Restaurant Debeluh - Place for Foodies

Hello, my Hive friends and travelers all around the globe. Today I will present to you another amazing restaurant, or rather an osteria. 

Sometimes it’s not the landmarks or guidebooks that lead us to hidden gems, but our appetite. That’s exactly how we stumbled upon Brežice, a charming little town tucked between Ljubljana and Zagreb. The star of our detour? A remarkable restaurant called Debeluh, whose name comes from the Slovenian word for someone with a hearty appetite. Fitting, because ours certainly was, and Debeluh more than delivered. Join us as we dive into our Restaurant Debeluh Review and discover the elegant, mouthwatering creations that made this stop unforgettable.

About

The family-owned restaurant also goes by the name Osteria Debeluh. Generally speaking, we can say that osteria is just another word for a restaurant with a twist. You can expect local and seasonal and some Italian charm is guaranteed. More than two decades ago, Chef Jure Tomic stepped on the culinary quest. Surely, his passion started much earlier, after all, he excels in a variety of fields. With that being said, he knows that there is no future without the past. Therefore, respecting tradition is one way Chef Tomic gets inspiration for his seasonal dishes.

Old charm and cozy feel for your unforgettable dining experience.

Restaurant Debeluh Ambiance

The interior of the Debeluh Restaurant is inspired by the French countryside. Luckily, tables are in decent sizes so you’ll feel nice and cosy. We can say that romance is the connecting force holding together the old and the new. Recently added sun room eternalised the spring through the stunning blossoms displayed on the wallpaper.

The latest annex is a counterweight to the traditional. Still cozy and airy at the same time.

Drinks

The focus on the drinks menu at the Debeluh Restaurant is on the wine. Given the Chef’s sommelier background, it is safe to say that the collection is substantial. The growing collection counts almost 500 samples and includes both natural and conventional produce. Fortunately, the focus is on exquisite Slovenian produce in all colours. Needless to say, you’ll also find some spirits and aperitifs on offer with soft drinks as well.

Debeluh Restaurant Food Review

A meticulously prepared meal is a guarantee for great pleasure, especially when the food is made from fresh, locally sourced ingredients. All of this and more is true for Chef Jure Tomic, who is the creative force at the Osteria Debeluh. In case you have some dietary restrictions, we warmly urge you to share specifics with the Restaurant Debeluh at the time of your reservation. Now let’s focus on our food review for the Debeluh Restaurant review.

Amuse Bouche

Cherry Tomato

Freeze-dried cherry tomato melted in the mouth and gave space to the sweet and sour notes behind. Quickly, we were seduced by the young cheese. Perfect partners also embraced the glue holding them together in a form of local balsamic vinegar by Istenic.

Freeze-dried cherry tomato melts in your mouth

Roast Sausage

A bite that felt like a warm hug. It was inspired by a Slovenian classic that is still very popular – pecenica. The star of the plate was deconstructed roasted sausage, which was finely seasoned. It was a proud companion to the espuma made from sautéed potatoes with onion.

Modern interpretation of traditional Slovenian sausage – pecenica

Cold Appetizer

Seabass

Pure beauty satisfied both the eye and the taste. Of course, the mouth got much more pleasure out of it. Seabass is a delicate fish, and sashimi style is on the note. First, it was the textural joy coming from bouncy pickled porcini mushrooms. Then the soft seabass soaked the fluffy hollandaise sauce. For a nice companion, there were pickled porcini. Somehow, the sweet and sour combination pulled the rose notes out of nowhere. Amazing dish!

Seabass sashimi with hollandaise sauce and porcinis – yumm

Pate

One could say that veal pate was the knight in a shining armour, made of beef carpaccio. Thin slices emphasized the fine taste of it and showed the character of the plate. We can say this is every meat-eater’s dream. Not just because of the moorish pate, but also because of the crisp pork rinds.

Veal pate was intense, full of spices, with delicious carpaccio on top.

Warm Appetizer

Pasta has a special place in Chef’s heart, and not just because he was the Barilla Pasta World Champion.

Asparagus Pasta

Perfection to the details was hiding in an exquisite cook of both pasta and asparagus. We can say just the same was true for the flavor combination. All variations of green and white asparagus were just perfect with or without cottage cheese.

Pasta with asparagus were light and clean

Winning pasta

Orekete way with pumpkins is a special course that is part of the Debeluh menu, no matter the season. For a start, it looked like a painting, and surely, we can call it a piece of art. Plenty of textures ranging from soft and creamy to full and crunchy. The biggest surprise happened by powdered pumpkin oil, which created a heat sensation before disappearing. Surely, the taste was satisfyingly rich and well worth the hype.

Barilla championship winner 2016

Main Dish

Umami bomb on a plate showed every ingredient in the best possible light. Smooth celeriac puree supported the soft lamb and crisp broccoli. Although the luscious lamb demi-glace sauce was the one we couldn’t get enough of. After all, it was refreshed with lemon and sweetened with caramel.

Smooth celeriac puree supported the soft lamb and crisp broccoli.

Dessert

Strudel & Vanilla

Blueberry strudel rolled in a rose was a treat on its own, but we loved it most when we combined it with vanilla cream. It was about hot and cold shifts that blended in a delightfully gentle tasting whole.

Blueberry strudel for those who especially love a well-baked crust

Cheesecake & Asparagus

Perfectly looking asparagus ice cream quenelle tasted just like it looked. It was a vitalizing addition to the deconstructed cheesecake. We loved the balance between the rich cheesecake and the light asparagus. Extra crunchy bits of asparagus offered extra pleasures, and so did the hazelnut crumble. If you add some saltines on top of this, you get a delicious dessert. Well done, chef!

Asparagus ice cream was outstanding.

Chocolate tower

The final treat was a selection of house-made pralines. Each bite delighted us. Every praline was unique and of the highest quality. Despite being full, we couldn’t resist savoring every last morsel.

Chocolate tower, anyone?

Final Thought

Osteria Debeluh is more than just a stop on the way from Ljubljana to Zagreb, it’s a destination in its own right. With Chef Jure Tomic at the helm, this family-run gem combines deep respect for tradition with playful innovation. Each course feels personal, carefully crafted, and designed to surprise and delight, from the amuse-bouche to the last bite of chocolate.

What truly sets Debeluh apart is the harmony between the food, wine, and ambiance. The thoughtful wine pairings elevate every dish, while the cozy, romantic setting invites you to slow down and savor the experience. Whether you’re a curious traveler or a dedicated foodie, this is the kind of place that lingers in your memory long after the plates are cleared. Thank you for your attention and see you next time with another review or maybe trip blog post in another outstanding place.

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