A (gastronomy) star is born – European Food Summit 2019

The four-day event European Food Summit will be remembered for years to come by both the guests as well as the attendees thanks to the extraordinary programme composed of a series of creative events with internationally recognised names in food and top Slovenian chefs, as well as an excellent organisation. With its concept, a combination of courage and creativity, the European Food Summit has taken its rightful place among Europe’s best food events, the future editions of which surely should not be missed. The Slovenian Tourist Board (STB), as a partner to the project, was the organiser of the highlight of the event, an expert symposium held on Monday at Ljubljana Castle. The event played host to distinguished international names in the culinary, arts and media worlds.

The fact is that the European Food Summit, which was organised by the Jezeršek catering organisation in collaboration with partners STB and Tourism Ljubljana, transformed Ljubljana over the last few days into the European culinary capital, and has placed Slovenia at the top of the list of desired destinations, while also generating major interest among both Slovenian and international professional circles, including chefs, journalists and influencers as well as the general public, especially cuisine aficionados, aka foodies. In the opinion of Ana Roš, ambassador of Slovenian gastronomy, who by being selected the best female chef of 2017 put Slovenia on the world gastronomic map, the European Food Summit has further consolidated the standing and prominence of this country on the European and global culinary map.

Maja Pak, director of STB, had this to say: “The European Food Summit, which in the past few days hosted influential and globally recognised experts in the culinary sector, made an important contribution to the greater recognisability and development of Slovenia as a top gastronomy destination. Gastronomy is one of the key tourism products in Slovenia, and the Slovenian Tourist Board devotes great attention to this in development and promotion activities.We are proud as a partner in this event, especially in the first expert symposium, the press trip of 12 distinguished journalists and influencers from our key markets, who toured the diverse gastronomy on offer, especially in eastern Slovenia, and through the unique experience of the I FEEL SLOVENIA Cable Car Dinner and other events, to have contributed to Slovenia becoming even more attractive and an even better recognised destination for top 5* food experiences.With the new views and knowledge we have gained a new impetus for future steps when we present Slovenia as the European Region of Gastronomy 2021.”

The expert symposium is exceptionally important for Slovenian tourism. The transfer of knowledge and the views and experiences of globally acclaimed names from the culinary, arts and media spheres signifies a major step towards ensuring the professional knowledge to design 5-star gastronomic experiences that will appeal to all cuisine lovers. The main emphasis of the symposium was on connecting and sustainable commitments, which are essential for the future of Slovenian and world gastronomy. Slovenia was recognised as an example of good practices, which is reflected in its successful application for the title of Slovenia as the European Region of Gastronomy 2021. The importance of gastronomy is also recognised in the current strategy of Slovenian tourism, which ranks it among the key tourism products. It also has special importance due to its multiplier effect and its influence on other economic and other sectors. For this reason, too, the Slovenian Tourist Board came on board as a partner in the European Food Summit, and in particular the expert symposium, which is an important step in transferring knowledge and shaping new concepts on the path towards Slovenia becoming a destination for boutique gastro experiences.

Expert symposium with distinguished lecturers and speakers

The Slovenian Tourist Board, as a partner to the project, was the organiser of the highlight of the four-day event, the expert symposium held on Monday 18 March at Ljubljana Castle. The symposium was held in cooperation with the world’s best female chef Ana Roš and symposium curator Andrea Petrini, who is one of the key figures in numerous global culinary projects and one of the most influential people in the world of gastronomy.  The event brought to Slovenia world culinary stars, chefs who served up to symposium participants their views on sustainable values and on what the food of the future will be like. Discussions took place on numerous hot topics in modern gastronomy, with an emphasis on connecting and thinking outside the box and boundaries, with an eye to sustainability and a sensitivity to nature.

Those attending the expert symposium were addressed by the Minister of Economic Development and Technology, Zdravko Počivalšek, and STB director Maja Pak, who presented the activities and orientations on the national level to attract guests.

Minister Počivalšek kicked off the symposium by thanking the chefs, wine makers and food producers, who all take credit for us enjoying a diversity of superlative cuisine that brings together the local, traditional, modern and innovative. He also underlined the outstanding conditions in green and clean Slovenia for the production of high-quality ingredients. “Let us be a model for others,” he added.

At the opening of the symposium, those attending were also addressed by Ms Pak, who said that Slovenia is already being recognised today in many media as one of the world’s hottest culinary destinations, where world-class chefs create their masterpieces surrounded by unspoiled nature.

The symposium of the European Food Summit was full of inspiring speeches by Andoni Luis Aduriz(Mugaritz, ranked 9thon The World‘s 50 Best Restaurants, two Michelin Stars, Spain), Jordan Kahn (Destroyer and Vespertine, USA), Andreas Caminada(Schloss Schauenstein, ranked 47thon The World‘s 50 Best Restaurants, three Michelin Stars, Switzerland), Christopher Pelé (Le Clarence, two Michelin Stars, France), Esben Holmboe Bang (Maaemo, ranked 35thon The World‘s 50 Best Restaurants, three Michelin Stars, Norway),Leonor Espinosa(Leo Restaurant, Best Female Chef Latin America 2017 and Latin America’s 50 Best Restaurants, Colombia) and Riccardo Camanini (Lido 84, named Chef of the Year 2017 by Identità Golose, Italy), and media representatives Georges Desrues (Italy), Ivan Brincat (Food and Wine Gazette, Belgium), Joe Warwick (World Restaurant Awards, Great Britain), sustainable food systems researchers Afton Halloran (Independent Consultant on Sustainable Food Systems, Denmark) and Roberto Flore (DTU Skylab – Technical University of Denmark, Denmark), as well as Valter Kramar (Hiša Franko, Hiša Polonka), Anka Lipušček (Mlekarna Planika Dairy),Mateja Gravner(Vinarstvo Gravner) and Lior Kochavy (Open Kitchen).

The message of the symposium in short was the importance to understand that sustainability in itself is not a value but instead a direction our actions should be aimed at. Neither is the sustainable approach the objective of culinary ventures, but instead the path to the one goal – a remarkable gastronomic experience. Sustainability should become an element of gastronomy, from the food source to the plate. We should fall back on science and its findings, which are becoming increasingly important in gastronomy. This includes both culinary science as well as know-how associated with cooking techniques. The speakers pointed out another amusing paradox that is becoming progressively more important not only in high cuisine, but in gastronomy in general. Namely, the opening and closing of borders have a significant impact on the development of gastronomy on a global scale. Here, moderation and taking advantage of the positives of both of the extremes are key. Instead of culinary imperialism, we should encourage a sustainable gastronomy prioritising diversity in palates, approaches and experiences.

Below we summarise the thoughts of eminent symposium speakers

Petrini held a very interesting discussion on the topic “Make fine dining fun again” with Christophe Pelé, who responded that the essence of cuisine is in the fun, in combining tastes and discovering new products, as well as including other cultures. “The diversity is here, we only have to consider the mixing of genres, since this is the sign of accepting differences and tolerance”, concluded Pelé.

Another fascinating guest was the Danish researcher Afton Halloran, a doctor of science in the field of international and paediatric nutrition, specialised in sustainable food systems. She is dealing with the question of what the food of the future will be like and how we will have to change our eating habits. In her opinion the answer lies in vegetarianism and the inclusion of insects in our food. She also presented 10 nutrition trends, among which she highlighted the importance of education and establishing new systems that will meet the challenges of the 21st century, with a view to our heritage, connecting with others and accommodating different concepts from different cultures. The way we eat affects people’s lives, and she stressed that we are at a time of transition, and that the time to think about sustainability is now. “We cannot exist in a vacuum, we need immediate drastic changes, since we are in a period of transition,” concluded Halloran.

“Our cows decide for themselves which meadow flowers they will eat for breakfast, lunch and dinner. We are inspired by the Soča River, its beauty and wildness. All of this is reflected in the quality and taste of our products,” said Anka Miklavčič Lipušček, Director of the Planika Dairy in Kobarid. She added that the story of their dairy is written by a tradition and sustainable thinking.

Ana Roš brought to the stage the Colombian chefs Leonardo Fonseca and Leonor Espinosa from the Leo restaurant. Leonor’s story is similar to Ana’s. She is the best female chef in South America and both are committed to similar values. In 2008 she set up a foundation that creates development initiatives in rural communities by strengthening the culinary tradition and increasing the level of nutrition and food security. In their talk they sought common interests and parallels between the gastronomic and practical challenges in Slovenia and Colombia, since both countries are dealing with similar issues of infrastructure and the small size of the country, so they need to be resourceful, innovative and cooperative.

That is why it is particularly important that we are aware of the significance of not only Ana Roš, but also of other top chefs and winemakers in Slovenia as well as the sound foundations, as Joe Warwick would put it, and help make Slovenia synonymous with gastronomy. Warwick believes that food and wine are the vital elements of an unforgettable journey, and at the same time a reflection of our culture, our tradition. Chef Andoni Luis Aduriz, who inspired with unmatched simplicity, was also highly enthusiastic about the quality of Slovenia’s wines produced in such a restricted territory. He spoke about gastronomic world imperialism, which arises owing to the omnipresence of social media algorithms. “We are entering a colonisation of algorithms, which steers us to mass-scale desires and where there is no room for diversity,” he stressed.The solution is a critical mind, and in line with this Aduriz concluded: “Slovenia does not have colonised cuisine, go your own way and follow your own story.”

Petrini summed up the first European Food Summit in this way: “What a smashing weekend of food and binge drinking we had at the European Food Summit! But wait a minute: Ana Roš, Janez Bratovž, Tomaž Kavčič, Bine Volčič Monstera Bistro, Atelje, Jezeršek Catering... is that everybody? No, we are certain that all around Slovenia there are many more hidden gems simply waiting to be exposed to the world.” 

I Feel Slovenia – MY WAY Cable Car Dinner

The experience I Feel Slovenia – MY WAY is also creating its own story. The Cable Car Dinner, which is a contender for the title of a five-star unique experience, enthralled participants with its innovative and authentic approach. A proper surprise in the Krvavec cable cars, 1,500 m up in the heights of the Kamnik-Savinja Alps, was cooked up on the evening of Sunday 17 March through culinary masterpieces by the top chefs of Jezeršek catering and Gostilna Krištof. As part of a multi-day press trip around Slovenia for journalists from selected foreign media, 12 invited international and European culinary journalists also attended the Cable Car dinner. Chef Andoni was not able to conceal his enthusiasm at the creative use of the cable cars, and he labelled this a completely brilliant idea.

Yet another impressive event followed: the unforgettable Experience Dinner was an example of creativity which intertwined food with performance arts at the highest level. Creations by Ana Roš (Hiša Franko), Riccardo Camanini (Lido 84) and Luka Košir (Gostišče Grič) once again showcased their unparalleled performance talents. 

Boutique culinary experiences thrill journalists from selected culinary media

Particular enthusiasm at the hospitality and range of Slovenian wine and food on offer was shown by 12 invited foreign journalists, photographers and influencers, who were selected from the food sections of highly influential foreign media, such as the Italian daily newspaper La Repubblica, Dutch newspaper AD, the Belgian-French culinary magazine Culinaire Saisonnier and the American publication Salty Magazine. As part of an I Feel Slovenia press trip, which was organised by STB, they took part in a six-day exploration of the diverse dining on offer in Slovenia.

The press trip began on Thursday 14 March with a 360° presentation of Gorenjska cuisine and beef at Dvor Jezeršek, followed by a hop over to the Celje area, where the evening dinner at Tabor Castle in Laško involved the combined efforts of Pavus Restaurant and Galerija okusov (Gallery of Tastes). Collaboration between top restaurateurs and producers was the common thread the next day, too, as they were presented with the project “Gourmet-over-Mura”, a culinary excursion through the north-eastern part of Slovenia. The journalists began the day with an idyllic breakfast outside at Domačija Firbas, then continued with a visit to the Kocbek oil mill, Kodila ham makers and the Rajh restaurant, where throughout they had wine tasting with the participating wine makers Marof and Steyer and tasting of beer from the Bevog brewery. The day ended in Maribor with a visit to the Old Vine and wine tasting, and an unforgettable dinner for the journalists at the Denk House. Along with these 5-star dining experiences, all the assembled journalists were impressed with the genuine friendliness of the people and the preparation of dishes from local ingredients that were in season or foraged in nature. The Saturday was devoted to a tour of Maribor city centre and a culinary experiencing of the capital city – at the premiere of the Ljubljana Gourmet Crawl event, six Ljubljana chefs at various city galleries, museums and other picturesque locations presented their original dishes: Jakob Pintar (TaBar), Igor Jagodic (Strelec), Janez Bratovž (JB), Jorg Zupan (Atelje), Mojmir Šiftar (Evergreen) and Peter Kovač (Maxim). This was followed by a preview visit to the open-air culinary event Odprta kuhinja (Open Kitchen), which was moved to the forecourt of Ljubljana’s Križanke complex especially for the occasion. The foreign journalists and influencers concluded Saturday evening at Gostilna Skaručna and had an encounter with the “traditionally crazy Slavic” expression of Slavko Žagar jr.

On Sunday they were joined by invited guest speakers from the symposium. Together they visited the Vipava Valley and the River Soča area. Their first stop was at the village of Planina just above Ajdovščina, at the Guerila estate, where a guided tasting offered the products of four Vipava wine makers who make natural wines: Slavček, Mlečnik, Batič and Guerila. After visiting Hiša Franko, where before the opening they had a preview presentation of the spring tasting menu, they rounded off the evening with some dining in the sky – the Cable Car Dinner – where they were hosted in cable car gondolas of the Krvavec ski cable cars by the master chefs of Jezeršek catering and the Krištof restaurant of Predoslje. Monday was devoted to the European Food Summit at Ljubljana Castle, and this was followed by the sold-out Experience Dinner.

The journalists on the press trip were impressed with the culinary experiences, the genuine friendliness, personal approach and unique culinary products of this country. Geeta Bansal (Salty Magazine, USA) highlighted the experiencing of culture and cuisine in Slovenia, along with the exceptionally warm welcome she received. She was also inspired by the experience of meeting chefs and the producers of ingredients. Anika Berkau (Savoir Vivre Gourmet- & Reisemagazin, Germany) was especially thrilled by honey with cheese. Harmke Kraak (Culinaire Saisonnier, Belgium), who is working on a report on the Carniolan sausage, noted that relative to previous visits she knew that in the gastronomic area Slovenia offers a lot, and she was sincerely delighted to be finding out and trying even more. She was also inspired by the warmth of the people, the faultless organisation and superlative events.

The European Food Summit brought together a range of attractive gastro events

More information is available at the official website of the European Food Summit here.

All photos from the European Food Summit event are available here.

Photos by: Matic Kremžar

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