Vila Podvin represents the best from a local environment. A strong bond with local producers and the chef’s masterful skills (when he, for example, enchants extraordinary flavours out of a simple kohlrabi) is a formula for success. Chef Uroš Štefelin was awarded the title of »Chef of Tradition« in 2020 by Gault&Millau Slovenija, presenting the story of how he manages to passionately create rich tastes from »poor« ingredients. Even if you don’t like kohlrabi, it might just happen that it will become your favourite vegetable after visiting Vila Podvin. Most of all, the chef wishes for his guests to enjoy themselves. His bets are on traditional cooking skills and local ingredients and his only motto is to create the best, even new tastes, from quality local ingredients. He manages to prepare traditional, almost forgotten dishes in a modern way. The breakfast from Gorenjska in an eggshell (potato foam, egg yolk with polenta and cracklings) is a dish that brings back memories from childhood and a truly winning combination, just as Zupan’s smoked trout, pot barley, yoghurt and chive oil. Štefelin has no problem switching from sea to land – he serves the Piran sea bass with pasta filled with mohant, a semisoft cheese from Bohinj and he pre - pares octopus with a roasted cauliflower cream and Jerusalem artichoke. He uses the almost forgotten, local pear variety called tepka to enrich homemade sausages or coats them with chocolate and serves them with coffee. At Vila Podvin, they offer several tasting menus (3 courses for 39 euros) and support them with lovely wine pairings. The service is extre - mely caring and friendly: their fairytale garden calls for some relaxation and pampering in the warmer months.