Karst on the plate since 1973.
Špacapanova hiša has been telling the story of Karst cuisine since 25 December 1973, when the family took over an old village inn in Komen. Since then, it has grown with us — Miro, Ada, Ago, Elis — and with a team that has, over the years, become part of the house.
The inn did not evolve by following trends, but through everyday work, patience, and respect for the landscape it stands in. This is a house where history is not exhibited — it is lived.
Our kitchen is rooted in Karst ingredients, many of which we prepare ourselves. In our cellar, prosciutto and salami are cured, we make vinegar, we produce our own wines (teran, rebula, malvazija …), and our vegetables come from our own garden or from nearby farmers we know personally.
What we do not produce ourselves, we source from trusted local growers — not because it is fashionable, but because we want to know where every ingredient comes from and what it brings to the plate.
Here, a guest is not just a number on a reservation. We sit with you at the table, talk about wine, about food, about the Karst. The inn is our home — and we want you to feel that way here, too.
Špacapanova hiša is built not on formality, but on respect for the guest and a sense of homeliness that lingers long after the visit.
We respect the Karst. We respect the ingredients. We respect you. Welcome home — since 25 December 1973.