From Europe’s Best Wine Capital to Farm-to-Table Flavours: Culinary Stories from Slovenia
Published:
2.9.2026
From Europe’s Best Wine Capital to Farm-to-Table Flavours: Culinary Stories from Slovenia
The latest Taste Slovenia newsletter offers a snapshot of the country’s culinary landscape as summer gives way to autumn – from Maribor, recently named Europe’s Best Wine Capital 2026, to intimate countryside experiences, sustainable fine dining, pumpkin seed oil traditions and a new season of food and wine events.
Late summer and early autumn are among the most rewarding times to explore Slovenia through its food. Vineyards are approaching harvest, seasonal ingredients take centre stage and culinary events move into full swing across the country.
Leading the latest stories is Maribor, named Europe’s Best Wine Capital 2026 by European Best Destinations, ahead of internationally renowned wine destinations including Bordeaux and Porto.
The title draws attention to a wine culture that is deeply rooted in the city’s identity. Maribor is home to the world’s oldest noble grapevine and sits at the heart of one of Slovenia’s key wine regions, combining centuries of winemaking tradition with contemporary gastronomy and increasingly diverse wine experiences.
Beyond the better-known wine routes, some of Slovenia’s most compelling culinary stories can be found in its smallest villages. In Pedrovo on the Karst Edge, Toncevi Organic Farm and Čilčevi Homestead offer homemade dishes, cheeses and local wines in a peaceful rural setting. It is an example of how small-scale producers and farmsteads are turning local traditions into distinctive experiences for visitors.
Slovenia’s sustainable gastronomy story is also reflected in restaurants carrying the Slovenia Green label. At Gourmet Vila Muhr in Bohinj, chef Davor Arnautović works with seasonal ingredients from the Alpine environment, while at Hiša Denk in Zgornja Kungota, chef Gregor Vračko reinterprets Styrian culinary traditions through modern techniques and international influences.
Vila Muhr
Hiša Denk
Another regional tradition comes into focus at Kocbek Oil Mill in Štajerska, where the same family has been producing oils since 1929. Visitors can discover how Slovenia’s distinctive pumpkin seed oil is made, explore historic equipment and taste oils alongside products made from pumpkins and pumpkin seeds.
For travellers looking for an even closer connection with local food culture, Slovenia’s tourist and excursion farms remain among the most authentic places to eat. Here, ingredients often come directly from the farm, traditional dishes reflect the surrounding region and the people serving the food are frequently those who produced it.
September also brings a packed programme of food festivals, tastings and wine experiences, including ŠtrukljiFest in Rečica ob Savinji, Sweet Istria in Koper and wine-focused events in Ptuj.
More culinary stories, restaurants, events and ideas for food-focused travel can be discovered on Taste Slovenia.
Beyond the stories featured in the newsletter, another recent highlight underlines Slovenia’s growing status as a leading gastronomy destination: three young Slovenian chefs have reached the S.Pellegrino Young Chef Academy regional final, while Ana Roš Stojan will serve on the Grand Finale jury in Milan.
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Alma is a ChatGPT-based virtual travel guide designed to help you find information and inspiration for your next visit to Slovenia. She is full of ideas for great experiences, knows Slovenian destinations and the variety of activities you are particularly interested in, so she can offer you personalised content and inspiring stories available on the official slovenia.info tourism portal.
Our virtual advisor was inspired by the intrepid world traveller Alma M. Karlin; therefore, we named her ALMA.
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