The story
Restavracija Tabor anchors its seafood kitchen in a strict standard where only the very best ingredients make the cut. Located in Naklo, this Gorenjska venue earned a Gault&Millau score of 14 for bringing authentic maritime flavors to the interior without resorting to thematic imitation. The kitchen operates as a performance space, particularly during the omakase service reserved for six guests who witness the preparation firsthand. The tasting menu evolves daily based on the morning catch, blending traditional techniques with fermented vegetable peels and miso surprises to deepen the umami profile of every plate.
The kitchen dedicates a special chapter to dry-aged fish, a technique rooted in Japanese tradition that removes excess moisture and breaks down proteins for a buttery texture. Large cuts like salmon and bluefin tuna rest for roughly two weeks in controlled low-humidity environments to intensify their natural aromas. Guests can order individual selections ranging from John Dory and scorpionfish to tuna steaks prepared in buzara sauce. The menu also features scallops, risottos, and handmade fuži tossed with black truffle, alongside a seafood trio highlighting octopus, anchovies, and an expressive scorpionfish spread.
Dining extends beyond the plates into a setting defined by quiet hospitality and heritage. The restaurant offers access to a 200-year-old basement serving as a wine cellar stocked with approximately 180 labels from Slovenian regions and international producers. Outside, a terrace shaded by mature trees provides a pause from the pace of daily life. Mateja oversees the floor alongside the kitchen team, ensuring a calm and attentive flow that matches the house's dedication to detail. The maritime theme finds natural support in a curated list designed to complement the briny richness of the seafood offerings.
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