Pavus

Dating back to the 13C, Lasko Castle has experienced many changes of ownership and various uses during its long history, right up to its current incarnation as a romantic, gourmet restaurant. We recommend one of the tasting menus (of various lengths) in order to appreciate Marko Pavčnik’s cuisine to the full. This chef pays careful attention to sustainability, sourcing his ingredients from a local eco-farm, as well as foraging and using every part of an animal (the so-called “nose-to-tail” approach). The smoked trout served with an elderflower sauce is sublime, while every course has its own identity and character. The extensive wine list focuses on Slovenia – try one of the whites from Styria, a region that produces wines of real character.

Michelin-starred dining in a medieval castle

• Pavus holds a Michelin 1-star rating and is housed in Grad Tabor Laško, offering a dining experience inside a medieval fortress with seasonal settings (courtyard in summer, castle tower in winter).

A distinct Karta ŽGANJA and Žganjeteka program

• The restaurant features a dedicated spirits program with Karta ŽGANJA (Slovenian and international distillates) and Žganjeteka tasting experiences, an uncommon pairing for fine dining venues.

Wild, locally foraged ingredients driving the menu

• The kitchen emphasizes local, seasonal produce and even forages from nearby forests, blending wild forest ingredients with modern Slovenian cuisine.

Signature Ingredients

• Wild game meats from local forests (divja zver): Central to Pavus's philosophy of 'Kulinarična divjost' and 'Divja eleganca'. Sourced from local forests or via foraging by the kitchen team; prepared with modern culinary techniques that highlight the primal, forest-born flavors—savory, gamey notes that define Pavus's meat dishes.
• Forest berries and wild fruits (divja plodovi / gozdni plodovi): Gathered from nearby woods or sourced from local producers; provide bright acidity and sweet, savory balance to dishes, used fresh or lightly processed to preserve intense aroma and color; essential to Pavus's color-rich, nature-infused menu.
• Edible buds and blossoms (brsti and cvetovi): Seasonal forest buds and flowers used as delicate accents, garnishes, or components; add fragrance, freshness, and a sense of springtime forest, reflecting Pavus's emphasis on nature's bounty and visual appeal.
• Locally grown seasonal vegetables (lokalno pridelana zelenjava): Eco-produced vegetables from local growers; form the vegetal backbone of dishes; seasonal, vibrant, and integral to the modern Slovenian cuisine that Pavus champions.
• Domače mlečne kruhke (house-made dairy bread): A signature bread accompaniment crafted in-house using dairy ingredients; contributes texture and comfort, showcasing the kitchen's craftsmanship and emphasis on local dairy products.

Why these ingredients are special: They embody Pavus's core philosophy of using local, seasonal ingredients; incorporate wild sources to create distinctive, forest-inspired flavors; and are prepared with contemporary techniques to present nature's bounty in a modern, vibrant way. The Michelin star reflects excellence in using these signature ingredients to craft cohesive, memorable experiences at Grad Tabor Laško.

Tasting Menu

• Vegan 5-course tasting menu: €69 per person (drinks not included). Available by advance order; Pavus can arrange a vegan menu on request.