September

We have known for a long time that the Karst hides quite a few excellent culinary locations, and in Dolo pri Voglje we usually just drive past Okrepčevalnica Ruj. Why? At first glance, the house does not attract our attention from the road, but by doing so we are doing both ourselves and the restaurant an injustice. Peter Patajec is the head of the cute snack bar, and his reputation goes much further than the name of the snack bar, as he earned the flattering title of Delov kuhar in 2007. He perfectly combines his cooking philosophy of modern Karst cuisine with seasonality. Everything depends on ingredients from the surrounding area, so we can be surprised by a completely different menu every time. However, it adheres to certain constants, for which Ruj is known throughout Slovenia and beyond. Liver pate and marinated duck breast, sheep's and goat's cottage cheese, asparagus dishes in season, as well as various combinations of meat, vegetables and fresh herbs. For specific fish or meat dishes, it is recommended to order in advance, as the ingredients are obtained fresh daily and also depend on the daily offer on the market. A special emphasis at Ruju is certainly on the own ripening of meat and vegetarian dishes; but since no meal is complete without a suitable drop, the wine offer is also varied and suitable for any dish. Tobacco users will be pleased with the large selection of quality cigars, which will complete the Karst culinary indulgence.