Restaurant Week 2026 Highlights the Art of Dining Well and Living Sustainably

Restaurant Week is Slovenia’s largest culinary event, promoting top-tier Slovenian gastronomy. It features the country’s finest restaurants, which twice a year – in spring and autumn – present their expertise through specially designed three-course menus at accessible prices over the course of ten days.

Through this initiative, Slovenian restaurateurs reward loyal guests and invite new visitors to discover that exceptional cuisine does not have to be expensive. Each year, the event records growing participation and attracts more than 120,000 visitors.

Restaurant Week also develops a range of new projects that strengthen its year-round presence, such as Restaurant Week – On the Street and Restaurant Week – On the Road. Its website also serves as a comprehensive guide to Slovenian dining, featuring more than 180 restaurants, alongside rich editorial content and inspiring recipes by Slovenian chefs.

This Year’s Focus: The Pleasure After Dining

Each edition of Restaurant Week highlights a central theme. This year, it is the pleasure after dining – the feeling guests take with them after their visit. Restaurant Week is not only about enjoying a good meal, but about experiencing food that leaves you feeling well – satisfied yet light, content, curious, and eager to return. A true culinary experience is therefore measured not only by quantity or price, but by the impressions, energy, and memories that linger long after the meal.

This year’s opening event for media and influencers took place on 12 March at TaBar in Ljubljana, where the organisers presented the initiative from the perspective of a participating restaurant.

Local, Quality, Sustainable

Sustainability remains a key pillar of Restaurant Week. The initiative encourages restaurants to use local and seasonal ingredients, handle food responsibly, and incorporate Slovenian culinary heritage into contemporary dishes.

Restaurant Week collaborates with the Ministry of Agriculture, Forestry and Food to highlight the importance of short supply chains and increase the visibility of Slovenian produce. Special attention is also given to quality labels such as “Selected Quality – Slovenia.” This year, all participating restaurants have included ingredients bearing the Izbrana kakovost – Slovenija label in their menus, further bringing guests closer to the origin of their food and the importance of local production.

Restaurant Week is also connected to the national sustainability label Slovenia Green, which highlights restaurants where sustainability is not just a concept, but a practice – from local sourcing and seasonality to responsible resource management and reducing food waste. This year, more than 14 Slovenia Green-certified restaurants are taking part in Restaurant Week.

Photo: Vivi.si

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