Grega & Sabina Repovž: Building a Sustainable Legacy at Gostilna Repovž

We had the opportunity to speak with Sabina and Grega Repovž, the winners of the 2026 JRE Sustainability Award powered by Marie-Stella-Maris. Together, they run Gostilna Repovž, a family restaurant and organic farm in the village of Šentjanž, Slovenia, where gastronomy, agriculture and hospitality are deeply connected. For the Repovž family, sustainability is not a trend or a strategy, but a way of life that has been passed down through generations. We spoke with them about their journey, their philosophy of responsible gastronomy, what this recognition means to their team, and why authenticity remains the foundation of a truly sustainable future.

From Family Tradition to Responsible Gastronomy

Can you give us a short introduction and tell us about your journey in the industry?

We are Grega and Sabina Repovž, and together we run Gostilna Repovž, our family restaurant and organic farm in the small village of Šentjanž, Slovenia.

Our family has been welcoming guests for generations, and since taking over the restaurant in 2016, we've been continuing that story together. Our goal has never been simply to run a restaurant, but to create a place where hospitality, farming, nature and gastronomy exist as one.

Can you tell us a bit about your journey in the culinary world? How did each of you get started, and what inspired your passion for gastronomy and sustainability?

We often say that neither of us chose hospitality, it chose us.

We both grew up surrounded by the restaurant, by family lunches that never really ended, by producers dropping by the kitchen and by conversations around the table. Over time we realised that gastronomy is not only about cooking beautiful food. It is about taking responsibility for the landscape, the people and the traditions that make every meal possible.

Sustainability was never introduced into our restaurant as a strategy. It has always been part of the way our families lived. Today we simply understand its importance more deeply.

Sustainability at the Core

Sustainability is at the heart of this award. How would you describe your shared philosophy when it comes to cooking responsibly and working in harmony with nature?

Our philosophy is simple: every decision should strengthen the place we call home, not only for us, but for everyone connected to it.

For us, sustainability starts long before ingredients arrive in the kitchen. It begins with healthy soil, responsible farming, trusted local producers, a motivated team and strong relationships within our community.

One of the things that makes our story unique is that our restaurant exists because of our farm, and our farm exists because of our restaurant. When we decide what to plant, we think like chefs. When we create a new dish, we think like farmers.

We don't see sustainability as a limitation. On the contrary, it challenges us to become more creative and more thoughtful every single day.

Can you share an example of a dish or initiative that truly reflects your commitment to sustainability and respect for the environment?

Rather than pointing to one signature dish, we would point to the way we work every day.

Whenever possible, we buy whole animals from local farmers instead of selecting only premium cuts. Every part is respected and finds its place somewhere in our menus. The same philosophy applies to vegetables from our organic farm, where different stages of growth, leaves, stems and preserved products all become part of our cooking throughout the year.

For us, sustainability isn't about creating one "green" dish. It is about building a system where every ingredient has value and as little as possible goes to waste.

A Restaurant Rooted in Place

Can you describe the concept of your restaurant and what makes it unique?

Gostilna Repovž is not just a restaurant. It is a family home, an organic farm and a reflection of who we are.

Guests don't simply come for dinner. They experience the landscape, taste ingredients grown just a few metres from the kitchen, meet local producers and become part of our story for a little while.

We combine contemporary gastronomy with genuine Slovenian hospitality. We want our guests to leave not only remembering what they ate, but how they felt while they were with us.

Recognition for the Whole Team

What does winning the JRE 2026 Award mean to you and your team?

Receiving this award is a tremendous honour because it recognises values, not just results.

This recognition belongs to our entire team, our family, our local producers and everyone who contributes to our story every day. It reminds us that sustainability is never something you achieve once. It is a commitment that needs to be renewed every day through thousands of small decisions.

We are especially proud that this recognition comes from JRE, a community that shares the same belief that gastronomy can be a force for positive change.

Passing on the Craft

Finally, what advice would you give to young restaurateurs who want to build a successful career while staying committed to sustainability and respect for nature?

Don't start by asking how to become sustainable.

Start by asking how to become authentic.

Get to know your producers. Understand your landscape. Respect every ingredient before thinking about creating beautiful plates. Build relationships with your team, your suppliers and your guests.

Sustainability isn't a marketing strategy or a certification. It is the result of thousands of everyday decisions.

And perhaps most importantly, remember that a restaurant is never only about food. It has the power to preserve traditions, strengthen local communities and inspire people to think differently about the world around them.