Gastronomy elite explores Slovenia

In the past few days, the Slovenian Tourist Board has hosted world-renowned foreign chefs and a group of opinion leaders, journalists and photographers from the culinary industry. Top Slovenian chefs – Ana Roš, Janez Bratovž, Uroš Štefelin, Bine Volčič, Luka Košir and Matej Tomažič – led them through the diverse Slovenian cuisine and its ingredients. They also met some Slovenian wine growers and other local producers.

"Bear meat wrapped in chard with the signature touch of Ana Roš. Seriously, you all need to urgently come to Slovenia," commented Nicholas Gill, the culinary journalist of the New York Times, at the end of the four-day (gastro) journey through Slovenia. At Hiša Franko, guests also visited Valter Kramar’s wine cellar. The culinary adventure also included visits and tastings at Vila Podvin (by Uroš Štefelin), Monstera Bistro (by Bine Volčič), JB Restaurant (by Janez Bratovž), Gostišče Grič (by Luka Košir), and Majerija (by Matj Tomažič), and at the wineries Movia (by Aleš Kristančič), and Burja (by Primož Lavrenčič). The guests also tried wine by Aleks Simčič, Aljoša Jakončič and Miha Batič.

Green, active and healthy Slovenia is gaining recognition and popularity as a gastronomy destination for even the most demanding gourmets. Top Slovenian chefs and leading winemakers, who are known throughout the world, write the culinary story of Slovenia. With the intention of presenting the best cuisine and placing Slovenia on the gastronomic map of the world, the Slovenian Tourist Board designed a special culinary tour around Slovenia for a group of renowned opinion makers, journalists and photographers.

At the end of the visit, Carl Reinholdtzon Belfrage commented: “Slovenia should stay in its comfort zone and avoid experimentation and gastronomic and intellectual fusion. Slovenia has outstanding products, passion and wine. Don’t mess it up with techniques meant for other cultures. Keep away from Instagram and prefer to explore your own garden. Traditional soups, such as jota, and desserts like plum dumplings are fantastic. Derive from there and do not forget that local cakes or soups may be as cool as fermented algae, if not even cooler. The country has to remain faithful to its roots – everything else is gastronomic fun in costumes."

Read more about the visit of the gastronomic elite in green, active and healthy Slovenia in the PR here.

During the culinary visit, Slovenia hosted:

*One of the world’s biggest rising chef stars, Rodolfo Guzman;

*Leonardo Pereira of Portugal, a former head chef of the renowned Noma restaurant;

*Philip Rachinger, an experienced master chef from the Mühltalhof restaurant in Austria;

*Andrea Petrini, published author, opinion maker and creator of some of the most important events in the culinary industry throughout the world;

*Nicholas Gill, a writer and the leading culinary blogger of The New York Times;

*Melinda Joe, a reporter for the CNN, The Wall Street Journal and The Japan Times;

*Anna Burghardt, editor of the culinary column at Die Presse Austria;

*Margo Schachter, an adviser in the field of culinary and lifestyle content and an associate of specialised media, such as LaCucinaItaliana.it, Vanityfair.it, Good Living, and Jamie Magazine Italia.

*Renowned food photographers in Europe, Benjamin Schmuck and Philippe Vaures Santamaria

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