A Journey through Slovenia's food culture
Field to fork cuisine is second nature to Slovenians, making the country a perfect place to indulge in a passion for food and drink. From the Mediterranean to the mountains, unique culinary delights await.
Published 14 Jan 2019, 10:57 GMT
Ana Roš stands in the bio-dynamic gardens outside her restaurant, Hiša Franko, in Kobarid. Ana has earned a reputation as one of the world’s best chefs, creating a unique but contemporary twist on traditional Slovenian cuisine.
Photograph by Ciril Jazbec
Inside the kitchen of her restaurant Hiša Franko, chef Ana Roš imparts some culinary wisdom to friend and photographer Ciril Jazbec.
Photograph by Julian Hanton
Fresh produce from the biodynamic gardens of Hiša Franko restaurant sizzle away, before being cooked up into something delicious.
Photograph by Ciril Jazbec
Wheels of traditional Slovenian cheese stacked on shelves in Hiša Franko’s storage room.
Photograph by Julian Hanton
The sun-drenched streets of Slovenia’s capital, Ljubljana. In less than two hours’ drive from here, you can be in the high mountains, on the coast or exploring deep underground cave systems.
Photograph by Ciril Jazbec
A taste of Alpine Slovenia: clockwise from top, Bled cream slice; Bohinj-style venison with dumplings; Tepka pear compote; Čompe (potatoes and curd cheese).
Photograph by Tomo Jeseničnik
A taste of Central Slovenia. Clockwise from top: boiled oxtail with pražen krompir (sautéed potatoes); beef soup with noodles; boiled beef tongue; Ljubljana cottage cheese pancakes with tarragon.
Photograph by Tomo Jeseničnik
A taste of Pannonian Slovenia: Prleška tünka (meat from the lard barrel), Prekmurski bograč (Prekmurje stew), Dödöle (mashed potato), Prekmurska gibanica (Prekmurje layer cake).
Photograph by Tomo Jeseničnik
A taste of Mediterranean Slovenia: (from left) Šelinka (soup with celery); Piran sea bass; “Fritole and kroštole” desserts.
Photograph by Tomo Jeseničnik
Bosman (wedding bread); Kranjska klobasa (Carniolian sausage); sea bass from Piran; mussels; Slovenian Potica with tarragon, Prekmurje layer cake, Sauerkraut and turnips with cracklings; Štruklji (strudel with cottage cheese filling)
Photograph by Tomo Jeseničnik
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