伊甸酒店

Since 1937, Casa Špacapan has been a point of reference for the cuisine of the Karst. Today, under the direction of Ago Špacapan, the offering is renewed in the spirit of quality and territory. The kitchen celebrates local produce, much of it from their own production: charcuterie and cheeses aged in the cellar, estate wines (Teran, Rebula, Malvazija…), vegetables from the kitchen garden, and ingredients from trusted small suppliers. The dishes tell the story of the Karst, with specialities such as roast lamb or kid and ravioli filled with fresh cow’s curd. Alongside the à la carte and tasting