Without a doubt 2018 was a year of culinary delights, marked by a flood of culinary events, television cooking shows, numerous awards for best chefs, pop-up kitchens, wine and beer festivals and exceptional and unusual caterings. In 2021 Slovenia will be crowned the European gastronomic region. Slovenia is recognized by the foreign experts as the next big culinary destination.
Gastronomy has always been an integral part of top-level events. The event organizers have been following this trend for a long time. Gastronomy is also an integral part of a five-star experience at motivational meetings. And the offer is steadily improving. Even in catering, at major events and congresses, we do not lag behind, just the opposite, we even dictate trends. The meeting organizers are aware that gastronomy is in fact one of the strongest ambassadors of the country. We can present it only through authentic local culinary stories and products. Our specialty is definitely the connection with nature and the natural treasures. You can experience the concept »from the field to the table« in Slovenia first hand.
We must be able to adapt the Slovenian culinary pyramid with 24 gastronomic region for the foreign participants of congresses
Since catering at events is a very specific activity with demanding logistics, both the organizers and the providers would greatly benefit from recommendations and standards. If it is a big event, the local culinary story must be adapted to the cultural, religious and historical expectations of foreign guests. On average, participants from 60 countries come to Slovenia for congresses. We must be able to adapt the Slovenian culinary pyramid with 24 gastronomic regions and 170 typical dishes for the foreign participants of congresses. The top of the pyramid with the most selected dishes and wines should also be defined for the needs of congress tourism.
It is also very important that we know how to present and to communicate the culinary art properly. There’s far too many cases of top-notch local culinary stories losing their charm to bad English and poor presentation. Good stories will be shared by the enthusiastic participants and they will certainly talk about them on social media.
Jorg Zupan, a revolutionary chef
Two years ago, the talented young chef Jorg Zupan took over Atelje – a traditional restaurant in Grand Hotel Union – one of Ljubljana’s oldest hotels. With a wealth of experience in the industry, which is reflected in his philosophy of fusion from Ireland, Australia, Norway, London and Ljubljana, this young Slovenian chef has stepped into a new mission. Zupan, shaped in prominent restaurants under the eyes of some of the world’s best chefs, rose to the challenge of turning a renowned and conservative hotel restaurant with regular guests and a traditional menu into a modern, trendy, affordable, and sophisticated restaurant with world-class cuisine.
Interview with Ana Roš , Head Chef, Hiša Franko
Ana Roš is the Head Chef of Hisa Franko, which is an internationally recognized dining place in Slovenia. The restaurant is known as one of the world’s most forward-thinking restaurants. Through a strong local connection and support Ana cooks exclusively with ingredients and specialties from the region, a few of them are uniquely Slovenian.
A surprising winner of the November Gourmet Ljubljana Finale
In November 2018, the second festival entitled »November Gourmet Ljubljana« was held in Slovenia’s capital in order to mark Ljubljana and Slovenia as culinary destinations of Europe. The festival connects Slovenia’s most important culinary names, Ljubljana’s restaurants and culinary offers.
Gregor Vračko: My food is more important than my face
Notorious for being witty, sharp in his thoughts, work, words, for being uncompromising and outspoken, and known as one of the best chefs in Europe and as an owner of amazing collection of supreme wines, Gregor Vračko in his Hiša Denk in Zgornja Kungota in Maribor’s vicinity, brings to Slovenia and beyond a surprising approach to fine dining.