The story
Špacapanova Hiša began on 25 December 1973, when the family took over an old village inn in Komen. For decades, Miro, Ada, Ago, and Elis have been caring for the house, the land, and the guests. The inn does not follow trends. It grows through everyday work, patience, and respect for the Karst landscape. This is a home where history is lived, not exhibited.
The kitchen is rooted in local ingredients. In the cellar, prosciutto and salami are cured. They make their own vinegar and produce wines—Teran, Rebula, Malvazija. Vegetables come from their garden or from nearby farmers they know personally. This commitment to provenance is not fashion; it is the foundation of their cooking. The result is a Contemporary cuisine that honours the Karst while moving it forward. The Michelin inspectors recognised this dedication, awarding Špacapanova Hiša a Michelin Recommendation.
Guests choose from several degustation experiences. The Essentials menu (€50) includes beef tongue with wild greens and fermented tomato water, wild garlic soup with potato cream and clear broth, and Karst oven-baked lamb or kid with ravioli and buckwheat popcorn. The Special menu (€60) adds a chocolate brownie with yogurt ice cream and strawberry ragout. For the full story, the Extended Culinary Experience (€100) offers six glasses of wine, with an emphasis on natural wines. Each course is a multi-layered expression of the house’s heritage.
The atmosphere is informal but attentive. The family sits with guests, talks about wine and food, and makes sure everyone feels at home. Špacapanova Hiša is not about formality; it is about respect for the ingredients, the land, and the people around the table.
Recognition
Ambience
Details
History
At Špacapanova hiša, guests are welcomed not just to a table, but into a story. Behind its doors lies a warm and intimate interior where tradition confidently meets contemporary cuisine. The opening bites set the tone: crispy polenta chips tucked into a dried corn cob, a macaron filled with capon pâté presented on a forest-inspired arrangement, baked eggs with wild asparagus served on a wooden spoon, and a memorable loaf of warm sourdough bread. It is a welcome that immediately makes guests feel at home. Thin slices of beef tongue are paired with a colourful garden salad, basil oil, fermented tomato water, and a sprinkling of sunflower seeds and red pepper. The result is a light and carefully balanced dish that reflects the wild character of the Karst landscape. Another highlight is a potato cream topped with freshly gathered wild greens and potato crisps, finished with an intensely flavoured wild garlic soup. For meat lovers, the centrepiece is free-range Karst lamb - exceptionally juicy and delicately flavoured. It is accompanied by handmade cheese ravioli, grilled asparagus, fermented white asparagus, freshly grated cheese, and crispy buckwheat puffs. At Špacapanova hiša, the meal becomes a refined tribute to the Karst region: wild, authentic, and surprisingly elegant.
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