cuisine of slovenia 2009

8/14/2019 Cuisine of Slovenia 2009

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SlvnaTae


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www.slovenia.info

Tae Slvn

As an old Slovenian

saying puts it, the route

to a mans heart is

through his stomach.

Theres surely much

truth in this piece of folk

wisdom and this is whywed like to draw you

closer to the diversity

and richness of modern

culinary Slovenia.

Tae Slvna


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4 Tae Slvna

This is not simply so that you eat and drink well,

but above all so that you may get to know the

daily lives and festivals of the dwellers of town

and village, markets and isolated high-mountainfarms, their forms of economic and social activi-

ties and spiritual creativity through this richness

of nature and the mastery of chefs. Theres

another old wisdom that says a person is what

he eats. Thus, via the gastronomy of Slovenia, we

will help you get to know the rich culinary herit-

age, modern creative explorations, ways of hos-

pitality and serving food in characteristic inns, as

well as cooking with nature on tourist farms. In

addition, we will discover how gastronomic and

culinary events unite the Slovenian people over a

cauldron of bogra goulash, at competitions for

the best Carniolan sausage, at global meetings

of roast potato lovers, at festivals of individual

indigenous wines such as teran, refok, rebula

and cviek and numerous other get-togethers

with good food and good people. In the gastro-

nomic field, Slovenia offers a colourful image of

diversity. Numerous traditional dishes, meals,

drinks and eating habits have shaped a number

of modern regional characteristics, which today

have become 24 gastronomic regions. By this we

mean areas in which certain culinary peculiari-ties and characteristics are compressed. These

regions feature 170 distinguishable and charac-

teristic dishes, which are the basis of Slovenian

gastronomic distinctiveness and also serve as

an excellent starting point for numerous new

explorations and the creation of a rich palett

tastes. Important ingredients of Slovenian ga

tronomy also include the natural environme

and food production methods.Countless fish live in the clean rivers and

streams, you can quench your thirst in many

brook, fields produce a palette of outstandin

cereals, healthy vegetables grow in gardens,

woodlands offer mushrooms and fruits of th

forest, flowery meadows and hay pastures

conceal abundant herbs, theres plentiful fru

meadowy fruit orchards and butchers are pro


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Tae Slvn

of their fresh and healthy meat offer. Then there

is the sea and the bees that diligently make hon-

ey. Lets leave this list there as this gastronomic

basis is so rich and diverse that many things will

have to remain unwritten. Until recent times,

Slovenia was a gastronomic unknown. But condi-

tions change from year to year and locals and

foreign tourists are getting to know the palette

of peculiarities and differences that they have

not noticed elsewhere. So whats the speciality of

the Slovenian gastronomic image? It must be its

location on the world map, at the meeting point

of the European Alps, Mediterranean and Panno-

nian Plain. Throughout history to present times

the relatively small area that is today Sloveniahas distinguished itself by its colourful gastro-

nomic diversity, which is a consequence of the

influence of these three worlds on it. Naturally,

these influences have been adapted or tailor

made to the lives and activities of the people

here. The richness of diversity, the experienc

the Mediterranean, Alps or the Pannonian Pl

as well as some of the neighbouring Balkans

but all this in a special version, accomplishm

and even new creative discoveries. So theres

chance of getting bored at a table in Sloveni

wherever you are. No more than a few kilom

tres down the road, you may be surprised by

completely new, different dish. With your dis

once again, a completely different kind of br

or festive bread is served, along with differen

wines, natural juices, a glass of natural spring

mineral water or a glass of fruit, herbal or ho

brandy. As it is appropriate to do here, we w

like to wish you dober tek! (bon apptit!) orbog egnaj! (God bless!) and, naturally, also

zdravje! (cheers!).


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Postojna

Idrija

Vipava

Seana

Nova Gorica

kofja Loka

Kranjska Gora

Ljubno

Tolmin

Ljubljana

Ilirska BistricaKoperCapodistria

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SlvnaGarnmc egin


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Breice

Novo mesto

Celje

Ravne naKorokem

Maribor

Ljutomer

Ptuj

Gornja Radgona Murska Sobota

Trbovlje

rnomelj

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12

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Tae Slvn

1. Ljubljana and surroundings

2. Notranjska

3. Dolenjska and Koevska

4. Bela krajina

5. Posavje and Bizeljsko

6. Kozjansko7. Haloze, the area below Donaka gora and Bo, Ptujsko polje (Ptuj p

8. Prlekija

9. Prekmurje

10. Slovenske Gorice

11. Maribor, Pohorje, Drava valley and Kozjak

12. Celje, lower Savinja and aleka valley, Lako

13. Koroka

14. Upper Savinja valley

15. Zasavje

16. Gorenjska17. Rovtarsko, Idrijsko, Cerkljansko

18. The Soa valley

19. Gorika Brda

20. Gorika

21. The Vipava valley

22. Kras (Karst)

23. Brkini, the Karst fringes

24. Slovenian Istria


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ENATThis dish of stewedsauerkraut and milletporridge has a rich traditionin top-end sauerkrautmaking in the area aroundLjubljana and in thepopularity of millet porridgeas a staple diet in the past.

JUBLJANA EGG DISHProbably the firstgeographically defined andnamed dish in the cookerybook by Magdalena Pleiweis(1868).

ANE VEZIVKAThis kind of festive breadfrom the rural area aroundLjubljana used to be madefor individuals who werecelebrating their name days,as well as for other festiveoccasions.

JUBLJANA AND SURROUNDINGS

OAST POTATOESProbably the mostwidespread dish from the19th century on, whenSlovenes welcomed thepotato into our gastronomicwealth. A society forthe recognition of roastpotatoes as a dish on theirown has been active inLjubljana since 2002.

IETThis filling and tasty dishis a stew of meat andvegetables, known allover Slovenia and mostcommonly referred to as'riet'. Its basis is barley orpot barley.

ROGS LEGSBaked or fried in batter, theyare one of the characteristicdishes of the people ofLjubljana. They are stillavailable in certain inns asan outstanding speciality.

LYING GANCIThis is an ironic appellafor fried chicken legsand wings, which arosecenturies ago in workinclass circles in the formcity port on the Ljubljanriver.

TRUKLJIOne of the best recogniseddishes, known all overSlovenia. It is made fromdifferent kinds of dough,with a diverse range offillings, baked or boiled,

sweet or savoury. They wereonce a characteristic festiveand ceremonial dish, thebest known of which aretarragon, cottage cheese,walnut, apple and poppyseed truklji, as well asother varieties.

OTICAAlongside truklji, poticais the most typicalSlovenian dessert. It ismade with more than 80different fillings. Poticais a characteristic festive

dessert made from differentkinds of dough. The mostcharacteristic types ofpotica include tarragon,honey, walnut, poppy seed,crackling, chive, lovage andcottage cheese.

JUBLJANA TRUKLJIThis is a dessert madewith preserves whoserecipe originated underthis name in the mostpopular Slovenian cookbookwritten by Felicita Kalinek,

which has been reprinted anumber of times since theend of the 19th century.

JUBLJANA COTTAGECHEESE PANCAKESThe popularity of goodquality cottage cheeseavailable on the Ljubljamarket was the godparof these pancakes whic

made with the additionfresh tarragon.


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LOKE KOHLRABI ORTHREESOMEKohlrabi ('kavla' or 'kavra')is much enjoyed inNotranjska. It also makesa tasty stew, combiningkohlrabi, beans and

potatoes, from where thename 'threesome' arises.Naturally, herbs and meatare added.

OTRANJSKA

IKE WITH BEANSThe intermittent Cerknicalake was richly stocked withfish for centuries. Pike wasa much appreciated dish,which was enjoyed fresh orsmoked.

ORMOUSE STEWIn his masterpiece 'theGlory of the Duchy ofCarniola', published in 1689,polyhistorian J.V. Valvasorwrote extensively aboutCerknica lake, as well as

dormouse hunts. Numerousdormouse dishes includedormouse stew.

OPRTNIKThis is an ancient kind ofceremonial bread that wasand is still made aroundChristmas time. In the past,it had to be on the table forall three Christmases and

was richly decorated withornaments made of dough.

URNIPS WITH RIBNIBEANSThe Ribnian, a specialkind of tasty bean, hasalmost died out. Howevhard-working organiserin the village of Hrova

near Ribnica organise aannual event called BeaDay, helping to promotthe return of the formeEuropean glory of this b

OLENJSKA, OEVSKA

EAN TRUKLJIAmong the most diversekinds of truklji in Slovenia,bean truklji is especiallycommon in Dolenjska, whichmay be boiled or baked, as adish on its own or a side dishwith roast meat or poultry.

ATEVMatev is known in someplaces as 'the bear' or'potato grandfather' andis a tasty creamy side dishwith cracklings or a dishon its own made of boiledpotatoes and beans.

OSTEL POTATODUMPLINGSThese potato dumplings area typical dish of Kostel-on-the-Kolpa, and are enjoyedwith salad as a self-standingdish or as a side dish, servedespecially with game insauce.

OSTEL STOMACHA characteristic andtraditional Easter dish, kind of stomach stuffedwith bread, pieces ofsmoked pork (ham) andherbs.

OAST GOOSE OR DUCKWITH MLINCI AND REDCABBAGEThis excellent aromatic andtasty combination of threetraditional dishes used tobe, so to speak, compulsoryduring festivities of StMartin, the saint of wine(November 11).


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EREAL SAUSAGE CALLED'JAGLA' OR 'MASTENCA'AND 'MAR'Two typical semi-driedproducts from the farmsannual autumn killing ofa pig in Bela krajina. Thecereal sausage is stuffedwith millet porridge andmeat, whereas mar isa kind of stuffed porkstomach.

RNOMELJ FILLINGThis compulsory Easter dishis called 'ndef' in the localdialect. Bread, pork, baconand spices are stuffed intointestines. This dish is alsoprepared at times of hardlabour in the fields andvineyards.

ELA KRAJINA POGAAIn 2001, this wastrademarked as a foodstuffwith an indication oftraditional reputation. Itarose centuries ago onthe basis of interculturalcontact with migrants fromthe Balkans, the Uskoki,between the 15th and 16thcenturies. This ceremonialbread is sprinkled with saltand cumin.

ROSTA POVITICAThis festive bread from BelaKrajina is also trademarked.Its special feature is itsegg filling, while the name'prosta' (simple) suggests itis easy to make.

ELA KRAJINA

ORUZNA PRGA OR PRJA AND PLETENO SRCETwo bread products that bear testimony to thecereal richness of this part of Slovenia. Koruznaprga is a round festive bread with a squared netthat itself tells you how it should be eaten. Pletenosrce (woven heart) is a traditional wedding breadfrom Artie near Breice and the tradition is carriedon in fine style by the central Slovenian bakery inGrosuplje.

OSAVJE ANDIZELJSKO

IZELJSKO MLINEVKAA rich and juicy festivebread, stuffed with cottcheese between layers mlinci.

OZJANSKO

OREJEVECThis vegetable stew takits name from root cropAt first, only turnips anparsnips were used, whtoday mostly carrots anparsnips find their way this dish.

HEESE ZAFRKLJAAA festive bread of leaveneddough with cottage cheesefilling and a folded crust,from which it takes itsname.

OZJANSKO POCKETSThese are floury pockets ofbuckwheat dough, boiled insalted water, stuffed withmillet porridge and dressedwith cracklings and cream.Served as a main courseor side dish to meat disheswith sauces.

OZJANSKO MLINEVKAThis is a wonderfully juicyand filling festive bread,made of layers of walnutand egg filling. Its a veryfestive dish that can standproudly alongside the bestcakes.

OZJANSKO BREAD POTICAA special kind of potica,made by spreading layers ofbread soaked in milk withwarmed cream or whey. Thewhole is then wrapped intodough leaves and baked in abaking dish.

ELA KRAJINA POVITICAThe local dialect calls it'povitica' and it is a savouryfestive bread made ofstretched dough, rolledinto a spiral and baked. Itis somehow reminiscent ofthe Balkan burek.


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ALOZE, THE AREA BELOW ONAKA GORA AND O,TUJSKO POLJE (TUJ PLAIN)

RLEKIJA

RPICA OR JERPICAWith whatever dough iover from bread-makin(kneaded flour with brahousewives used to matasty little breads, sprewith cream and toppedcracklings. These days, are an excellent warm bat receptions and othersocial events.

ALOZE GIBANICAIn the broad range of countless'gibanicas' of north-eastern andeastern Slovenia, a prominentplace is held by this sweet orsavoury Haloze bread made ofleavened dough and toppedwith cottage cheese, egg-whites and sour cream that isa fine accompaniment to theexcellent Haloze white wines.

RLEKIJA MURKEA refreshing cold dish madeof sliced fresh cucumber,sour milk, sour cream,spices and dressing, ideal forthe hottest summer days.

RLEKIJA TNKAA speciality when preservingthe best parts of pork,which is first desalinated,then fried and put intowooden vessels, whereuponit is topped with lard. Themeat keeps its exceptionaljuiciness, aroma and colour.

UCKWHEAT POCKETThis dish, also known locallyas 'krpec', has a roundedbread form which bears noreflection to its name. Thistasty festive bread is madeof a thin layer of buckwheatdough, topped with cottagecheese and sour cream.

RLEKIJA GIBANICAOne of the best Slovenianlow sweet or savoury bakedfestive breads made ofstretched dough that islaid between seven cottagecheese and sour creamfillings.


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OSMANA richly decoratedceremonial bread, whichused to be a compulsorygift to brides, as well asnewborns and childrenbeing christened. It isdecorated with severallines of plaited dough andvarious dough ornaments,as well as paper flowers.

REKMURJE

RTANEKA characteristic bread cakemade of plaited dough,which was made to markthe end of field work,for example as a gift tohaymakers, or at variousfeasts. Nowadays, it makesan important contributionto creating culinary fareat receptions and social

events.

RACKLING CAKESThese crackling cakes,also called 'fnke', 'fnke'or 'fnkice', are today agenerally widespread dishin Prekmurje, especiallyat various social events,receptions and celebrations,which is connected withtheir size and taste, whichgo well with wine.

UJTA REPAThis was once a compulsorydish for lunch at pig-killingtime on the farm, in whichturnip and millet porridgeare cooked together with apiece of pork or two thrownin.

DLIThese 'ganci' made ofpotato and strong whitflour, dressed with lardonion, cracklings andtopped with sour creaman excellent dish on theown or side dish with m

AKOVI KLINJIDough squares or scraps ofdough from pasta-making,boiled in salted water,dressed with sour creamand sprinkled with poppyseeds.

REKMURJE PORK ANDPREKMURJE HAMThe production of a wholerange of traditional meatproducts from pig-killingtime on the farm has beenpreserved in Prekmurje.These include sausageswith buckwheat and milletporridge, pressed sausage,blood sausage and, ofcourse, the high-qualitytrademarked Prekmurjeham.

IBCEA very old dish, made ofunleavened dough, a kind of'mlinci', enriched with lard,cracklings, sour cream and /or poppy seeds.

REKMURJE BOGRAA popular thick stewthat takes its name fromthe large pot in which itis cooked. It is a kind ofgoulash made with threedifferent meats, spices,pepper, tomatoes, potatoand, in season, freshmushrooms. There is anannual bogra cookingcompetition.

EPNI RTAOne of the more populroulades made of leaveor stretched dough andstuffed with turnips. Ittypical Christmas dish.

REKMURJE GIBANICAThis excellent, juicy andmost widespread Sloveniandessert from Prekmurjeis stuffed with poppy

seeds, cottage cheese,walnuts and apples. It istrademarked as a foodstuffwith an indication oftraditional reputation andtherefore can only be madeunder this name if theoriginal protected recipe isrespected in full.


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LOVENSKE GORICEARIBOR, OHORJE,RAVA VALLEY, OZJAK

IREKIHand-shaped cones madeof cottage cheese, redpeppers and spices, driedin the sun or the oven, andan excellent spicy snack toaccompany white winesfrom the Slovenske goricearea.

LUM SOUPOne of countless milkysoups made with fresh ordried plums that makesa filling and refreshingsummer dish.

IPJENA GIBANCA ORKVASENICAAs its name suggests, this isa sweet or savoury festivebread made of leaveneddough and topped withcottage cheese and sourcream. Its best eatenstraight from the oven.

LBI OR POHORJE GANCIA kind of 'ganci', made ofpotato and corn flour and,naturally, dressed withcracklings.

TAJERSKA SOUR SOUPThis soup was originallymade after the annualpig kill on the farm andincluded 'everything buthe squeak' and then wsoured in wine. Nowadits become a highly podish eaten after late nigwith lots of alcohol. It aoften rounds off weddi

receptions and New Yeparties.

OHORJE PISKERTypical meat and vegetablestew made of pork, beef andlamb, with the addition ofbuckwheat and mushroomsin season.

OHORJE BUNKADesalted whole partsof better-quality porkis stuffed into the porkstomach and beefintestines, mildly smokedand air dried.

TAJERSKA BOILEDTRUKLJIThese 'truklji' with cotcheese filling are boiledand then served with th

water, thus the soup, wis dressed with cracklinor lard.

OHORJE OMELETTEThis biscuit omelette,stuffed with cranberries andtopped with sweet cream, isan example of the inventionof heritage in the periodafter the end of the SecondWorld War.


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ELJE, OWER AVINJAAND ALEKA VALLEY, AKO

OROKA

LUM SOUPA milky soup with milletporridge, to which cookeddried plums are added.

ILKY SOUP WITH ROLLSAND PLUMS'Usukanci', rolls made offlour water and eggs, called'forflci', are cooked in amilky soup. To enrich thetaste, fresh or dried plumsare added.

RESSED HOP SHOOTSBoiled spring shoots ofcultivated or wild hops,dressed with breadcrumbs,pre-griddled in butter.

EAR EANA WITHSTRUKLJIThese small truklji aremade of flour and water,in which pears have beencooked. They are dried andlightly baked in an oven,then cooked into a pearmash.

GG TRUKLJICooked truklji made ofstretched dough, stuffedwith eggs fried on cracklingsand sprinkled with parsley.

READ ROLL POTICAThis is, in fact, a festivebread, made of layers ofsliced bread rolls, coveredwith warmed cream or whey.The wrapping is made ofleavened dough that is laidinto a round dish before thelayers of topping are added.

REEREN FIGSTop-quality fig pralines,covered in plain or milkchocolate are made by theDobnik chocolate studioin Pongrac near Grie. Thedelicacy owes its nameto the greatest Slovenian

poet France Preeren(18001849), who oftencarried figs in his coatpocket and to whom chil-dren often shouted Doctor,figs, figs!

RENTAA festive bread made of dleft over from the makingof the typical Carinthian bread, spread with creamsprinkled with salt and cuIt takes its name from theverb potrntati, which inCarinthian dialect meansstretch dough over a racq

ARINTHIAN COTTAGECHEESE WITH ONIONS ANDPUMPKIN OILA tasty breakfast or snack,made of cottage cheese,cream, spices and onions,topped with pumpkin oil.

ARINTHIAN BREADEDHORSERADISHA typical Carinthian sidedish or a thick sauce withmeat and roast potatoes,made of bread, coveredwith a meaty soup, gratedhorseradish and sometimessour cream too. Its often onthe menu at tourist farms.

ERLIAn old and extremely tasat pig-killing time, based veal and lamb intestines,spices and eggs. Its oftenserved with soured potatas a side dish.

VOEVI NUDLNIA kind of dough pocketsor linkrofi stuffed withground dried pears. Theyare also made with otherfillings.

OVTNEKA roll of stretched doughwith cottage cheese,buckwheat, egg, cracklingor chive filling. It may be asavoury side dish with meator a self-standing dessert.


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PPER AVINJA VALLEY

OLAVA COTTAGE CHEESEThis spicy cottage cheesewith salt and cumin ismatured in pots for three tofour months and makes anexcellent, aromatic spreadfor brown bread. It alsogoes well with cold cuts andapples and may be enjoyedwith elder or plum con-serves or honey. A creamysoup called sirnica is alsomade from it.

OHOVTA kind of cottage cheesespread that keeps well inthe medium term, but notfor too long, spiced with

salt and cumin and theaddition of cream. Its alsosuitable as a side dish withdried meats.

PPER SAVINJA STOMACHA top-quality and trade-marked cold cut made ofhigh-class pork and bacon.

BRNJENIKThis dish is also known as'obrnenk' or 'ubrnenk' andis made of roasted wheat,buckwheat or corn flour, overwhich boiling salty milk ispoured. Sour cream and but-ter are added. From this, ballsor dumplings are shaped andserved warm or cold withcoffee or sour milk.

RUSpoon dumplings made ofbuckwheat flour and freshpigs blood are an excellentingredient of this soup, typi-cal at pig-killing time.

DRKANKAGround wheat grains arcooked in milk and dreswith butter. The dish,which is served on its ofor breakfast, can also benriched with dried pluand cinnamon.

HLA OR FIREPLACEPOGAAA round sweet or savouryfestive bread made of white orcorn flour, with a folded edgeand filled with cottage cheese,sour cream, cumin and salt oralternatively apples and cot-tage cheese, or perhaps cottagecheese, tarragon and sugar.

UNTRC OR KNAPOVSKOSONCEThis dish of flour, eggs andmilk or simply milk andwater was once a character-istic part of the miners diet.

RENADIRMARA roasted and dressed dishmade from boiled potatoesand pasta, in some placeswith the addition of eggs,which is a consequence ofcontact with the formerAustro-Hungarian empire.

RUMPENTOOmelettes or burgers mof grated potatoes thatused to be made in glasmaking families in Hras

ASAVJE LIVER SAUSAGEA typical semi-dried sau-sage made at pig-killing inZasavje with liver filling,which is enjoyed warm orcold.

ROJANE DOUGHNUTSThe modern Konek Inn inTrojane is developing itsgastronomic offer, amongother things, on the basisof the culinary heritage offried doughnuts, which are awell-established trademarkas the Trojane doughnuts.

JDNEKA juicy and tasty festivebread made of buckwheatdough and several layers offilling made of ground wal-nuts, honey and cinnamon.

ASAVJE


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UCKWHEAT POCKETSAlthough there are manyrecipes for these, theyare most often cookeddough pockets made ofbuckwheat dough andfilled with cottage cheeseor colostrum. An excellentdressed dish on its own,served in summer withsalad or in winter with

stewed sauerkraut or turnip.

OCOVI RATEE POCKETSBoiled and dressed pocketsmade of potato dough, witha filling of cooked driedpears, corn groats, sugar

(honey) and cinnamon.If they are made withoutsugar and cinnamon, theyare an excellent side dish tomeat dishes and sauces.

PRESOVI RATEE POCKETSBoiled and dressed pocketsmade of white unleaveneddough, with a cottagecheese, corn polenta, onionand egg filling.

OKA SMOJKACooked turnips, stuffed withmillet porridge and dressed.In the past, it was especiallya fasting dish, while today itis suitable as a warm starter,main course or side dish.

OKA MEDLA OR MIDLAA thick dressed dish madeof millet porridge andbuckwheat flour, which canbe enjoyed with milk.

OVNThis dish is also called'prsnek' and is a thickdressed stew made of fchopped cabbage andpotato. Its suitable as aon its own or as a side dwith boiled or roast bee

UCKWHEAT PORRIDGEWITH MUSHROOMSA tasty and aromaticcombination of boiledbuckwheat mash and friedfresh mushrooms. Boletusmushrooms are mostsuitable, while variousmixed fresh mushrooms arealso excellent.

ORENJSKA

RNI CHEESEOn Velika planina aboveKamnik, they still makevery old forms of decoratedloaves of cottage cheese,which used to be given asa gift to maidens to provelove and fidelity.

OHINJ MHANTThis semi-soft cheeseis sharply scented witha bitter spicy taste andis a speciality of Bohinjcheese-making. Thecheese is indigenous and istrademarked as a foodstuffwith geographic origin.

SOVNIK OR MSLENIKA filling, thick dish madeof white, buckwheat orcorn flour, which is cookedinto hot cream. The dishis suitable on its own withbrown bread or as a sidedish with buckwheat or corn'ganci'.

UCKWHEAT AND CORNGANCIIt was often emphasisedas early as the 19th centurythat 'ganci' were the pillarof Carniola. Buckwheatand corn, or less frequentlybarley, are cooked in twoways and are still todayone of the basic and typicaldishes of Gorenjska.

URJEVA KAPAAn omelette made of eflour and water that mabe sweet or savoury, anas the latter served as aenrichment to buckwhe'ganci'.


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ARNIOLAN SAUSAGEThis is the best knownSlovenian foodstuff in tworld, and is based on trich heritage of turningpig into meat productsfirst mention of the sauas 'Carniolan' was in 18

ANKA OR STOMACH WITHPORRIDGEThese tasty products of pig-killing on the farm comprisestomach or intestines,stuffed with meat, milletporridge and spices andlightly smoked. Oncecooked, they are servedwarm or cold in round slices.

UDL OR GORENJSKAPRATAA flat baked loaf of whitebread, stuffed with cornflour, precooked in butteror cream. Once baked, it issliced.

AVLJI OR MAELJNIChopped pork and/orintestines wrapped intoa pork net and roasted. Itis very typical all over theSlovenian Alpine world.Stewed sour turnipsor cabbage and boiledpotatoes are served with it.

OHINJ ZASEKABacon is first desalted,then cold smoked and airdried. Then its choppedor ground, put into a largepot and fat is poured overit. 'Zaseka' is an excellentspread on bread or dressingfor numerous dishes.

RI BROLAA stew of cooked lamb,braised beef and vegetables,suitable as a dish on its ownor side dish.

RAGOE HONEYBREADThese hand made figurativeand ornamental honey

breads are made of thickhoney dough and spices.They are a traditional giftand today are baked as asouvenir.

LED CREAM CAKEA cream slice made ofleaves of dough, filled withvanilla and sweet creamthat was invented after theSecond World War and isnow Bleds main culinaryspeciality.

RJK OR TERJKA thick elderberry extractthat is made by cookingelderberry juice for twodays and is used to makehealing tea.


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OVTARSKO, DRIJSKO, ERKLJANSKO

OA VALLEY

DRIJA LIKROFI RAVIOLIWITH MEAT SAUCEThese smaller, boileddumplings made of a softerpasta dough are stuffed

with potato, onion, fat andspices. They are a typicaldish, that came to Idrijaalong with the miners'life at the start of the20th century. 'likrofi' areexcellent when dressed orserved with 'bakalca' sauce,made of ram or hare meat.

MUKAVCA dressed stew made ofkale, as well as radicchio,turnip, cabbage and potato.

ARAEVCA dressed pured dish mof apple and beans or aand potatoes.

EBRELJE STOMACHPork stomach, stuffed withthe best-quality pork and alittle bacon. The excellenceof this product is connected

with the climatic conditionson the ebrelje plateau andits being matured betweentwo wooden boards.

ELEVKAA savoury spring andsummer 'potica' with achive filling.

UTRKAJCAA spring and summer'potica' with lovage filling.

AJTKESliced and dressed small'poticas', made of leaveneddough filled with groundwalnuts and onion.

OTATOES WITH COTTAGECHEESEBoiled unpeeled potatoeswith cottage cheese havebeen a characteristicdish of this Sloveniangastronomic region sincethe 19th century. A touristevent called 'Potato night' isorganised annually in Bovec.

OLMINC CHEESEThis is testimony to the richcheese-making heritage ofthe broader area aroundTolmin. The cheese was firstmentioned in writing withthis name as early as 1756.

OVEC CHEESEThe first documentedproduction of Bovec cheesegoes back to the year 1328,when it was made on theTrebina plateau. It wasinitially just sheeps cheese,whereas today it is madewith the addition of goatsand cows milk.

RIKAThis is an old shepherddish, a 'peenjak' oromelette made with pocheese and egg or othecombinations of theseingredients.


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OTKLJAA pure of boiled potatoes and turnip leaves,dressed with grated cheese. Alternatively,the turnip may be replaced by cabbage,radicchio, dandelion, string beans or othervegetables. The name is connected with theway it is made as the ingredients are mashedwith a spoon ('tokati').

OA TROUT IN BUCKWHEAT

OR CORNFLOURThe noble Soa trout,Salmo trutta marmoratus,is traditionally rolled inbuckwheat or corn flour andfried in fat or oil.

ULJABulja or bulje are dumplingsmade of corn flour, sugar,raisins, cinnamon andbutter, but can also bedough pockets with thesame filling. Naturally, theycan also be made with otherfillings.

RENTA KLOCE OR KRAFNI'truklji' made of stretcheddough with a dried pear andcornflour filling, dressedwith butter.

OBARID TRUKLJIA special kind of boiled anddressed 'truklji' or pocketsstuffed with walnuts, raisinsand spices, which are madein and around Kobarid.

OVEC POCKETSBoiled pockets with a fillingmade of dried pears, applepuree, raisins, walnuts andspices.


20/36


ORIKA BRDA

RINIK BREADA kind of festive Easterbread from western Brda,made with better quality'potica' dough and withthe addition of dried figs,steeped in brandy or wine,hazelnuts, honey andcinnamon. It takes its namefrom the cross ('kri') cutinto the top of the loaf.

RDA CHERRIESIn addition to other fruitsand vines, cherries are oneof the basic characteristicsof the natural wealth ofBrda. Cherry production hasa rich tradition here, as Brdapeople supplied them tolarge towns and resorts.

HITE AND YELLOWPOLENTAAlthough polenta is notan original dish of GorikaBrda, nor other parts ofMediterranean Slovenia,its still today an importantcomponent of the staple dietas a main course and, evenmore so, as a warm or coldside dish with various meatand vegetable dishes.

RTALJE OR CVRTNJAKIThese egg omelettes, alsocalled 'cvre' include variousfresh herbs, scented plants,but also prosciutto andsausages. They demonstrateculinary creativityconnected with the naturalenvironment.

UHNJEThe dialect term 'kuhnjis used in Brda for a whrange of the most divertasty meat, vegetableand pasta stews thatare otherwise known as'minetre' (minestrone)

OIToi is an expression

referring to the most diversemeat sauces and goulashes,into which people dipped('toti') polenta or bread. Itis a staple diet for breakfastor dinner and a real treasuryof culinary improvisation.

RODEGINI, ANKANELE,MARKANDELEThree characteristicproducts of pig-killing on afarm - krodegini or koarice,ankanele or blood sausagesand markandele or porkintestine sausages.

UJERolls of bread, pre-soaked

in a prosciutto soup andwith flour, eggs, chive andonion added, wrapped intoslices of prosciutto. The dishis also known as 'fulje' or'punjve'.

FOJDAA 'potica' made of dough

leaves and stuffed withdiverse fillings such aswalnuts, pine nuts andraisins.

TRUKLJI 'WLJKVA'Baked 'truklji' made w

unleavened dough, stufwith sliced fried sausagsalami, olives and spiceThe name of these 'truarose from the dialect nfor olives ('wljke'), whican ingredient of the filli

ITNJA thick pured dish madeof potato, string beans andpumpkins, dressed withcracklings or bacon. It issuitable as a dish on its ownor a side dish.

UBNCAA spiral wrapped 'potica'with a walnut and raisinfilling.


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ORIKA

ORIKA RADICCHIOThe huge tradition andpopularity of radicchio anddishes made of it originatefrom neighbouring Italy,while in Gorika in Sloveniait has acquired many localvariations.

PROUCKale stew, thickened withcorn flour and dressed.

LEKIPopular boiled tagliatelle,dressed with pieces ofprosciutto, pre-fried inbutter.

OPESlices of old bread are putonto a plate with celerysoup poured over them.

ORIKA GOULASH WIPOLENTAA less spicy variant ofHungarian goulash thatone of the most suitablkinds of late morning snknown to man.

VARCETA tasty veal sauce made

as a side dish to polenta,'ganci', pasta or rice. Thereis no single recipe for itspreparation, which againshows the great creativityof individual housewives.

ULCEA kind of blood sausagestuffed with pigs blood,corn flour, raisins, sugar andspices. The blood sausagesare first cooked, then slicedand fried in butter.

ORIKA SAUSAGES INWINEFried sausages, cooked inwhite Brda wine, which areserved with sour cabbageor turnip, mustard andhorseradish.

INCAA strongly raised and

ingredient-rich festive breadthat is also somewhatsweetened.

ORIKA GUBANCAA typical festive dessertin the Mediterranean partof Slovenia. The name isconnected with wrinkled(layered) dough ('gube'),which separates the fillings.Gubanca does not have thehole in the middle that is socharacteristic of its youngerrelative, 'potica'.


22/36


ARST

IPAVA VALLEY

IPAVA JOTAA local variant of theoriginally Carnian dish.Thus this is a sauerkrautstew (while some alsomake it with sour turnip,fresh cabbage and kale orbeetroot leaves) with beans,

potato, dressing, flour, garlicand pepper.

EAN MINESTRONEA thick soup made ofcooked mashed and wholebeans with corn polenta.It is just one of countlessminestrones, but is themost generally widespread.

ELNKAA soup made of celerytubers and leaves,vegetables and spices withpigs trotter cooked in it.Polenta is eaten with it.

KUHAA stew made of lentils orbeans with spices, souredwith wine. Sausages andham leftovers are alsocooked in it.

IPAVA PROSCIUTTOA new kind of high-qua'prut', made from the bpork produced in SloveIt is made by MIP fromNova Gorica under thecommon trademark 'ThTastes of the Vipava Va

ANOS CHEESEThis cheese also helps to

create the 'Tastes of theVipava Valley' trademark.This high-quality dairyproduct is based on therich heritage of cattlefarming and cheese makingon the Nanos plateau,where cheese making wasdocumented as early as the16th century.

IPAVA TRUKLJI'truklji' made from

leavened dough, cooked ina tablecloth with fillings ofwalnuts, cottage cheese,raisins and sugar.

ARST JOTAOn Karst, 'jota' is made

from sour turnips orsauerkraut, but always alsoincludes potatoes. SweetKarst 'jota' is a specialityand is made with mashedpotato and beans with theaddition of carrots, spicesand a spoonful of vinegar.

ELNKAA stew or thick soup made

from the celery tubers andleaves, potato and rice, aswell as beans, soured witha spoonful of vinegar or drywine.

ARST PROSCIUTTOThe many-century-long

tradition of salting anddrying pork, especiallypork legs, in the Karstwind known as 'burja',is the godparent of thistop-quality product thaprotected as a geograpindication.

ARST PANCETTAThis meaty bacon is dried inKarst into a tasty pancettawhich is an importantcomponent of the offerof Karst cold cuts and isessential in the preparationof some dishes.

ARST ZAINEKShoulder of pork is dried tomake 'Karst zainek', whichis also a vital element of thecold cuts platter.


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RKINI,ARST FRINGES

LOVENIAN STRIA

UIA special kind of hand-madehome-produced pasta,where squares of dough arerolled into a tube, perhapsusing a stick. Boiled 'fui' arean excellent accompanimentto game in sauce and roasts.

Brkini is also home to theoutstanding Brkini brandy,a strongly alcoholic brandymade of plums that areabundant in this region.

LIVE BREAD AND FIG BREADExamples of festivelyenriched bread made ofwhite flour to which slicedor mashed olives or driedfigs are added.

STRIAN JOTAIstrian 'jota' is made withsauerkraut and beans, butis differentiated from Karst'jota' in that it does notcontain potatoes.

RITAJE OR FRTALJEA typical spring eggomelette containing wildasparagus, pre-roastedwith prosciutto or bacon,spring shoots of wild hops,bryony, butchers broomand clematis.

ASTAHome-made pasta thatwas once made just formajor holidays, weddingsand other occasions. Thisis why it was dressed withfried pancetta or eaten withgoulash and other sauces.

INESTRONESMinestrones used to beeveryday stews in IstriaThe most widespread w'bobii' and 'patafaoj'while 'riibii', vegetablbarley minestrones weralso made.

AKELDARolls made of old bread

soaked in chicken soup,eggs, grated sheeps cheese,raisins, bacon and, naturally,summer savory as the basicspice.

STRIAN TRUKLJIIAll kinds of 'truklji' are

made from stretched doughin Istria. They have diversefillings and are alwaysboiled. The fillings includecottage cheese, cheese,prosciutto, cracklings,spinach, walnuts, apple,potato and numerous herbs.

HITE AND RED COD'Bakala' is probably the

most popular dried codproduct and was, in itswhite version, a typicalChristmas Eve dish. Thered version goes well withboiled potatoes, bread andpolenta.

ISH IN MARINADE 'AVOR'Marinating fish is a method

that is especially suitablefor smaller sea fish such asvarious anchovies, picareland red mullet.

ALAMARICalamari or squid are

prepared in a number oways. The most widespmethods are grilled (thmay also be stuffed) anfried. Calamari risotto ialso excellent.

USSELSMussels are, according tofolk wisdom, at their bestin July and August. They areprepared in a number ofways, in a sauce, in 'buzara'sauce or pan-fried. IG LOAF

An exceptional product made of dried ground figs, whicare formed into a loaf together with fig or grape juiceand lightly rolled in flour. Such a loaf remains ediblefor a very long period. Cut into slices, it is enjoyed as ahealthy natural avrinje dessert without added sugar opreservatives.


24/36

24 Tae Slvna

Tae re pca agrcluardc n fo uff Slovenia has a number of special agricultural

products or foodstuffs which enjoy protected ge-

ographic origin, geographic indication, traditionalreputation and higher quality. The foodstuffs

that have indications of geographic origin include

Nanos cheese, Tolminc cheese, Bovec cheese, a

speciality among the cheeses and spicy Bohinj

mohant. This protected group also includes

the extra virgin olive oil from Slovenian Istria,

Prekmurje ham, Koevje and Karst honey and

Piran salt from Seovlje saltpans, where they also

gather the extremely high-quality salt flower.

Products with protected geographic indication

include tajerska Prekmurje pumpkin oil, ebrelje

and Upper Savinja stomach, Karst prosciutto and

Prlekija tnka. Protected traditional reputation

or guaranteed traditional quality foodstuffs

include the most characteristic Slovenian des-

sert, Prekmurje gibanica, dough pockets known

as Idrija likrofi and as many as three festive

breads from Bela krajina, Bela krajina pogaa,

Bela krajina povitica and prosta povitica. The

following enjoy recognised higher quality label-

ling: 'Zlato zrno' veal, honey with a maximum of

18% moisture and 15 mg/kg HMF (Epsom salt),

pig husbandry for the 'Pigi ' meat trademark, freerange chicken husbandry, chicken keeping for the

Domai goriki pianec meat trademark and

'Izida' spelt. All these products help to make an

important contribution to the Slovenian gastro-

nomic offer. Naturally, this group of excellen

also includes Slovenian natural mineral wate

such as Juliana, Edina, Kostela, Tiha, Dana,Kaplja, Primaqua, Donat Mg, Tempel, Radens

Classic, Radenska - Petanjski vrelec, Radensk

Light and Radenska Radin, as well as brandie

The quality of the latter is ensured by Dolenj

fruit brandy, Gorenjska perry, Brkini plum bra

Karst juniper berry brandy and Kostelje rakia

should also spotlight certain typical indigeno

wines such as Dolenjska cviek, metlika rn

ipon, ranina, zelen, pinela, rebula, kraki tera

klarnica, vitovska grganja, refok and malvaz

Other specialities and unique products that

to shape the gastronomic wealth of Sloveniain the process of being protected. These inclu

Carniolan sausage, Savinja ajdnek and Zasav

liver sausage among others.


25/36

OLIVES& OLIVE OILSNature friendly production, top quality,

varied and imaginative offer,

impeccable bussines manners.

Vanja DujcDolga reber 46000 Koper, SloveniaPhone: +386 40 234 537

+386 5 628 54 48www.vanjadujc.net

E-mail: [email protected]


26/36


27/36

Taste Slovnia

MONTH LOCATION EVENT ORGANISER/INFORMATION

March Sevnica Sevnica salami festival Sevnica salami makers' association, +386 7 814 06 71

April Pomjan Largest Istrian asparagus fritaja Pomjan Istrian cellar, +386 41 649 339

May Reica ob Savinji Evaluation of Upper Savinja stomachs Association of Upper Savinja stomach makers, +386 31 471 126

Vinjevik Rebula and olive oil festival TIC Brda, +386 5 395 95 94Ptuj Delicacies of Slovenian farms Ptuj farming and forestry institute, +386 2 749 36 10

Metlika Wine spring TIC Metlika, +386 7 363 54 70

Marezige Refok festival Refok festival organisational board, +386 5 655 12 40

Ljubljana Wine Ljubljana Ljubljana fairgrounds, d.o.o., +386 1 300 26 00

June Dekani Traditional olive festival TD Dekani, +386 41 348 077

Dobrovo Cherry festival TIC Brda, +386 5 395 95 94

Izola Days of olives, a festival of wine, fish and olive oil Izola centre for sports, culture and events, +386 5 640 35 39

ate ate cviek festival ate pod Zaplazom Wine makersTourism Assoc., +386 41 615 2

Brda Day of open cellars TIC Brda, + 386 5 395 95 94

entrupert Cviek in entrupert entrupert wine makers' association, +386 31 381 080

Ljubljana Strawberry Sundays TD Besnica-Jane, +386 1 367 11 85July Lako Beer and flowers traditional tourist event TD Lako, +386 3 733 89 50, www.turisticnodrustvo-lasko.si

Polenak Harvest festival TD Polenak, +386 41 403 713

empas (Ozeljan) Polenta festival TD Ozeljan - mihelj, +386 41 631 299

Smokvica 'Kur en bot' party and Day of Istrian figs Figaruola Koper Association, +386 5 657 12 01

August Polhov Gradec Days of honey Bonar beekeeping, d.o.o., +386 1 364 00 20

Medana Days of poetry and wine TIC Brda, +386 5 395 95 94

Izola Fishermen's festival Izola centre for sports, culture and events, +386 5 640 35 39

Prvaina Peach festival TZ - TIC Nova Gorica, +386 5 330 46 00

Dutovlje Teran and prosciutto festival Peter Gerc, s.p., Dutovlje, +386 41 513 675

Dornava Onion festival TED Lkari Dornava, +386 51 399 850

Piran Salt makers' festival Avditorij Portoro, +386 51 399 850

Sora pri Medvodah Best Carniolan sausage competition Hia Jezerek, Sora pri Medvodah, +386 1 361 94 11

September Hrovaa Bean day VETD Hrovaa, +386 51 364 701

Ljutomer (Pristava) Day of Pristava festive breads TKD Mak Pristava, +386 2 584 97 80

Ljutomer (Pristava) Pumpkin festival in Mekotnjak TD Stara Cesta, +386 41 276 402

Slivje Plum days TD Dimnice Slivje, +386 41 450 569

Ljubljana Cabbage festival TD Zajja Dobrava, +386 41 708 362

Bodonci Pumpkin festival Klas Bodonci farming wives association, +386 2 549 12 03

Puconci 'Zlata kijanca' with ddli festival KTD Pucomci, +386 2 545 14 79

October Ljubljana Chestnut Sunday TD Besnica - Jane, +386 1 367 11 85

alovci Cabbage day TD alovci, +386 2 559 80 50

Podsreda Festival of Kozjansko apples Kozjanski park, +386 3 800 71 13

Kanal ob Soi Traditional chestnut festival in Lig TD Kolovrat Lig, +386 41 390 952

November Vipavska dolina Wine sanctuaries of the Vipava valley RA ROD Ajdovina, +386 5 365 36 00

Numerous St Marin's celebrations throughout Slovenia

Strunjan Kaki festival, sales and exhibition of kaki delicacies TD Solinar Strunjan, +386 5 678 20 00

Zgornja Kungota Sveina cellars beckon, open door day in wine cellars TD Sveina, +386 2 656 01 71

Draii in okolica A walk along the paths of the Draii local wine cellar TIC Metlika, +386 7 363 54 70

Prevalje Must party Mea valley fruitgrowers' association, +386 41 620 631

December All larger towns Christmas - New Year's fairs with culinary offer Tourist Information Centres, Tourism Associations and others


28/36

28 Tae Slvna

Tae t lcce i i,earn n n r fam

As an old Slovenian saying has it, an inn is

where God puts out his hand to you. If this is a

synonym for hospitality, then this wisdom of

folk philosophy that has taken shape in inns,

the sanctuaries of good food and drink, over the

centuries, will certainly hold true. The typical

characteristic of inns, based on family tradition,

has been preserved to the present day, and now-

adays, its gostilnas (inns) that are the highest

peak of the gastronomic offer in Slovenia. To tell

you the truth, this is not true of all of them and

they do not all reach the same quality standards.

But there are thousands of gostilnas and among

them are truly many that are genuine bearer

of gastronomic excellence. Individual owner

use the term restavracija (restaurant) inste

of gostilna, which should not mislead you. I

general, the content is the same. In addition

these, there are also high-quality hotel resta

rants in Slovenia. The food and beverage offe

rounded off by various tourist farms which a

rule offer only local dishes. Thus, the everyda

and festive tasks of our rural population are

reflected in their everyday and festive fare.


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Tae Slvna

LJUBLJANA AND SURROUNDINGS Address Postal code and location Telephone Website

Slo. Cultural Workers Club restaurant (PEN) Tomieva ulica 12 1000 Ljubljana +386 1 251 41 60

Manna culinary house Eipprova 1a 1000 Ljubljana +386 1 283 52 94 www.kulinarika-manna.com

Grm restaurant Jamova 23 a 1000 Ljubljana +386 1 832 30 80 www.grm.si

JB restaurant Mikloieva 17-19 1000 Ljubljana +386 1 433 13 58

Gostilna Pr laht Cesta Andreja Bitenca 70 1210 entvid +386 1 510 63 80

Gostilna Ledinek marna gora 4 1211 Lj.-martno +386 1 511 65 55 www.smarnagora.com

Gostilna Mihovec Zgornje Pirnie 54 1215 Medvode +386 1 362 30 66

Slavkov dom at Golem Brdu Golo Brdo 8 1215 Medvode +386 1 361 12 42

Gostilna Dobnikar Topol 1 1215 Medvode +386 1 361 29 10

Gostilna Skaruna Skaruna 20 1217 Vodice +386 1 832 30 80

Gostilna Janei with accommodation Pata 25 1262 Dol pri Ljubljani +386 1 562 70 20 www.gostilna-janezic.si

Gostilna ot Pijava Gorica 2 1291 kofljica +386 1 366 12 02

Gostilna pri Kuklju Trubarjeva cesta 31 1315 Velike Lae +386 1 788 90 98

Gostilna Kirn Jezero 19 1352 Preserje +386 1 363 10 34

Gostilna Bistra Bistra 2 1353 Borovnica +386 1 750 57 42 www.gostilna-bistra.com

Gostilna Boter Traka cesta 6 1360 Vrhnika +386 1 750 41 00

Grofija tourist farm Vir pri Stini 30 1295 Ivanna Gorica +386 1 787 81 41 www.slovenia.info/grofija

NOTRANJSKA

Logar tourist farm erovnica 16 1384 Grahovo +386 1 709 20 71 www.slovenia.info/logar

DOLENJSKO, KOEVSKO

Gostilna Kos marjeka cesta 26 8000 Novo Mesto +386 7 332 57 71

Gostilna Rakar Gornje Ponikve 8 8210 Trebnje +386 7 346 61 90 www.rakar.si

Gostilna Deu Stari trg 3 8230 Mokronog +386 7 349 96 40

Gostilna Javornik Rakovnik 6 8232 entrupert +386 7 343 45 34 www.javornik.com

Gostie Dolinek Vrh pri Botanju 8294 Botanj +386 7 814 15 95 www.gostisce-dolinsek.si

Gostilna Repov entjane 14 8297 entjane +386 7 818 56 61 www.gostilna-repovz.si

Gostilna Vovko Rate 48 8321 Brusnice +386 7 308 56 03

eruga tourist farm Sela pri Rateu 15 8222 Otoec +386 7 334 69 00 www.slovenia.info/seruga

BELA KRAJINA

Gostie Veseli Podzemelj 17 8332 Gradac +386 7 306 91 56

Gostie Kapuin Krasinec 55 8332 Gradac +386 7 369 91 50

Gostilna Mller Loka cesta 6 8340 rnomelj +386 7 356 72 00

Ob Izviru Krupe tourist farm Krupa 9 8333 Semi +386 7 306 80 12 www.slovenia.info/cerjane


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30 Tae Slvna

POSAVJE, BIZELJSKO

tefani restaurant Bizeljska cesta 37 8250 Breice +386 7 499 39 30

Gostilna Racman Brezina 19 b 8250 Breice +386 7 499 33 00

Stara gostilna Krulc Mostec 47 8257 Dobova +386 7 49 67 933

Gostilna ekoranja Bizeljska cesta 72 8259 Bizeljsko +386 7 495 13 10

Pri Martinovih tourist farm Globoice 8 8262 Krka vas +386 7 496 10 57 www.martinovi.com

KOZJANSKO

Gostie Montparis Planina pri Sevnici 44 3225 Planina pri Sevnici +386 3 748 10 10 www.montparis.com

Gostie Amon Olimje 24 3254 Podetrtek +386 3 818 24 80 www.amon.si

Gostie Ciril - YH Podetrtek Zdravilika 10 3254 Podetrtek +386 3 582 91 09 www.ciril-youthhostel-bc.si

Pivnica Haler Olimje 6 3254 Podetrtek +386 3 812 12 00

Bizjak tourist farm Orehovec 3 3252 Pristava +386 3 810 30 50 www.turisticna-bizjak.com

HALOZE, THE AREA BELOW DONAKA GORA AND BO, PTUJSKO POLJE (PTUJ PLAIN)

Pri kapeli tourist farm Drbetinci 26 2255 Vitomarci +386 2 757 54 11 www.prikapeli.si

PRLEKIJA

Gostilna Tramek erovinci 25B 2259 Ivanjkovci +386 2 719 40 97

Hlebec tourist farm Kog 108 2276 Kog +386 2 713 70 60 www.slovenia.info/hlebec

PREKMURJEGostilna Rajh Soboka ulica 32, Bakovci 9000 Murska Sobota +386 2 543 90 98 www.rajh.net

Gostilna Lovenjak Polana 40 9201 Puconci +386 2 525 21 58 www.gostilna-lovenjak.com

Gostilna k Rotundi Selo 30 A 9207 Prosenjakovci +386 2 544 10 35

Gostilna Lovski dom Lendavske gorice 238/A 9220 Lendava +386 2 575 14 50

Gostie Prekmurska Ia Iakovci 151 a 9231 Beltinci +386 2 542 28 20 www.prekmurska-iza.com

Gostilna Kurbos Nirinci pri Ljutomeru 7 9240 Ljutomer +386 2 581 13 05

Gostilna adl Krievci pri Ljutomeru 10 9242 Krievci pri Ljutomeru +386 2 587 14 39 www.picerija.net

Gostilna Franc Zorko Boreci 5 h 9242 Krievci pri Ljutomeru +386 2 588 82 27

Tremel tourist farm Bokrai 28 9201 Puconci +386 2 545 10 17 www.kmetija-tremel.si

Ferencovi tourist farm Krai 23 9261 Cankova +386 2 540 11 17 www.ferencovi.si

SLOVENSKE GORICE

Gostilna iker Mona 7 2231 Pernica +386 2 720 69 21 www.gostilnasiker-sp.si/

Firbas tourist farm Cogetinci 60 2236 Cerkvenjak +386 2 703 50 90 www.firbas.com


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Tae Slvna

MARIBOR, POHORJE, DRAVA VALLEY AND KOZJAK

Gostilna Anderli Za Kalvarijo 10 2000 Maribor +386 2 234 36 50

Gostilna pri Treh ribnikih Ribnika ulica 9 2000 Maribor +386 2 234 41 70

Gostilna and motel pri Leniku Dupleka c. 49 2000 Maribor +386 2 471 23 22

Gostie Denk Zgornja Kungota 11 a 2201 Zgornja Kungota +386 2 656 35 51

Gostie Veronika Slivniko Pohorje 3 2208 Pohorje +386 2 603 50 60

Gostie Vinski hram - Brenholc Jeruzalem 18 2259 Jeruzalem +386 2 719 45 04 www.jeruzalem-brenholc.si/

Gostilna pri Martinu Kolodvorska ulica 25 2310 Slovenska Bistrica +386 2 818 20 18 www.gostilnaprimartinu.si/

Gostie Golob Bukovec 1 2314 Zgornja Polskava +386 2 845 22 45

Vnukec restaurant Ob Blaovnici 86 2341 Limbu +386 2 614 22 00 www.vnukec.com/

Gostilna Pec Spodnja Selnica 1 2352 Selnica ob Dravi +386 2 674 03 56 www.gostilnapec.si

Gostilna pri lipi Mariborska cesta 12 2366 Muta +386 2 876 60 90

Gostie Smogavc Gorenje pri Zreah 27 3214 Zree +386 3 757 35 50

Arbajter - Kotnik tourist farm Skomarje 46 3214 Zree +386 3 576 23 90 www.arbajter.com

Urka tourist farm Krievec 11 a 3206 Stranice +386 3 576 21 80 www.kmetija-urska.com

tern-Pri Kovaniku tourist farm Planica 9 2313 Fram +386 2 601 54 00 www.kovacnik.com

CELJE, ALEKA VALLEY, LAKO

Zdolek tourist farm Okrog 16 3232 Ponikva +386 3 748 22 50 www.zdolsek.si

KOROKA

Gostilna Buinek Vodri 6 2381 Podgorje pri Slo. Gradcu +386 2 885 82 22Gostilna Rogina Podgorje 40 2381 Podgorje pri Slo. Gradcu +386 2 885 82 04 www.rr-vel.si/it/rogina/

Gostilna pri krubiju Podpeca 56 2393 rna na Korokem +386 2 823 82 26

Gostie Delalut Dobja vas 119 2390 Ravne na Korokem +386 2 821 82 40 www.gostisce-delalut.com/

Gostilna Branurnik Pri Branurniku 1 2391 Prevalje +386 2 823 10 00 www.brancurnik.si/

Ploder tourist farm entanel 3 2391 Prevalje +386 2 823 11 04 www.slovenia.info/ploder

Miklavc tourist farm Zgornja Orlica 28 2364 Ribnica na Pohorju +386 2 876 80 79 www.slovenia.info/miklav

Rotovnik - Plesnik tourist farm Legen 134 2380 mar. pri Slo. Gradcu +386 2 885 36 66 www.rotovnik-plesnik.si

SAVINJA VALLEY

Gostilna Jenezov hram Kidrieva 44 3250 Rogaka +386 3 581 39 57

Gostilna empeter Bistrica ob Sotli 76 3256 Bistrica ob Sotli +386 3 580 42 22

Stoglej tourist farm Podvea 3 3334 Lue +386 3 838 40 30 www.slovenia.info/stoglej

Visonik tourist farm Ter 54 3333 Ljubno ob Savinji +386 3 584 17 05 www.kmetija-visocnik.com

Govc-Vrnik tourist farm Robanov Kot 34 3335 Solava +386 3 839 50 16 www.govc-vrsnik.com

Bukovje tourist farm Primo pri Ljubnem 79 3333 Ljubno ob Savinji +386 3 838 14 16 www.slovenia.info/bukovj

Metul tourist farm Krnica 34 3334 Lue +386 3 584 40 89 www.slovenia.info/metul


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32 Tae Slvna

ZASAVJE

Konek, Trojane Trojane 11 1222 Trojane +386 1 723 36 00 www.gp-trojane.si

GORENJSKA

Jezerek House of Cuisine and Hospitality Sora 1A 1215 Medvode +386 1 361 94 11 www.jezersek.com/

Gostilna ubr Kri 53 1218 Komenda +386 1 834 11 15 www.gostilna-cubr.com

Gostilna Kritof Predoslje 22 4000 Kranj +386 4 234 10 30 www.gostilnakristof-sp.si/

Gostilna Pr Matiku Jezerska cesta 41 4000 Kranj +386 4 234 33 60 www.prmaticku.si/

Gostilna Arvaj Kajuhova ulica 2 4000 Kranj +386 4 280 21 00 www.arvaj.si/

Gostilna pri Bizjk Zgornja Bela 20 4205 Preddvor +386 4 255 56 00 www.gostilnabizjak-sp.si/

Dvor Jezerek Zgornji Brnik 63 4207 Cerklje na Gorenjskem +386 4 252 94 10 www.dvor-jezersek.si/

Gostilna Anka Delavska cesta 18 4208 enur +386 4 251 52 00

Gostilna Pri Danilu Retee 48 4220 kofja Loka +386 4 515 34 44 www.pridanilu.com/

Gostilna Lectar Linhartov trg 2 4240 Radovljica +386 4 537 48 00 www.lectar.com/

Gostie Mayer eleka cesta 7 4260 Bled +386 4 576 57 40 www.mayer-sp.si/

Topolino restaurant Ljubljanska cesta 26 4260 Bled +386 4 574 17 81 www.topolino-slo.com/

Kotnik restaurant Borovka 75 4280 Kranjska Gora +386 4 588 15 64

Gostilna pri erjavu Ratee 39 4283 Ratee - Planica +386 4 587 60 26 www.dolhar.net

Povin tourist farm Selo 22 4260 Bled +386 4 576 76 30 www.slovenia.info/povsin

Ljubica tourist farm Vinharje 10 4223 Poljane +386 4 510 73 50 www.slovenia.info/ljubica

gajnar tourist farm Zapreval 3 4223 Poljane +386 4 518 80 32 www.slovenia.info/zgajna

Ancelj tourist farm Zgornje Jezersko 151 4206 Zgornje Jezersko +386 4 254 11 46 www.muri-ancelj.si

ROVTARSKO, IDRIJSKO, CERKLJANSKO

Gostilna Kos Tomieva 4 5280 Idrija +386 5 372 20 30 www.idrijski-zlikrofi.si/

Hotel Kendov dvorec Na Griu 2 5281 Spodnja Idrija +386 5 372 51 00 http.//www.kendov-dvorec.

Gostilna pri Bricu Miren 120 5291 Miren +386 5 395 44 20

Pri Flandru tourist farm Zakojca 1 5282 Cerkno +386 5 377 98 00 www.kmetija-flander.si

SOA VALLEY

Gostilna Breza Muenika ulica 17 5222 Kobarid +386 5 389 00 41

Hia Franko Staro selo 1 5222 Kobarid +386 5 389 41 20 www.hisafranko.com/

Kotlar restaurant Trg svobode 11 5222 Kobarid +386 5 389 11 10 kotlar-sp.si

Topli val restaurant Trg svobode 1 5222 Kobarid +386 5 389 93 00 www.hotel-hvala.si/

Pri Plajerju tourist farm Trenta 16 a 5232 Soa +386 5 388 92 09 www.eko-plajer.com


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www.slovenia.info

Tae Slvna

GORIKA BRDA

Gostilna Kekec Kekeva pot 4 5000 Nova Gorica +386 5 300 56 75

Pikol fish restaurant Vipavska 94 5000 Nova Gorica +386 5 302 25 62 www.pikol-gasparin.si

Belica restaurant Medana 32 5212 Dobrovo +386 5 304 21 04 www.belica.net

Breg tourist farm Breg pri Golem Brdu 3 5212 Dobrovo +386 5 304 25 55 www.turizembreg.com

tekar tourist farm Sneatno 26 a 5211 Kojsko +386 5 304 65 40 www.stekar.si

VIPAVA VALLEY

Gostilna pri Lojzetu, Zemono pri Vipavi Zemono 5271 Vipava +386 5 366 54 40 www.prilojzetu.com

Abram tourist farm Nanos 6 5271 Vipava +386 5 166 20 02 www.abram-si.com

KARST

Gostilna Grgi Orleka cesta 8 6210 Seana +386 5 730 16 50

Gostilna pacapan Komen 85 6223 Komen +386 5 766 04 01 www.spacapan.dobrote.com

Pri Mlinu Dolenja vas 5 6224 Senoee +386 5 765 61 20

Gostilna korpion Reica 1 a 6250 Ilirska Bistrica +386 5 7141 332

Gostilna Potok with accommodation Dolenje pri Jelanah 64 6254 Dolenje pri Jelanah +386 5 714 26 48

kerlj tourist farm Tomaj 53 a 6221 Dutovlje +386 5 764 06 73 www.slovenia.info/skerlj

BRKINI AND THE KARST FRINGES

Gostilna pod Slavnikom Podgorje 1 6216 Podgorje +386 5 687 01 70

Gostilna Mahori Rodik 51 6240 Kozina +386 5 680 04 00Gostilna Trost Rodik 97 6240 Kozina +386 5 680 12 00

Pri Filetu tourist farm Slope 20 a 6240 Kozina +386 5 680 20 16 www.slovenia.info/prifilet

SLOVENIAN ISTRIA

Gostilna za gradom Rodica Kraljeva 10 6000 Koper +386 5 628 55 04

Skipper restaurant Kopaliko nabreje 3 6000 Koper +386 5 626 18 10

Gostilna Soerga Soerga 1 6272 Graie +386 5 657 11 55

Gostilna Mohore Kubed 66 a 6272 Graie +386 5 653 21 14

Pomjan Istrian cellar Pomjan 17 6274 marje +386 5 656 95 20 www.istrska-klet.com

Tomi restaurant Letovika pot 1 6320 Portoro +386 5 674 67 50 www.hotel-tomi.eu

Staro Sidro restaurant Obala 55 6320 Portoro +386 5 674 50 74

Edvina restaurant with accommodation Sea 80 6320 Portoro +386 5 677 22 70 www.restaurant-edvina.com

Publisher: Slovenian Tourist Board Editors: Prof Dr Janez Bogataj, Luka Leti Design and layout: Futura DDB d.o.o., are Kerin Text: Prof Dr Janez BogatajTranslation and proofreading: Alasdair Green

Photography: all photographs by Tomo Jeseninik, except photographs on the cover and pages 3 and 5 Janez Puki, photograph on page 3 Darinka MladenoviPreparation of dishes: Gostinstvo Hia kulinarike Jezerek, Sora with some external partners

Print run: MOND GRAFIKA d.o.o. 5,000, November 2007


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Oil &

chocolateThe Kocbek oil mill, a family oil mill since as early as 1929.Experience and tradition are the basis for us offering todaythe cleanest, healthiest and most natural oil from select-ed seeds. In addition to home-made pumpkin and sunflower seedoil, gourmets may also purchase the unique cold-pressed pump-

kin seed oil. Delicacies are also available in gift packages.

Strast (Passion) is a novelty in our offer and is a dark

chocolate with pumpkin seeds and pumpkin seed oil

that is also available in

wooden gift boxes. It is intend-

ed for the delight of gourmets.

You have to try it.

OLJARNA KOCBEK Gorazd Kocbek s.p. Stara gora 1 SI - 9244 Sv. Jurij ob [~avniciPhone: +386 2 568 90 26 Fax: +386 2 568 90 27 GSM: +386 41 695 483E-mail: [email protected] www.kocbek1929.com


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Salt is the sea that could not return to the skyIn the Se~ovlje Salina Nature Park, sea salt is produced by hand using only the tools and methods based

on the tradition of our oldest known ancestors. Co-operation between the generosity of nature and diligence

of the saltpan workers results in a top-quality product of remarkable taste and original crystalline form.

S A L T F L O W E RThe tiny pyramidal crystals in colours ranging from white to pink are our most precious product. They bloom

on the surface of brine only when there is no wind at all since otherwise they can be disrupted even by the

smallest wave. At harvest time, the thin layer appearing on the surface of the salt fields is gently gatheredby means of a special net-framed spatula.

P I R A N S A L T W I T H D E S I G N A T I O N O F O R I G I NPiran salt with designation of origin is light, non-refined and rich in sea minerals. Its remarkable flavour is even enhanced

by the mother water captured in the crystals. Modern cuisine is becoming increasingly fond of the original form of salt

crystal, which is as old as salt-making itself. It is precisely due to its crystalline form that the Piran salt with designa-

tion of origin has a specific flavour not explicitly salty, as with other kinds, but remarkably rich and distinct.

D A R K C H O C O L A T E W I T H S A L T F L O W E RA perfect balance of bitter and sweet, with just a slight hint of traditionally harvested virgin salt. A true delicacy for

connoisseurs of all types. The noble flavour of bitter cocoa and salt flower, which is a relatively new combination in

the Slovenian market, has already been highly appreciated elsewhere in the world.

Our shops:

LJUBLJANA Piranske soline, Mestni trg 19PIRAN Bene~anka, Tartinijev trg,Ulica IX korpusa 2KRAJINSKI PARK SE^OVELJSKE SOLINELERA, Se~a 115

www.soline.si www.kpss.si


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KARST PROSCIUTTO is prosciutto with RECOGNISED GEOGRAPHIC INDI-

CATION,which means that its production technology in Slovenia is protected. It is

dried and matured on the Karst plateau in MIPs Kingdom of prosciutto at the

Kobjeglava prosciutto facility. It is only salted with sea salt, matured for more than

12 months, without additional preservatives or additives. The preciousness of its

flavour and aroma is enhanced by the environment in which it is dried and matured.

I

t takes at least a year for you to be able to taste the juicy, ruby red, alluringly delicious slices of any

MIP prosciutto, while larger prosciuttos require sixteen months and more. The maturation and drying

procedure itself that goes on with the help of the characteristic bora wind is under the constant care-ful control of the prosciutto masters.

MIPs prosciuttos contain small amounts of salt and fat and have high organic value (favourable amino acid

content). They are an important source of iron, zinc and vitamin B complex, especially B1, of which the

body can make good use. MIPs prosciutto can be an important component of dietary and healthy food.

As MIPs prosciuttos are matured 100% naturally and are not heat treated, their contents are preserved in such a way

that the body can make use of them As proteins are broken down they are also easily digestible

KARST PROSCIUTTOMIP d.d.Panov{ka cesta 15000 Nova GoricaSlovenia

www.mip.si

cuisine of slovenia 2009

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