Sremič is a hill overlooking Krško. Its green slopes are dotted with vineyards and cellars. In 1874 the family Attems, owners of Brežice Castle, built a large wooden wine press, later declared a cultural monument and probably the biggest press in Slovenia. Some hundred years afterwards a guesthouse emerged around that press and because of the three lights on the terrace, which are seen all the way to Krško, the place was called “Tri Lučke”.
The wine press remains as vital part of this restaurant today and is a testimony to the past times. From 1985 Tri Lučke gained a good reputation among locals for homemade aNd delicious food and in 2016 Igor and Andreja Zorko reopened the establishment bringing it to exquisite place of fine dining. Guests can also rest in apartments, have a wedding or a business meeting, or just enjoy the wine cellar featuring best Slovenian and international wines.
The interior of the place is minimalist and bright, with spectacular views of Sava River and Krško. It is here where owners welcomed us most dearly, with a light lemon tea to warm up before venturing off to the wine cellar for some sparkling wine tastings and innovative meaty snacks.
But the real festival for palate was at the table, just across the big wine press. The chef Dejan Mastnak and his team did excellent job to provide us with a feeling of Tri Lučke cuisine. A refreshing appetizer of red trout fillet, with potato sauce, trout caviar, and parsley oil gives delicate and rich flavours to begin with. Parsley oil is indeed a surprise, and everything goes well with Green Sylvaner 2015 of Rudi Kos from Sremič wine hills. This hard making wine sort is dry and neutral, with beautiful colour and enhances the experience of this meal.
The soup was another pleasant surprise. We got on our plates bits of fresh beef tongue, lightly fried, pieces of apple and small onions before this mix is splashed with parsley root soup cooked in a bit of milk. This mild soup also gives freshness because of the apple and all the ingredients are easily recognisable, which is a sign of very good quality.
Main course consisted of Krško-polje pork belly cooked in vacuum for 18 hours on 74 degrees, together with vegetables. Side dish is bean puree, served in a frankinja-and-pork sauce. Fatty climax of our meal is another praise of this local pork sort and a dedication to the preservation of it for next generations. It blends great with Jernej Žaren Modra Frankovka 2011, champion wine of Dolenjska region in 2015. With high sugars, this natural wine is two years barrique and is pleasant companion to heavy meals.
Our dessert is all about apples! Apple soup, apple sorbet, apple pie, with chutney aside; a rewarding and refreshing end of the gastronomy journey. Another pleasure of it is Janez Živič Laški Riesling 2009, superior quality wine (Prädikatwein) with beautiful gold colour. It surprises with its mild taste of honey and blends just right with the dessert.
Tri Lučke indeed serves as the best culinary achievement of Krško, when fine and slow dining is in demand. The historical background of it and heritage of the wine press that once pressed 30 to 50 hectolitres of must are excellent incentives to a very dedicated team.