Slovenia is a land of vineyards, where grapevines have flourished for over two thousand years. Its favorable location between the Alps, the Pannonian Plain, and the Adriatic has created exceptionally diverse conditions for viticulture, making Slovenia one of the countries with the densest network of vineyards in the world despite its small size.
The Open Kitchen is a true paradise for all lovers of great flavours and exceptional culinary experiences. A growing number of restaurants, eateries and agri-tourism providers are showcasing their specialities here, alongside master chefs ready to delight even the most discerning palates. This season, visitors can embark on a culinary adventure with over 65 carefully selected vendors offering more than 280 different dishes.
Embark on a gourmet journey through the Goriška region, Posočje and Brda, where your taste buds will be treated to an unforgettable adventure of flavours. Let's try to make a cousin of Slovenian potica - Gubanca!
The Goriška region, stretching across the picturesque vineyards of Brda and the Vipava Valley and anchored by the twin cities of Gorizia and Nova Gorica, is a treasure trove of culinary delights.
Throughout the history, kidney beans were the main substitute for meat and was easy to combine with a variety of other ingredients; therefore, it is found in a variety of dishes in all Slovene regions.
In 1592, the scholar Hieronymus Megiser first wrote about the especially decorated Christmas bread that is in various places across Slovenia called "poprtnik", "namiznjak", "žúpnik", "župnek", "poprtnják", "bôžič", "božíčnik", "mížnik", "nám(i)žnik", "stólnik", "postólnik", and in Kočevska region it is called "šipling", "žiplink", "schupling" or "Schiplitzen". A good century after him, in 1689, the polymath Janez Vajkard Valvasor in his book The Glory of the Duchy of Carniola described the Christmas traditions and beliefs common in Carniola, part of which was also especially decorated Christmas bread (poprtnik).
In addition to being the original home area of the Carniolan honey bee, Slovenia can also pride itself on having Slovenski med– or Slovenian honey – with protected geographical indication, which guarantees customers the purchase of natural, genuine honey produced in Slovenia.
Slovenia is the land of the oldest grapevine, supreme wines, wine roads and diverse wine events. In addition to different wine varieties produced by Slovenian winemakers, Slovenian wine cellars also boast shelves bustling with sparkling wines.
The highly anticipated results of The Best Chef Awards 2023 were unveiled during a glamorous awards gala in Yucatan. Ana Roš demonstrated an impressive rise in the ranks, climbing six places from her 2022 position. This year, she clinched an extraordinary 3rd place, solidifying her status as the only female chef in the prestigious top ten.
On 11 November, the feast day of St Martin, when the must becomes wine, Slovenia celebrates St Martin's Day – the most widespread celebration in Slovenia associated with wine and wine culture. The first wine celebrations started before the wine festival, but the most joyful festivities will take place during the festive weekend.
Thousands of primary school pupils have contributed to the revival of Slovenia's culinary heritage and the promotion of Slovenia through food over the 12 years of the Kuhnapato project. Through peer motivation and intergenerational communication, they have succeeded in engaging their peers in adopting basic skills to maintain a healthy and sustainable lifestyle.
13 October 2023 marks the start of Autumn Restaurant Week, which this year is taking place under the motto More Taste for Less Leftovers. Slovenian restaurants and chefs will showcase their expertise in their restaurants over three courses.
