A Chef Who Masters Both Kitchen and Cellar
Martin Mahorčič believes that a good sommelier must first be a skilled cook, capable of selecting top-quality ingredients and combining them into a dish. Only then can they pair the dish with wine, a process that demands knowledge, passion, and humility. For Martin, taste is subjective—the goal isn’t perfection but harmony, ensuring that food and wine complement each other beautifully. Growing up in the hospitality industry, Martin continues to seek the perfect balance between the kitchen and dining room. As both chef and sommelier, he curates an impressive wine collection while telling heartfelt stories through every dish.
“The best wine is the one that leaves you wanting just one more sip at the end of a beautiful evening.”
Gostilna Mahorčič
JREJRE-Jeunes Restaurateurs
Rodik, Slovenia
Restaurant Mahorčič is located in the village of Rorik, on the border of the Karst and Brkini region, where a rich culinary tradition is cherished. The cooking style of chef Ksenija Mahorčič characterizes the region and its heritage by giving them a contemporary twist. This way, the restaurant aims to build new traditions for future generations.
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