<div class="text-center">Hello Hive friends and travelers around the globe. Today, I will share with you one special place where farm-to-table has a true meaning.&nbsp;</div><div class="text-center">This is not another farm-to-table story driven by profits. This is simply a way of life, a tradition, and, above all, a common-sense approach. When we arrived at Repovz, a pickup full of freshly picked vegetables was parked out front. Inside, the air was filled with the smell of grated root vegetables. It felt like we had walked in right in the middle of something. Later, Chef Sabina Repovz explained that it was kimchi day. With plenty of root vegetables on hand, this is one of the nicest ways to preserve them for the colder months. It immediately showed me how natural and connected to the seasons their work really is. Let’s just say this is one of the reasons the heart of this small, remote village of Sentjanz is beating stronger than ever. Here is our Restaurant Repovz review, where we will try to explain why a trip to this lovely village is a must.</div><div class="text-center">The word “restaurant” doesn’t quite capture this place. It’s a farm, guesthouse, and eatery all in one. In Slovenian, the term&nbsp;gostilna&nbsp;fits perfectly.</div><center><figure><img alt="Guests have been welcomed here for 300 years, and it’s easy to see why." src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-07-11-092-image-png" width="800" height="1200" /><center><figcaption>Guests have been welcomed here for 300 years, and it’s easy to see why.</figcaption></center></figure></center>

<center><h2>About Restaurant Repovz</h2></center>

<div class="text-center">The restaurant is just one part of the Repovz homestead, but the Repovz family has been holding it together for over 300 years. From one generation to the next, knowledge keeps on growing and evolving. Thankfully, respect for the tradition stood the test of time, and food on the Repovz menu reflects that. We must mention the farm-to-table way that never stopped but only lately got recognized and awarded the Michelin Green Star. All of their ingredients are sourced locally, even the working force is local and somehow they call it – family.</div><center><figure><img alt="Why not grow even our decoration?" src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-07-11-871-image-png" width="800" height="1200" /><center><figcaption>Why not grow even our decoration?</figcaption></center></figure></center>

<center><h2>Ambiance</h2></center>

<div class="text-center">We really like the youthful touch of the neatly tied white tablecloths, which gives a homely feel. At the same time, the dark walls bring a calming hug, with green and grey perfectly matching the wooden tones. Everything connects beautifully with the natural world. You could even say the wall panels hint at the plateau view behind the church. One thing is certain: wherever you look, it’s clear that the details really matter.</div><center><figure><img alt="We like a playful take on the white tablecloths." src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-07-11-929-image-png" width="800" height="1200" /><center><figcaption>We like a playful take on the white tablecloths.</figcaption></center></figure></center>

<center><h2>Drinks</h2></center>

<div class="text-center">Repovz’s wine list is hand-picked by not one, but two sommeliers: Grega Repovz and his younger brother Anze. The selection is well curated and even hides a few gems. Their wine-by-the-glass offer also deserves a mention, because it’s impressively broad. Best of all, you can buy your favorite bottle in their store and enjoy it later. The same goes for the family cider, which starts life in their own orchard. Of course, you can also try their own wines, and that’s just the beginning. Not everything on the drinks side is about wine. Rest assured, you’ll find something stronger if needed, and there’s even something for the chauffeur of the day.</div><center><h3>Our Drinks</h3></center>

<div class="text-center">Wine pairing is “Exceptionnel”. We started with Huba Marticic – Blanc De Blancs. This sparkling wine is a celebration in a glass. Made exclusively from Chardonnay grapes, it’s mineral, bright, crisp, and elegantly delicate. Notes of yellow apple, honey, and a hint of brioche dance on the palate, making it a perfect companion for light starters or simply to enjoy on its own.</div><center><figure><img src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-07-11-372-image-png" width="800" height="1200" /></figure></center>

<div class="text-center">Ian’s choice was Kozinc Sauvignon 2023. This Sauvignon Blanc is lively, fresh, and full of character. Bursting with citrus, elderflower, green paprika, and hints of green apple. It’s vibrant on the palate and perfectly balanced. Mine, on the other hand, was a bit more complex, from Korenika &amp; Moskon, Sauvignon. Buttery, mineraly, quite spicy but still fruity in the mouth.</div><div class="text-center">On the red side, we had Pinot Noir, Freser. It’s been a while since I tasted such a delightful Pinot. Light, elegant, and effortlessly charming, this wine immediately wins you over. Red cherries, sour cherries and a hint of smoke make it both approachable and complex. On the palate, it’s silky with soft tannins and a refreshing finish that invites another sip.</div><div class="text-center">Home-made Cider, Bunka. This cider is a true taste of the orchard, made with the pet-nat method and actually mixed with apple juice. Crisp, slightly tart, and naturally refreshing, it carries the bright, pure flavors of freshly picked apples. There’s a subtle sweetness that balances the tang, making it easy to sip on its own or pair with a dessert. You can really taste the care and tradition behind every bottle, a drink that feels both authentic and effortlessly enjoyable.</div><center><h2>Service</h2></center>

<div class="text-center">Every restaurant has its own style, and with each style comes a service that complements it. In tight, high-end places, you expect perfectly cleared tables and neatly folded napkins when you leave. In cozy, homey spots like this one, you expect warmth, friendliness, and a touch of personality, while still keeping it professional.</div><center><figure><img alt="Attention to detail is unmistakable." src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-07-11-551-image-png" width="800" height="1200" /><center><figcaption>Attention to detail is unmistakable.</figcaption></center></figure></center>

<div class="text-center">At Repovz, we were warmly welcomed, and later served by a lady whose outfit literally matched the atmosphere. She was professional and homely at the same time. Even though there wasn’t a sommelier in the house, she handled everything brilliantly. When we wanted to try a different wine with our main course instead of the one suggested, she gently warned us that it might not be the perfect match and offered another option, which turned out to be wonderful.</div><div class="text-center">Dear readers, remember this: hospitality is built on trust.</div><center><h2>Food Review</h2></center>

<div class="text-center">Everything on the Repovz menu is local. If it doesn’t come directly from the family, it comes from just a short distance away. Their Green Michelin Star is proof they’re on the right path. Depending on the season, you can be sure you’ll get a taste of regional tradition. Yet the food isn’t stuck in the past, it’s elevated with touches that still matter. And keep in mind, they’re playful and not afraid to bring home inspiration from their travels.</div><center><h2>Amuse Bouche</h2></center>

<div class="text-center">The brittle biscuit with melted sheep’s cheese tasted somewhat buttery. It was a gentle base to the seeds, which contributed both in texture and flavour. Besides biscuits, we were happy to indulge in the to-die-for butter in its most lusciously creamy form. Its long aftertaste lingered on the palate with delightful milky notes. Even though the butter was all the rage, the freshly baked bread didn’t disappoint either. It is something special when you get to tear apart the warm loaf. Especially when the crust is singing through its cracking sound. As if that wasn’t enough, we also got Holy Kancijan extra virgin olive oil from Slovenia’s coast.</div><center><figure><img alt="Biscuit with sheep’s cheese" src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-07-11-894-image-png" width="800" height="1200" /><center><figcaption>Biscuit with sheep’s cheese</figcaption></center></figure></center>

<h2>Heartstrings</h2>

<center><figure><img alt="Heartstrings. An assortment of titbits that shall please any hungry soul." src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-07-11-719-image-png" width="800" height="1200" /><center><figcaption>Heartstrings. An assortment of titbits that shall please any hungry soul.</figcaption></center></figure></center>

<center><h3>Esigfleisch Fritter</h3></center>

<div class="text-center">Fritters filled with a paste made of traditional beef salad looked like a great challenge. Surely, it is also demanding to prepare. According to tradition, the first step to the beef salad is a beef soup. Afterwards, once it is cooled, seasonings are added to the bite-sized pieces. Starting with some raw onion, hard-boiled egg, pumpkin oil, and vinegar to taste. Mix it well and call it Esigfleisch. Well, to be honest, the fried version of this delicacy is something one dreams of on a cold, windy day. We loved how balanced the flavours were and how the cooked onion showed its sweet side.</div><center><figure><img alt="Fresh bread, singing crust, pure joy." src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-07-11-188-image-png" width="800" height="1200" /><center><figcaption>Fresh bread, singing crust, pure joy.</figcaption></center></figure></center>

<center><h3>Breadsticks</h3></center>

<div class="text-center">Crisp breadsticks were slightly seasoned with rosemary and salt. Pure flavours expanded with the addition of infused butter. Buttery infusion expanded pine tops to the max, but following the “less is more” rule, it smoothed the breadstick all the way.</div><center><h3>Corn Tuile Filled with Albumin Curd and Black Trumpet</h3></center>

<div class="text-center">Great crunch echoed while airy filling carried the albumin curd towards the shadows of a black trumpet. A bite was mild, placing the sheep’s milk in the center before the sweet sent off. All the while, the dusting of dried black trumpet powder added depth to the chilled mouthful.</div><center><figure><img alt="A chilled corn roll filled with sheep albumin curd and fragrant black trumpet powder." src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-07-11-017-image-png" width="800" height="1200" /><center><figcaption>A chilled corn roll filled with sheep albumin curd and fragrant black trumpet powder.</figcaption></center></figure></center>

<center><h2>Cold Appetizer</h2></center>

<div class="text-center">An array of time-tested specialties that are popular in colder months of the year.</div><center><h3>Kohlrabi Spread</h3></center>

<div class="text-center">At first, the kohlrabi confidently takes the spotlight, but it is quickly brightened by the zesty lemon. Taste keeps on changing and evolves into a charming, barely noticeable tickle. Spread had a thicker but smooth texture, which beautifully paired with buttermilk sauce and roasted sesame seeds. Let’s face it, this often-overlooked yellow kohlrabi is being presented in a truly glorious way.</div><center><h3>Trout Terrine</h3></center>

<div class="text-center">The trout tartare, nestled in sour cream and finished with beetroot, came together beautifully. Although little explosions of trout roe were spot on for the subtle-flavoured morsel.</div><center><figure><img alt="Subtly flavoured trout terrine with trout roe." src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-07-11-158-image-png" width="800" height="1200" /><center><figcaption>Subtly flavoured trout terrine with trout roe.</figcaption></center></figure></center>

<center><h3>Smoked Trout with Hollandaise Sauce</h3></center>

<div class="text-center">The comforting taste of thick hollandaise sauce balances the smoked trout nicely. Both were also wonderful with a few added beans. Humble beans bring more than just a texture to the plate. They are a powerhouse that extends the main stars as far as possible.</div><center><h3>Pork Tongue</h3></center>

<div class="text-center">Pure flavours of the juicy salad were all about the tender Krskopolje pork meat. It is important to note that the Krskopolje breed is the only preserved Slovenian indigenous pig breed. Combining the cultural treasure with some fresh vegetables acted like a breath of fresh air, while pumpkin oil and seeds grounded every bite.</div><center><figure><img alt="Pork tongue with fresh vegetables and pumpkin seeds" src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-07-11-058-image-png" width="800" height="1200" /><center><figcaption>Pork tongue with fresh vegetables and pumpkin seeds</figcaption></center></figure></center>

<center><h3>Brawn Meat</h3></center>

<div class="text-center">Jelly melted right away, and soft meat didn’t need much help either. Only pistachios made us work for it. Even though pressed meat in a jelly isn’t our favourite way of meat preservation, it was the most enjoyable example of it so far.</div><center><figure><img alt="Homemade brawn meat with pistachio" src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-07-11-511-image-png" width="800" height="1200" /><center><figcaption>Homemade brawn meat with pistachio</figcaption></center></figure></center>

<center><h3>Beef Tartare</h3></center>

<div class="text-center">The beef tartare offers a gentle, delicate flavor from the very first bite. Paired with a toasted, wafer-thin waffle, it gains a subtle warmth and crunch. And the longer we were chewing, the more a chestnut-like note started to emerge.</div><center><figure><img alt="Well-balanced beef tartare in wafer-thin waffles" src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-07-11-196-image-png" width="800" height="1200" /><center><figcaption>Well-balanced beef tartare in wafer-thin waffles</figcaption></center></figure></center>

<center><h3>Duck Pate in Macaron</h3></center>

<div class="text-center">The duck pâté was rich in both taste and texture, everything you could wish for. Sadly, the same can’t be said for the macaron. The dehydration process didn’t work well, or it was rehydrated back too much. Still, the chew allowed the flavors to meet and mingle with some delight.</div><center><figure><img alt="Duck pate easily takes on a sweet macaron." src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-08-11-197-image-png" width="800" height="1200" /><center><figcaption>Duck pate easily takes on a sweet macaron.</figcaption></center></figure></center>

<center><h3>Asian Salad</h3></center>

<div class="text-center">We loved the explosion of flavors in this Asian-inspired salad. It offered an intriguing break from the other cold bites and brought intensity to the table with its famous sweet and sour combination. Naturally, it leaned on the salty side, and the fish sauce tied everything together beautifully. Saffron and crushed walnuts were like the cherry on top.</div><center><figure><img alt="Sweet &amp; sour Asian salad packed a flavourful punch" src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-08-11-234-image-png" width="800" height="1200" /><center><figcaption>Sweet &amp; sour Asian salad packed a flavourful punch</figcaption></center></figure></center>

<center><h2>Warm Appetizers</h2></center>

<center><h3>Poached Trout</h3></center>

<div class="text-center">The irresistible aroma of comforting seared shiitake, combined with herbal notes, made us want to dig in immediately. It took only a moment before we were already raving about the succulent, tender poached trout. That was before we discovered the toasted pour-in batter noodles. It was wonderful to see how the crunchy and soft parts came together. As if that wasn’t enough, all sorts of autumn vegetables influenced every bite and creamy béchamel tied it all together.</div><center><figure><img alt="Poached trout with shiitake and pasta" src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-08-11-154-image-png" width="800" height="1200" /><center><figcaption>Poached trout with shiitake and pasta</figcaption></center></figure></center>

<center><h3>Duck Raviolo</h3></center>

<div class="text-center">One large, perfectly cooked raviolo filled with duck foam was lifted by an umami-rich jus. Jus worked wonders also with a crispy fried cauliflower coated in panko breadcrumbs. And when we added the Chinese cabbage into the mix, we enjoyed a sudden burst of freshness. We loved every bite.</div><center><figure><img alt="Duck ravioli with fried cauliflower and Chinese cabbage" src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-08-11-572-image-png" width="800" height="1200" /><center><figcaption>Duck ravioli with fried cauliflower and Chinese cabbage</figcaption></center></figure></center>

<center><h3>Cocktail &amp; Foie Gras</h3></center>

<div class="text-center">Just by looking at the cocktail, we knew that this was a real treat. Delightful dulcet aroma had some herbal notes to it, which exposed the complexity of this sparkle. Made with home-made verjuice, seasoned with in-house cooked vermouth, strengthened by some gin, and finished with sparkling wine and grape seed oil. It felt like the grape seed oil drops presented the foie gras, whereas the baked apple played on the sweet notes. Meanwhile, the depths were matched in luscious chestnut cream. Just like the cocktail, everything on the plate was just perfect.</div><center><figure><img alt="Cocktail break tastes refreshingly bittersweet with bubbles exposing herbal aroma." src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-08-11-804-image-png" width="800" height="1200" /><center><figcaption>Cocktail break tastes refreshingly bittersweet with bubbles exposing herbal aroma.</figcaption></center></figure></center>

<center><figure><img alt="Foie gras with baked apple and chestnut cream." src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-08-11-437-image-png" width="800" height="1200" /><center><figcaption>Foie gras with baked apple and chestnut cream.</figcaption></center></figure></center>

<center><h2>Main Dish</h2></center>

<center><h3>Lamb Three Ways</h3></center>

<div class="text-center">Every piece of lamb had its own character, different in both texture and taste. The minced, well-seasoned meat prepared as&nbsp;cevapcici&nbsp;was the most intense, while the braised shoulder had a lovely bite and still tasted distinctly like lamb. Finally, the fillet was the most delicate, literally melting in our mouths. Alongside this succulent meat, we had plenty of sides. Stewed red cabbage and baked beetroot were perfect companions, and we also loved the layered sweet and genuine potatoes, which soaked up the flavor-packed gravy beautifully.</div><center><figure><img alt="Lamb was presented in three ways: stacked potatoes, red cabbage" src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-08-11-208-image-png" width="800" height="1200" /><center><figcaption>Lamb was presented in three ways: stacked potatoes, red cabbage</figcaption></center></figure></center>

<center><h2>Dessert</h2></center>

<center><h3>Apple Love</h3></center>

<div class="text-center">Red Love apple variety is famous for its red flesh and bright, sweet freshness. All of its characters were masterfully reflected on a plate. The applesauce showcased it most clearly, but the real star was the apple-filled waffle roll resting on top of vanilla sauce. An oat crumble added a satisfying crunch and brought extra depth. It was fun to switch the flavours with the Repovz family’s sweet cider. A spot-on pairing showed the power of an apple in yet another way. Delicious.</div><center><figure><img alt="When you know the ingredients didn’t travel far…" src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-08-11-471-image-png" width="800" height="1200" /><center><figcaption>When you know the ingredients didn’t travel far…</figcaption></center></figure></center>

<center><h3>Petit Four</h3></center>

<div class="text-center">We began our sweet goodbye with a delicate vanilla cookie. Its brittle texture was lovely, and most importantly, it wasn’t saturated with sugar. Then came a cream puff with its airy shell hiding a rich, silky filling. Afterwards, we bit into the chocolate peanut with peanut cream in the middle. A bite that can easily surpass any real peanut. The final praline revealed a molten center of salted caramel, a last little burst of joy to end the feast.</div><center><figure><img alt="Chocolate peanut" src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-08-11-295-image-png" width="800" height="1200" /><center><figcaption>Chocolate peanut</figcaption></center></figure></center>

<center><figure><img alt="Chocolate praline filled with salted caramel" src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-08-11-210-image-png" width="800" height="1200" /><center><figcaption>Chocolate praline filled with salted caramel</figcaption></center></figure></center>

<center><h2>Final Thought</h2></center>

<div class="text-center">Repovz has been part of this place for around 300 years, but it has never been as lively and renowned as it is today. They don’t do anything differently than in the past. They grow, prepare, serve nicely, and offer a good drop of wine with the meal. Of course, they also evolve. They play with flavors known on the other side of the world, experiment with their own ingredients, and enrich the wine list with labels that were once rare even in the country, let alone in a remote village like this.</div><div class="text-center">Dining at Repovz feels like the dish was made for the wine, not the other way around. When you see such purity, dedication, loyalty to tradition, and, above all, courage, you know it’s a true treat for any foodie. Something a city will never have and something money can’t buy. To experience it, all that’s left is to visit with a truly empty stomach.</div><div class="text-center">Oh, and the details. The music in the restrooms is wild rock, Rammstein and Red Hot Chili Peppers blasting just for a moment of surprise. It’s a cheeky reminder that when you return to the dining room, you’re not just getting the traditional beef soup.</div><center><figure><img src="https://img.travelfeed.io/wnfdiary%2F2025-11-26-08-11-188-image-png" width="800" height="1200" /></figure></center>



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