Gault&Millau's news
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What are the characteristics of the best POP place?
We all love great bars, pubs and restaurants with soul and character; ones we don’t have to talk about too much because everyone already knows them. Places for which you say; “Let’s meet there,” and everybody knows exactly what you mean. Wine bar Šuklje is definitely a place with such status, which is why no one wonders why it has been proclaimed as best POP place by Gault&Millau. It is a place for people who wish to enjoy a nice glass of wine, maybe have a snack and most of all, enjoy the company of great friends
Why are excellent restaurants - excellent?
What all excellent restaurants have in common is that we feel good when we visit them. But every restaurant and every chef has a secret sauce and their own ways of achieving this feeling with their guests. We asked the chefs of Gault&Millau’s best restaurants to share a piece of their worlds.
The Love for People and Wine Shapes the Best Sommelier
How many times have you embarrassingly asked which wine goes best with your dish? And how many times did you find the wine list confusing because of the immense or small number of labels it offered? The help of a sommelier who knows what he’s doing would come in handy in all of these situations and one of these sommeliers is definitely Grega Repovž, whom Gault&Millau has awarded the title of Best Sommelier for the year 2021.
These are the best for 2021!
This year, in a slightly different way, we are proud to announce and present the best according to Gault&Millau Slovenia for the year 2021. Enjoy watching the video and congratulations to all the winners!
Bake, create, enjoy with Kotányi
Kotányi, a family-owned company with an Austrian tradition, has been supplying the world with fine herbs and spices since 1881. Today, it is run by the fourth generation of the family and has had the ambition to become a leading international brand from the very beginning. And it has succeeded.
Working In The Hospitality Industry
Working int he hospitality industry is a job that demands a special kind of person. A person who understands the endless scale of this vocation, who is a good leader and a great organiser, socially intelligent, adaptable and persistent. One has to be born for this profession while at the same time having an incredible amount of know-how to work successfully.
Authentic, sustainable, local
Slovenia has 24 gastronomy regions with plenty of specialties so it is no wonder that it became a bright star in the sky of gastronomy and started to lure guests looking for authentic taste. The first step has been made, but keeping the authenticity and thinking about the future of sustainability is something that all regions should encourage.
Contemporary Culinary Influenced by Tradition
Many culinary experts say that Slovene cuisine is not only one - there are actually more than 40 of them, which shows its true diversity. This is a consequence of our geographical position because Slovenia is a typical border country with many influences of neighbours, prepared in original ways.
Knowledge under the hat: a waiter is not a food courier!
The pre-summer fever has already set in; young people training for a career in the hospitality industry are already looking for sea refreshments. We at Gault&Millau Slovenia would love to join them, but what with the energy and new ideas already pulling us into autumn, when we will gather again for the second Knowledge Under the Hood event. We talked to the Director of Gault&Millau Slovenia, Mira Šemić, to find out what we managed to get under the hood at the first one.
