OšterijaDebeluh

Superb countryside inns provide food for the soul, the body and perfect enjoyment. And so does the family-owned Ošterija Debeluh in Brežice, which opened its doors in 2002.

The dining room and the conservatory in Debeluh have rich and noble furnishings. Starched table linen, thoughtful lighting, decoration on the walls. The staff are friendly and professional. There’s a pleasant bar right next to the dining room.

The full experience of a meal, hospitality, ambience, wine and cuisine awaits. Chef Jure Tomič, Gault & Millau’s Chef of the Future 2020, who was also the Barilla Pasta World Champion, cooks at Debeluh. Wholegrain fusili with goat cheese and pumpkin seed oil dust proved to be the winning combination.

Irrespective of the prestigious title, Debeluh is not famous only for pasta, but also for other supreme dishes, which are simple, clean, seasonal, and always with an element of surprise.

When creating dishes, the chef finds his inspiration from respecting tradition and ingredients, which must be fresh and local. Only three to four top ingredients usually find their way onto the plate, which are made into original dishes with exceptional ingenuity and knowledge. The grill, which the chef uses masterfully, holds a special place in the kitchen.

A small cake of beef tartare, foie gras and quail egg is one of the dishes that has remained on the menu at the request of satisfied guests. You should try the blueberry strudel as well.

Chef Tomič is also a sommelier and an expert in wine. Debeluh offers 350 different wines. You can try the majority of wines from top Slovenian wine producers, a number of foreign wines and 30 champagnes.