Flavours of Central Slovenia In the Middle of the Table   In the Middle of the Table

The diverse flavours of Central Slovenia

When Slovenians have guests, they put on the table attention to the most typical dishes that compose the best or at least the most typical food that a the culinary character of the region and its individual house, a place or a region has to offer. Slovenia is one municipalities. It does not include only the dishes big table laden with all kinds of different foods. It is served by traditional gostilnas, modern restaurants, divided into 24 gastronomic regions, represented by and tourist farms, but also other foods typical of the nearly 200 different dishes. In its central part, which region or a particular locality. The culinary diversity consists of 26 municipalities including the capital, shown in this catalogue reflects the Central Slovenia Ljubljana, you can experience some of this diversity at residents' everyday life and festive traditions, various any time. In Central Slovenia you can find the greatest forms of their economic efforts, and the range of masterpieces created by chefs of modern restaurants knowledge derived either from various dietary and traditional gostilnas, a variety of different foods traditions or modern technological quests and and food products, and a choice of house specials creative achievements in the field of food culture. offered by tourist farms. Central Slovenian woodlands Holidays and weekends often see Central Slovenia offer mushrooms and fruits of the forest, orchards are host a large number of events. Those related to full of healthy fruits, from which juice is extracted by culinary art may not be plentiful, but their content peasants, and tasty cheese is made from cow's and and choice of food on offer definitely make them goat's milk. There are many places where beekeepers, interesting. You can leave the city streets and street with the help of bees, produce honey and offer it stalls behind for a while and take a short walk to a along with other bee products and honey-based nearby forest where charcoal stacks are being burned beverages. Central Slovenia may not have vineyards, or take a ride to a meadow where a long-forgotten but wine lovers are still well catered for as it offers farm chore is being demonstrated and, what is a full choice of wines from the three Slovenian wine most important, a dish that you may have forgotten regions. One of the attractions of Ljubljana, which or never have heard about is being prepared. The you can find on the castle hill, is an ancestor of the Central Slovenia region hosts quite a few traditional world's oldest vine, growing in the Lent quarter of the fairs related to local (religious) celebrations, where Slovenian city of Maribor. You can quench your thirst you can taste a variety of different local delights. not only with wine, but also with excellent spring Some of the events are organized by members waters, several kinds of beer, and tasty herbal teas. of hunting and angling clubs. The former usually Your first contact with the culinary art of Central prepare game goulash and the letter fish, which Slovenia can take place at the Ljubljana Central are still plentiful in the rivers and streams of Central Market, which best reflects the four seasons and Slovenia. If no fish are caught, however, there is is a one-stop place to get an insight into the food always one last option: a visit to the fishmonger's at culture of the region. The art of culinary pampering Ljubljana's Central Market, which offers daily fresh is being developed by modern restaurants and fish, including those caught in the Adriatic Sea. Do traditional gostilnas. Central Slovenia can pride itself not miss the Carniolan Sausage Festival in the village on numerous excellent gostilnas which are home of Sora pri Medvodah, dedicated to one of Slovenia's to a more or less long family tradition of cooking signature delicacies. In the autumn, you can attend and are historically the most popular places for one of the many St. Martin's celebrations, which, people to meet, enjoy themselves together, have together with St. Urban's celebrations, represent the fun, and do other things, including business, over largest celebrations related the culture of wine and excellent food and drinks. Numerous gostilnas wine drinking. The culinary year ends with December located at popular day-trip destinations become fairs and other end-of-the-year events featuring food alive particularly on weekends, when they welcome and drinks suitable for the winter season and the day-trippers, hikers, and mountaineers. On the welcoming of the New Year. edge of the region's cities and towns and in villages What makes the tables of Central Slovenia so there are several tourist farms offering their guests inviting is the fact that they offer a remarkable various house specials and local specialties. wealth of flavours, which is not surprising as This catalogue definitely does not bring together Central Slovenian foods and dishes stand in the everything that Central Slovenia has to offer in very middle of the Slovenian table. So come join us terms of its rich culinary culture, but it does draw at the table and feel the real Central Slovenia!

 Map of Central Slovenia

 Municipalities in Central Slovenia  Ljubljana  Dol pri Ljubljani  Trzin 4 Domžale 5 Mengeš 6 Komenda 7 Vodice 8 Kamnik 9 Lukovica 0 Moravče  Litija  Šmartno pri Litiji  Dobrepolje 4 Ivančna Gorica 5 Velike Lašče 6 Grosuplje 7 Škofljica 8 Ig 9 Borovnica 0 Logatec  Vrhnika  Horjul  Log - Dragomer 4 Brezovica 5 Dobrova - Polhov Gradec 6 Medvode

 1 Ljubljana

The Central Market in Ljubljana

The dishes of Ljubljana – famous since ever

Due to its geographical position, Ljubljana, and are early examples of geographical designation. the capital of the Republic of Slovenia, has for Some of these dishes are still available in Ljubljana. centuries been an important transport hub and The longest running culinary event in the region is commercial centre. It is therefore not surprising the Herring Feast culinary exhibition and tasting that many centuries back the Ljubljana market session, held annually on Ash Wednesday at the sold both fish caught in the Adriatic Sea and those Union hotel. Ljubljana's everyday and festive caught in the Danube. According to a late 17th culinary scene is importantly shaped by the city's century report by the Slovenian polymath Janez numerous gostilnas, restaurants, cafés, and snack Vajkard Valvasor, fruits from the coastal Primorska bars, the most inviting being those in the historical region arrived at the market in Ljubljana 'all fresh city centre. Numerous events showcasing the and pleasantly tasting within half a day and a culinary offerings of other Slovenian regions are night'. But these are only two tiny fragments in held in the Central Market and the courtyard of the culinary history of Ljubljana. In 1799, Valentin Ljubljana Castle. The city's culinary scene is also Vodnik, whose monument stands at the Ljubljana shaped by restaurants offering food from other Central Market, wrote the first cookbook in cultural environments in Europe and the world, as Slovenian and published it in Ljubljana. The book well as a varied choice of street food, notably the is a proof that back in Vodnik's time, any food Balkan pastry known as burek. could be named and any basic culinary concept expressed in Slovenian. The next important Slovenian cookbook, written by Magdalena Knafelj Pleiweis in 1868, already includes a number of dishes that have the word 'Ljubljana' in their names

 Boiled and marinated beef Served by tongue with horseradish Fine dining restaurants Goveji peklani jezik s hrenom RESTAVRACIJA JB In the past, this dish, very popular Miklošičeva cesta 17, among the townspeople of Ljublja- SI-1000 Ljubljana na, used to be served as a Sunday or T: +386 (0)1 430 70 70 festive day afternoon treat in the au- E: [email protected] tumn or winter. It can be made from www.jb-slo.com either fresh or smoked beef tongue, Ljubljana egg dish, Ljubljana cottage the latter being more delicious. cheese pancakes

Beef soup with noodles RESTAVRACIJA MAXIM Goveja juha z rezanci Trg republike 1, SI-1000 Ljubljana T: +386 (0)51 285 335 Not only in Ljubljana, but across E: maxim@mercator.si Slovenia, this is the soup of all www.maxi.si soups, typically served as part of a Sunday or festive day lunch. A Štruklji rolls, Fried chicken drumsticks and wings, Ljubljana strudel, Ljubljana special ingredient are noodles, cottage cheese pancakes which are supposed to be hand- cut and very thin, and are mostly RESTAVRACIJA SMREKARJEV purchased ready-made today. HRAM Nazorjeva 2, SI-1000 Ljubljana Carniolan sausage T: +386 (0)1 308 19 07 Kranjska klobasa E: [email protected] www.gh-union.si The protected Carniolan sausage is the result of a centuries-long Beef soup with noodles accumulation of knowledge about RESTAVRACIJA STRELEC the making of meat products. The Grajska planota 1, SI-1000 Ljubljana present-day Slovenia is an ances- T: +386 (0)8 384 31 42 tor of the former Austro-Hungarian E: [email protected] province of Carniola, after which www.kaval-group.si this sausage was named back in the 19th century. The oldest recipe dates Vodnik lamb's lettuce salad, Beef back to 1896 and is still used by cer- soup with noodles, Kratochwill beer tified Carniolan sausage producers. Other restaurants Sautéed potatoes with GOSTILNA NA GRADU Grajska planota 1, SI-1000 Ljubljana boiled beef tail and apple T: +386 (0)8 205 19 30 horseradish, Pražen krompir E: [email protected] s kuhanim govejim repom in www.nagradu.si jabolčnim hrenom Boiled and marinated beef tongue The year 2000 saw the founding of with horseradish, Beef soup with the Society for the Recognition of noodles, Fried chicken drumsticks Sautéed Potatoes as a Stand-Alone and wings, Ljubljana cottage cheese Dish. Sautéed potatoes are a typical pancakes, Natural apple juice from part of everyday and, particularly, Janče, Union beer, Kratochwill beer Sunday meals and are often served HOTEL CUBO RESTAURANT with boiled beef and various Slovenska cesta 15, horseradish side dishes. The oldest SI-1000 Ljubljana sautéed potatoes recipe dates back T: +386 (0)1 425 60 00 to 1868. E: [email protected] www.hotelcubo.com Ljubljana cottage cheese pancakes, Ljubljanske skutne palačinke Sautéed potatoes with boiled beef tail What is special about these sweet pancakes au gratin is their cottage-cheese and apple horseradish, Union beer and tarragon filling. In the past, they were often served as a dessert on Fridays during the months when fresh tarragon was available, usually after a meal of BISTRO ZVEZDA bean soup with pasta. Quite often, pancakes were eaten as a main dish. Kongresni trg 3, SI-1000 Ljubljana T: +386 (0)1 421 90 91 E: [email protected] www.zvezdaljubljana.si Vodnik lamb's lettuce salad, Boiled and marinated beef tongue with horseradish, Kratochwill beer

GOSTILNA PRI ŽABARJU Viška cesta 50, SI-1000 Ljubljana T: +386 (0)1 423 24 62 E: [email protected] www.prizabarju.si Fried frog legs, Beef soup with noodles

 Vodnik lamb's lettuce salad Served by Vodnikova 'repunclova salata' Other restaurants The recipe for this lamb's lettuce RESTAVRACIJA ŠPAJZA salad with eggs, beet, and cauliflower Gornji trg 28, SI-1000 Ljubljana is included in the first cookbook ever T: +386 (0)1 425 30 94 written in Slovenian, published by E: [email protected] Valentin Vodnik in Ljubljana in 1799. www.spajza-restaurant.si Šmarna gora barley stew Vodnik lamb's lettuce salad, Beef Šmarnogorski ričet soup with noodles, Štruklji rolls On the Šmarna gora hill (669m), GOSTILNA LEDINEK a popular hiking destination Šmarna Gora 4, and place of pilgrimage in the SI-1211 Ljubljana – Šmartno vicinity of Ljubljana, there is an T: +386 (0)1 511 65 55 excellent traditional gostilna called E: [email protected] Ledinek. One of its probably most www.smarnagora.si popular house specials, apart Šmarna gora barley stew, Šmarna from tea brewed from a home- gora tea, Štruklji rolls, Beef soup with made mountain herb mixture, is noodles, Vodice pretzels, Union beer 'šmarnogorski ričet', a delicious stew made from pearl or hulled barley. RESTAVRACIJA ROMANSA Trg republike 1, SI-1000 Ljubljana Ljubljana egg dish T: +386 (0)51 285 339 Ljubljanska jajčna jed E: [email protected] www.maxi.si The recipe for this dish is included in the most popular Slovenian cookbook Beef soup with noodles, Tarragon of all time, written by Magdalena štruklji rolls Knafelj Pleiweis in 1868 and later GOSTILNICA IN PIZZERIJA revised and reprinted as many as 28 KAVALINO times. Pleiweis's naming of the dish is Trubarjeva 52, SI-1000 Ljubljana one of the early examples of indicating T: +386 (0)1 232 09 90 the geographical origin of this dish. E: [email protected] www.kaval-group.si Frog legs, Žabji kraki Vodnik lamb's lettuce salad, Beef Roasted or breaded and fried frog soup with noodles, Union beer legs are an important part of the traditional diet of the people of PIZZERIJA IN ŠPAGETARIJA Ljubljana, which is due to the vicinity FAVOLA of the Ljubljana Moors, where frogs Dunajska 129, SI-1000 Ljubljana used to thrive beyond belief. Today, T: +386 (0)1 566 20 94 frogs are protected, but this delicious E: [email protected] speciality of Ljubljana is still served www.kaval-group.si by a number of traditional gostilnas Beef soup with noodles, Štruklji and modern restaurants. rolls, Union beer

Fried chicken drumsticks and GOSTILNICA IN PIZZERIJA KAVAL wings, Leteči žganci Tacenska 95, SI-1000 Ljubljana T: +386 (0)1 512 55 96 According to written sources from E: [email protected] the 17th century, the most popular www.kaval-group.si snack with workers at the city's Vodnik lamb's lettuce salad, port on the river Ljubljanica used Strawberries and berries from to be breaded and fried drumsticks Janče, Union beer and wings humorously referred to as 'flying žganci', the žganci being KAVARNA SEM an ordinary lumpy dish of boiled Metelkova ulica 2, SI-1000 Ljubljana flour sprinkled with melted fat T: +386 (0)1 300 87 00 commonly associated with poverty E: [email protected] and struggle for survival. www.etno-muzej.si/sl/ muzejska-kavarna Ljubljana strudel Ljubljana cake Ljubljanski štrukelj The recipe for this dessert typical of BISTRO PLATANA Kongresni trg 7, SI-1000 Ljubljana Ljubljana was first published in1 868, T: +386 (0)1 251 35 97 in the book 'Slovenska kuharica' www.bar-bistro-platana. (Slovenian Cookbook) by Magdalena atwebpages.com Knafelj Pleiweis. The dish was originally called 'ljubljanski štrudelj' (Ljubljana Ljubljana cake strudel), but in the updated editions of the cookbook 'štrudelj' was changed into 'štrukelj', a word that commonly refers to certain other kinds of rolls.

 Strawberries and bilberries Available from from Janče, Jagode in TORTA LJUBLJANA borovnice z Janč Čopova 14, SI-1000 Ljubljana The wooded hills on the outskirts of T: +386 (0)30 300 618 Ljubljana abound in bilberries, and E: [email protected] excellent strawberries are grown on www.facebook.com/TortaLjubljana farms in the area around the village Ljubljana cake of Janče. At the time of harvesting, in June, the village hosts an event KLOBASARNA called Strawberry Sunday. Ciril-Metodov trg 15, SI-1000 Ljubljana T: +386 (0)51 60 50 17 Štruklji rolls, Štruklji E. [email protected] Štruklji, a popular dish for both www.klobasarna.si everyday and festive occasions, Carniolan sausage are boiled, steamed, baked or fried rolls of thinly stretched or rolled Strawberries and berries from wheat, buckwheat, potato or pasta Janče are available for purchase dough with filling, served either as from the beginning of June to the a sweet or a savoury dish. Tarragon end of July. For more information, štruklji are typically prepared in please visit www.sadnacesta.si. spring, cottage cheese štruklji in the TURISTIČNA KMETIJA summer, apple štruklji in the autumn, PRI LAZARJU (tourist farm) and walnut štruklji in winter. Milan Bizjan, Podgrajska c. 9c, SI-1129 Ljubljana – Zalog Ljubljana cake, Torta Ljubljana T: +386 (0)1 528 18 62 +386 (0)41 807 146 This innovative cake with chocolate E: [email protected] icing consists of layers of buckwheat www.pri-lazarju.si, www.sadnacesta.si sponge and a filling made from chestnuts, figs, various squashes, Natural apple juice from Janče and Slovenian honey. It represents a IZLETNIŠKA KMETIJA TRAVNAR meeting point of the Slovenian Alpine, (tourist farm) Mediterranean, and Pannonian cuisine. Slavko in Tatjana Bučar, Volavlje 10, It is related to a story about a smart SI-1129 Ljubljana – Zalog cook who once upon a time prepared T: +386 (0)1 366 90 85 a cake to cheer up the sad daughter +386 (0)41 717 385 of the lord of a castle in Ljubljana. E: [email protected] www.sadnacesta.si Natural apple juice from Janče Natural apple juice from Janče Naravni jabolčni sok z Janč Natural apple juice from Janče is The area around the village of Janče also available from other farms. For is full of high-trunk orchards of ap- more information, please visit ple trees. The apples grown there www.sadnacesta.si. are used in the making of all-natural apple juice. The area is crossed by Union beer is available from most a fruit-themed route, where hikers catering outlets and shops in have an opportunity to check out Ljubljana and its surrounding areas. the quality of locally produced juice. PIVOVARNA IN PIVNICA KRATOCHWILL Union beer Kolodvorska 14, SI-1000 Ljubljana Pivo Union T: +386 (0)1 433 31 14 E: [email protected] The Pivovarna Union brewery, www.kratochwill.si established in 1864, is one of the oldest and undoubtedly the Kratochwill beer best Slovenian breweries. Its rich PIVNICA KRATOCHWILL BTC heritage of beer making is reflected Šmartinska 152, SI-1000 Ljubljana in its museum collection, which is T: +386 (0)1 585 27 56 available for public viewing. E: [email protected] www.kratochwill.si Kratochwill beer Kratochwill beer Pivo Kratochwill PIVOVARNA IN PIVNICA The Pivovarna Kratochwill brewery, KRATOCHWILL founded in 1992 as a family Trgovski center Rudnik, business, makes pale ale, stout, SI-1000 Ljubljana and various seasonal beers, such T: +386 (0)1 427 55 90 as wheat beer and March beer. E: [email protected] Since 2012, it has also been making www.kratochwill.si champagne-style beer. The brewery owns several pubs across Ljubljana, Kratochwill beer which also offer good food.

 2 Dol pri Ljubljani

The Domačija Pr’ Krač tourist farm

The land of Jurij Vega

Let us ask the following historical artefacts provide a question: What do Jurij Vega and perfect setting for getting to culinary art have in common? know house specials such as dry- The answer – a humorous one, cured meat, sausages, delicious of course – is 'beans'! Baron soups and stews, žganci, sautéed Jurij Vega (1754–1802), born in potatoes, roasts, and traditional Roast knuckle of veal the village of Zagorica, was an desserts, most of which are Pečena telečja krača s prilogo artillery expert and strategist. traditional festive dishes that One of the delicacies served by the He was also a mathematician, used to feature on the menus Pr' Krač tourist farm, whose name is who taught at an artillery school of wealthy farms along the river derived from the word 'knuckle', is of course juicy roast knuckle of veal in Vienna, wrote textbooks, Sava in the past. served with various seasonal side and authored the famous dishes. logarithmic tables. But let us return to the beans, with which we introduced our story about the Municipality of Dol pri Ljubljani. The municipality's Served by TURISTIČNA KMETIJA culinary scene is dominated by DOMAČIJA PR' KRAČ the Vegov hram guest house Dolsko 19, SI-1262 Dol pri Ljubljani and the Pr' Krač tourist farm, T: +386 (0)1 754 01 49 whose traditional architecture E: [email protected], www.him.si/prkrac and interiors decorated with Roast knuckle of veal

 3 Trzin

The making of Trzin sausages

Historically Served by GOSTILNA NAROBE Mengeška 37, SI-1236 Trzin famous butchers T: +386 (0)1 564 20 89 E: [email protected] The Municipality of Trzin, founded Trzin sausage in 1998, is Slovenia's second small- est municipality, but it has the larg- Available for purchase from est economy in the country. It com- Krejan bakery's bread GOSTILNA HIŠA KRUHA prises the so called old Trzin, once TRGOVINA TRZIN the site of a village of the same Krejanov kruh Brodišče 21, SI-1236 Trzin name, the settlement Mlaka, also Top-quality bread baked by a T: +386 (0)1 563 73 39 family-run bakery. known as new Trzin, and a trade Krejan bread and delicate baked goods and industrial park built in 1985. Still in the 19th century, Trzin is believed TRŽNICA CENTER (central market) Pogačarjev trg 1, SI-1000 Ljubljana to have been the home of a large number of butchers well known for Krejan bread and delicate baked goods making sausages, among others. TRŽNICA BEŽIGRAD (market) Today, the typical local sausages Linhartov podhod 39, known as Trzin sausages or 'trzinke' SI-1000 Ljubljana are eaten with sauerkraut, ferment- Krejan bread and delicate baked goods ed turnips, and žganci, which young people tend to replace by mustard TRŽNICA KOSEZE (market) Vodnikova cesta 187, and ketchup. Trzin sausages are SI-1000 Ljubljana one of the dishes served at the T: +386 (0)1 505 80 32 town's St. Florian Fair, traditionally Trzin sausage, Trzinska klobasa Krejan bread and delicate baked goods held on the first weekend in May. A heavily smoked meat sausage.

 4 Domžale

The Pivovarna Adam Ravbar brewery

(Straw) hats off!

What is left today of the town of Domžale's traditional and global cuisine reflects the structure traditional craft of straw hat making, of the population in Domžale and makes the local which turned into a thriving industry in the culinary scene extremely rich and varied. 19th century, are colourful written accounts and photographs included in an extensive monograph by Matjaž Brojan and a modern museum collection kept in the town. Today, the Municipality of Domžale is home to numerous crafts, industries, and commercial enterprises, including tourism and hospitality, and is well known for having a considerable number of gostilnas and other catering establishments. The menus of the local gostilnas are mainly based on the re-interpretation of the festive dishes prepared by the local peasantry in the 19th century. This and the local taste are probably the reasons why gostilnas in Domžale still offer a number of dishes which have been long forgotten and missing from everyday and festive menus in other parts of Slovenia. On the other hand, the Municipality of Domžale also offers a significant amount of international dishes as well as fast food sold by street vendors. This symbiosis between

10 Domžale stuffed pig stomach Served by Domžalski šobelj GOSTILNA PIRC This delicious food, known as 'šobelj' Žiška cesta 12, Rova, in Domžale and 'želodec' in the SI-1235 Radomlje Gorenjska region, is pig stomach T: +386 (0)1 722 70 07 stuffed with chopped pieces of E: [email protected] pork meat and pearl millet, which www.gostilnapirc.si can alternatively also be stuffed Rova fried chicken in pig intestine. It is served either cold, as part of a cold cut, or hot, PENZION GOSTILNA KEBER accompanied by various side dishes. Ljubljanska cesta 112, SI-1230 Domžale Stuffed beef entrails with T: +386 (0)1 724 15 09 potato salad E: [email protected] Rajželc s krompirjevo solato www.gostilna-keber.com This dish, referred to as 'rajželc' or Stuffed beef entrails with potato 'gorenjska prata', is an excellent and salad filling delicacy made from beef small intestine and abdominal membrane, SLAŠČIČARNA LENČEK cream, eggs, chopped pieces of Ljubljanska cesta 87, bread buns soaked in milk, parsley, SI-1230 Domžale pepper, and other spices. Stuffed T: +386 (0)1 721 51 52 beef entrails, which can also be E: [email protected] prepared with eggs, in a sauce or as www.slascicarna-lencek.com a stew, are delicious beyond belief. Lenček cream cakes Rova fried chicken Ocvrt piščanec z Rov PIVNICA ADAM RAVBAR Perkova 17, SI-1230 Domžale The traditional gostilna Pirc in T: +386 (0)1 729 55 05 the village of Rova near Domžale E: [email protected] is famous for its excellent fried www.pivnica-adamravbar.si chicken. What is special about this Adam Ravbar beer gostilna is that guests can choose to have chicken skin removed before cooking.

Lenček cream cakes Lenčkove kremne rezine In Slovenia, cream cakes, commonly referred to as 'kremšnite', are a very popular sweet treat, but their quality varies depending on the ingredients used. The cream cakes made by Domžale's renowned Lenček cake shop to its own original recipe since 1938 are famous in Domžale and beyond.

Adam Ravbar beer Pivo Adam Ravbar Since 1991, the Adam Ravbar brewery and pub in the village of Rodica near Domžale has been offering beer made to an original Czech recipe. The Adam Ravbar Brewery and Pub are named after the lord of Krumperk Castle, who rose to fame for his victory over the Turks at the Battle of Sisak on 23 June 1593.

11 5 Mengeš

The Church of Sts. Primus and Felician

Surrounded by Available from MENGEŠKA KOČA Ogrinovo 1, SI-1234 Mengeš the sound of T: +386 (0)1 723 73 33 accordions E: [email protected] Mengeš stew There are probably not many TRDINOV HRAM Slovenians who are not familiar Slovenska cesta 30, with the tradition of making Mengeš stew, Mengeški bizgec SI-1234 Mengeš T: +386 (0)1 723 78 22 accordions and other musical This stew, made from sauerkraut, E: [email protected] instruments in the town of fermented turnips, pearl or hulled Mengeš, but quite a few barley, carrots, parsley, and smoked Mengeš stew of them are unfamiliar meat, is sprinkled with melted 'zase- ka', a fatty spread of minced streaky SLAŠČIČARNA »FLERE« with the thick and bacon seasoned with garlic and salt. Slovenska cesta 38, delicious local stew SI-1234 Mengeš documented and T: +386 (0)1 723 71 38 referred to as 'bizgec' E: [email protected] by the 19th century Mengeš deep-fried hvancat pastry Mengeš-born writer ČEBELARSTVO BLEJEC (bee farm) Janez Trdina. Liparjeva cesta 25, SI-1234 Mengeš T: +386 (0)1 723 70 59 E: [email protected] Mengeš deep-fried pastry Sparkling mead Sparkling mead Mengeški hvancat Medena penina A type of yeast-dough 'flancat'.

12 6 Komenda

Franc Kremžar, a potter

A potter is as good as his pots

At the beginning of the 20th cen- tury, the village of Komenda and its surrounding areas were still the home of 50 pottery families, who founded a pottery co-opera- tive in 1929. They used to make earthenware used in the prepara- Tripe stew and goulash Pork roast with sautéed potatoes tion of food and sell it not only Vampi golaž Svinjska pečenka s praženim locally, but also to the Slovenian This popular meat dish used to be krompirjem regions of Štajerska, Primorska, commonly served during the mid- morning break. Koroška, and Tirolska, to Italy, and This is probably one of the most popular festive dishes. It is excellently even to Bosnia and Hungary. The prepared at the gostilna Čubr in the village is also famous as the home village of Križ near Komenda. of a person who was indirectly connected with culinary art, the priest, beekeeping and agricultural expert, and patron of arts Peter Served by GOSTILNA ČUBR Pavel Glavar (1721–1784), who was Križ 53, SI-1218 Komenda first the keeper and then the ten- T: +386 (0)1 834 11 15 ant of the Order of Malta's estate E: [email protected] in Komenda and is well known for www.gostilna-cubr.com building up an extensive library. Pork roast with sautéed potatoes

13 7 Vodice

Vodice

Feast food at Shrovetide, pretzels at Lent

The Municipality of Vodice is best known as the birthplace of Jernej Kopitar (1780–1844), one of the most renowned European philologists of his time, born in the village of Repnje. Kopitar lived and worked in Vienna, where the emperor appointed him the first custodian of the Imperial Library. The village of Repnje is also well known as the home of the Christ the King Convent, where Franciscan School Sisters run a major programme of educational activities in the field of gastronomy and carry on a tradition of cooking courses dating back to the second half of the 19th century. It was the Sisters Felicita Kalinšek, Izabela Gosak, Vendelina Ilc, Nikolina Rop, and Bernarda Gostečnik who revised and updated Magdalena Knafelj Pleiweis's popular Slovenian cookbook of 1868 for many of its subsequent editions. Thanks to the Sisters in Repnje and their activities in the field of culinary education, countless girls and women have mastered the basics of cooking and learned advanced cooking techniques. And that is an important ingredient of the area's culinary identity.

14 Available from GOSTILNA SKARUČNA Skaručna 20, SI-1217 Vodice T: +386 (0)1 832 30 80, +386 (0)40 799 810 E: [email protected] www.skarucna.si Pogača bread with apples, Roast knuckle of ox

GOSTILNA PRI ANZELNU Bukovica 1, SI-1217 Vodice T: +386 (0)1 832 34 44, +386 (0)31 206 832 E: [email protected] Vodice pretzels

OKREPČEVALNICA JUR ZORMAN Skaručna 38, SI-1217 Vodice T: +386 (0)1 832 37 00 Vodice pretzels Vodice pretzels Vodiške preste PEKARNA PREST JAGODIC (pretzel bakery) Today's pretzel baking in the village Kamniška cesta 22, of Vodice represents only a small SI-1217 Vodice part of a once extensive craft T: +386 (0)1 832 31 46, practiced in the area between the +386 (0)41 706 100 Gorenjska region and Ljubljana. E: [email protected] Legend has it that pretzels were www.vodiska-presta.si first made in and around the village of Velesovo after the dissolution of Vodice pretzels the local monastery in 1782. ŠTACUNCA PR' MIMI (shop) Roast knuckle of ox Skaručna 42, SI-1217 Vodice Pečena volovska krača T: +386 (0)1 833 22 07 E: [email protected] Roast knuckle of ox cooked in a wood-fired oven and served with Vodice pretzels freshly shredded horseradish is one of the specialities of the gostilna BAR MARJANA Skaručna. Due to its immodest size, Brniška cesta 60, SI-1217 Vodice the knuckle of ox offers a primal T: +386 (0)31 398 245 experience of feeding on meet. E: [email protected] Vodice pretzels

BAR BAR A Ob šoli 3, SI-1217 Vodice T: +386 (0)1 832 39 25 Pogača bread with apples Vodice pretzels Jabolčna pogača TENIS KLUB KUBU VODICE This moist and filling pogača Pustnice 46, SI-1217 Vodice bread with apples is only one of T: +386 (0)1 832 43 15, the numerous varieties of pogača +386 (0)41 342 993 bread, which is made mainly in the E: [email protected] eastern and north-eastern part of www.kubu.si Slovenia. Its flavour is enhanced if it is baked in a wood-fired oven. Vodice pretzels

15 8 Kamnik

The Velika planina high mountain plateau

Available from Kamnik is where HOTEL MALOGRAJSKI DVOR Maistrova 13, SI-1241 Kamnik I want to go, T: +386 (0)1 830 31 00 E: [email protected] for it is the best www.hotelkamnik.si Trnič cheese, Kamnik mustard and place I know! whole-grain ženof mustard, Prince's game goulash, Convent cream cake, The Municipality of Kamnik is Rušovc, Chamois soup one of the first municipalities in Slovenia to have defined its GOSTILNA REPNIK Vrhpolje 186, SI-1241 Kamnik culinary identity. The foods T: +386 (0)1 839 12 93 and dishes described below E: [email protected] reflect the dietary traditions www.gostilna-repnik.si of the townspeople of Kamnik, Trnič cheese, Kamnik mustard the Alpine shepherds herding and whole-grain ženof mustard, livestock in the nearby Convent cream cake, Prince's game goulash, Tuhinj stuffing, Rušovc mountains, and villagers living across the municipality. They are Rušovc mountain pine GOSTILNA PRI PLANINSKEM ORLU available either from the area's schnapps Stahovica 20, SI-1242 Stahovica Rušovc T: +386 (0)1 832 54 10 gostilnas and food stores or in E: [email protected] the scenic surroundings of the This schnapps, made from www.pavliha.net/gostilna.pri.orlu/ Velika planina high mountain mountain pine sprouts and crushed young, green pine cones, Trnič cheese, Kamnik mustard plateau. is excellent both as an aperifit and whole-grain ženof mustard, enjoyed after a mountain hike or a Convent cream cake, Prince's game digestif taken after a hearty meal. goulash, Tuhinj stuffing, Rušovc, Chamois soup

16 Trnič cheese from Velika Available from planina, Velikoplaninski trnič GOSTILNA MILI VRH Trnič, a salty cheese the size and Žale 10/a, SI-1241 Kamnik shape of a pear decorated using a T: +386 (0)40 201 698 wooden relief carving tool, is made E: [email protected] on the Velika planina high mountain www.gostilna-milivrh.si plateau. According to tradition, Eta Kamnik mustards, Prince's game balls of Trnič cheese were initially goulash, Tuhinj stuffing, Rušovc only made in pairs as their shape is reminiscent of female breasts, and DOMŽALSKI DOM NA MALI PLANINI young men would often give them Žaga 18, SI-1242 Stahovica as a gift to their girlfriends. T: +386 (0)51 665 665 E: [email protected] Kamnik-style and whole-grain www.domzalskidom.si mustard from Eta Kamnik, Eta Kamnik mustards, Prince's game Kamniška gorčica in goulash, Rušovc ženof Ete Kamnik GOSTILNA ŠPAJZA Both mustard varieties, combining Radomeljska cesta 18, SI-1241 Kamnik black and white mustard seed, are T: +386 (0)1 729 11 11 excellent delicacies made by the Eta E: [email protected] Kamnik company to traditional fam- www.gostilna-spajza.si ily recipes developed by the towns- Eta Kamnik mustards, Prince's game people in Kamnik. Both the Kamnik- goulash, Rušovc style and the whole-grain mustard are not only an excellent addition to OKREPČEVALNICA SKODLA, a variety of different dishes, but are VELIKA PLANINA (next to the also perfect as a seasoning. upper aerial cable car station) T: +386 (0)51 644 519 Chamois soup, Gamsova juha E: [email protected] www.velikaplanina.si This delicious chamois soup originates from the Kamniška Bistrica valley and Rušovc is related to the centuries-long history TERME SNOVIK - KAMNIK of hunting in the area. In the past, it (thermal spa) used to be prepared in the kitchens of Molkova pot 5, SI-1241 Kamnik both wealthy and poor people. T: +386 (0)1 834 41 00 E: [email protected] Prince's game goulash www.terme-snovik.si Firštov divjačinski golaž Trnič cheese, Prince's game goulash, When Charles II, Archduke of Austria, Eta Kamnik mustards, Tuhinj stuffing was on one of his hunting trips in the

vicinity of the village of Predoslje in GOSTILNA IN GALERIJA MAJOLKA KAMNIK 1564, he dined at a stone table called Maistrova ulica 11, SI-1241 Kamnik 'prince's table' in his honour. Like T: +386 (0)31 856 372, many other dishes prepared in the +386 (0)81 611 211 town of Kamnik and its surrounding E: [email protected], [email protected] areas in the past, also prince's game www.majolka.si goulash has an air of nobility to it. Prince's game goulash, Convent Tuhinj stuffing cream cake, Rušovc, Eta Kamnik mustards, Tuhinj stuffing Tuhinjska fila The dish known as Tuhinj stuffing, ČAROBNI VRTIČEK made from bacon or another Novi trg 26b, SI-1241 Kamnik kind of smoked pork meat, white T: +386 (0)1 831 77 52 E: [email protected] bread, eggs, onions, cream, and seasonings, is reminiscent of Convent cream cake savoury pogača breads and was only prepared on festive occasions. RESTAVRACIJA ARBORETUM Volčji Potok 43G, SI-1241 Kamnik T: +386 (0)1 831 80 83 E: [email protected] Convent cream cake www.golfarboretum.si Kloštrska kremšnita Prince's game goulash, Tuhinj The recipe for this cream cake, stuffing, Convent cream cake reminiscent of the French mille- feuille layered pastry, originates ETA KAMNIK from the Ursuline convent in the Kajuhova pot 4, SI-1241 Kamnik village of Mekinje. T: +386 (0)1 830 84 40 E: [email protected] www.eta-kamnik.si Eta Kamnik mustards

17 9 Lukovica

Beekeeping

Listen, all you lazybones, look up to bees and not to drones!

Gastronomy in the Municipality of Lukovica is The Gostilna Konšek traditional restaurant in the related to stories about the 'rokovnjači' outlaws, village of Trojane, whose portal bears the date the activities of the Slovenian Beekeeping Centre 1849, used to be a traditional horse carriage in the village of Brdo pri Lukovici, and the famous drivers' inn. Since 1961, it has been frying the Trojane doughnuts. The 'rokovnjači' outlaws famous Trojane doughnuts and has sold about a were mostly deserters and refugees of war hundred million of them over the last fifty years. accompanied by women and children who lived The doughnuts are filled either with apricot in the local forests from the 18th century to the marmalade or vanilla cream. Some of them are middle of the 19th century. As they did not have covered with chocolate. any income, they made their living as robbers, and they communicated in a language of their own. The Slovenian Beekeeping Centre, located in the village of Brdo pri Lukovici and run by the Beekeeping Association of Slovenia, offers visitors an opportunity to learn about the history of beekeeping in Slovenia, purchase honey and other bee products from its shop, and embark on a herb and bee-themed nature trail. Hungry visitors are catered for at the centre's Čebelica guest house. The centre also has three conference halls.

18 Chicken fillet with spicy Available from honey sauce GOSTINSKO PODJETJE TROJANE Piščančja rezina z medeno Trojane 11, SI-1222 Trojane pikantno omako T: +386 (0)1 723 36 00 Being one of the oldest sweeteners, E: [email protected] honey has been used in cooking for www.gp-trojane.si a very long time. Roast poultry has Trojane doughnuts been prepared with honey since Roman times. Also other roast meat GOSTILNA IN PIZZERIA FURMAN and entrails used to be glazed with Stari trg 19, SI-1225 Lukovica honey in the past. T: +386 (0)1 723 67 36, +386 (0)41 629 523 E: [email protected] Rokovnjači outlaws' goulash www.gostilnafurman.si Rokovnjaški golaž Rokovnjači outlaws' goulash, This goulash was named after the Rokovnjač beer 'rokovnjači' outlaws, who prepared their food while hiding in forests. PIVOVARNA LUKOVICA Their most common dishes were (brewery) various meat stews cooked in Stari trg 19, SI-1225 Lukovica cauldrons. T: +386 (0)41 389 637 E: [email protected] www.pivovar.si Rokovnjač beer

Rokovnjač beer GOSTIŠČE PRI ČEBELICI Pivo Rokovnjač Brdo pri Lukovici 8, SI-1225 Lukovica Since 2005, the Rokovnjač pale T: +386 (0)1 729 61 13 ale and stout have been brewed E: [email protected] at the Furman gostilna and pizza www.gostiscepricebelici.si restaurant in the village of Brdo pri Lukovici. The restaurant carries Chicken fillet with spicy honey on the tradition of beer brewing sauce in Lukovica, where beer had been brewed in Pungartnik House from 1830 to 1880.

Trojane doughnuts Trojanski krofi The Slovenian word for doughnut, 'krof', is derived from the Old High German word 'krapfo', which means 'hook' or 'claw'. Slovenian doughnuts have always been made from yeast dough and fried in fat, but originally they were of irregular shapes and had many protrusions reminiscent of claws. The roots of modern-day Slovenian doughnuts go back to the time of the imperial court in Vienna, where much smaller doughnuts used to be fried in butter.

19 10 Moravče

Rotar Watermill

Only in a flower mill the same thing is told twice ...

The Municipality of Moravče, es- tablished as late as in 1995, is well Frfrau stuffed pig stomach Stuffed veal breast known to visitors as a base for Frfravov šobelj Nadevane telečje prsi pleasant trips and a place where a good Sunday lunch can be had at The gostilna Pr' Frfrau, once a The Peterka guest house, formerly horse carriage drivers' inn, is well known as a gostilna called Kavka, some of the local gostilnas. One known for its pig stomach stuffed prepares very popular stuffed veal of its major attractions is Tuštanj with chopped pieces of pork meat breast, one of the staples on the Castle, built in 1490 and thor- and pearl millet. Recipes vary from Sunday menus of small gostilnas oughly renovated in the 17th cen- house to house. The varying ratios and tourist farms. What makes this of ingredients result in an amazing dish special is the stuffing, which tury. The castle, which remained array of different flavours. varies from cook to cook. private property even after the Second World War, boasts beauti- ful interior furnishings and is an GOSTIŠČE PETERKA Available from important cultural centre. Another Drtija 22a, SI-1251 Moravče GOSTILNA PR' FRFRAU popular attraction of the Munici- T: +386 (0)1 723 12 55 Krašce 1, SI-1251 Moravče E: [email protected] pality of Moravče is the Pilgrimage T: +386 (0)1 723 14 33 Church of St. Valentine, situated E: [email protected] Stuffed veal breast on the Limbarska gora hill. Frfrau stuffed pig stomach

20 11 Litija

Delicious pork foods traditionally prepared in winter

A sausage in the heart of Slovenia

In all Slovenian regions, various cerned, they used to be the first liver sausages are among com- sausages to be eaten after the mon pork foods traditionally slaughtering of a pig unless they prepared in autumn and winter were smoked, which prolonged time, but in the Municipality of their life. The ingredients of liver Litija and the Zasavje region, the sausages include low quality cuts Liver sausage tradition of making liver sausages of meat and fat from the pig's Jetrnica is more alive than anywhere else. head, pig's tongue, belly meat This delicious sausage, also known According to oral information and liver, caramelized onions, as the 'Zasavje liver sausage', needs provided by the locals, the know- pearl millet, and seasonings. Liver to be cooked before being eaten ledge of how to make liver saus- sausages used to be served with either hot or cold. Some people ages was obtained from Czech sour soup with noodle dough also like it browned in a pan. construction workers involved in squares, sauerkraut, fermented the building of the railway be- turnips or horseradish. tween Vienna and Trieste in the valley of the river Sava, while oth- er sources relate the making of GOSTIŠČE CELESTINA Available from liver sausages to the life of miners Sopota 3, SI-1414 Podkum GOSTILNA JUVAN T: +386 (0)3 567 62 55 in the Zasavje region. In the past, Polšnik 11, SI-1272 Polšnik E: [email protected] liver sausages used to be made T: +386 (0)1 897 30 22 www.gostisce-celestina.si to a lot of different recipes, but as E: [email protected] Liver sausage far as their consumption is con- Liver sausage

21 12 Šmartno pri Litiji

Bogenšperk Castle

The Glory of the Duchy of Carniola

At Bogenšperk Castle near public. The castle, Valvasor's Šmartno, Janez Vajkard Valvasor personality, and his work, which built a rich library, set up a represents a valuable source of printmaking workshop, and information on dietary habits Valvasor platter wrote his seminal work, The of the nobility in the second Valvasorjev krožnik Glory of the Duchy of Carniola, half of the 17th century, are a The Valvasor platter consists of published in four volumes in rich source of inspiration for crisply roasted loin of pork and 1689. Both at the time of its gastronomy and many other various vegetables. It is named publication and over the more areas. after Valvasor, but is not in any way related to the dietary habits of his than two hundred years to time and class. follow, the book was considered to be an excellent example of exploration into local history Available from KRČMA NA GRADU BOGENŠPERK and culture. Today, Bogenšperk Bogenšperk 5, GOSTILNA PRI MAČKU Castle houses a museum SI-1275 Šmartno pri Litiji Usnjarska cesta 7, collection, a wedding hall, and T: +386 (0)40 829 829 SI-1275 Šmartno pri Litiji E: [email protected] a restaurant, but its renovation T: +386 (0)1 898 73 70 www.primacku.si, is still underway, so more rooms E: [email protected] www.bogensperk.si are yet to be converted for www.primacku.si Valvasor platter new use and opened to the Valvasor platter

22 13 Dobrepolje

Dobrepolje

From forest to plate

The fertile Dobrepolje Valley is surrounded by forests abounding in mushrooms, which not only add variety to the locals' diet, but are also a source of additional income Mushroom soup with žganci Stew with chanterelles when they are in season. For the Gobova juha z žganci Obara z lisičkami winter, mushrooms are pickled Mushroom soup with žganci is a stew Next to porcini and other boletus in vinegar or lard and, in some generally served as a main course. Buck- mushrooms, the orange-yellow places, dried or frozen. They are wheat žganci, a lumpy dish of boiled chanterelles are the most popular buckwheat flour sprinkled with melted with many of those who love to a type of food that is used to fat, go perfectly with mushrooms and pick and eat mushrooms. They are add flavour to other foods. the two dishes are a true delight to the perfect for stews and soups. palate when served together.

Available from PIZZERIA ADAM Ponikve 71, GOSTILNA BRDAVS SI-1312 Videm - Dobrepolje Videm 37, T: +386 (0)1 780 74 30 SI-1312 Videm - Dobrepolje E: [email protected] T: +386 (0)1 780 73 37 E: [email protected] Mushroom soup with žganci, Stew with chanterelles Mushroom soup with žganci, Stew with chanterelles

23 14 Ivančna Gorica

The refectory of the Stična Cistercian Abbey

Ora et labora

An important role in the development of food culture in Central Slovenia is being played by convents and monasteries, which have contributed enormously to culinary education by introducing new dishes and methods of preparation. The Cistercian monastery in the village of Stična was founded by Peregrine I, Patriarch of Aquileia with the help of St. Bernard. The first monks arrived in Stična as early as in 1132. By 1135, the monastery was already suitable for the monks to move in. In 1784, at the time of Josephine reforms, the monastery was dissolved, but in 1898 monks returned to Stična. Today, the Stična Cistercian Abbey is Slovenia's only functioning Cistercian monastery and an Stična monastery teas important spiritual and cultural centre. It is Stiški samostanski čaji engaged both in spiritual and economic activities, the latter mainly including the production of milk, Father Simon Ašič (1906–1992) practiced natural medicine using herbal remedies. At first, he developed dairy and dry-cured meat products, and herbal his knowledge only for the benefit of the monastery, but remedies. later he expanded his reach and his numerous medicinal teas became commercially available. The rich legacy of his work in the field of herbal medicine was incorporated into a now very successful brand.

24 Stična peasant-style venison Available for salami Stiška kmečka jelenova salama purchase from STIŠKA ČAJNICA In Slovenia, salamis are a relatively Poljanska cesta 6, new meat product, but their SI-1000 Ljubljana producers have reached high levels T: +386 (0)1 320 77 68 of quality, reflected in a great E: [email protected] variety of different kinds of stuffing, www.stiskacajnica.com numerous regional and local recipes, and excellent flavours. Stična monastery teas, Ašič apple vinegars, Stična cheese

Stična peasant-style horse ČAJNICA IN ZELIŠČNA LEKARNA salami (monastery tea shop and herbal Stiška kmečka konjska salama pharmacy) Stična 17, SI-1295 Ivančna Gorica The development of salami culture T: +386 (0)1 787 70 65 owes a lot to numerous salami E: [email protected] making clubs, which organize www.sitik.si annual competitions for the best salami. A major national salami Stična monastery teas, Ašič apple competition is held annually in the vinegars, Stična cheese, Stična small town of Sevnica. meat products

MESARSTVO MAVER LJUBLJANA Stična peasant-style pork (butcher's shop) salami Brilejeva ulica 6, SI-1000 Ljubljana Stiška kmečka svinjska salama T: +386 (0)1 519 27 15 www.maver.si The most traditional salami in Central Slovenia is pork salami, Stična meat products, Ašič apple made at the time of traditional vinegars winter pig slaughter from pork meat, streaky bacon, and seasonings. TUŠ MARKET MARINKA Salamis are made to a lot of (supermarket) different local and family recipes. Stična 27a, SI-1295 Ivančna Gorica T: +386 (0)1 786 94 02 Stična cheese E: [email protected] Stiški sir www.maver.si Cheese is traditionally made at a Stična meat products, Ašič apple large majority of monasteries. The vinegars monastery in Stična produces the so called Stična cheese, which is TUŠ MARKET MAVER GROSUPLJE famous for its exceptionally rich (supermarket) flavour, achieved by using high Industrijska cesta 5, quality milk produced by cows fed SI-1290 Grosuplje on top-quality feed. T: +386 (0)1 786 14 72 E: [email protected] Stična meat products, Ašič apple Ašič apple vinegars vinegars Ašičevi jabolčni kisi Father Simon Ašič developed four vinegar varieties intended for use in food preparation and as remedies. Apart from regular apple vinegar, the four varieties include apple vinegar with honey, apple vinegar with garlic, and apple vinegar with herbs.

25 15 Velike Lašče

The Pri Kuklju traditional 'gostilna' restaurant

The kingdom of potica rolls

For centuries, the dietary landscape of the Municipality of Velike Lašče was shaped by moderation in eating even on festive days, a diet consisting mainly of cereals, vegetables and legumes, and low consumption Poprtnik Christmas bread Crackling, tarragon, and of meat. Therefore, it may or Poprtnik walnut potica rolls may not be surprising that in Ocvirkovka, pehtranova Poprtnik is a type of ritual such circumstances it produced Christmas bread known under potica in orehova potica a number of prominent cultural different names in different parts The art of potica roll making has been figures, including the Protestant of Slovenia. A few years ago, mastered by the excellent gostilna Pri Primož Trubar (1508–1586), who the tradition of Christmas bread Kuklju in the village of Velike Lašče. making began to be revived in authored the first book ever Velike Lašče. Being festive bread, written in Slovenian, the writer and poprtnik is made from the finest journalist Fran Levstik (1831–1887), white flour and often milk and eggs, Available from the poet, writer, playwright, and and is richly decorated with extra GOSTILNA PRI KUKLJU editor Josip Stritar (1836–1923), pieces of dough. Trubarjeva c. 31, SI-1315 Velike Lašče T: +386 (0)1 788 90 98 and the poet, writer, playwright, E: [email protected] and essayist Jože Brejc www.prikuklju.si (1920–1990), better known under Crackling, tarragon, and walnut his pen name Jože Javoršek. potica rolls

26 16 Grosuplje

The annual walk along the Prešeren Trail

It isn't flour, it is the hand that makes bread taste grand!

The Pekarna Grosuplje bakery brings fresh air to the bread culture driven by mass production. It Capon cooked on the open Bread and bakery products introduces innovative technological hearth from Pekarna Grosuplje solutions based on centuries-old Kopun z ognjišča Kruh in pekovsko pecivo traditions of bread making, such All the dishes are cooked on an Pekarne Grosuplje as the use of sourdough, which open hearth. Sheer knowledge and mastery. enabled our ancestors to make leavened bread with a pleasant, Available for purchase from slightly sour flavour, and expands Served by its range of products with long- OKREPČEVALNICA PR' MRTINET HIŠA KRUHA Gasilska cesta 2, SI-1290 Grosuplje forgotten types of bread and other Luče 45, SI-1290 Grosuplje T: +386 (0)41 414 200 T: +386 (0)51 284 333 bakery products. It makes special E: [email protected] www.mercator.si kinds of bread for all important www.prmrtinet.si Bread and bakery products from festive occasions. On Valentine's All the dishes are cooked on the the Pekarna Grosuplje bakery Day a few years ago, for example, it open hearth. launched dough birds, a welcome Bread, bread plaits, dough birds, and other bakery products made by alternative to the products offered the Pekarna Grosuplje bakery are globally on that day. available from all Mercator shops.

27 17 Škofljica

The Čot traditional 'gostilna' restaurant

Sitting at a restaurant table

The Municipality of Škofljica, founded in 1995, is a relatively new municipality. Measuring 43 square kilometres, it is one of Central Slovenia's smaller municipalities. It is still in the Čot žlinkrofi dumplings Delicious moorland game process of discovering and Čotovi pijavški žlinkrofi meat in sauce Slastna barjanska divjačina v defining its culinary identity, The ravioli-style dumplings known but some of its gostilnas are as žlinkrofi are dough pockets filled omaki already able to offer their with meat or other fillings. They are The Ljubljana Moors and their guests unconventional dishes prepared in villages, market towns surrounding forests offer plenty and cities, and are served either as and culinary specialities. The of game meat, which is used in soup dumplings or as a main course. the preparation of delicious game municipality, lying at a point dishes. where the Ljubljana Moors meet flowering meadows and thick forests, provides ideal conditions GOSTILNA PETKOVŠEK for coexistence between man Served by Dolenjska cesta 446 A, GOSTILNA ČOT and nature, which is reflected in SI-1291 Škofljica Kočevska cesta 140, SI-1291 Škofljica T: +386 (0)1 366 62 54 the local dietary habits. T: +386 (0)1 366 12 02 E: [email protected] E: [email protected] www.gostilna-petkovsek.si www.gostilna-cot.si Delicious moorland game meat in Čot žlinkrofi dumplings sauce

28 18 Ig

Draga Ponds

Remembering pile-dwellers

In the early Holocene, the point of departure for those present-day Ljubljana Moors shaping the area's modern- had been the site of a shallow day culinary landscape. Pile lake, which gradually turned dwellers' diet was dominated by into marshland. Approximately cereals. A number of cruciferous 6,500 years ago, the area was vegetables and carrots were also Pile dweller's platter settled by farmers, who built pile known at the time, but the latter Koliščarski krožnik dwellings to live in. The first pile were not eaten. Oil was made This modern platter consists dwellers' settlement in the area from wild rapeseed. Pile dwellers of foods which, according to was discovered in 1875 in the also consumed various berries archaeologists, have been vicinity of the present-day village and a number of different game consumed since the time of pile dwellers. of Ig. In 2011, this settlement, and aquatic animals (deer, wild along with another one boar, fish, crayfish, etc.). The discovered later, was included life of pile dwellers is described in the list of UNESCO World in the fictional trilogy Bobri Heritage Sites as one of the so (Beavers) by Janez Jalen called 'prehistoric pile dwellings (1891–1966), published in Served by GOSTILNA GERBEC around the Alps'. Detailed 1942/43. Zabrv 22, SI-1292 Ig archaeological research resulted T: +386 (0)1 427 23 41 in numerous findings about pile E: [email protected] dwellers' dietary culture, which www.gostilna-gerbec.si could serve as a challenging Pile dweller's platter

29 19 Borovnica

Pekel Gorge

Between moors and forests

The Municipality of Borovnica lies at the meeting This hell's not made of blazing fire – point of the Ljubljana Moors and a wooded karst It's fresh and cool and heavenly. area stretching towards Menišija and Rakitna. There's falling water to admire The municipality's major natural attraction is the And wine to set your spirits free. wild Pekel Gorge, the site of several waterfalls. Its namesake gostilna restaurant located at the Borovnica is also well known for its plantations of beginning of the gorge is well known for serving American blueberries. Harvest time begins around excellent trout and other dishes. The beauty of 20 June and lasts until the beginning of October. the gorge is celebrated in a poem by Franc Papler Each year at the end of July, Borovnica hosts its (1842–1911), who came to Borovnica as a teacher major event, Bilberry Day, whose typically diverse in 1875. Apart from being active in different fields programme consists of a range of different strands. of culture, he was also a fruit grower, a member of the municipal council, the head of the local fire brigade and reading club, and a great lover of nature. He developed a new apple variety, a crossbreed between Styrian Bohnapfel and Golden Winter Pearmain (King of the Pippins), which was named 'Papler Bohnapfel' after him. His work is carried on by the members of the Borovnica Pomological Society. The following is the first stanza of his poem about the Pekel Gorge, whose name translates as 'Hell's Gorge':

30 Pearl millet with sausage Available from Prosena kaša s klobaso GOSTIŠČE PEKEL Pearl millet with sausage is a Ohonica 22, SI-1353 Borovnica traditional Slovenian dish. Pearl T: +386 (0)1 754 61 24 millet alone, sprinkled with a more E: [email protected] or less generous amount of melted www.freetime.si/baza/ fat, used to be a common everyday borovnica/pekel/index.html dish in the past, but the addition Pekel trout of a boiled meat sausage turned it into a festive treat. GOSTILNA GODEC Paplerjeva ulica 12, SI-1353 Borovnica Papler cider T: +386 (0)1 754 86 46 Paplerjev mošt E: [email protected] www.gostilna-godec.com This apple cider, also referred to as 'apple wine', is named after Pearl millet with sausage Borovnica's famous teacher and fruit grower Franc Papler. SADJARSKO DRUŠTVO BOROVNICA (pomological society) Paplerjeva ulica 22, SI-1353 Borovnica T: +386 (0)1 754 62 68 E: [email protected] Papler cider

Pekel trout Postrv iz Pekla The Pekel guest house is renowned for serving excellent trout prepared in a variety of different ways. The trout are fresh from a pool which fills with crystal clear water from the scenic Pekel Gorge.

31 20 Logatec

Planina Polje

Along a former horse and carriage road

The Municipality of Logatec runs along what was once the main horse and carriage road leading from Vienna to Trieste. The inns along the road used to offer horse carriage drivers and other travellers both food and accommodation. What is left of them today are written testimonies. The present-day local culinary scene is shaped by traditional gostilna restaurants, the so called 'open-doors farms', and an array of modern-day pizza restaurants, cafés, diners, and cake shops. A widely popular dish typical of the municipality's food culture is the crackling potica roll. Other typical local dishes include corn porridge, corn and potato žganci, štruklji rolls with chives and wine, šara meat and vegetable stew, and various kohlrabi dishes, but none of these can be easily found on the menu of the local restaurants, which generally serve well-known international dishes rather than regional and local specialities.

32 Perry pear schnapps and Available from dried apple wedges IZLETNIŠKA KMETIJA ŠINKOVC Žganje tepkovec in jabolčni (tourist farm) krhlji Medvedje Brdo 10, SI-1373 Rovte Excellent fruit schnapps distilled T: +386 (0)1 750 11 39 from fermented perry pears is a E: [email protected] common welcome drink served www.turisticnekmetije.si/sinkovc with dried apple or pear wedges Wine štruklji rolls, Peasant-style and prunes. It is even more turnip, Crackling potica roll, Fruit effective if taken as a digestif after schnapps and dried apple wedges a good lunch or dinner.

Peasant-style turnip Kmečka repa This peasant-style dish is served with polenta, which is referred to as žganci in some parts of the Logatec area.

Crackling potica roll Špehovka The crackling potica roll is one of the savoury potica rolls typically prepared in winter, particularly during Shrovetide and when major works are undertaken. It is at its best when still warm.

Wine štruklji rolls Vinski štruklji The Logatec area's truly distinct local speciality are the moist and delicious wine štruklji rolls, first baked and then doused with wine.

33 21 Vrhnika

The so called 'black kitchen' with an open fire in the birth house of the writer Ivan Cankar

A cup of coffee

In Slovenia, the first thing that comes to mind than being hurt by the fact that I see them and listen in relation to the town of Vrhnika is the great to them for the last time, I am concerned about Slovenian writer and playwright Ivan Cankar whether Manca's potica has turned out all right." (1876–1918). His works include details related to food, most notably black coffee, which used to A special attraction of the Municipality of Vrhnika be Cankar's favourite 'dish'. In his short story Na is the Carthusian monastery in the village of Bistra peči (On the Stove), Cankar mentions the so called near Vrhnika, home to the Technical Museum of 'prešce' bread rolls: Slovenia since 1953. Carthusian monks came to Bistra around 1220 and their monastery was in its "… You will get a prešca, nicely baked, golden, and heyday in the 14th century. The museum presents, crunchy; and you will get dried pears and apples, among other things, collections related to the and perhaps a glass of apple juice to wash them milling trade and bread baking, and runs bread- down ..." themed workshops.

In his satirical work Krpanova kobila (Krpan's Mare), a polemic against the Slovenian bourgeois theatrical life, Cankar clearly indicates how important it was in his time for the potica roll to turn out all right:

"I feel so remote from these people, whom I used to love with all of my heart, that neither their words nor their thoughts can hurt me any more. Rather

34 Served by GOSTILNA BISTRA Bistra 2, SI-1353 Borovnica T: +386 (0)1 750 57 42 E: [email protected] www.gostilna-bistra.com Štruklji rolls with prunes, Potato soup thickened with roux, Prešce bread rolls

GOSTILNA BAJC Sinja Gorica 12a, SI-1360 Vrhnika T: +386 (0)1 755 34 77 E: [email protected] www.gostilna-bajc.com Štruklji prune rolls, Potato soup thickened with roux, Prešce bread rolls

GOSTILNA SIMON Jelovškova ulica 6, SI-1360 Vrhnika T: +386 (0)1 755 24 60 Prešce bread rolls E: [email protected] www.gostilnasimon.si Prešce Štruklji rolls with prunes 'Prešce' or 'prešice' (in the coastal region of Primorska sometimes referred to as 'vahči or 'vahtiči') are bread rolls which used to be given as a gift to children GOSTILNA CANKARJEV HRAM and poor people on All Saints' Day, St. Martin's Day (11 November) or, in the Ljubljanska cesta 1, Koroška region, St. Michael's Day (29 September). Their name is a reference to SI-1360 Vrhnika the unleavened flatbread varieties made in the past, which were later replaced T: +386 (0)1 756 20 18 by bread rolls made from various other kinds of dough. E: [email protected] www.gostilna-godec.com Štruklji rolls with prunes, Potato soup thickened with roux Potato soup thickened with roux GOSTILNA PRI KRANJCU Zaroštan krompir Hrib 11, SI-1360 Vrhnika T: +386 (0)1 755 48 22 When potatoes were generally E: [email protected] accepted as a food in the 19th www.gostilna-kranjc.si century, this soup became a common everyday dish often Štruklji rolls with prunes prepared when farm works were undertaken.

Štruklji rolls with prunes Štruklji s suhimi slivami Apart from potica rolls, štruklji rolls are one of the most common and widespread Slovenian dishes. A large number of local varieties with different fillings are prepared in different culinary regions of the country. A local speciality of the Vrhnika area are štruklji rolls with prune filling.

35 22 Horjul

Grazing goats

Over hill and dell

The Horjul Valley stretches between the Vrhnika and Polhov Gradec Hill Ranges. Founded as late as in 1998, it is one of the Slovenian municipalities which are still in the process of discovering their culinary identity and characteristics. The Šara stew Štruklji rolls with chives area's tourist farms mostly offer Šara Drobnjakovi štruklji Slovenian classics and a number of house and local specialities. The flavour of this widely popular These savoury boiled štruklji rolls meat and vegetable stew is with cottage cheese and chives enhanced by a piece of fresh or filling are mainly prepared in spring smoked pork meat (either trotter or and summer, when chives are in smoked pork ribs) cooked together season. with potatoes, turnip, rutabaga, red and yellow carrots, and parsley. Once cooked, the stew is sprinkled with cracklings.

36 23 Log – Dragomer

Fields in the surrounding area of Log and Dragomer

Under the sign of the dragonfly

The Municipality of Log – Dragomer, founded in 2006, has not defined its culinary identity yet, but its agricultural land in the area of the Ljubljana Moors on the one hand, and forests on its surrounding hills on the other could be a good point of departure for putting together an assortment of typical local dishes.

Apple sticks Jabolčne palčke Available from Apple sticks are a distinct local variety of apple strudel. KLASEK, PEKARNA IN TRGOVINA (bakery) Vrhniška cesta 16, SI-1225 Lukovica pri Brezovici T: +386 (0)1 756 61 35 E: [email protected] Apple sticks

37 24 Brezovica pri Ljubljani

An aerial view of the Ljubljana Moors

Gostilnas in the suburb of Ljubljana

The Municipality of Brezovica, founded in 1994, is practically a suburb of Ljubljana. It stretches along a part of the Ljubljana Moors on both sides of the old main road to Trieste all the way to the Rakitna plateau below Mount Krim. The municipality boasts a number of renowned family-run gostilnas which have for years been contributing to the overall quality of Central Slovenia's restaurant offerings and are a classic choice when it comes to a business lunch or dinner or a Sunday family lunch. These gostilnas base their menus on well- tried recipes and quality dishes which have for years been shaping their identity and contributing to their success. The lion's share of credit for the success story of the local cuisine goes to the gostilnas Pr’ Kopač, Pok, Spodnji Kirn, and Zgornji Kirn.

38 Veal stew with buckwheat Served by žganci GOSTILNA PR’ KOPAČ Telečja obara z ajdovimi Tržaška cesta 418, žganci SI-1351 Brezovica pri Ljubljani Veal stew served with the lumpy T: +386 (0)1 365 30 66 žganci dish of boiled buckwheat E: [email protected] flour sprinkled with melted fat is www.pr-kopac.com one of the classics of Slovenian Kopač fried chicken, Veal stew with cuisine and a regular feature on the buckwheat žganci menus of gostilnas both in urban and rural areas. In cities, it used GOSTILNICA KAŠČA MRLAČNIK to be served as a common hearty Podpeška cesta 22, mid-morning meal and was enjoyed SI-1351 Brezovica pri Ljubljani particularly by villagers running T: +386 (0)1 365 75 72 errands in the city. E: [email protected] www.kasca-mrlacnik.si Kopač fried chicken Veal stew with buckwheat žganci Kopačev ocvrt piščanec GOSTILNA BRUNARICA JEZERO The gostilna Pr’ Kopač, located Jezero 79a, SI-1352 Preserje along the old main road from T: +386 (0)1 363 14 40 Ljubljana to Trieste, is exemplary E: [email protected] both in preserving its architectural character and maintaining the Veal stew with buckwheat žganci identity of its house specials. One of its classics is delicious fried HOTEL RAKITNA chicken. Rakitna 150, SI-1352 Preserje T: +386 (0)1 365 01 92 E: [email protected] www.effekt.si Wild boar in spicy sauce with cottage-cheese štruklji rolls

Wild boar in spicy sauce with cottage-cheese štruklji rolls Divji prašič v pikantni omaki s hišnimi skutnimi štruklji On the Rakitna plateau, it is not unreasonable to expect a game dish on the plate. The area has a wealth of wildlife, including, among others, wild boars and roe and red deer. Even bears are occasional visitors to this part of Central Slovenia.

39 25 Dobrova – Polhov Gradec

The making of cheese at the Orešnik cheese farm

The delights of Count Blagay's land

A major part of the culinary offerings of the Municipality of Dobrova – Polhov Gradec is promoted using the slogan 'The Delights of Count Blagay's Land' and a highly original culinary souvenir referred to as the 'Bundle of Delights of Count Blagay's Land'*. So who was Count Blagay? Count Rihard Ursini-Blagay (1786–1858) was a botanist and patron of arts, who married Baroness Antonia, the owner of the Polhov Gradec Mansion in 1808 and managed the estate for half a century. Being a successful economist and a good mayor, he became very popular with the local people. In 1838, he was visited by King Frederick Augustus II of Saxony, who came to see a previously unknown flowering shrub species later namedDaphne Apple and pear potica rolls blagayana after Count Blagay, thanks to whom Jabolčna in hruškova potica the plant was included in the plant classification In the past, apple and pear potica rolls were commonly system. made in social environments where financial circumstances did not allow rich fillings made from walnuts, chocolate, etc. Today, the two potica roll varieties present a serious challenge to modern-day cooks.

40 Buckwheat žganci with pearl Available from millet GOSTIŠČE GRIČ Ajdovi žganci s proseno kašo Šentjošt nad Horjulom 24d, Buckwheat and pearl millet SI-1354 Horjul make an interesting and, above T: +386 (0)41 256 990 all, delicious combination of E: [email protected] ingredients for the preparation of www.gric.si žganci, which can be served either Buckwheat žganci with pearl millet, as a main course or a side dish. The Beans with dried apple wedges, dish has a long tradition in this part Apple and pear potica rolls, Orešnik of Slovenia, where žganci, like in cheeses, Blagay herbal tea other parts of the country, used to be a common morning meal. BUNDLE OF DELIGHTS OF COUNT BLAGAY'S LAND* Beans with dried apple wedges SIRARSTVO OREŠNIK Fižol z jabolčnimi krhlji Šentjošt 59a, SI-1354 Horjul T: +386 (0)41 798 285 The combination of boiled apple Orešnik goat cheeses wedges, either dried or fresh, and apple purée with beans is typical of NOJ – TOMI the Polhov Gradec and Škofja Loka Butajnova 25, SI-1354 Horjul Hills as well as some other parts of T: +386 (0)41 895 770 the Gorenjska region. E: [email protected] Orešnik cheeses Ostrich salamis Siri sirarstva Orešnik HIŠA MEDU BOŽNAR The Orešnik cheese farm, located Polhov Gradec 72, in the village of Šentjošt nad SI-1355 Polhov Gradec Horjulom, makes excellent goat T: +386 (0)1 364 00 20 milk products including plain and E: [email protected] fruit yoghurt, cottage cheese, various cottage cheese spreads, Honey products: Count Blagay’s whey, and several kinds of mild and honey cookie, honey bread, mature soft and semi-soft cheese. chocolate with bee pollen, chocolate with honey and roses Ostrich salamis Nojeve salame * The BUNDLE OF DELIGHTS OF Ostrich breeding has been COUNT BLAGAY'S LAND includes undertaken in some parts of local farm produce grown and Slovenia. A number of ostrich meat made using traditional methods. products such as salamis are now It is bundled up with disposable available on the market. They are wooden cutlery and a napkin. a welcome addition to the existing Apart from lunch bundles, catering choice of quality salami products services can be ordered. available in Slovenia. Bundles of Delights of Count Blagay's Land can be ordered from Honey delights from the the Božnar House of Honey. Božnar House of Honey Medene dobrote hiše medu Božnar The Božnar House of Honey, located in the village of Polhov Gradec, is one of the most successful Slovenian companies offering bee products and products made from honey. The latter include the so called Count Blagay’s honey cookie, honey bread, various kinds of honey biscuits, choc- olate with bee pollen, and chocolate with honey and roses, among others.

Count Blagay’s herbal tea Blagajev zeliščni čaj The Polhov Gradec Hills, well known for their unspoilt natural beauty, are the natural habitat of the many medicinal plants included in the herbal tea mixture known as Count Blagay’s herbal tea.

41 26 Medvode

A view of the village of Tehovec

Flavours to be found between rivers and hills

Medvode is a lucky municipality. It has practically in Slovenian, published under the title Kuharske everything necessary for the development of bukve (Cookbook) in 1799. modern culinary offerings: it has waters and forests, meadows and pastures and farms with fields and orchards; it has several excellent gostilnas and three tourist farms; it is located in the immediate vicinity of Ljubljana and is one of the country's most visited day-trip destinations for walkers, hikers, and mountaineers. The village of Sora pri Medvodah hosts the annual Carniolan Sausage Festival, first organized in 2004 to celebrate, over several days in the last week of August, Slovenia's famous Carniolan sausage. Apart from a sausage competition, it includes an exhibition featuring dishes including Carniolan sausage, an evening concert, and a village fête, where only Carniolan sausages, Union beer, and the rosé blend Cviček are served. The village of Sora pri Medvodah is also known as the home of an important figure in the history of gastronomy in Slovenia, the priest Valentin Vodnik (1758–1819), who wrote the first cookbook

42 Calves' liver Served by Telečja jetra GOSTINSTVO JEZERŠEK The family-run gostilna Mihovec, Sora 1a, SI-1215 Medvode located in the village of Zgornje T: +386 (0)1 361 94 21 Pirniče, produces a large share of E: [email protected] ingidients for its dishes on its own www.jezersek.si farm. As the village of Zgornje Carniolan sausage, dishes including Pirniče is locally referred to as Carniolan sausage 'Telečje', a name derived from the Slovenian word for 'calf', it is only SLAVKOV DOM, natural that the restaurant's menu GOSTILNA BELŠAK includes delicious calves' liver. Golo Brdo 8, SI-1215 Medvode T: +386 (0)1 361 12 42 E: [email protected] Škofja Loka millet porridge www.gostilnabelsak-slavkovdom.si with Carniolan sausage Beef chops, Dry-aged beef dishes, Loška medla s kranjsko Carniolan sausage, Dishes including klobaso Carniolan sausage, Meat platter of The Jezeršek House of Culinary pork roast and winter pork foods Arts is a leading Slovenian family- run company in the field of GOSTILNA DOBNIKAR catering and organization of events Topol pri Medvodah 1, involving food. It was the first SI-1215 Medvode establishment of its kind to offer T: +386 (0)1 361 29 10 regional Slovenian dishes with a E: [email protected] modern twist. www.gostilna-dobnikar.com Meat platter of pork roast and Meat platter of pork roast and winter pork foods winter pork foods Svinjska pečenka s kolinami in GOSTILNA MIHOVEC prilogo Zgornje Pirniče 54, SI-1215 Medvode The village of Katarina nad T: +386 (0)1 632 30 60 Ljubljano is a popular day-trip E: [email protected] destination. At the meeting point of www.mihovec.com the local routes stands the Gostilna Dobnikar restaurant, which hardly Calves' liver any day-tripper passes by without stopping. One of its excellent house specials is a hot meat platter of pork roast and assorted winter pork foods.

Grilled beef chop Goveja zarebrnica na žaru In the village of Golo Brdo stands Slavkov dom, a Second World War German frontier guardhouse turned into a kind of Alpine hut after the war. Today, the building houses a gostilna run by the Belšak family, which is one of the Municipality of Medvode's highly popular gostilnas. Its chef, Dušan Belšak, is a great connoisseur of beef, but his team also prepare a range of other delicious dishes.

43 Food-related events held in Central Slovenia from May 2013 to April 2014

Date Place Event Information February 26 February Pijava Gorica Kurents Meet Local Carnival Društvo Ravnovesje Pijava Gorica, T: +386 (0)41 611 009 2014 Figures E: [email protected], www.facebook.com/pijava March 1 March 2014 Ljubljana Dragon Carnival TIC Ljubljana, T: +386 (0)1 306 12 15 (city centre) E: [email protected], www.visitljubljana.com 1 March 2014 Ivančna Gorica Shrove Saturday at the Ivančna Občina Ivančna Gorica, T: +386 (0)1 781 21 28 Gorica Market E: [email protected], www.ivancna-gorica.si 5 March 2014 Ljubljana Herring Feast Grand hotel Union, T: +386 (0)1 308 12 70 (Grand hotel Union) E: [email protected], www.gh-union.si 5 March 2014 Trzin Herring Feast Gostilna Narobe, T: +386 (0)1 564 20 89 E: [email protected] 8 March 2014 Zagradec St. Gregory's Fair Turistično društvo Zagradec T: +386 (0)41 800 810, +386 (0)1 787 60 05 15 March 2014 Logatec St. Gregory's Fair Komunalno podjetje Logatec, T: +386 (0)1 781 21 10 E: [email protected], www.kp-logatec.si April 6 April 2014 Gradišče nad Stično Patron Saint's Feast Day in Planinsko društvo Šentvid pri Stični Gradišče T: +386 (0)41 456 914, www.hribi.net/izlet/mekinje 6 April 2014 Horjul Spring Fair Turistično društvo Horjul, T: +386 (0)51 316 318 E: [email protected] 12 April 2014 Škofljica Easter Market Družina Čučkin, T: +386 (0)1 366 71 50 E: [email protected], www.kmetija-ruskovi.netti.net 12 April 2014 Ivančna Gorica Ivanka Easter Fair Občina Ivančna Gorica, T: +386 (0)1 781 21 28 E: [email protected], www.ivancna-gorica.si 26 April 2014 Polhov Gradec Salami Competition Turistično društvo Veternik, T: +386 (0)31 313 250 E: [email protected], www.tdveternik.com End of April Lukovica pri St. Peregrine Fair Turistično olepševalno društvo Brdo - Lukovica 2014 Domžalah T: +386 (0)41 873 979, E: [email protected] May 5–6 May 2013 Trzin St. Florian Fair Turistično društvo Kanja Trzin, T: +386 (0)1 564 47 30 E: [email protected], www.td-trzin.si 11 May 2013 Ivančna Gorica Spring Market Občina Ivančna Gorica, T: +386 (0)1 781 21 28 E: [email protected], www.ivancna-gorica.si 11 May 2013 Medvode Spring Market Turistična zveza Medvode, T: +386 (0)1 361 43 46 E: [email protected], www.tzm.si 11 May 2013 Ljubljana (Pogačarjev Delights from Slovenian Farms Kmetijsko-gozdarska zbornica Slovenije trg square) T: +386 (0)1 513 66 00, E: [email protected], www.kgzs.si Fridays from 17 Ljubljana (Pogačarjev Open Kitchen Odprta kuhna, T: +386 (0)40 594 875 May to October trg square) E: [email protected], www.odprtakuhna.si 25 May 2013 Šmartno pri Litiji, Pustov Mlin Restaurant's Goulash Gostilna Pustov mlin, T: +386 (0)1 899 23 60 Cerovica Competition E: [email protected] 25 May 2013 Ljubljana (Pogačarjev Grown and Offered with Love Kmetijsko-gozdarska zbornica Slovenije trg square) T: +386 (0)1 513 66 00, E: [email protected], www.kgzs.si June 1 June 2013 Ljubljana (Pogačarjev Aromas of the Prekmurje Region JPLPT, T: +386 (0)1 300 12 00 trg square) E: [email protected], www.lpt.si 2 and 9 June Janče Strawberry Sundays TIC Ljubljana, T: +386 (0)1 306 12 15 2013 E: [email protected], www.visitljubljana.com 15 June 2013 Domžale Eco Day in Češmin Park Občina Domžale, T: +386 (0)1 722 07 14 E: [email protected], www.domzale.si 15 June 2013 Zapotok Mountain Goulash Turistično društvo Kurešček, T: +386 (0)40 292 975 E: [email protected] 16 June 2013 Dobrepolje Goulash Competition Turistično društvo Podgora, T: +386 (0)31 603 885 E: [email protected] 15 June 2013 Šentvid pri Lukovici St. Vitus Fair Turistično društvo sv. Vid, T: +386 (0)41 386 573 E: [email protected] 21 June 2013 Vrhnika Food Festival TIC Vrhnika, T: +386 (0)1 755 10 54 E: [email protected] 22 June 2013 Ljubljana Ljubljana Wine Route TIC Ljubljana, T: +386 (0)1 306 12 15 (city centre) E: [email protected], www.visitljubljana.com 23 June 2013 Dragočajna (Kamp Slovenian Day in Dragočajna TIC Medvode, T: +386 (0)1 361 43 46 Smlednik campsite) E: [email protected], www.tzm.si July 26–27 July Borovnica Bilberry Day Občina Borovnica, T: +386 (0)1 750 74 60 2013 E: [email protected], www.borovnica.si 28 July 2013 Višnja Gora St. Anne's Fair Turistično društvo Višnja Gora, T: +386 (0)41 554 548 E: [email protected], www.td-visnjagora.si

44 28 July 2013 Moravče Countryside Festival Društvo podeželske mladine, T: +386 (0)41 987 571 E: [email protected] August 5 August 2014 Medvedje Brdo Medvedje Brdo Countryside Turistično društvo Medvedje Brdo in Rovtarske Žibrše Festival T: +386 (0)41 778 839, www.logatec.si 9–18 August Kamnik Kamfest Festival Kulturno društvo Priden možic, T: +386 (0)1 839 76 07 2013 E: [email protected] 10 August Vrhnika Fishermen's Fête TIC Vrhnika, T: +386 (0)1 755 10 54 2014 E: [email protected] 21–24 August Sora pri Medvodah Carniolan Sausage Festival Športno turistično društvo Sora, T: +386 (0)41 707 429 2014 Hiša Jezeršek, Sora pri Medvodah, T: +386 (0)1 361 94 11 www.festival-kranjske.si 31 August Temenica Dolenjska Winemakers' Meeting Vinogradniško, sadjarsko, turistično društvo Debeli Hrib 2014 (Debeli Hrib) T: +386 (0)41 640 645 September 4–22 Septem- Ljubljana Events accompanying the EuroBas- TIC Ljubljana, T: +386 (0)1 306 12 15 ber 2013 (city centre) ket 2013 basketball championship E: [email protected], www.visitljubljana.com 5–8 Septem- Kamnik National Costumes and Clothing Zavod za turizem in šport v občini Kamnik ber 2013 Heritage Days T: +386 (0)1 831 82 50, www.kamnik-tourism.si 7 September Ljubljana (Pogačarjev Autumn Delights Kmetijsko-gozdarska zbornica Slovenije 2013 trg square) T: +386 (0)1 513 66 00, E: [email protected], www.kgzs.si 7 September Brdo pri Lukovici Open-Doors Day at the Experimental Kmetijski inštitut Slovenije, T: +386 (0)31 537 449 2013 Orchard in Brdo pri Lukovici E: [email protected] 7–8 Septem- Polhov Gradec Count Blagay Days Polhograjska graščina, T: +386 (0)1 364 56 94 ber 2013 E: [email protected], www.grad-polhovgradec.si 8 September Medvode Beef Festival in Telečje TIC Medvode, T: +386 (0)1 361 43 46 2013 (Pirniče) E: [email protected], www.tzm.si 14 September Ig Ig Fair and Ladle Cup Cooking Občina Ig, T: +386 (0)1 280 23 18 2013 Competition E: [email protected], www.obcina-ig.si 14 September Ljubljana (Pogačarjev Eco Festival JPLPT 2013 trg square) T: +386 (0)1 300 12 00, E: [email protected], www.lpt.si 14 September Ivančna Gorica Potato Festival Kmetijska zadruga Stična, T: +386 (0)1 788 76 00 2013 www.kz-sticna.si 15 September Dobrepolje Mushroom Show and Cooking Turistično društvo Dobrepolje 2013 Competition T: 386 (0)41 962 823, E: [email protected] 21. in 22. 9. Mengeš St. Michael Fair Turistično društvo Mengeš, T: +386 (0)31 725 621 2013 E: [email protected], www.td-menges.si 22 September Ljubljana Cabbage Festival TIC Ljubljana, T: +386 (0)1 306 12 15 2013 (Zajčja Dobrava) E: [email protected], www.visitljubljana.com 28 September Domžale Eco Day in Češmin Park Občina Domžale, T: +386 (0)1 721 07 14 2013 E: [email protected], www.domzale.si 29 September Trzin Patron Saint's Feast Day Turistično društvo Kanja Trzin, T: +386 (0)1 564 47 30 2013 E: [email protected] October 5 October Škofljica Farm Market Družina Čučkin, T: +386 (0)1 366 71 50 2013 E: [email protected], www.kmetija-ruskovi.netti.net 6, 13 and 20 Janče Chestnut Sundays in Janče TIC Ljubljana, T: +386 (0)1 306 12 15 October 2013 E: [email protected], www.visitljubljana.com 12 October Ljubljana Autumn Market TIC Ljubljana, T: +386 (0)1 306 12 15 2013 (Ljubljana Moors) E: [email protected], www.visitljubljana.com 12 October Pijava Gorica Chestnut Picnic, including Kulturnoumetniško društvo Pijava Gorica 2013 traditional juice making T: +386 (0)41 413 624, E: [email protected] Second or Moravče Chestnut Sundays in Rača Turistično društvo Moravče, T: +386 (0)41 326 292 third Sunday E: [email protected] 13 October Ljubljana (Pogačarjev Cheese Festival JPLPT, T: +386 (0)1 300 12 00 2013 trg square) E: [email protected], www.lpt.si 19 October Lukovica pri St. Luke Fair Turistično olepševalno društvo Brdo - Lukovica 2013 Domžalah T: +386 (0)41 873 979, E: [email protected] End of Ivančna Gorica Autumn Festival, including a harvest Kmetijska zadruga Stična, T: +386 (0)1 788 76 00 October (Lučarjev Kal) show featuring oversized crops E: [email protected], www.kz-sticna.si November 9 November Ljubljana Ljubljana Wine Route TIC Ljubljana, T: +386 (0)1 306 12 15 2013 E: [email protected], www.visitljubljana.com 9 November Ivančna Gorica St. Martin's Market Občina Ivančna Gorica, T: +386 (0)1 781 21 28 2013 E: [email protected], www.ivancna-gorica.si 15 November Moravče St. Martin Fair Občina Moravče, T: +386 (0)31 634 377 2013 E: [email protected], www.moravce.si December 5 December 2013 Ljubljana Festive Fair, part of the December TIC Ljubljana, T: +386 (0)1 306 12 15 – 1 January 2014 (city centre) in Ljubljana programme of events E: [email protected], www.visitljubljana.com 6–31 Decem- Kamnik Kamnik in December Zavod za turizem in šport v občini Kamnik ber 2013 T: +386 (0)1 831 82 50, www.kamnik-tourism.si Ivančna Gorica, St. Nicholas and Christmas fairs Local tourist information centres, tourism societies, Škofljica, Trzin etc.

Dates are subject to change and some of them are yet to be announced. Please check the dates either with the local tourist information providers listed above or with the Slovenian Tourist Information Centre (Krekov trg 10, SI-1000 Ljubljana, +386 (0)1 306 45 75, [email protected], www.visitljubljana.com).

45 Published by: Ljubljana Tourism, Krekov trg 10, SI-1000 Ljubljana, Slovenia E: [email protected], www.visitljubljana.com Edited by: Viktorija Grašič Bole Text by: Janez Bogataj PhD Translated by: Patricija Fajon Designed by: Snežana Madić Lešnik Food photographs by: Tomo Jeseničnik Landscape photographs by: Tomo Jeseničnik, Aleš Fevžer, Aleš Nanut, Rok Štupar, Marjan Trobec, Janez Skok, Barbara Jakše, Stane Jeršič, Peter Svete, Alan Orlič, Primož Hieng, Archives of the Municipality of Log – Dragomer, Archives of the Municipality of Mengeš, Archives of the Municipality of Moravče Printed by: Gorenjski tisk storitve d.o.o. Print run: 5,000 copies May 2013

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