Slovenia – European Gastronomic Region 2021

While in Slovenia, you should also explore the unique Slovenian gastronomy. In Alpine Slovenia, which also includes the venue of this year’s IBU World Championships – Pokljuka, the most typical dishes include Carniolan sausage, sauerkraut and turnip, and žganci, a special dish made from buckwheat or corn flour. One of the typical food in the Alpine region is also trout, primarily marble and brown trout. Gorenjska tepkovec, a strong alcoholic drink, is worth mentioning among the typical drinks. In Bled, you should try the traditional Bled cream cake. Bohinj is famous for its cheeses, especially for the mohant with protected designation of origin.

Alpine, Karst, Mediterranean and Pannonian world – the diversity of the landscape is also reflected in the gastronomic image of Slovenia. In a relatively small area, you will find 24 gastronomic regions, each with its own specialties, and three wine-growing lands. Each region has its own specific tastes that reflect its character. Because of the natural resources, the connection between tradition and innovation of modern cuisine, and a sustainable approach to cuisine, Slovenia has been awarded the title of European Gastronomic Region 2021.

Slovenia gained the attention of the gastronomic public a few years ago, mainly thanks to top Slovenian chefs, such as Janez Bratovž, Ana Roš, and Tomaž Kavčič. In 2018, Slovenia was put on the world gastronomic map by the renowned international guide Gault & Millau. In 2020, Slovenia received its first prestigious Michelin stars. In addition to innovation, the Slovenian haute cuisine is also distinguished by the use of local ingredients, and the incorporation of traditional tastes from the environment in which each restaurant is located.

Many reputable world media, such as Condé Nast Traveler, Forbes, The Times, have also recognized Slovenia as an attractive gastronomic destination. Most of the attention is paid to top Slovenian chefs and restaurants, wine-growing areas, and the sustainable aspect of Slovenian gastronomy.

The basis for the excellence of both modern and traditional Slovenian gastronomy comes from the preservation of natural resources – from the abundance of quality spring water and clean air to high quality soils that allow the growth of fresh crops and vines. Slovenia is famous for its rich beekeeping tradition, and autochthonous Carniolan bee. Also, Slovenian honey is one of the protected Slovenian foods that bears the labels of national and European quality schemes. Some destinations, including Bled and Bohinj (hosts of the IBU World Championships Biathlon Pokljuka 2021) have created their own quality brands that combine both typical local ingredients, and food products as well as handicrafts and art products from local providers.