Dobrovo Castle

Brda’s table follows its hills: cured meats such as pršut, local cheeses, olive oil pressed from the groves on the lower slopes, seasonal fruit — cherries in late spring, peaches and apricots in summer, chestnuts in autumn — and rustic regional cooking built around what is ripe that week. Look for simple village inns and farmhouse kitchens serving home-grown produce rather than formal restaurants.

Wine is the centre of the meal. Rebula is the characteristic regional white grape, joined by Friulano, Malvasia, Pinot varieties and a growing range of orange and skin-contact wines made in the traditional way; reds include Merlot, Cabernet and Refosco. Tastings depend on individual producers and often require advance arrangements, and walk-in availability is never guaranteed — contact cellars ahead rather than assuming a tasting room will be open.

Anyone drinking alcohol must not drive. Plan a designated driver, arrange transport, or stay overnight in the region so that tasting can be enjoyed safely. Do not rely on being able to “just have one” and then drive the winding ridge roads.

Farm stays and guesthouses in the villages around Šmartno and the central ridge put you within walking distance of cellars and viewpoints, and are the most practical option if you want to taste wine in the evening without driving afterwards.

Small hotels and agriturismo-style accommodation around Dobrovo and the western villages offer a slightly larger base with easier access to the castle, museum and the main road from Nova Gorica.

Self-catering houses in the dispersed hamlets suit longer, quieter stays and let you shop at local farm gates and markets, but a car is essential for reaching them and for getting around once there.