The house of Gostilna Tomaj has claimed the familiar Tomaj turn about 200 years ago. At the time we were not owners of the building. We have however managed to confirm the fact that the house has been used as a restaurant since the year 1890. At the time it was often opened only to sell their stocks of wine, or whatever they produced in the current year.
The house was renovated after World War I. It was one of the first in the Karst region to be designed and built by an architect, name unknown. Hotel Škerlj opened it's doors, which was partly nationalized after World War II.
The house was renovated after World War I. It was one of the first in the Karst region to be designed and built by an architect, name unknown. Hotel Škerlj opened it's doors, which was partly nationalized after World War II.
Gostilna Tomaj in the year 1937. Source
Gostilna Tomaj today.
Andreja Pavlovič
Rebeka Valenčič and Žiga Pavlovič
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From there, in 1983, a bidding process for a part of the house was opened, where the Pavlovič family got the opportunity to buy it, and in the following years bought the house in its entirety. On November 1, 1984, Mrs. Andreja Pavlovič, her partner and children opened the doors of our house as we know it today. On the menu that day, you could choose between Karst prosciutto, cabbage with sausage and an apple roll, and of course Karst wine teran.
Nonna Marija taught Andreja most of the cooking and also cooked and baked in the restaurant kitchen, which Andreja naturally handed over to her five boys who grew up with the restaurant. In 2017, Andreja decided that it was time for a little rest and taste the charms of pensioner life. So in 2019 Žiga, Andreja's youngest son, and Rebeka, his partner, gathered up the courage to take over Gostilna Tomaj: Žiga in the kitchen and Rebeka at the front of the house. In this way, we will take our almost forty-year tradition forward in time. Our menu tells a modern story with a wonderful interweaving of history. Gnocchi, pasta and desserts are mostly prepared according to traditional recipes. At the same time, we allow ourselves to keep up with the times and update, improve and bring contemporary ideas to a wider audience. Most of the dishes on our menu are made by hand and freshly prepared a-la-carte. We believe that our customers want to take their time and enjoy the carefully prepared plates, in addition to which we also offer a variety of open and bottled wines that take the story on the plate into fairytale waters. When we sit on our terrace under the old chestnut tree and relax, our food, drink and service have achieved their goal. |
