Slovenia's soul: local produce, sustainable dining and a vibrant cultural scene

Slovenian cuisine is defined by locally produced ingredients — from trout in the Soča’s alpine waters to goat’s cheese from the Polhov Gradec hills — and by dishes shaped to work in harmony with the landscape. In the village of Šentjošt, about 40 minutes from Ljubljana, Grič showcases that approach.

Chef Luka Košir combines experimental techniques with influences from Japan and Scandinavia while remaining rooted in local produce; his restaurant has been awarded both a Michelin star and a Michelin Green Star. “I feel good here, I literally live off the locals, the fields, I’m self-sufficient, work with people I trust … You don’t have to fake anything and make up stories to sell yourself well.

This is no romance. Our life here is that simple,” he says. Michelin-recognised restaurants in Slovenia tend to remain informal and connected to their communities, often still frequented by the locals who helped establish them. Gostilna Repovž, a family-run inn in Šentjanž about 75 minutes east of Ljubljana, earned a Michelin Green Star for sustainable gastronomy after the family moved to organic farming around 20 years ago.

Many of the vegetables, herbs and fruit on the menu are grown on their own land. “With our tasting menu,” says chef Sabina Repovž, “we try to introduce our guests to the [local] regions of Posavje and Dolenjska and, last but not least, to our farm.” Beekeeping is a deep-rooted part of Slovenia’s food culture.

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Sports, Iran, Culture, Travel, Food, Slovenia, Sustainability