomič won the World Pasta Championship in Parma, Italy, organized by Barilla. His winning dish – fusilli with goat cheese and zucchini – remains a staple on the menu. It encapsulates his approach: Italian tradition meet local Slovenian flavors, executed with modern technique. The Michelin guide, which lists Ošterija Debeluh among its Recommended restaurants, calls it “one of the most interesting restaurants in the region” thanks to the chef’s skill in using excellent local ingredients to create original dishes.
The restaurant’s cellar holds 480 labels, making it one of Slovenia’s most impressive wine collections. The list is carefully curated to complement the chef’s refined, ingredient-driven cooking. This commitment to pairing has earned Ošterija Debeluh a spot on the “Interesting Wine List” index.
Dining here is an event in itself. The atmosphere is unhurried, the service attentive. Chef Tomič describes his cooking as “food for the soul, body, and pure pleasure.” It is a place where guests return with high expectations – and leave satisfied.
Recognition
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History
Debeluh has a name you remember and plates that make you return. Jure Tomič is a host with an exceptional instinct for hospitality. His cuisine carries a clear authorial signature, convincing even the most demanding guests with almost filigree-like precision. His inspiration comes from the local environment, yet he never confines himself to it. He confidently looks toward the Adriatic and Istria as well, giving his dishes a broader dimension. The culinary story reveals itself best through the tasting menu. Debeluh’s celebrated “tortica” truly shines: one of the restaurant’s signature dishes, where beef tartare marinated in a chilled nutmeg broth meets foie gras and quail egg, while coffee introduces a bold and unexpected twist. Prawn carpaccio is elevated with citrus, pear, and olive oil mayonnaise. The experience continues with tortellini filled with goat cheese, served in a sauce made from milk in which lamb had been cooked, then topped with porcini foam and porcini powder. Slices of duck accompanied by carrots and local wine also impress, already hinting on the plate at how important the wine story is at Debeluh. Tomič selects wines with remarkable sensitivity, balancing local champions and world-renowned labels without ever allowing the wine to overshadow the food itself. And when the desserts finally take the stage, it becomes clear that Debeluh ceased to be merely a stop along the way - it has become the destination itself.
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