If you find yourself craving for some seafood, but you’re where Soča and Nadiža rivers flow, and mountains caress your sight wherever you look, then a stop at Kobarid’s Topli val is mandatory.
Topli val is a family-run restaurant that focuses on seafood but has dishes also for lovers of meat. The Hvala brothers have built an astonishing wine list, focusing on Slovene wines, but you’ll also find some international pearls and a selection of organic wines. A particular project is their house malvasia bottled in magnums in cooperation with Andrej Cep from Gordia. For those looking for some extra treat, a selection of wines by the glass served with Coravin is the go-to.
We stopped there for lunch while celebrating our wedding anniversary, and quickly a bottle of Puro rosé, with compliments from the Kristančič family – Movia was served. The pampering continued over plates of raw seafood composed of langoustines, oysters, prawns, with seabass and gilt-head carpaccio.
We followed their daily suggestion for the main course – a fish platter for two that featured a sole, dentex, scallops, langoustines, and squid. But, oh boy, mouthwatering delights just vanished while enriching the flavours over glasses of good wine, all carefully selected and presented by Žiga – with some pleasant surprises.
For those sugar carving lovers, the Kobariški štruklji are a must. A form of dumpling filled with a mixture of walnuts, raisins, cocoa and other tasty components is something you cannot miss.
Topli val combines these elements into a charming atmosphere that attract domestic guests and those from abroad. You know how it goes; if there are many Italian guests, you’re sure you’ll be in for a treat. Next time you’re in Kobarid, then a reservation and stop should be on your list.