Teden restavracij, Michelinove zvezdice in slovenska kuhinja – ni da ni 😉
Slovenija je odlična kulinarična destinacija. V naši deželi najdemo tako vsakdanje, domače gostilne za tiste, ki imajo radi preprostejšo, okusno hrano, kot vrhunske sodobne restavracije v edinstvenih ambientih. Pred kratkim so nas vpisali tudi v t. i. rdečo biblijo, Michelinovo rdečo knjižico. Pet restavracij je dobilo po 1 Michelinovo zvezdico. To so dobile Hiša Denk (Kungota, kuharski mojster Gregor Vračko), Pri Lojzetu (Vipava, kuharski mojster Tomaž Kavčič), Vila Podvin (Radovljica, kuharski mojster Uroš Štefelin), Dam (Nova Gorica, kuharski mojster Uroš Fakuč) in Atelje (Ljubljana, kuharski mojster Jorg Zupan). Hiša Franko s kuharsko mojstrico Ano Roš, pa je prejela kar dve Michelinovi zvezdici.
Slovenija pa ima tudi čisto svoj projekt »Teden restavracij«, ko številne vrhunske restavracije po vsej Sloveniji ponudijo vsaj 3-hodni meni po nekoliko ugodnejši, enotni ceni. Sama se vedno potrudim, da v tem času obiščem vsaj eno restavracijo in se razvajam z gurmanskimi užitki.
Tokrat sva z Gregorjem obiskala kar dve restavraciji. Očarljivi Grad Tabor Laško Pavus, z mojstrom Markom Pavčnikom, ki se vsakič prijazno sprehodi med gosti. Tam vedno veš, da boš jedel dobro, konec koncev je tudi Pavus vpisan v Michelinovo knjižico kot Michelin plate. Ter nov hotel v bližini Žalca, natančneje v Arji vasi, A hotel, ki me je pozitivno presenetil. V videu si lahko ogledate v kakšnih poslasticah sva uživala.
Znamenite slovenske jedi
Slovenija pa je znana tudi po nekaterih jedeh, ki imajo celo zaščiteno geografsko poreklo ali pa so vsaj značilno slovenske. Tako tukaj najdemo kranjsko klobaso iz svinjskega mesa, ki jo tradicionalno serviramo s kislim zeljem ali repo oz. z žemljo in hrenom ali gorčico. Tradicionalno slovenski so tudi idrijski žlikrofi. Lahko jih ponudimo kot toplo predjed, prilogo ali samostojno jed. Pripravljeni so iz testa, ki je polnjeno s krompirjevim nadevom. Morda pa so še bolj prepoznavna sladice, kot je denimo prekmurska gibanica. Pripravljena je iz dveh vrst testa in štirih nadevov – makovega, skutnega, orehovega in jabolčnega. Ne smemo pa pozabiti niti na potico, ki je lahko polnjena z različnimi nadevi. Najbolj znana je orehova, sicer pa pri nas delamo tudi makovo, metino, kokosovo, lešnikov in pehtranovo. Moja najljubša pa je potratna potica, narejena iz kvašenega in biskvitnega testa, nadev pa je orehov in skutni.
Slovenija je znana tudi po tem, da v picerijah ponujajo ogromno število raznovrstnih pic. Tudi burek, ki je sicer bosanska jed, v Sloveniji dobite v več oblikah, kot na primer pica burek. Imamo pa tudi dve sladici, ki morda nista samo slovenski, ampak smo ju naredili za svoje. Če ste na Trojanah morate tako preizkusiti trojanske krofe. Ti so zelo veliki in okusni, polnjeni z marelično ali borovničevo marmelado ali pa obliti s čokolado, posuti s kokosom in polnjeni z vaniljevo kremo. Priljubljene pa so tudi blejske kremne rezine.
Ko boste obiskali Slovenijo se boste tako lahko dodobra najedli, ne glede na to, kaj je vaša prva kulinarična izbira.
Restaurant week, Michelin stars and Slovenian cuisine – everything on one plate 😉
Slovenia is an excellent culinary destination. I our country you can find anything, from old fashioned “homey” taverns to fine dining restaurants in unique ambient. In June we even got into the Michelin Guide. Five restaurants got 1 Michelin star. Those were Hiša Denk / House Denk (Kungota, chef Gregor Vračko), Pri Lojzetu (Vipava, chef Tomaž Kavčič), Vila Podvin (Radovljica, chef Uroš Štefelin), Dam (Nova Gorica, chef Uroš Fakuč) and Atelje (Ljubljana, chef Jorg Zupan). Hiša Franko/ House Franko with chef Ana Roš got 2 Michelin stars.
In addition, here in Slovenia, we have in normal circumstances twice a year so called Restaurant Week, when high quality restaurants offer their dishes at single and slightly more affordable prices. Therefore, me and my partner always try to take advantage of every such Restaurant Week. This time we visited two restaurants. Even in one that was noted in Michelin guide. Although the restaurant does not have a star, they have been titled with Michelin Plate. We visited charming Tabor castle Laško Pavus with chef Marko Pavčnik, where you know you will always eat good. And in a brand-new hotel near Žalec, in A Hotel, that pleasantly surprised me.
In video you can see what culinary pampering we had.
Famous Slovenian dishes
Slovenia is known for some dishes that even have protected geographical origin or they are at least typical for Slovenia.
Here you can find Kranjska klobasa – a Carniola sausage made of pork meat. Traditionally it’s served with sauerkraut or turnip and sometimes in a bun with a horse radish or mustard. Traditionally Slovenian are also Idrijski žlikrofi, that can be served as main dish, sides, or appetiser. It’s prepared from a dough and stuffed with potato filling. But maybe in Slovenia we are even more known for our desserts, like Prekmurska gibanica – Over Mura moving cake or potica. Prekmurska gibanica is made from two types of dough and it has 4 fillings – poppy seeds, cottage cheese, walnuts, and apples. Potica is rolled dough stuffed with various filling. The most known is walnut filling, but we are making it with other stuffing too, like poppy seeds, mint, coco, hazelnuts, and tarragon. My favourite is »Wasteful potica« that is made from yeast dough and biscuit dough with walnuts and cottage cheese filling.
Slovenia is also famous for its’ various pizza. And even »burek«, which is actually a Bosnian dish, in Slovenia you can get in various forms, even as pizza burek. We also have two desserts that are not only Slovenian, but we made it ours. If you pass Trojane, small town that is an imaginary border between western and eastern part of Slovenia, you must stop for Trojane donuts. They are noticeably big, filled with apricot or blueberry jam or covered in chocolate and coco and filled with vanilla filling. Genuinely liked are also Bled cream cake.
Thus, when you visit Slovenia, you can be certain that you will eat great, no matter what your first culinary choice is.