The story
Stara Gostilna hides among the ancient houses of Piran, a short walk from the promenade. One of the oldest inns in the city, its interior is a study in understated elegance: velvet-black walls, soft light, and space for no more than twenty guests. The atmosphere invites you to slow down and savour the moment, whether for a private dinner or an intimate celebration.
The restaurant is driven by two creative forces. Donata Krašek has led Stara Gostilna since 1997, transforming it from a classic seafood restaurant into a place of contemporary ambition. In 2020 she was joined by chef Kristian Zule – known as Kiki – whose youthful imagination and talent have quickly earned him acclaim. Zule is now the youngest Slovenian chef to hold a Michelin distinction, and his work here is recognised by Michelin’s Recommended award for 2026.
The cooking draws on the deep traditions of the Slovenian coast – the salt pans, the Mediterranean temperament, the rhythm of the seasons – and reinterprets them with modern techniques and clear, confident flavours. Diners choose from degustation menus that trace the coastline in a series of elegant courses. The 8‑course menu is 130 €, the 10‑course menu 150 €. Each plate is a considered composition of local ingredients, from the sea and the Karst hinterland.
The wine list holds 500 labels and 150 distillates, offering a journey through Slovenian and international regions. The sommelier guides guests with both expertise and humour, matching the food’s vibrant coastal character.
Stara Gostilna proves that an old name can hold something genuinely new – a kitchen where heritage and daring meet on the plate.
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In an elegant boutique restaurant in the heart of storybook Piran, exceptional cuisine intertwines with the proximity of the sea and refined elegance. This intimate oasis attracts true connoisseurs who appreciate sophisticated flavours, a calm atmosphere, and the feeling of a truly special experience. The interior, with its minimalist design and soft lighting, creates an atmosphere of quiet exclusivity. The wine list is rich with carefully selected labels - from boutique bottles produced in the vineyards of Primorska to thoughtfully chosen international wines. Yet this is more than merely a wine list; it is a carefully curated journey of flavours that follows the chef’s vision. Among the highlights of the menu is the sea bass sashimi, accompanied by daikon radish, vinaigrette, and a subtle hint of blackberry. The dish beautifully reflects the chef’s affinity for freshness, raw maritime flavours, and bold yet carefully balanced combinations. The liver pâté tart, a rich and creamy specialty, combines tradition with a refined touch. The silky pâté pairs with crisp shortcrust pastry, evoking memories of European culinary classics. Pickled pearl onions in Port wine and pear marmalade provide the finishing accents. This is a place for those who enjoy taking time for pleasure. The chef’s creativity, outstanding wines, and the closeness of the sea come together in an experience that lingers long after the farewell.
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