The Odprta kuhna project was last year introduced into Slovenia by the Israeli Lior Kochavi, and very soon it became a favourite spot for the local residents and visitors to Ljubljana, who were each Friday given an opportunity to enjoy select food and drinks at reasonable prices. After the autumn-winter pause, the project is back at the Pogačarjev trg square.

"The new season has brought in many new restaurants, dishes and offers. In order to ensure enough seats for all the visitors, this year we’ve provided pillows and similar accessories which will make the enjoyment in food and drinks even more comfortable. This year, a better energy can especially be felt," the director of Odprta kuhna Mr Kochavi said for MMC. He stressed that everything will be enhanced week by week. “Our greatest wish is to enable people to find something new and different each time they return to our stalls," Kochavi added.

This year 35 restaurants are involved in the project, but Kochavi has promised that their number will increase week by week. "The first criterion that the providers need to fulfil in order to sell their food at Odprta kuhna is quality, the second is diversity, and the third is uniqueness. We are looking for the dishes which in Slovenia are not available yet as typical food sold in streets. We’re developing new concepts of street food by introducing them to the Ljubljana residents and visitors to Ljubljana from Slovenia and abroad. The project is a combination of the local and international cuisine."

Every Friday at the Pogačarjev trg square
Odprta kuhna remains a one-day event which will take place every seven days, on Fridays, from 8 am to 7 pm, up until October (provided the weather is fine). Kochavi says that it is almost impossible to hold the event more frequently. "We cooperate only with the best restaurants in Slovenia and, as far as the logistics, it would be too demanding for the providers to leave their restaurants every day and serve the food at our stalls," the director of Odprta kuhna explained.

Today the stalls were filled with a lovely smell of a variety of national cuisines of Egypt, Africa, Turkey, Thailand, Shambhala, and, of course, Slovenia (which was again represented by the outstanding providers of the Slovenian superb cuisine). Kochavi asserted that it is impossible to name the best dish included in the offer. However, he added that he is mostly fascinated by the regional diversity of the Slovene cuisine: "I love everything that the Slovenian cooks prepare from asparagus or ceps."

K. K., translated by: D. M.; Photo: Enej Česnik