Slovenian cuisine presented in the magazine Good Things

The Slovenian culinary renaissance has sent its refined aromas all the way to Great Britain, as the renowned British travelling and top-notch cuisine magazine Good Things sings its praises in the article Love at first bite, featured in the August issue.

Journalist Heidi Fuller-Love was impressed with the quality and depth of the Slovenian cuisine. She visited the family-run tourist farm Arkade in the Vipava Valley, where took a tour of the vineyards and the Tilia Estate with Matjaž Lemut, an excellent wine maker. Obligatory tasting of pršut (dry-cured ham), Rebula, Zelen, Refošk and Merlot followed.

Three first-rate Slovenian chefs were in the spotlight. Janez Bratovž, owner of the Ljubljana restaurant JB, ranked 87th in San Pellegrino’s prestigious Best Restaurant List, shares for the magazine his recipe for goose foie gras on roasted peach with onion marmalade. The British public is amazed by the diversity and richness of the cuisine from different regions, as Slovenia boasts 170 unique dishes, ranging from creamy soups, one-pot meals, and rich meat dishes to hearty desserts including the potica roll cake, of which there are more than 80 different varieties.

Tomaž Kavčič is the owner of restaurant Pri Lojzetu. The Zemono Manor House, surrounded by its 17th century walls, where the restaurant is located, captivates from afar. The journalist is full of praise and marks Kavčič`s cuisine as a true spectacle of flavours, pure theatre and one of the most innovative displays of modern Slovenian cuisine.

Slovenian chef Ana Roš runs the renowned Hiša Franko in Kobarid, as well as a restaurant at the Ljubljana castle with her husband Valter Kramar. The journalist visits the restaurant Na gradu where traditional, but modernized dishes await her, and she also gets the recipe for Ana`s fresh pasta filled with potatoes and wild hops.

The Klinec homestead from Medana, with its exciting range or organic wines and dishes, Kendov dvorec from Spodnja Idrija and its Idrija žlikrofi (potato-stuffed ravioli) and the Kabaj Morel tourist farm, voted one of the world`s top 100 wineries, also deserve to be mentioned. She also cannot pass by the Majerija restaurant, featured in one of Jamie Oliver`s blogs, and the Valvas`or restaurant in Ljubljana. She recommends the tuna tartare, fizzing with tangerine foam and sprinkled with fresh cracked white pepper, as well as the sea bass ?llet in truffle sauce, both matched incredibly with a glass of Teran sparkling wine.

During her short visit, the journalist started to understand the spirit of the new Slovenia. According to her, Slovenia is "a country proud of its hard won independence, yet strongly attached to its past, a young country that is investing in its own traditions and ingredients to reinvent its food scene."

All Slovenian masters of gastronomic delights have something in common: innovative ways and techniques of cooking, influenced by tradition, and fresh, locally-grown ingredients as the basis of each and every remarkable dish. Bon appetit!

Back to news