Diversity & Green Gastronomy - An outside the box perspective on Slovenian cooking

In the last of our four-part ‘Green Gastronomy’ webinar series, you’re invited to join two of the country’s most exciting, innovative and experimental young chefs as two cities, Ljubljana and Portoroz, go head-to-head for the title of Slovenia’s culinary capital.

Slovenia’s laid-back capital city is home to several of the country’s best restaurants, as well as the vast 'Odprta Kuhna' open kitchen market where many chefs source their produce. Meanwhile Portoroz, perched on the Mediterranean coast, boasts an Italian feel and Venetian influence. 

The chefs: 

From Portoroz we are joined by Restaurant COB's Filip Matjaz. The name COB derives from the restaurant’s mission: Cooking Outside the Box. Filip promises diners an unexpected and interactive culinary experience with an emphasis on original Istrian flavours. Truffle perfume, anyone?

Located in the heart of Ljubljana, Restaurant Atelje doesn’t do menus. Instead, chef Jorg Zupan is given freedom to experiment using the freshest local ingredients. Jorg was trained in two famous British restaurants: The Fat Duck and Pied à Terre.

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