Here, young and friendly chef Ago Špacapan introduces guests to the flavours of the Karst region. Having taken over the trattoria opened by his parents in 1973, he has taken the restaurant to a new creative level expressed via a well-designed tasting menu that offers a fascinating journey of gastronomic discovery dish after dish. It also features a wine cellar for tastings and ageing hams and cheese, as well as vinegars, and, lastly, a number of guestrooms, the best of which have been recently renovated and embellished with period furnishings.