Truffles in Špacapanova hiša

At Špacapanova hiša, we approach truffles simply, respectfully, and without compromise.

We use only fresh, sound, natural truffles – with no synthetic aromas, flavoured oils, pastes, or any kind of artificial scent substitutes. This approach is rare today. It requires knowledge, experience, strict quality control, and an understanding of each individual truffle – its variety, origin, maturity, and character at that moment. For us, truffle is not decoration or a marketing trick. It is an ingredient with its own timing, its own aroma, and its own limits.

Natural and seasonal – without exception

A truffle is a living organism. Its aroma, intensity, and texture change depending on the species, season, place of growth, and maturity. That is why we always adapt the dish to the truffle – never the other way around. We do not follow fixed recipes, and we do not serve the same dishes throughout the year.

If a truffle is not in the right condition – picked too early, overripe, or simply not up to our quality standards – we simply do not serve it.

Truffle varieties we serve at Špacapanova hiša

(depending on the season and quality)

White truffle (Tuber magnatum) – autumn and winter

The most complex and intense, always fresh and sliced just before serving.

Winter black truffle (Tuber melanosporum) – winter

Balanced, with notes of dark chocolate, cocoa, and forest undergrowth; it can handle gentle contact with heat.

Autumn / Burgundy truffle (Tuber uncinatum) – autumn

Stable, with aromas of hazelnut and forest floor; served fresh or lightly warmed.

Summer truffle (Tuber aestivum) – summer

Delicate and nutty; it requires perfect maturity and a restrained approach.

Autumn black truffle (Tuber mesentericum) – autumn

Intense, with aromas of cocoa, smoke, and leather; also suitable for carefully controlled heat.

Smooth black truffle (Tuber macrosporum) – late summer and autumn

Highly aromatic, with pronounced garlicky and cheesy notes.

Bianchetto / Marzuolo (Tuber borchii) – winter and early spring

Very direct, with pronounced garlic notes; used exclusively fresh.

Tasting menus and truffles

The base is always our tasting menu (see the tasting menu), with the price depending on the length of the menu.

For truffle menus, we replace part of the dishes from the standard tasting menu with dishes featuring fresh truffles.

We always confirm the final composition and price at the time of reservation, depending on the truffle variety, the season, and current market conditions. Guests are clearly informed in advance about all options and pricing.

Black truffle – indicative surcharges (per person)

2 courses: + approx. €18–28
3 courses: + approx. €27–41
4 courses: + approx. €36–55

Seasonal note – black truffle:
Depending on the range of truffle varieties available, spring menus are generally slightly cheaper.

White truffle – indicative surcharges (per person)

2 courses: + approx. €30–40
3 courses: + approx. €45–60
4 courses: + approx. €60–80

Seasonal note – white truffle:
Depending on the range of truffle varieties available, spring menus are generally slightly cheaper.

When are truffles available here?

Usually from mid June until the end of March the following year. Outside this period – or whenever the quality does not meet our standards – we do not include truffles in our menus.

⚠️ Important
Truffle menus are available exclusively by prior reservation (we recommend at least 24–48 hours in advance), as fresh truffles are ordered specifically for each individual booking.

Our philosophy

We do not chase an artificial scent. We chase the one true moment when a truffle is at its best – and serve it exactly as nature created it.

Welcome to Špacapanova hiša. Welcome to the world of real truffles.