The story
Restavracija Spargus in Slovenske Konjice delivers refined Slovenian cuisine within a 1467 stone building. Chef Andrej Smogavc and his partner Mateja established this kitchen after training at the Grič Inn in 2015. Their approach strips away shortcuts, focusing instead on honest techniques and seasonal produce that honors the Savinja region. This dedication to thoughtful preparation earned the kitchen a notable 15 score from Gault&Millau for 2026.
The evening tasting menus build around precise pairings of river fish and farm raised meats. Diners encounter gently cooked trout layered with horseradish cream and crisp daikon radish alongside roasted duck paired with parsnip purée. Vegetable forward plates like the wild strawberry and brioche course demonstrate how contemporary Slovenian cooking balances tradition with modern plating. A carefully curated wine selection highlights white and semi sweet labels from Styria, grounding each bite in local terroir.
Guests ascend to the top floor of Gastuž, recognized as Slovenia’s oldest continuously operating inn. The stone walls and timber beams anchor the dining room, creating a calm environment that suits both solo visits and small celebrations. A charming café occupies the ground level for visitors exploring the nearby Žiče Charterhouse or seeking a midday coffee. Spargus maintains a deliberately relaxed pace, prioritizing genuine hospitality over theatrical dining trends.
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