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.


Sustainability means that we take care of our environment and not cause it any damage in the way we prepare and eat our food so it is no surprise that people connect the concept of sustainability with local production. To put this into practice, sustainable means buying food that has been locally produced and hasn’t travelled long distances to come to us and therefore hasn’t contributed to pollution. We should support local in order to eat fresh and healthy food. If food is produced organically, even better, because it has a fuller taste and it contributes to the reduction of food’s carbon footprint. It is important to eat seasonal ingredients, which most restaurants are already embracing: they change their menus according to each season and by doing this, they have become a true example to all of us. Slovenia is a wonderful, green country with so many natural resources. We must take care of them and keep it that way.


To come full circle

In season, the excess of fruits and vegetables is pickled, cooked into marmalades or preserved in other forms so that we can use them during the long winter and slowly empty our pantries. This is also one way to act in a sustainable way towards our environment, just like our grandmothers used to do: picking everything from the garden and using every ingredient until the last part. This way, not even an apple peel goes to waste because it ends up in the compost, thus completing full circle.


Keeping our tradition

To keep the authenticity, Slovene culinary also has to promote traditional dishes like the kisla juha, žganci, koline, žlikrofi, štruklji, jota, bograč, potica, gibanica - these are just some of the specialties. It is, however, true that we have to start presenting old dishes in a new, lighter way because they are often too heavy. This way, they will find a fresh spot in Slovenian cuisine and will be passed down from generation to generation. Slovenia is also a big treasure of homemade products, in comparison to which industrial products don’t even matter anymore: cheese, milk, yoghurt, meat, sausages, oil, wine, honey, bread etc. The highest quality of ingredients is truly found in this small country.

Slovenia’s culinary offer is vivid and cosmopolitan because diversity widens our horizons, however, next to pizzas and hamburgers, we should offer something homemade that originates here. If the dish is made with local ingredients, if the chefs know what they’re doing, guests will leave the restaurant excited and full of memories about Slovenian cuisine. People may not know old dishes anymore but when they are prepared and presented nicely, they will overshadow every single wienerschnitzel with fries that is waiting for someone to dip it into ketchup and then forget about it forever.

If Slovenia keeps its pristine, local, organic and sustainable way of producing and preparing food, its star in the sky of gastronomy will be shining brightly for a long time.

Foto: Dean Dubokovic