Head chef Gregor Šagi has impressed with his bold creations of Slovenian cuisine: the Dveri-Pax restaurant has been awarded three toques by Gault & Millau.
Gault & Millau: Restaurant Dveri-Pax awarded three toques
Tuesday, 02 May 2023
Head chef Gregor Šagi's bold creations of Slovenian cuisine have won him over: the DVERI PAX restaurant has been awarded three toques by Gault & Millau.
In picturesque Jarenina, just a stone's throw from the Slovenian-Austrian border, lies the "DVERI PAX" winery of the Benedictine monastery of Admont. It bears the same name as the restaurant, which has currently been awarded three toques by Gault & Millau. The award-winning restaurant is housed in the vaults of the 450-year-old Jaringhof Castle. Here, guests dine in the former wine cellar, which has been extensively renovated in accordance with the preservation order. The ambience is just as important as the quality of the food, as Danilo Flakus, managing director and cellar master of Dveri Pax, emphasises: "When the vault was still a corrugated cellar, the barrels were stored at different heights. This meant that the wine could be moved without the use of pumps. This architectural feature has been preserved to this day, which is why the floor of our restaurant is slightly sloping." In addition to the historic walls, the limited number of tables also contributes to the harmonious ambience: "We attach great importance to ensuring that our guests feel that they are in good hands and that we can provide them with comprehensive advice and care," says Flakus.
Courage counts, is the motto
The backbone of head chef Gregor Šagi's gourmet cuisine is the hotel's own garden, which comprises 60 vegetable and herb beds like a greenhouse. Meat and fish are sourced from regional producers. The dishes are based on Slovenian cuisine, which Šagi refines with unusual ingredients. Because courage counts, is the motto at Dveri-Pax. For example, autumn trumpets are used to make the ice cream. The ice cream is served with a soft duck terrine, which is nice and crispy thanks to the quinoa coating. There is no à la carte cooking here; instead, guests choose from finely balanced menus. Specialities such as guinea fowl with morels and Jerusalem artichokes and ox with potatoes and black walnut are currently on the menu, which changes every four to five weeks.
Tasting of award-winning wines
Chef Šagi draws his inspiration from nature. And since freshly cooked food tastes best, he even makes his own jelly. The grapes used for this come from a descendant of the old Maribor vine, the oldest in the world, which grows right next to the castle. The theme of "wine" runs like a red thread through Šagi's cuisine. After all, it's not just the restaurant that has won awards. DVERI PAX's wine is also one of the big winners at international awards almost every year. Wine tastings also offer the opportunity to sample true rarities. If you only want a small snack instead of a full menu, it is best to go to the vinotheque for the wine tasting. This is also housed in Schloss Jaringhof and is open seven days a week from 10:00 to 19:00.
Enjoy spring outdoors
The restaurant welcomes guests every Thursday and Friday evening as well as Saturday and Sunday lunchtimes. Especially now in spring, the local experience is a special one, as Managing Director Danilo Flakus emphasises: "While the weather in the northern regions is still dreary and grey, spring has already arrived here in Jarenina. Our guests sit outside surrounded by nature and enjoy good food accompanied by wine. This makes their stay with us a perfect experience."
