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Anyone who thinks Slovenia only consists of Lake Bled, Triglav National Park, and Ljubljana is perhaps missing out on one of its most exciting features: a young, confident culinary scene that is deeply rooted in nature, and has been making waves internationally for some time. Slovenian top chefs do not cook for effect, but for identity. They dig deep into old recipes, ferment like their grandmothers, collect herbs – and proudly present their region on the plate.
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