This time even more restaurant will participate, with an emphasis on new Slovenian cuisine, and local ingredients.
This time the Restaurant week will last ten days, from March 20 to 29, with participation of 82 restaurants (ten of these for the first time), while the standard remains unchanged: at least three and a half suns (out of five) awarded by Uroš Mencinger’s culinary reviews in Nedelo weekly. This year some of the best are missing, i.e. Gostilna pr' Lojzetu (Zemono), Hiša Franko, Skaručna, As and Čompa.
MMC recommendations for Restaurant week:
Ljubljana: JB, Strelec, Vander, Luda, Tabar, Gostilna na Gradu.
Dolenjska: Gostilna Rakar, Ošterija Debeluh, Domačija Novak.
Gorenjska: Vila Podvin, Gostilna Krištof, Gostilna pri Danilu, Gostilna pr' Matičku.
Notranjska: Gostišče Grič.
Prekmurje: Gostilna Rajh.
Primorska: Gostilna Mahorčič, Dam, Arkade Cigoj, Gredič Avenanti, Hiša Torkla.
Štajerska: Hiša Denk, Pavus, Hiša Raduha, Galerija okusov, Donatela, Vila Herberstein.
The project was conceived in 2012, on the model of similar foreign projects, by Mencinger and his wife Violeta, as an integral part of the European Capital of Culture in Maribor. It was a great hit the first time it was organized, and the response got bigger every time it was organized. The most successful Restaurant week was the last – the autumn Restaurant week. In nine days 31,975 guests tasted three-course menus in 77 restaurants.
Slovenian, and local
The proof that the appreciation of cuisine and good food in Slovenia is growing is the fact that the best restaurants are sold out very quickly (some of them already have no vacancies left). Guests wish to get to know new restaurants in different parts in Slovenia.
As lately there is such a great emphasis on the local, the Mencingers have decided that this time the Restaurant week will be themed around top Slovenian cuisine, including local ingredients and producers; the emphasis will be also on the contribution of chefs to its development and progress. The participating restaurants will thus introduce at least one local producer, and the menus will include recommendations for suitable vine by at least one Slovenian vintner.
This time a three-course menu will cost 15 euros. The contacts for booking your table at individual restaurants, including detailed description of menus, can be found at the following web site: na spletni strani Tedna restavracij.
K. S., translated by G. K.
