Michel and Jera Bobič – a journey of love, tradition, and family
Gather Around the Table at Don Bobi
Text by Tonja Blatnik
At Don Bobi, a beloved family-owned restaurant in the heart of Novo Mesto, food and wine is more than just a meal and a drink—it is a story about a dynamic duo. Local and international guests alike are drawn to this charming spot in Dolenjska, so we at Internationalis decided to experience it firsthand.
Hosted by Michel and Jera Bobič, the current generation of owners, we were treated not just to a carefully crafted meal, but also to the story behind it—a journey of love, tradition, and family. They told their story of Don Bobi along with dishes and carefully chosen wines by TILIA estate – House of pinots from Vipava Valley, so we kept the concept: menu, wines and story.
Our evening began with freshly baked buckwheat bread, paired with homemade cottage cheese, herbs, and marinated asparagus. This was beautifully matched with rosé brut nature sparkling wine TILIA Estate EL – Emperor of Love, setting the tone for the evening.
Before we even entered, we could feel the warmth. Don Bobi is perched in the historic heart of Novo Mesto, offering a view of the old town and the serene Krka River. Jera shared a few delightful local facts—did you know Julija Primic, muse of Slovenian poet France Prešeren, passed away near here? Just steps from the restaurant, you can also cross Julija’s Footbridge, named in her honor.
Our cold appetizer—a seafood trio of cod, octopus, smoked salmon, anchovies, and roe—was paired with TILIA Estate Rosé.
As we tasted, Jera shared her story: she first came to Don Bobi in high school, often just for dessert. “My favorite was cheesecake,” she laughed. Later, while studying in Ljubljana, Michel joked that cheesecake sales had dropped since she left. Eventually, he invited her to work part-time in the kitchen. Today, while Jera works as a teacher by profession, she remains deeply involved in the family business.
Next came the hot appetizer—fresh capelin, citrus-marinated and grilled, paired with TILIA Pinot Gris. A perfect blend of simplicity and sophistication.
Don Bobi first opened in 1983, originally offering a simple menu of pizza, pasta, and čevapčiči. Over time, the restaurant evolved into a refined culinary destination, blending traditional Slovenian flavors with Italian flair. Despite its Italian-sounding name, Don Bobi is actually a tribute to the original owners’ son—Robert.
Michel, now leading the third generation, continues to expand the vision. In 2020, he and Jera welcomed their son Valentin, the next potential torchbearer of the Bobič family legacy.
Main course: wild sea bass with vegetables and baked potatoes
accompanied with TILIA esate, white blend Nostra. Elegant and fresh, just like the restaurant’s new direction.
It all started with a simple menu: pizza, pasta, and čevapčiči. Slowly, the offer began to change. They started focusing more on quality, homemade food with a higher standard. “Guests began asking why certain dishes weren’t available, and so the menu began to grow,” explains Michel. They introduced flavors from around the world. They divided the responsibilities—his father took care of the wines and desserts, while Michel brought fresh energy and ideas, especially when it came to seafood and sweets. He stresses that there are also many behind-the-scenes responsibilities. “Hospitality is a demanding field—it takes heart and dedication, and we had both,” tell Jera and Michel.
To finish, we enjoyed a rich brownie with raspberries, pistachios, and chocolate mousse, paired with TILIA estate Pinot Noir, Estate.
Who are Don Bobi’s guests? Jera explains that there are in three groups. Loyal local guests come for lunch almost every day. These loyal locals appreciate consistent quality, a welcoming atmosphere, and the feeling of home-cooked meals. Then there are business clients, as they regularly serve business lunches and dinners for corporate partners, including major companies like Revoz and Adria.
“Our calm and professional setting makes us a popular choice for meetings and formal gatherings.” And there are, of course, tourists. “Tourism in Novo mesto continues to grow, and we’re right in the heart of it. We welcome visitors from Italy, France, and other parts of Europe. Many of them find us through TripAdvisor and other travel platforms,” explains Michel.
For Michel and Jera, every dish is a reflection of their story. “Hospitality is a demanding field,” says Michel. “It takes heart and dedication. And we have both.” As parents, they dream that one day, little Valentin will take over the kitchen—in his own unique way.
They leave us with a phrase that perfectly captures their journey:
“Where you and I, yesterday and today, come together.”
