Mark your calendar for the autumn edition of the Restaurant Week

This autumn, 103 esteemed Slovenian restaurants will delight diners during the Restaurant Week. This includes the addition of five newcomers and 28 restaurants featured in this year's Michelin guide for Slovenia.

Newcomers to the Autumn Restaurant Week 2023

1. Gostilnica Barba (Novo mesto)
2. Sunrose 7 (Bohinjska Bistrica)
3. Zlata Ladjica (Ljubljana)
4. Arroi (Bled)
5. Šobec Restaurant (Lesce)

Numerous restaurants are featured in various renowned culinary guides such as Michelin and Gault&Millau, among them:

• Gostilna Repovž (Michelin BIB Gourmand and Michelin Green Star, 3 caps according to Gault&Millau, and holder of the Slovenia Green Cuisine label)
• Hiša Linhart (Michelin 1 star and Michelin Green Star, 3 caps according to Gault&Millau, and holder of the Slovenia Green Cuisine label)
• JB Restaurant (Michelin 2023, 4 hats, and Janez Bratovž, chef of the year according to Gault&Millau)
• Ošterija Debeluh (Michelin 2023, 4 caps according to Gault&Millau, and holder of the Slovenia Green Cuisine label)
• Pavus - Laško Castle (Michelin 2023, 4 caps according to Gault&Millau)

Highlight of the Restaurant Week 2023: autumn without leftovers

Restaurant Week 2023 takes a sustainable approach under the theme "Autumn Without Leftovers." During this event, Slovenian chefs are poised to demonstrate their commitment to sustainability by creating menus that prioritize taste and minimize food waste through ingredient reuse. Sustainability is not just a concept; it's the core of the culinary experience during this special week.

23 out of the 103 participating restaurants bear the Slovenia Green Cuisine label, which is not merely a label but also a commitment to acting sustainaibly. This commitment revolves around promoting Slovenian gastronomic specialties, championing authentic and seasonal dishes with a local touch, emphasizing the significance of short supply chains, reducing waste, eliminating single-use plastics, and using natural resources sustainably.

The STB has also initiated a pilot project, in partnerhsip with the Slovenia Green Consortium and members of the JRE association, aimed at reducing food waste. Drawing inspiration from the UNWTO GLOBAL ROADMAP FOR FOOD WASTE REDUCTION IN THE TOURISM SECTOR, they aim to develop a tool for measuring and minimizing food waste, ultimately contributing to the reduction of food waste in restaurants, suppliers, and by raising awareness among guests.

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