House of food
At Restaurant Doppler, we play with contrasts.
We take the best of tradition and pair it with bold modernity. We blend the local and the cosmopolitan, the refined and the simple. And we do it honestly, without pretence. We bring to the plate the very best our hillside has to offer. Seasonal ingredients, grown nearby and enriched with a touch of Mediterranean inspiration. Our dishes will take you on a journey from the sea, across the Karst, to the forests of Styria, all gently tied together by the flavours of our wine.
Love from the kitchen
Restaurant Doppler was born from a genuine story that began where new dishes are created: in the kitchen. Lana and Jurij met while working, evolved in Europe’s finest restaurants and culinary schools, and are now returning home with both knowledge and vision.
Restaurant Doppler was born from a genuine story that began where new dishes are created: in the kitchen. Lana and Jurij met while working, evolved in Europe’s finest restaurants and culinary schools, and are now returning home with both knowledge and vision.
Chef
JURIJ DAOLIO
Born in Komen in the Karst region, Jurij Daolio began his culinary journey at a very early age. By the age of 19, he was already co-creating and later leading a kitchen that earned a Michelin Plate recognition. Soon, his journey led him abroad, where he refined his skills and worked in some of Europe’s top Michelin-starred restaurants. There, he gained technical excellence, developed a deep respect for ingredients, and shaped his own style and culinary vision. Jurij is a chef of a new generation, without unnecessary pomp, but with an intuitive sense of taste. His roots reach across the border to Italy, where family tradition and culinary heritage still influence his view of cuisine. He often finds inspiration in the refined simplicity of modern French cuisine, which he skillfully wintertwines with local ingredients and seasonal accents. His style is clear and sincere. A dish must be understandable, yet inspiring enough to leave an impression. He avoids unnecessary embellishments, focusing instead on the essence of flavour. His philosophy returns cuisine to its roots: in respectful dialogue with wine, nature, and people.
