The launch of the Slovenian edition of Gault & Millau

On Tuesday, the gala event on the occasion of the 1st Slovenian edition of Gault Millau release took place. With this event, Slovenia welcomed the first edition of the independent gastronomic guide Gault & Millau in Slovenian and English. The first chef's hats were awarded to the most prominent chefs and restaurants. The Slovenian Tourist Board considers gastronomy as one of the key tourist products and has thus actively participated in the project of bringing this distinguished guide to Slovenia.

Mira Šemić, one of the most renowned wine experts in Slovenia, takes the credits for the arrival of this well-known guide to Slovenia. At the gala event, she highlighted the importance of the guide for Slovenian gastronomy and added that “the Slovenian edition of Gault & Millau is a tribute to the Slovenian food and Slovenian wine, which well-deserve its place on the world’s gastronomy podium”.

The whole project was carried out with the support of the Slovenian Tourist Board (STB). The arrival of such an important guide is not a coincidence, as the STB has recently made great strides in the field of development and intensive promotion of gastronomy, with the support of internationally renowned Slovenian top chefs, among them also Ana Roš. Recently, Slovenia has been proclaimed a European Region of Gastronomy 2021. Additionally, gastronomy will also be a two-year marketing theme of the Slovenian Tourism Organization 2020-2021.

Gault & Millau is one of the three most influential international guides in the world of gastronomy. In the past eight months, anonymous inspectors crossed Slovenia and independently evaluated 130 restaurants, 50 popular events (i.e. pop up places), 50 top quality wine cellars and 15 small breweries. 

Gault & Millau assigns chef’s hats to the restaurants. Restaurants that meet the criteria of Gault & Millau can get from one to five hats and are included in the guide. The method of evaluation is standardized. The restaurant also receives a number of points, whereas the highest possible rating is 20. In the Slovenian edition of the guide the highest score was 17.5, which was given to two restaurants, Hiša Franko in Kobarid and Gostilna pri Lojzetu at Zemono Manor. They received four hats, along with Hiša Denk, Ošterija Debeluh, Mak Restaurant and Strelec. 

In addition, a number of other awards were given to the exquisite Slovenian chefs: Igor Jagodic from Strelec restaurant was declared Chef of the Year 2019, Meta Repovž from Gostila Repovž was declared the Traditional Cuisine chef of 2019, Chef of the Future became David Vračko from MAK restaurant, the title of Young Talent belonged to Mojmir Marko Šiftar from Evergreen restaurant, and Janez Bratovž who runs JB restaurant was awarded for his contribution to the progress of Slovenian contemporary cuisine.

More information about Gault & Millau in Slovenia is available here.

Photo credits: Peter Irman

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