Graz Gradec H Villach A Beljak
Udine Videm SLOVENIA I Ljubljana Gorizia Zagreb Gorica Nova Gorica
CRO Trieste Trst
Experience the region of Goriška Diversity. That is the first word that comes to mind when quickly describing the municipality of Nova Gorica: a young, urban centre with close ties to the “old village” of Solkan, the Trnovsko-Banjška plain with the Vipava valley, and the Karst, which rises to its heights from the southern outskirts. The stunning natural environment, as well as the culture of a settlement at the crossroads of several nations, has created a sort of creative unrest, reflected in all areas of human production Rand ingenuity. It has left its mark on the city, still bounding with youthful vigour, while in Dthe farmland in the hills it inspires winemakers, orchard owners, olive growers, livestock raisers, woodsmen, and arable farmers to an excellence which is complemented by the range of delicacies on offer at the agritourism farms, inns, and restaurants.
RESTAURANTS:
Hotel Sabotin Cesta IX. korpusa 35, 5250 Solkan t: +386 5 336 50 00 [email protected] www.hotelsabotin.com
Kavarna in restavracija Pecivo Delpinova ulica 16, 5000 Nova Gorica t: +386 5 333 17 70 [email protected] Restavracija in vinoteka Mama Restavracija Alba Ajševica 33, 5000 Nova Gorica Park, Casinò & Hotel (Nova Gorica) t: +386 5 336 57 28 Delpinova 5, 5000 Nova Gorica [email protected] t: +386 5 336 23 66 www.restavracija-mama.si [email protected]; [email protected] www.thecasinopark.com Restavracija Mediterraneo Restavracija s prenočišči »Primula« Perla, Casinò & Hotel (Nova Gorica) Soška cesta 40, 5250 Solkan Restavracija Calypso Kidričeva 7, 5000 Nova Gorica t: +386 5 330 00 00 Perla, Casinò & Hotel (Nova Gorica) t: +386 5 336 31 49 [email protected] Kidričeva 7, 5000 Nova Gorica [email protected]; [email protected] www.primula.si t: +386 5 336 31 35, 05 336 31 49 www.thecasinoperla.com [email protected]; [email protected] Restavracija Tiffany www.thecasinoperla.com Restavracija Oceanis Park, Casinò & Hotel (Nova Gorica) Perla, Casinò & Hotel (Nova Gorica) Delpinova 5, 5000 Nova Gorica Restavracija DAM Kidričeva 7, 5000 Nova Gorica t: +386 5 336 26 65 Vinka Vodopivca 24, 5000 Nova Gorica t: +386 5 336 31 49 [email protected]; [email protected] t: +386 5 333 11 47, 041 337 443 [email protected]; [email protected] www.thecasinopark.com [email protected] www.thecasinoperla.com www.restavracija-dam.si Rusjan kavarna restavracija Restavracija Pikol Delpinova 18b, 5000 Nova Gorica Restavracija Grad Kromberk Tadej Gašparin s.p. t: +386 5 330 22 56 (restavracija), 05 330 22 53 Mateja Bagar s.p. Vipavska cesta 94, 5000 Nova Gorica (kavarna), 05 330 22 50 (naročila tort) Grajska cesta 1, Kromberk, 5000 Nova Gorica t: +386 5 333 45 23 [email protected] t: +386 5 302 71 60, 041 693 073 [email protected] www.rusjan-restavracija.com [email protected] www.pikol.si www.gradkromberk.si
Restavracija Gurman Restavracija Presta d.o.o. Ul. Gradnikove brigade 51, 5000 Nova Gorica Bazoviška 1, 5000 Nova Gorica t: +386 5 302 19 41 t: +386 5 393 57 56 [email protected] [email protected] www.restavracija-gurman.si www.prestagorica.si Salad with Chicory from Goriška
When hoar frost covers the fields with white gossamer, the farmers dig up their chicory, transferring it, roots and all, to a dark and slightly warm place, waiting for its transformation to begin. The old leaves will eventually die off and the roots will grow little heads of red chicory – the sweetest and most brilliant of the winter vegetables, very much resembling a rose.
Preparation: Dry-toast the pine nuts lightly in a pan without adding oil. Crush the toasted pine nuts using a pestle and mortar, together with Piran salt and add a tablespoon of extra virgin olive oil. Ingredients: 4 heads of chicory from Crumble the cheese and drizzle with lemon juice. Combine with the mixture from the pestle Goriška, a handful of pine nuts, 100 and mortar, season with pepper and stir well. Use this as the dressing for the chicory. Beans, g cheese, 1 lemon, 1 tbsp. extra virgin chickpeas, warm crackling, poached eggs etc. make good additions to the salad as well. olive oil, salt, pepper. Visiting a wine cellar is always a special experience. When vintners open the door to their cask rooms, they are opening up the door to their souls as well. The passion with which he tells the story of a particular vineyard’s location, of the particulars of each and every harvest, the winemaking techniques, and the characteristics of each vintage warms us before toasting with our first glass.
The region is most well-known for its wine. For centuries, even millennia, the time here has been measured as relentlessly by the everyday tasks of the vineyard or wine cellar as by the turning of the calendar’s pages. A whole list of things must be done ahead of the harvest, which takes its place along with the feast of St. Martin as the biggest holiday of the year for each and every vintner. The vineyards are a part of the fertile Vipava valley, itself belonging to the larger winemaking region of Primorska. Most of the vines grow on terraced land, giving the Thills and valleys the well-groomed, picturesque look of an agricultural area. The soil is made up of Eocene flysch, called “sovdan” by the locals, and sandstone. This is the best possible mixture for grape vines; producing fruit for wine of exceptional quality. The climate also provides the perfect conditions for growing a wide range of white and red grapes. Several types of world-renowned Chardonnays, Pinots, and Merlots have found a second home here, but the feather in the locals’ cap is the lovingly preserved autochthonous varieties of Zelen, Pinela, and Klarnica.
FARM AND WINE TOURISM:
Batič Since 2011, Šempas 130, 5261 Šempas wine connoisseurs and t: +386 5 308 86 76 experts have been choosing the [email protected], www.batic.si mayor’s vintage in Nova Gorica, which has become a popular and valuable protocol Kmetija Barkola Draga 2, 5294 Dornberk gift. This silent ambassador of the Nova t: +386 40 300 693, 031 852 067 Gorica municipality is poured into specially [email protected] decorated half-litre bottles in the shape of a rose, the symbol of Nova Kmetija Bizjak Tomaž in Radivoj Branik 169 (Steske), 5295 Branik Gorica. t: +386 41 850 654, 051 238 035 [email protected] www.vinabizjak.si Vina Dornberg d.o.o. Rikotova kmetija Vinarstvo Jejčič Zalošče 29d, 5294 Dornberk Zalošče 15a, 5294 Dornberk Spodnja Branica 12, 5295 Branik t: +386 5 301 7688, 041 352 045 t: +386 31 458 856 t: +386 5 305 79 11, 070 811 350 [email protected] [email protected] [email protected] www.vinadornberg.si www.rikot.com www.vinarstvo-jejcic.si Vina Vodopivec Vina Colja Vinogradništvo in vinarstvo JNK Zalošče 2, 5294 Dornberk Steske 11, 5295 Branik Šempas 57c, 5261 Šempas t: +386 5 301 78 90, 041 872 600 t: +386 5 301 82 05, 041 695 712 t: +386 5 308 86 93, 041 506 689 [email protected] [email protected] [email protected], www.jnk.si www.vinacolja.si Zaloščan vina De Adami d.o.o. Vinoteka Solum Zalošče 6a, 5294 Dornberk Vina Černe Bevkov trg 6, 5000 Nova Gorica t: +386 41 485 971 Loke 17, 5000 Nova Gorica t: +386 5 998 20 87 [email protected] t: +386 41 422 198, 041 423 561 [email protected] www.zaloscan.si [email protected] Vinska klet Lepa Vida Zeliščni center Vina »Zgonik«, Branik Osek 4b, 5261 Šempas Grgarske Ravne 30, 5251 Grgar Branik 16, 5295 Branik t: +386 41 211 778 (Irena) t: +386 5 307 40 40 t: +386 41 341 120 [email protected] [email protected] [email protected] www.lepavida.si http://zavod-gost.nvoplanota.si Herb Fritta ta
Once spring burgeons forth, it takes no more than a short walk across the fields to take your pick of edible shoots for making a frtalja (black bryony, asparagus, plantain, hops, lovage, yarrow, dandelion, nettle, fennel, bramble, mint, campion etc.). Throw in some garden herbs (chives, lemon balm, tarragon) and prepare a lovely dish bursting with health.
Preparation: Wash and chop the shoots and herbs. Add flour to the eggs and whisk until smooth. Add Ingredients: 100 g to 200 g spring the chopped vegetables and a few thick slices of home-made salami or some small pieces shoots and herbs, 4 eggs, 2 tbsp. flour, of prosciutto. one cup of milk and some water, salt, In a skillet, heat the knob of butter or alternatively a tablespoon of extra virgin olive oil. a knob of butter or 1 tbsp. of extra When the fat is hot, pour in the mixture and cook at a low temperature. When the frittata virgin olive oil, home-made salami or is done on one side, turn it and leave it to cook on the other side as well. prosciutto from Vipava. The locals in the Vipava valley call wine barrels buč. The biggest type is called lodrica, or barigla by some, holding 10 or more hectolitres of wine. The smaller ones are Pinela is a grape that produces a delicate named according to their capacity, thus petak, šestak, or bouquet of exceptionally fresh notes. sedmak mean “fiver”, “sixer”, and “sevener” respectively. Wine is Humble vintners, who make ends meet decanted using a wooden brentač, but the terms vary from village with a low yield per hectare, enjoy this pleasant to village, or even house to house. Innkeepers, who arrived by wine with its balance of alcohol and acid, as it goes perfectly with both spring and summertime dishes, horse and carriage to pick up their barrels, requested a wicker though it also hits the spot during the winter slaughter chianti fiasco full of wine, which they used to show their Pseason. regular customers what the wine was like when riding back to their restaurant and to attract a large crowd to their inn.
The legend of Klarnica holds that in the 16th century a woman named Klara weaved a vine through her trellis to prevent men from staring at her. This gave rise to the variety’s other name, mejina, meaning “the boundary”. It is Tcurrently the crown jewel of Slovenian winemakers: something special that is Zelen’s rich medley of aromas places this green-hued worth seeking out. variety at the very summit of indigenous aromatic wines. Sometimes it is as soft as a prairie flower and fresh fruit, other times as convincing as Mediterranean herbs and Zspices. It goes best with white meat in a rich sauce.
The fields, gardens, and orchards in the region were famous even back in the time of the Austro-Hungarian Empire, when the farmers around the confluence of the Soča and the Vipava rivers supplied the markets of the Gmonarchy with the first vegetables, peas, cherries, and potatoes. Among the more valuable crops included asparagus and in winter Tmonths the precious forced or bleached Treviso chicory, whose special growing and preparation techniques were mastered by local farmers in the second half of the 19th century.
Polenta was INNS: often served for lunch
Domačija Čebron, Gostilna Rahela and dinner, and fried on the Preserje 59, 5295 Branik stove it was even eaten for breakfast. t: +386 5 305 70 80 This popular dish has a festival [email protected] dedicated to it in Ozeljan, a culinary www.cebron.eu event which showcases the Gostilna »Kekec« power of flavours. Kekčeva pot 4, 5000 Nova Gorica t: +386 5 300 56 75 www.primula.si/kekec
Gostilna Metulj Gostilna s prenočišči »Winkler« Cankarjeva 60, 5000 Nova Gorica Lokve 36, 5252 Trnovo pri Gorici t: +386 5 302 19 36 t: +386 5 307 40 37 [email protected] [email protected] Oštarija Furlan www.gostilna-metulj.si www.hoteliwinkler.com Branik 79 a, 5295 Branik t: +386 5 305 76 06 Gostilna pri hrastu Gostišče Oddih [email protected] Kromberška ulica 2, 5000 Nova Gorica Skalniška cesta 10, 5250 Solkan t: +386 5 302 72 10, 041 486 445 t: +386 5 330 05 36 “Ošterija Žogica“ [email protected] [email protected] Soška 52, 5250 Solkan www.gostilna-prihrastu.si www.gostisce-oddih.com t: +386 5 300 52 40 [email protected] Gostilna »Pri Olgi« Gostišče Šterk www.zogica.com Darja Kuštrin s.p. Ajševica 13, 5000 Nova Gorica Vitovlje 73a, 5261 Šempas t: +386 5 330 46 33, 031 702 750 ŠEŠE t: +386 5 308 87 79 [email protected] IX. korpus 5, 5250 Solkan [email protected] www.gostisce-sterk.si t: +386 5 997 92 69 www.olga.veha.net www.sese.zogica.com Okrepčevalnica-muzej na Sabotinu in Gostilna Pri Treh Mostovih muzej na prostem Špageterija in picerija Rusa Hiša Prvačina 15, 5297 Prvačina Podsabotin b.š., 5211 Kojsko Vipavska cesta 3, 5000 Nova Gorica t: +386 5 301 61 35 t: +386 40 253 234 t: +386 5 300 14 01 [email protected] [email protected] [email protected] www.gostilnabasa.com www.sabotin-parkmiru.si www.rusahisa.si Ven i son Stew
During the heat of summer, many folk prefer to escape the hot valleys by retreating into the cool forests, where clearings are the perfect spot for picking raspberries. But before returning to the valleys, nobody should miss out on partaking of this hearty venison stew. Game has always been a holiday dish, even more so in the countryside.
Preparation: Cut the onion into rings and sauté in lard. Add paprika, some caraway seeds and garlic. Ingredients: Then add the cubed venison (any cut from the front end of the animal is fine), sauté and 1.5 kg venison, 3 onions, 50 g lard, mild stew for an hour and a half, adding liquid as required. When the liquid has been absorbed, paprika, a clove of garlic, tablespoon add the tomato puree and let it stew. Then add the ¬flour, some water and the wine and tomato puree, half a glass of red wine, continue to cook. Serve with buckwheat polenta. caraway, salt and pepper.
The paths which wind their way through the vineyards invite visitors on foot and on bikes the whole year round. They are most beautiful in late autumn, when the odd forgotten grape, sweeter than any other, can be found hidden behind the leaves, which are exploding in a dance of the warmest colours.
The Mediterranean climate supports olive, fig and persimmon orchards, and the famous Vipava cherries, apricots, peaches, and pears. Chestnuts grow at higher elevations, the forest is full of surprise, including a wonderful selection of mushrooms, and the trained eye can pick out a broad range of wild herbs in the fields and meadows. Animal husbandry also remains an important activity, letting agritourism establishments showcase their salamis, prosciuttos, Spancetta, and other delicious cured meat specialties. The long list of local products Tand gifts from nature inspire home cooks and top chefs alike, who cultivate the rich culinary traditions of Gorica and its inhabitants.
Delicious štruklji, rolls stuffed and boiled, wrapped tightly in a cloth, are great as a side dish, main course, or even dessert. The various fillings, from cottage cheese and fruit, to vegetables, meat, and herbs, make FARM AND WINE TOURISM: for hundreds of varieties of this popular dish. Domačija Lisjak 1956 Zalošče 40, 5294 Dornberk t: +386 31 390 901 [email protected] www.vinalisjak.si Kmetija Pr`Pr`fesorjevih Ekološka turistična kmetija Toncevi Tadej Pavlica Pedrovo 9, 5295 Branik Vodnikova ulica 42, 5294 Dornberk t: +386 40 348 464 t: +386 5 301 81 60, 041 811 032 [email protected] [email protected] www.kmetija-toncevi.si www.prprfesorjevih.net
Izletniška kmetija Tavčar Kmetija Slavček Kostanjeviška 3, Pristava, 5000 Nova Gorica Potok pri Dornberku 29, 5294 Dornberk t: +386 41 660 613 t: +386 5 301 87 45 Turistična kmetija s prenočišči Gregorič [email protected] [email protected] Zalošče 30g, 5294 Dornberk www.slavcek.si t: +386 5 301 77 44, 041 978 148 Izletniška kmetija z nastanitvijo [email protected] Srčan Gregorič Prvačina Kraljič izletniška kmetija z nastanitvijo, www.tk-gregoric.si Prvačina 140, 5297 Prvačina Čotar Ivo t: +386 40 880 195 Tabor 1a, 5294 Dornberk Turistična kmetija s prenočišči Kmetija [email protected] t: +386 5 301 80 32, 041 363 102, 041 622 726 Košuta www.turizemgregoric.com [email protected] Vitovlje 37, 5261 Šempas www.kmetijakraljic.si t: +386 41 387 606, 041 692 210 Kmetija Baša [email protected] Gregorčičeva ul. 45, 5294 Dornberk Osmica Vrban www.kmetija-kosuta.si t: +386 41 341 119 Šmihel 28a, 5261 Šempas [email protected] t: +386 40 511 074 Turistična kmetija Pri Rjavčevih [email protected] Šempas 158, 5261 Šempas Kmetija in turizem Malovščevo t: +386 5 308 86 59, 041 734 980 Milan Garbari SAKSIDA [email protected] Vitovlje 68, 5261 Šempas Zalošče 12 a, 5294 Dornberk t: +386 5 307 88 90, t: 031 362 947 t: +386 41 208 345 Turistična kmetija Vižintin Ada in Andrej [email protected] [email protected] Zalošče 42, 5294 Dornberk www.malovscevo.si www.vinasaksida.com t: +386 5 301 88 70, 031 665 974, 031 537 941 Boiled Walnut Rolled Dumplin g
The season which ushers in nature’s most vibrant display of extravagant colours is also the season which heralds the ripening of walnuts. Just like a pirate who has hidden his loot in a treasure trove, nature has concealed its walnuts within a hard shell – but once cracked, they can be savoured in myriad ways. In the region of Goriška, boiled walnut rolled dumplings made from yeast dough are particular favourites.
Preparation: Knead the dough and leave it in a warm place to rise. Soak the raisins in rum. Put Ingredients: The yeast dough: 500 g the ground walnuts in a bowl and cover with boiling milk. Add the sugar, vanilla, coffee and flour, 2 tbsp. sugar, 2 eggs, 50 g butter, lemon zest. After the dough has risen, roll it out thinly, spread the filling onto the dough and 250 ml milk, 20 g yeast. sprinkle evenly with the drained raisins and dot with pieces of butter. Form the dough into a roll Filling: 400 g ground walnuts, 1 large and wrap it carefully in a lightly floured cloth; bind the ends together with kitchen string. Leave handful of raisins, 150 g sugar, 300 ml to rise for a short while and boil it in salted boiling water. Cover the pot and keep it covered for milk, 1 tsp. ground coffee, 2 packs of the first 10 minutes. After that, turn the dough roll and leave to boil for another ten minutes. vanilla sugar, lemon zest, 50 ml rum, Serve warm and cut in slices. Drizzle with sizzling butter and sprinkle with granulated sugar. 50 g butter. White, rosé, red, and even orange. Amber. Young or mature. Still or sparkling. Dry or sweet. The choice of wines goes on and on. Fresh, dry, still wines are most abundant, but the region’s vintners also offer a range of sparkling wines, they mature the wines for a long time, dry the grapes for the very best wines, or “cook” the white wine in the dregs, following the ancient tradition, which is today called maceration.
Each and every visitor will find something to whet their appetite. Those who prefer the comforts of good old-fashioned grandma’s cooking will feel right at home at the agritourism farms and village inns, while those whose mouth waters at the thought of bolder, more creative tastes will find a table at one of the many restaurants in the area. Trust your waiter or sommelier to lead you through the extensive wine list to EVfind that perfect glass or bottle to accompany your meal.
BOVEC AVČE
KANAL
KANALSKI VRH Lašček
Zaškol
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BANJŠICE Koprivnik O
DESKLE LOKOVEC D
ČEPOVAN BATE Sleme Smrdikovec Volnik I BATE Kuk K LAZINA GRGARSKE S RAVNE Zagorelec N I C V O G BANJŠICE A V So O Škol ča Vodice Č E P LOKVE Bezgov hrib
Poldanovec Sabotin Sveta Gora GRGAR BRDA NEMCI VOGLARJI a PARADANA č RAVNICA VOGLARSKA PLANOTA So K I G O Z Kobilnik V S D ITALIJA Škabrijel O SOLKAN R N TRNOVO T ITALIA Kuk Črni vrh LOKE NOVA KROMBERK Skozno GORICA Lijak ŠMIHEL Panovec AJŠEVICA Kopitnik GORICA Vitovski hrib GORIZIA ROŽNA DOLINA OZELJAN VITOVLJE BENETKE ŠEMPAS VENEZIA ŠEMPETER MILAN PRI GORICI MILANO AP I V OSEK
TRST VRTOJBA VOLČJA DRAGA VOGRSKO AN I L OD A K S V TRIESTE Vogrš ček Vrtojbica BUKOVICA BILJE Lijak
GRADIŠČE PRVAČINA DORNBERK Vipava ZALOŠČE RENČE LJUBLJANA SAKSID TABOR Vipava AJDOVŠČINA POTOK STESKE PRESERJE
Branica
PEDROVO BRANIK Šumka
SPODNJA BRANICA SEŽANA BOVEC AVČE
KANAL
KANALSKI VRH Lašček
Zaškol
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BANJŠICE Koprivnik O
DESKLE LOKOVEC D
ČEPOVAN BATE Sleme Smrdikovec Volnik I BATE Kuk K LAZINA GRGARSKE S RAVNE Zagorelec N I C V O G BANJŠICE A V So O Škol ča Vodice Č E P LOKVE Bezgov hrib
Poldanovec Sabotin Sveta Gora GRGAR BRDA NEMCI VOGLARJI a PARADANA č RAVNICA VOGLARSKA PLANOTA So K I G O Z Kobilnik V S D ITALIJA Škabrijel O SOLKAN R N TRNOVO T ITALIA Kuk Črni vrh LOKE NOVA KROMBERK Skozno GORICA Lijak ŠMIHEL Panovec AJŠEVICA Kopitnik GORICA Vitovski hrib GORIZIA ROŽNA DOLINA OZELJAN VITOVLJE BENETKE ŠEMPAS VENEZIA ŠEMPETER MILAN PRI GORICI MILANO AP I V OSEK
TRST VRTOJBA VOLČJA DRAGA VOGRSKO AN I L OD A K S V TRIESTE Vogrš ček Vrtojbica BUKOVICA BILJE Lijak
GRADIŠČE PRVAČINA DORNBERK Vipava ZALOŠČE RENČE LJUBLJANA SAKSID TABOR Vipava AJDOVŠČINA POTOK STESKE PRESERJE
Branica
PEDROVO BRANIK Šumka
SPODNJA BRANICA SEŽANA The hospitality industry around Gorica has a long tradition of treating its guests and the local population like royalty. Its roots are in the carriage driver inns, where homemade food like stews, tripe, goulash, and roasts with polenta took centre stage, as well as the more cosmopolitan restaurants, famous for their seafood and fresh-water fish as well as for their choice cuts of meat served Tin rich sauces and their delicious desserts. Wild game, both venison as well as small fowl, used to be a special part of the cuisine reserved for the nobility, the only ones to have hunting rights. The mixing of Germans, Friulians, Italians, Jews, Slovenians, and other cultures in the Gorica region is reflected in dishes such as vegetable minestrone, cod in sauce, jota with sauerkraut or fermented turnips, pasta dishes, prosciutto baked in bread with horseradish, fried breaded chicken, grilled meats and vegetables, pan-fried mashed potatoes, potato dumplings stuffed with plums, apple strudels, marbled walnut cakes – the famous Slovenian potica (gubanca) – fried pastries (flancati), and much more. The Šempas Wine Festival is an opportunity for all lovers of wine to get to know the winegrowers and their delicious vintages. Interested visitors can also take part in workshops dedicated to the union of viniculture and gastronomy.
Graz Gradec H Villach A Beljak
Udine Videm SLOVENIA I Ljubljana Gorizia Zagreb Gorica Nova Gorica
CRO Trieste
Trst Editing: Turistična zveza TIC Nova Gorica Art director and coordinator: Dejana Baša Text: Toni Gomišček Translation: Lingula jezikovni center d.o.o. Photography: Marijan Močivnik, Nea Culpa Design: Rogač RMV Print: A-media d.o.o. Print run: 3000, 2015
TURISTIČNA ZVEZA Turistično informacijski center Nova Gorica Nova Gorica tourist board Tourist information center Nova Gorica Delpinova ulica 18 b, SI-5000 Nova Gorica, Slovenia Experience the region t: +386 (0)5 330 46 00, f: +386 (0)5 330 46 06, [email protected] www.novagorica-turizem.com of Goriška