Young Team of Hiša Torkla Merges Innovation & Tradition
Over the past decade, Hiša Torkla has earned a reputation as one of the most renowned restaurants in the Istrian countryside. This year brought some exciting changes: the owners have fully taken over, crafting a fresh narrative that still draws from Istrian tradition but with a modern twist. Under new management, Hiša Torkla upholds its core values while introducing innovation. Led by Andraž Krebelj, the young team has already earned a Michelin recognition shortly after reopening. Below, we discuss their philosophy, challenges, and future plans.
Can you start by briefly introducing the new Hiša Torkla team?
Our family-owned restaurant is run by me, Andraž Krebelj, while the kitchen is led by Nikita Shunin from Moscow. Nikita has been living in Slovenia for over five years, having worked at several renowned restaurants, including Beluga in Moscow. He was previously part of the Hiša Torkla team, so he’s already familiar with the space. My brother and I currently manage the service, with help from my wife. So, it’s a close-knit family operation.
What are the biggest challenges in running a restaurant?
Coming from a different industry, the transition was a significant challenge for me. However, it fulfilled a long-standing dream. Hospitality has always fascinated me, and I can honestly say I love it. Passion for the job is essential—without it, you can’t succeed in this field. Our entire team shares this enthusiasm, which drives us to keep growing and spreading the word about the restaurant.
We try to take a broad approach, not restricting ourselves with rigid rules. We're open to new ideas and ways to improve. I’m used to hard work, so the 24/7 nature of the job isn’t a problem for me.
Running a restaurant isn’t a nine-to-five job—it’s a way of life, with your thoughts constantly focused on enhancing the guest experience.
What do you like most about your job? What motivates you?
What I love most is that the job offers endless opportunities for learning and growth. Every day brings new challenges and the chance to discover something new in the vast world of gastronomy. This constant evolution excites me. Embarking on this journey was thrilling, especially since it allowed me to dive into something I had never explored before. This process of discovery brings me great satisfaction and keeps me motivated to improve. My passion, enthusiasm, and determination keep me going in this business.
Can you describe the culinary philosophy behind Hiša Torkla? How is it different from before?
Our philosophy is rooted in quality, with a strong emphasis on top-notch ingredients. We focus primarily on meat, taking advantage of our outdoor grill, which is a unique feature. While meat has always been a key element here, we’ve upgraded the concept into what I’d call a "light steakhouse." We offer a range of premium meats that aren’t easily found in the area, sourced from all over the world—perfect for our rural, countryside setting.
What seasonal ingredients do you use most in your dishes?
In the spring, we feature asparagus, while mushrooms play a role in our summer menu. In autumn, white truffles take center stage. Although we have a fixed menu, we adapt it based on the season. Using seasonal ingredients is important to us.
Which dishes are the most popular with your guests?
Among the cold starters, guests particularly enjoy our seafood and meat tuna tartare, amberjack carpaccio, beef carpaccio with truffles, and capesant tartare. For mains, truffle fuži and meat specialties like t-bone, tomahawk, and truffle steak stand out. Our desserts include Basque cheesecake, pistachio cheesecake, mango pudding, and chocolate with passion fruit.
How important is sustainability in your business?
Sustainability is a key focus for us, particularly in reducing waste and working with local suppliers. While we import the highest quality meats from around the world, we prioritize sourcing fish and vegetables locally. We also collaborate with local winemakers, especially from Korte and the surrounding areas, to maintain a connection to the region. Our wine list thoughtfully combines local, British, Italian, and French wines.
As a young team, sustainability and responsible waste management come naturally to us and are deeply ingrained in our daily practices.
What new practices have you introduced since taking over the restaurant?
As a young team, we’ve implemented informal practices that create a relaxed, homely atmosphere for guests. We don’t adhere to strict formalities, whether in our uniforms or our service. Our goal is to be friendly and modern, ensuring our guests feel comfortable and at ease.
Who is your main target audience?
We cater to all generations, particularly food lovers and gourmets. We aim to welcome back former guests while attracting new ones. It’s encouraging that many guests are already returning and providing positive feedback.
How do you attract new guests to your restaurant?
We are currently promoting the restaurant via Instagram, and we plan to invest in paid media posts soon. However, word-of-mouth has been our most effective marketing tool, especially among younger audiences.
How do you manage generational differences among your guests?
Providing high-quality service doesn’t have to mean formalities like wearing gloves. For us, it’s about being friendly, knowledgeable, and professional. These qualities appeal to all generations. We’ve seen in other countries that informal settings can still offer top-notch service, and we’re following the same approach here.
How do you try to maintain a high level of service quality?
We work with trusted, reliable suppliers to ensure we never compromise on quality, whether it’s meat, fish, truffles, or pasta. We also emphasize homemade production—everything from sauces to pasta and bread is made in-house.
Attention to detail is key, from selecting ingredients to preparing the food, providing service, and creating the right atmosphere. We believe the entire guest experience should be of the highest quality.
What are your plans for future development of the restaurant and further integration of sustainable practices?
We plan to expand our menu with new, unconventional ideas and dishes. We’ll also enhance our outdoor grill, making it the heart of the restaurant, cooking both meat and fish. Additionally, we aim to incorporate more sustainable practices and broaden our offerings to cater to different dietary preferences, such as vegan and gluten-free options. We also plan to stay open year-round, with a brief winter break in January.
How has the management of the restaurant evolved since you took over in the spring?
Since taking over in the spring, my team and I have focused on building an environment of mutual trust and creativity. With a small team, everyone plays a critical role, so I treat everyone like family. We share ideas and foster a relaxed, yet ambitious atmosphere without unnecessary pressure. We’re all young and building our own stories, but together, we’re shaping the story of Hiša Torkla.
We were quickly recognized by the Michelin Guide, a point of great pride for us as it confirms we’re on the right path.
Do you work with the local community, and if so, how?
Collaboration with the local community is very important to us. We work with Stara šola Korte, which regularly sends us guests, and with local apartments in the village and surrounding areas. We also partner with the Kempinski Hotel in Portorož. In addition, we have strong ties with nearby wineries such as Korenika and Moškon, Steras—whose vineyards surround our restaurant, giving a special local touch to our offerings.
What did Andraž choose for his Izola top 5?
If I were an Istrian dish, it would be fuži with truffles.
An experience in Izola I really enjoy is anything involving the sea.
Something I always recommend to our guests is visiting Izola’s old town center.
My favourite event in Izola is the Fishermen's Festival.
My favorite free-time activity is spending time with my family.
