Slovenia’s cuisine is set to rival the world’s best

Jul 19 , 2017

The world’s best female chef is Slovenian, shining the spotlight on Melania Trump’s country of birth

A few years ago, many people would have had trouble identifying Slovenia on a map. Recently, however, this tiny corner of former Yugoslavia has captured the attention of the world. Most of the world will have started paying more attention to this country courtesy of Melania Trump, but foodies have been keeping an eye on it for a while.

In January, chef Ana Ros, of the restaurant Hisa Franko, in the rural town of Kobarid, was named The World’s Best Female Chef, shining the spotlight on the region’s highly original cuisine. Since then, the republic has become one of Europe’s most exciting food destinations.

Nestled between Italy, Austria, Hungary and Croatia, and bordered by the Adriatic Sea to the southwest, Slovenia has always been at the crossroads of Central European cultures, and its bounty of unspoiled nature has endowed the nation with amazing biodiversity.

Last year, a group of international star chefs -- (L-R) Austria’s Philip Rachinger, Chile’s Rodolfo Guzman, and Portugal’s Leonardo Pereira -- joined Ana Ros for a Slovenian edition of the globe-trotting food event Gelinaz.

The densely forested landscape is lush and variegated, rippled with mist-capped mountain ranges, and filigreed with networks of sparkling turquoise rivers that snake through the rocky valleys. Driving along the narrow mountain roads feels like flipping through the pages of a fairy tale: you pass fluffy white cows grazing in green pastures, quaint cottages perched on Alpine peaks, and stripe-muzzled badgers that dart out from the woods.

Historically, Slovenian cuisine was based on hearty staples such as game meat, fermented cabbage and polenta. Standards include bean soup flavoured with sauerkraut, and dumplings stuffed with raisins and walnuts, liberally sprinkled with pork cracklings. These days, chefs in the countryside are using traditional themes as the foundation for a style of modern cooking that is bold, experimental, and refreshingly down-to-earth at the same time.

“If a nation needs its own language and culture, it for sure needs its own cuisine, one that expresses its character and way of living,” says chef Matej Tomazic, whose inn, Majerija, houses one of Slovenia’s most famous restaurants.