Two brothers, two kitchens: why do gourmets head to Maribor?

Gregor and David Vračko share family roots, yet each is developing his own culinary direction. Gregor creates at Hiša Denk in Zgornja Kungota, David at Mak restaurant at Osojnikova ulica 20 in Maribor.

Their connection is fascinating precisely because it goes beyond similarity. For visitors, it offers the opportunity for two separate experiences, each worth discovering in its own right.

According to Michelin’s presentation, Hiša Denk opened its doors in 1972 and is now run by the family’s third generation. Guests choose the length of the menu, while the individual dishes remain a surprise.

Hiša Denk is listed with one star in the Michelin Slovenia 2026 selection.

During a meal like this, it is interesting to observe how the chef builds the sequence. Each dish is part of a whole, so allow plenty of time for your visit. Let the restaurant know about dietary restrictions before you arrive.

Michelin’s description of Mak highlights the absence of a conventional menu and the chef guiding guests through a surprise menu. It speaks of creative combinations, different textures and a distinctly personal experience.

Gault&Millau awarded Mak 17 out of 20 points in its 2026 edition. This figure relates to a specific guide and year, so it is worth checking again when updating the article later.

At the table, let yourself follow the course of the meal. Instead of a main dish chosen in advance, you have the chance to discover the chef’s selection for that evening.

Look at both restaurants’ current offerings, their atmosphere and the conditions for visiting. For a special occasion, make arrangements directly with the restaurant.

Hiša Denk means a trip to nearby Zgornja Kungota, while Mak is a visit within Maribor. If you want to discover both approaches, spread them over two days and give each dinner its own space.