Pikol’s cuisine

The philosophy of the kitchen at restaurant Pikol is simple: to create dishes that taste like traditional cuisine, with a modern twist. At this charming wooden cabin near a pond, surrounded by a small forest, the Gašparin family pampers their guests with excellent creative seafood. Back in 1983, grandfather Gašparin prepared sea bass carpaccio for the first time. Raw fish was quite taboo at the time, so thin slices of sea bass were cooked in citrus juice. The dish, which now is a trademark of Pikol, has been on the menu for over 35 years and almost everyone who comes to the restaurant orders it. Some even go for two rounds: they start and end their meal with it. The boss in the kitchen still is chef Maruška Gašparin, accompanied by her son Tadej, she conjures up daring culinary creations. In addition to the various tasting menus and the extensive à la carte menu, the restaurant will present daily specials, depending on the luck of the local fishermen. Each dish can be paired with an excellent glass of wine from the extensive wine list, carefully selected by chef and sommelier Tadej Gašparin. Most of the wines on here even come from the restaurant’s own winery.