on a plate Tastes and treats of the countryside Follow the aroma of Carniolan and štruklji to local farms Bon appetit in Kranj

There are many specialties in traditional Welcome to the capital of the Gorenjska region, Carniolan cuisine that the people of Kranj have with its expansive green countryside, from which been enjoying for centuries. Today the aroma of the town draws its own energy. Here, nature is a Carniolan can still be savoured widely. source of the best ingredients of Alpine cuisine. The Austrian Emperor Franz Josef was said to love Our local farms, restaurants and inns offer the it. For dessert there is nothing better than Kranj Welcome flavours of Kranj in traditional and modern štruklji, one of the most recognisable Slovenian dishes, crops and products. has been dishes, which we prepare in our own way. awarded the title European Gastronomic Region from the for the year 2021 and here in Kranj we are proud Kranj offers a unique mix of urban and rural. We that our range of cuisine and culinary products are proud that our character is reflected in our represents local and original flavours. cuisine – here we have one foot in the city and kitchen the other in nature. Products from surrounding Let our delicious booklet be your companion and farms are an indispensable base for everything inspiration. Browse through it as you would read that we cook and serve. We are delighted that The enticing aromas of Kranj – juicy a menu or a culinary guide. Excellent chefs from our chefs and producers preserve the tradition Carniolan sausages, freshly baked bread, the Gostilna Krištof restaurant, which received of typical ingredients and dishes and enhance Kranj štruklji or hot beef soup. Here the a Michelin Sustainability Award in 2020, as them with modern creativity. traditional flavours from the countryside well as the Dom na Joštu mountain hut and the are intertwined with modern cuisine. Pr’ Končovc farm, have entrusted us with their Today, the green character of Kranj is reflected recipes. These three restaurants are the three in ever shorter supply chains and an increasingly best rated ones by the Vivi School of taste. widespread range of organic products. Locals and visitors have numerous shops, traditional Experience culinary events organised in the inns and modern restaurants on hand, where surroundings of Kranj trought the year. Visit you can buy or taste local products and dishes. local producers and learn about the flavour of The cooperation between producers, surrounding ingredients from Kranj’s nearby gardens, fields farms and catering establishments, as well as and forests. The Gorenjska Regional Museum good relations, respect and an understanding examines and preserves the gastronomic culture of the local environment, are key to healthy in Kranj and its surroundings throughout the and recognisable cuisine. centuries. We are known for our excellent buckwheat kaša (porridge), žganci (spoonbread) In this new period, the common European topped with crackling, štruklji (rolled agricultural policy will further commit us to dumplings), juicy sauerkraut and Carniolan consuming sustainable and local food. In Kranj sausages. Experience an active break in the Kranj we have numerous good examples of such countryside by visiting one of the restaurants practice and we are proud to share them with and you will be keen to revisit again and again. you in this booklet.

Matjaž Rakovec, Klemen Malovrh, Mayor of the municipality of Kranj Director of the Tourist and Culture Board Kranj Pot barley Tepka pears Millet kaša Pot barley used to be really appreciated, Today this old indigenous variety In the Kranj countryside, millet kaša since it was more fortifying than from the Gorenjska region is often (porridge) used to be cooked in the Traditional everyday food. Every Monday found on the menus of Slovenia’s water where had been housewives would go to the marketplace Michelin-starred restaurants. It has boiled, which was sometimes so greasy to get it from costermongers. In been indispensable since the times of that it did not need to be topped with Stražišče in Kranj, they used to prepare the Habsburg Empress Maria Theresa, pork crackling. There was so much of sour barley porridge during summer, who introduced the rule that a few this dish called godla that farmers were a cold dish made of pot barley and pear trees should be planted in each giving it away to seasonal workers. stars vegetables. There they were famous for courtyard. The hardy common pear Millet kaša also used to be cooked in producing sieves, which were shipped trees bore fruit, while the dried pears milk. The writer and poet Fran Levstik throughout the world and bought Kranj’s often used to be the only sweet food once wrote that “milk millet kaša is our merchants wealth and a noble title. at hand, which were also cooked to mother and children’s sweet pasture” Sitarska mešanica (sieve mixture) was an provide the daily drink known as indicating that children from Kranj important winter dish in Stražišče, made “hrušova voda” (pear water). literally grew up on this dish. of cooked pot barley, sour turnips and beans.

The flavour of these pears does not Today it makes an ideal work really well in desserts only, but accompaniment to meat and vegetable Today’s version of popular ričet is made also meat dishes. It warms up as tepka dishes and it can be used to make of barley, beans, potatoes, various pear brandy in winter and freshens up excellent sweet soufflés and pies. Carniolan vegetables and smoked meat. as pear water in summer. sausage Buckwheat “This sausage is the best sausage in whole !” was Austrian Kranj štruklji Besniška Emperor Franz Joseph convinced žganci Štruklji (rolled dumplings) can be more than a century ago. It is still Legend has it that buckwheat is a found throughout Slovenia, but they voščenka extremely popular nowadays and hallowed plant, which we will always are special in Kranj. The recipe for bears a protected designation of origin. respect and enjoy. It blooms longer than middle-class dish Kranj štruklji first Besniška voščenka originating from Slovenian emigrants brought it to the other plants and prolongs pasture for appeared in 19th century in the first in Kranj is an indigenous world, whereas Sunita Williams, an bees. Various dishes have been made Slovenian cookery book by Magdalena waxy variety of apple. It is known astronaut of Slovenian origins, took it from buckwheat flour. In the past, the Knafelj Pleiweiss, who used to cook for for its extraordinary hardiness and into space. 11 certified producers of the greatest pleasure in the morning was the bishop of . In the Kranj long storage. The apples that fall from Carniolan sausage make it according when buckwheat žganci (spoonbread) countryside štruklji na sap (štruklji on trees and are snow-covered remain to a single recipe and compete at was eaten before people headed off for vapour) were a popular festive dish. intact well until spring. In Besnica, making the best Carniolan sausage hard labour. “Cook žganci and wake people are so proud of this variety in the country. up zaspanci! (sleepyheads)” was every of apples that a several-day long housewife’s important secret. festival of folk music was named after it, in which many local and national Kranj štruklji are baked, rolled popular music folk groups take part. dumplings, spread with a filling made It is best prepared by placing it in a pan of grated mash, eggs, butter, cream, of cold water, then bringing it to the boil They are still eaten as an independent plum or apricot jam and topped with before removing it from the heat and dish, topped with pork crackling or with a cream egg sauce. Štruklji na sap are leaving in hot water for a further 10 side dishes made of sauerkraut, turnips steamed štruklji made of yeast dough It is known for its juiciness and high minutes. The sausage pairs excellently or thick soups. They go well with stews filled with walnuts, curd , carob acidity, therefore it is best enjoyed with sauerkraut, turnips or stews. and hot or sour milk. or tarragon and topped with honey. processed into fresh apple juice. How do you manage to preserve the You are known as the first restaurant You have long been connecting local genuine character of a rural restau- that fully committed to the use of providers and making sure that rant and follow world trends while ecologically produced foods. How is the local network and exchange of preparing top-notch dishes? your environmentally-friendly atti- foodstuffs have been going strong When my brother and I took over tude reflected in the food your offer? for a long time now. How successful the family restaurant, we wanted to We have a seasonal menu, which have you been? create something different. Very little until recently changed each season, In cooperation with the Stonoga had changed in the interior of the but now we have started to change Institute for Connection and Intergen- restaurant in the last 20 years, but we it every 3-4 weeks since many crops erational Cooperation, we have been have invested a lot in our cuisine and take up to a month to grow outdoors. hosting a subsistence marketplace that we have been constantly expand- We want to offer our guests the fresh- features local and Slovene providers. ing our know-how. We offer a fresh est possible ecologically produced The principle of the marketplace is the experience in a warm ambience and food that we buy from local and Slo- direct opposite of the usual one: the the same goes for our cuisine – tradi- venian farms. We like to offer seasonal organiser first collects orders, while Gostilna tional, but prepared in a trendy way. food that is as diverse as possible. farmers bring just enough produce Everyone is welcome here: locals, When my brother and I took over the so that practically no food is thrown tourists, businesspeople, lovers of restaurant, we felt that using seasonal, away. Buyers can buy products direct- Krištof local food and gourmands. We might locally and ecologically produced food ly from farmers and without commis- be among the best, but we are in no is the only way. We obtained our first sion. We have also recently registered way posh. We prefer to focus on the environmental certification 15 years the trademark “ 100% local” Food must be An establishment for cosmopolitan gourmets as well as lovers of traditional flavour of a dish rather than on an ago and I can say that back then, we in our village of Predoslje, which food. This rural restaurant, with a tradition dating back hundreds of years, extravagant presentation. Food must were already one step ahead of the connects five providers. It is important ‘schmeckt’ was taken over two decades ago by two brothers, Krištof and Tomaž Bolka, be ‘schmeckt’, i.e. simply good. From others. Today, this is a trend not only that local community members help from their parents. Krištof brought world trends to the restaurant while Tomaž the very beginning, we have offered in the countryside but also in urban each other. The more that is going contributed a great deal of creativity. Chef Uroš Gorjanc completed the trio that a traditional stew served with žganci centres. We were also one of the first on, the more we offer, the more we landed a spot in the renowned Michelin Guide. In 2020, Gostilna Krištof received (spoonbread) made according to our restaurants in Slovenia that started to all get from this and the stronger the a Michelin Plate and a Sustainability Award, which was a novelty in Slovenia grandma’s recipe, which is still a big focus on vegetarian and vegan food. community is. and was granted for the first time to just six restaurants. All this confirms that success. We recently served it to the genuine homeliness and excellence are not exclusive of one another. We talked to Finnish and Slovenian Presidents Krištof Bolka. when they came to visit.

We use the Carniolan sausage produced by the local Slovenian champion. We use it in various dishes: in risotto, in mini hamburgers or we prepare it according to a modern recipe with traditional kranjski štruklji (rolled dumplings). Ingredients for 4 people

trout fillets 2 potatoes wild garlic 200g porcini mushrooms asparagus filo pastry 100g smooth cottage cheese 1 egg Wild garlic and potato cream butter Peel then cook two medium-sized potatoes. Separately blanch fresh cream the wild garlic then cool it in ice water, drain and blend to a purée in a blender. Mash the cooked potatoes, add a knob of spices: salt, pepper, chives, butter, some fresh cream, salt and pepper to taste, and a table- thyme spoon of wild garlic. Spoon the mixture into a piping bag.

Cheese štruklji (rolled dumplings) Prepare the filo pastry. Make the filling by mixing 100g of smooth cottage cheese with 1 egg, roasted porcini mushrooms, chives and thyme. Spread the filling over the filo pastry, then roll in oiled tin foil and cook the dumplings in salted boiling water for 30 minutes.

Asparagus Peel and remove the woody stems. Blanch the asparagus in boiling water for 3 minutes, then drain and put them straight into a pan with butter. Add a few slices of porcini mushrooms to the pan with the asparagus.

Trout Heat a pan and add a spoon of olive oil. Place the trout fillets skin down in the heated pan, season with salt and pepper and fry for 3 minutes, then turn the fish and fry the other side for a further 2 minutes. Gostilna Krištof Predoslje 22 Trout fillet with asparagus, 4000 Kranj To serve Arrange the potato and wild garlic cream on a plate in a spiral www.gostilnakristof.si shape, then add a piece of the porcini štrukelj (rolled dumpling) štrukelj and wild garlic cream +386 4 234 10 30 as well as the fried trout fillet. Decorate with the asparagus and recipe by Gostilna Krištof Mon-Sat: 12am – 10pm fried porcini mushrooms.

Pr’ Končovc farm The eighth Venison generation with pear recipe The Pr' Končovc farm, located on a Your farm attracts hungry hikers Even though you took over Ingredients 800g venison (leg, rump) sunny slope below the peak of and curious tourists as well as at a very young age, full of new ideas, 100g Sv. Jošt, a popular hiking spot for the families and companies. How do the best things have remained the for 4 people 1 carrot locals from Kranj, warmly welcomes you make all of them feel at home? same for centuries. What do you 1 small leek you. The eighth generation of the We are known for traditional dishes, still prepare the same way as your 1 root of parsley Kristan family bursting with youthful which my mother Fani and I prepare ancestors did in the past? 1 onion energy and ever new ideas has been according to our family recipes. Our We still bake bread in a traditional 50g oil or butter for frying cherishing the warmth and taste most popular dishes include those bread oven as we have always done. 50g sugar of tradition in the centuries old using our organic beef and venison, We buy flour from the same miller 50g butter homestead. The cattle graze on which my father Stanko, who was as our ancestors, the Novak mill in 2 small pears 650-metre-high panoramic pastures a passionate huntsman, swore by. Prebačevo near Kranj, where the 200 ml red wine among centuries old fruit trees, the We produce much of the food that fourth generation of millers can be source of apple juice and pear brandy. we serve ourselves. We pickle fruit found milling flour. spices: salt, pepper, thyme, The family is known for their dishes and vegetables, make jams, teas and savory and a bay leaf made from excellent organic beef, various cured meat products. My wife Which traditional dishes from Kranj To prepare the meat complemented by produce from the Katarina takes care of our bees who and its surroundings do you like to Heat the oil or butter in a pan then add the venison family’s garden, surrounding forests gather nectar for honey and pollinate prepare the most? (leg/rump) and fry. Season with salt, pepper, thyme and and other local farms. Already at the fruit trees in our orchard. Dishes made of cereals are a charac- savory, then slice the bacon, onion, garlic, carrot, leek the entrance, visitors can make sure teristic of traditional Kranj cuisine. and parsley root and add to the pan. Pour over the red for themselves that the journey of Fruit and honey are also indispensa- We use an old recipe for sour barley wine and add the bay leaf. Braise the stew until tender. ingredients to their plates is really ble ingredients in the kitchen. How porridge, which makes an excel- Pr' Končovc short. They are greeted by a list do you use them? lent cold appetiser, from Stražišče Javornik 10 stating the origin of all the ingredients We serve stewed venison with pears near Kranj. We are one of just a few To make the sauce 4000 Kranj found in the farm’s delicious dishes. in a sauce and, in order to obtain more restaurants that serve a traditional Caramelise the sugar, then add the stoned pear halves We talked to Aleš Kristan. flavour, we baste wild boar with honey dish called medla, a side dish made and pour over the red wine. Add the butter, salt and a www.koncovc.si while roasting it. We process fruits of millet with buckwheat flour, which little bit of the sauce used to braise the venison. +386 4 231 03 36 into tasty juices and a brandy made of pairs well with meat. the indigenous tepka pear variety. Dom Jota our na Joštu own way mountain with hut Carniolan Not your usual sausage mountain hut recipe

Dom na Joštu is located on Kranj’s local How does Dom na Joštu differ from To which of the traditional dishes Ingredients 1 jar of sour turnip mountain, where the townspeople other mountain huts? have you given the biggest touch 1 jar of sauerkraut hike every day after work and enjoy In addition to the high quality of of your personal creativity? for 4 people 1 can of beans the panoramic views of Slovenia’s the food on offer, we occasionally It would have to be the traditional 1 can of chickpeas highest mountaintops all the way to organise culinary and musical Slovenian dish jota, which we call 2 onions the . The regular, as events. A few times a year, I invite ‘Jota our own way’ for a reason! Some 2 cloves of garlic well as new, visitors trust chef Matjaž one of the well-known Slovenian people say that the most traditional 500g dried-cured pork collar Sedej to prepare something based on chefs andtogether we prepare selected jota is made with turnip, while others 50g minced lard his current inspiration. Such dishes world-renowned dishes. We don’t say sauerkraut. In order to avoid 300 ml whole peeled tomatoes are the best, he says. The chef, who even advertise the event, but rather disputes, we use both in our jota. We 1 carrot learnt his skills in , also likes just place a board in front of the hut also add chickpeas, kohlrabi and other 1 stick of celery to invite renowned Slovenian chefs and the event sells out in less than unusual ingredients. Of course we 1 kohlrabi to join him in the hut and together a day. spice it up with real Carniolan sausage. Method they create world-renowned dishes. Cut the onion, chop the garlic and the other root vegetables and spices: salt, pepper, marjoram, a bay Matjaž transforms traditional You don’t have a menu. You only What are your guests’ favourite dried-cured pork collar. Fry the onion in a large saucepan. Once leaf, paprika, stock cube Slovenian dishes with his own special have a few staple dishes while you dishes? the onion has caramelised, add the garlic and saute for a short touch. Visitors to the mountain hut create other dishes based on your We are very famous for pork ribs, time, then add some water and leave to simmer for a while. are surprised by its chic furnishings, inspiration. What kind of food do smoked especially for us by the butcher Then use a stick blender to puree the onion and garlic mixture. a glitter disco ball and a large book you offer in the hut? for four hours over beech wood. I Add the minced lard, sauerkraut, turnip, vegetables and meat, nook. The impressive collection of We offer seasonal dishes. Every then roast them at a low temperature and pour over water to cover. Finally, add all the spices and Dom na Joštu around 250 books constantly changes season we change our dishes to overnight so that they simply melt in cook for 45 minutes. The dish goes well with Carniolan sausage. Sveti Jošt nad Kranjem 2, as guests take away and bring new reflect what is available in the nature the mouth. Among the most popular 4000 Kranj books or read them in this unique and from local farms. Our regular of the spirits made by local providers atmosphere. fare comprises traditional stews that are medica (mead), viljamovka (pear www.domnajostu.si we prepare in our own unique way. brandy) and češpljevec (plum brandy). +386 4 201 21 28 We make the latter ourselves. Every day: 8am – 10pm Greenery from the countryside in the town

The capital of Gorenjska already smells of freshly baked bread in the early morning. For breakfast, there is nothing better than milk from a neighbouring farm. Vegetables from our gardens provide us with energy, while Carniolan sausage, which can be often found on our plates, gives us strength. Local producers supply the town marketplace and the boutique shops in the centre of Kranj, therefore there is never a lack of fresh dishes on the menu.

Kranj is home to fresh the Gorenjska region are put to the The town marketplace in Kranj is The Eko Škrnicl organic shop The STONOGA institute, a centre ingredients and Alpine best use in handmade pasta and ideal for all those who are looking for provides shoppers with a good feeling for connection and intragenerational bakery products. flavours from the green countryside in immediately upon arrival. The shop cooperation, provides numerous flavours the town. Every week, local providers features ingredients for a balanced sustainable activities. Together with Some farms can be found just a Short supply chains offer an endless number of ingredients diet, from those from the local Gostilna Krištof, they strive for short short distance away from the town. Local ingredients are not only tastier, from gardens, fields and pastures. environment to super food, made supply chains and the use of local The fertile Kranj- plain has long but they are also healthier. Moreover, in the spirit of ethical responsibility products. Every week you can order been a source for healthy crops. The short supply chains have a positive The Krajček shop is packed with towards nature and man. and pick up a crate of organic and farmers in Kranj’s surroundings impact on the environment. Food local delicacies where you can locally produced products from Hiša produce everything that you would is only transported locally, while all fill your basket to the brim. This The Figa delicatessen is the perfect za samooskrbo Shramba (‘a house for like to have in your basket. Milk is participants in the chain receive fair 'miniature marketplace' operates with place for culinary enthusiasts and self-sufficiency in food’). The products transformed into tasty yoghurts, payment for their work. There are no the mission to promote organic and gourmets. It offers a choice of selected come directly from the gardens and cheese, butter and curd cheese. food for miles involved in order for it locally produced food. Its shelves are wines, meat products and the best fields of surrounding producers. Sausages and fragrant dry-cured to reach our basket or plates, therefore full of fresh fruit and vegetables, jams, cheese in town as well as a growing meat products are made from local the products are fresher and picked at spreads, healthy baked goods, milk number of local delicacies. as well as organic meat. Grains from the right time when they fully ripen. and other products.

The Odems Boutique Farm, where it smells of hay

At the family farm in Predoslje, Gregor A marketplace in the courtyard, where Every purchase at the farm, where Hay milk, a new star of the farm, and Darija Ovsenik are writing the everyone is welcome with a milk can, you are greeted by their domestic Kranj and Slovenia success story of the Odems farm. It all a basket, or without animals, is a real experience Raw hay milk, which has not been started with the family’s simple desire Every day, the courtyard of the Odems When arriving at the farm, Gregor pasteurised or subject to any other to enjoy high-quality produce. The farm turns into a small marketplace, invites customers to peep into the form of processing, comes from dairy decision proved to be more than right where you can buy everything from stable and meet the animals. This cows that are fed exclusively on fresh since satisfied buyers queue up in the hay milk, yoghurts, curd cheese, young allows customers to see where the grass, hay and various grains, such courtyard of the Odems farm and cheese, spreads and other excellent milk and milk products come from. as maize, wheat and barley. This milk Kmetija Odems return time and again. The farm has milk products. In addition, they offer a He is delighted to explain how the has a more favourable ratio between Predoslje 41 become known throughout Slovenia variety of other delicious home-grown farm works and will also share a omega 3 and 6 fatty acids, as well as 4000 Kranj for its hay milk. produce. Gregor Ovsenik, who left his special recipe or two with the visitors. more vitamins and other substances managerial position to work in the that are beneficial for our body. Gregor Ovsenik stable, particularly attributes the family’s This means that you will always be +386 40 580 314 success to their personal approach and welcomed to the farm by a pleasant friendly attitude towards customers. scent of hay. Summer picnics in the Brdo park are a special experience. Taste A basket of delicacies from a Brdo picnic basket, full of delicious dishes prepared The Brdo by the masterchefs of the Brdo estate. You will relax and enjoy the Brdo park delicacies alongside the sounds of the brook, while observing birds in the sky and the sound of Lipizzaner horses in the distance. The estate Pustotnik farm, the Podjed dairy and the Odems farm, as well as other delicacies local and Slovene producers, ensure that picnic baskets are always full Green Slovenia of local ingredients. Dishes with trout, venison from the estate, freshly www.brdo.si pressed oil and homemade fig jam on a baguette – it’s difficult to decide which is the best treat. The fresh and local ingredients ensure that the in miniature dishes are always full of flavour.

A green and white fairytale in the middle of a forest, The Renaissance Brdo Castle is brooks and meadows located just a few minutes away from the hustle and bustle of the The 1.2 acre natural park is a real hive of freshness and life. Due to the rare animal town. The estate, with a 500-year- species and natural wealth of sensitive habitat types, it is part of the protected old history, is known as one of the network of European Union Natura 2000. White Lipizzaner horses provide a most important protocol areas welcome upon arrival on the property. The history of the estate has long been tightly in Slovenia. Together with the connected with horses. The first two mares, Jadranka and Lipica, were brought to the property by the former Yugoslav President Josip Broz Tito four decades ago. The white Lipizzaner horses, which mythical white horses, which come from Lipica near Sežana in the Karst, are one are among the most recognisable of the noblest breeds of horses. Brdo is home to 12 Lipizzaner horses. Travelling on symbols of Slovenia, and painted a carriage through the forest, past the brooks and ponds and through the blooming beehive frontal panels, the estate meadows is a really special experience. If you visit Brdo in winter, you may have is reminiscent of Slovenia in the opportunity to enjoy a ride on a sleigh pulled by Lipizzaner horses through the miniature. snow-covered landscape.

Water artery for the town of Kranj and source of life for animals

The Vršek brook, which springs on the estate and supplies the park, provides A perfect picnic day shelter for numerous aquatic animals. The day becomes even more perfect when, At the same time, it is a major water in addition to a full picnic basket, you add artery, which supplies the town of a picnic blanket and an electric car, which Kranj with water. The Zeleni hrib you can use to seek out for a picnic. drinking water reservoir supplies almost a third of the inhabitants of the capital of the Gorenjska region. The crystal clear water shows the river crayfish that still live here, which have found their home along with snails, molluscs and dragonflies. jra

The days of homemade delicacies in The Mavčiče A wicker basket with a flat base, which usually has small handles. Pear water the Brdo park marketplace

In summer, a glass of homemade The Brdo park opened its doors The inhabitants of the surroundings pear water is the most refreshing in 2020 and invited visitors from of Kranj can buy locally produced beverage. Freshly prepared from near and far to visit the largest food throughout the year. dried tepka, an indigenous variety of Gorenjska region marketplace. The Mavčiče marketplace, which A 365-day long culinary journey pear, in the past pear water was an At the event called Days of features local and organic producers, indispensable drink during work. It homemade delicacies visitors can offers numerous dairy, meat and other is prepared by boiling dried pieces of taste Brdo’s culinary specialities products. With a full range of organic tepka pear in water and then leaving from local producers. The organisers, products, the farms ensure there are it to cool. The dried tepka pears add together with the municipality of healthy stocks and a good choice of Spring and summer a pleasant, sweet taste to the water. Kranj and the Stonoga Institute, are products in the market. The organiser preparing the event for the purpose of the event, which takes place in the of raising awareness of the meaning town hall in Mavčiče, is the Sorško When the meadows are the greenest, nature becomes an open-air dining room. of local self-sufficiency. polje society in cooperation with the Nowadays, we like to lay down a blanket and have a picnic, whereas once people only Mavčiče local community. used to have a meal under a tree while working. Nobody rested on the farm in the summer, they enjoyed the work if it meant they could hope for a granary full of food for the winter. When they worked hard, they also ate well and hard-working reapers couldn’t wait for an abundant meal, which was brought in a woven basket called a jerbas by a housewife.

Kranfest July/August, various venues in Kranj

april april april may may may may june june june july july july july july august august august august september september september

Prešern’s Summer Mavčiče market June – September, various venues in Kranj Days of Homemade every fourth Friday in the month – year-round, Mavčiče Picnics are always a special Delicacies experience in Kranj Stražišče market Kranj Open Kitchen September, Brdo Park May – September, old town centre of Kranj every second Friday in the month – year-round, Stražišče, Kranj The whole village looked forward to the traditional winter pig feast.

From gardens Autumn picnics to pantries by the fire Stražišče market

When summer turns to autumn, Autumn days are perfect for The Stražišče market traditionally kolne fields and gardens are full of crops. outdoor walks, when from the top of takes place every other Friday in the In the past, the people of Gorenjska the Šmarjetna gora or Sveti Jošt hills Stražišče area of Kranj. There is no stored potatoes, grain and meat in there are views of Kranj and the shortage of delicious local delicacies A 365-day long culinary journey granaries. Well-stocked granaries surrounding forests are bathed in a at the local organic and conventional meant they would be able to survive palette of warm colours. When we market, organised by the Sorško polje the winter. Today, the people of Kranj frolic through leaves, it becomes clear association and other co-organisers. prefer to go to nearby farms for their that they are a great natural pantry. Visitors can choose from a wide winter stores. In winter the shelves In October, don't forget to stop at the selection of organic and local food, Autumn and winter in the pantries are filled with jars of forest clearing in Zgornja Besnica near fruit and vegetables, dairy, mill and pickled vegetables, which are served Kranj, where you can treat yourself bakery products, and other instead of salad. Sauerkraut and to fresh chestnuts from the embers products. As part of the market, a Beer Today, the locals prefer to buy Carniolan sausages from a nearby farm or in a local shop, turnips were once the main trump at the traditional Kostanov piknik Festival takes place in the summer whereas in the past they used to hang all the sausages on a rack at home. Winter heralded cards of Carniolan cuisine and are (Chestnut Picnic), which really hit the months, which features small local the annual pig slaughter and the whole village looked forward to it. Blood sausages tasted real vitamin boosters. Pickling and spot in autumn. You will also have an and other Slovenian craft brewers. best when they were baked until crisp and served with sauerkraut and soup. A pleasant preserving vegetables or fruit at home opportunity to buy delicious delicacies aroma of still warm ocvirkovka (a savoury cake with pork crackling) attracted children, is a great way to consume the entire from local growers. while the adults preferred a thick soup called godla, and maželjni (minced pork filling in crop, and means that we need to shop a net). There was a lot of meat and what was left was stored carefully: fat and smoked less frequently, while conjuring up minced lard into wooden containers and sausages and in the attic, where the food that binds the soul. pleasant aromas could be smelt until the summer.

Kostanov piknik (Chestnut Picnic) October, Zgornja Besnica near Kranj september october october october november november november december december december january january february february march

Prešern’s December Beef soup Mavčiče market Wine Route December, various venues in Kranj every fourth Friday in the month – year-round, Mavčiče November, tunnels beneath old Kranj Nothing warms one up more than homemade beef soup that goes Stražišče market straight from the stomach to the every second Friday in the month – year-round, Stražišče, Kranj heart. 4 3 Štirn Farm 6 Odems Farm Dragica Štirn Gregor Ovsenik 56, 4000 Kranj Predoslje 41, 4000 Kranj +386 41 790 303 +386 40 580 314 [email protected] [email protected] www.kmetija-stirn.si Locals from Kranj recommend The Štirn farm is involved in the Locals return time and again to production and processing of medicinal the Odems farm for hay milk, curd herbs, from which they make syrups cheese, yoghurts, cheese and other and refreshing lemonades flavoured dairy products. The farm is known for with ginger, turmeric, thyme, mint, its sustainable philosophy. The family rosehip and elderberry. The drinks like to greet visitors in their backyard, are made from natural ingredients where you can also buy home- 3 according to traditional family recipes produced eggs, potatoes, Ptuj garlic  passed down through the generations. and handmade pasta. Naklo 6 1 Pr’ Krt Farm Visoko 4 Jože Koprivnikar 7 Pr’ Jurgovc Farm Predoslje Marko Mohorič 8 Jože Koprivnikar Franci Eržen Podrovnik 37, 4201 Zgornja Besnica  Golnik 15, 4204 Golnik Zabukovje 2, 4201 Zgornja Besnica +386 41 262 342 (Marko) Zgornja Besnica +386 41 337 678 +386 41 223 797 +386 31 666 974 (Renata) [email protected] [email protected] [email protected] 7 The locals know where to go when The Pr' Jurgovc farm in Zabukovje The Pr' Krt farm in Podrovnik is Šenčur their pantries runs out of eggs, is the right place for fruit lovers. In known for its house flour, which they Kranj noodles or other types of pasta. Public summer you can call into the farm or grind in their mill from their own institutions also purchase quality find the stall at Kranj’s market, where grains. After 3pm, you can purchase pasta made from home-produced you can pick up juicy, freshly picked wheat, rye, rice and buckwheat flour, eggs and 100% durum flour from the cherries, while in autumn, a box of as well as buckwheat and millet Koprivnikar family in Golnik, where plums and apples, including local grains, and oatmeal. They also make you can also get milk. Larger quantities waxy and topaz apples.. pasta from flour. are delivered by arrangement. 2 Aljaž Dolhar 5 Blaž Šifrer 8 Hribar Aljaž Dolhar Blaž Šifrer butcher’s shop Predoslje 139, 4000 Kranj Žabnica 38, 4209 Žabnica +386 40 849 803 (Aljaž) Žabnica 5 +386 41 278 489 Marko Dolenc +386 40 851 827 (Slavko) [email protected] Predoslje 78, 4000 Kranj [email protected] +386 41 608 763 On the farm, they make sure their [email protected] In autumn, pick a scoop of vitamins crops are easily accessible to everyone. for winter at the goji berry plantation in Potatoes, lettuce, carrots, beetroot, The Hribar butcher's shop in Predoslje Predoslje, while in spring, enjoy sweet onions and cabbage are delivered to is a delight for meat lovers. It offers haskap berries (a variety of Siberian your home or you can pick up the a delicious range of products and blueberry). At the orchard, you can pick vegetables yourself. They also supply is especially known for its Hribar's your own organic-certified products, fresh vegetables and crops to public sausage. You can also buy traditional or, upon prior arrangement, they can institutions. Carniolan sausage, as it is one of the be picked for you. Škoa Loka 11 certified producers of Carniolan sausage in Slovenia. A CULINARY JOURNEY PROJECT - TASTE GORENJSKA

The booklet 'Kranj on a Plate' was created as part of the LAS Project 'A Culinary Journey', which promotes the raising of the quality of the cuisine on offer by including food locally produced in the countryside of the municipality of Kranj. By establishing quality standards, training and promotion, Kranj's cuisine complements its array of tourist attractions and services and acquaints visitors with the unforgettable tastes of Gorenjska. The content of this brochures showcases selected local producers, catering establishments and traditional dishes of Kranj's countryside and offers ideas for the preparation of typical dishes in a modern way. The investment is financed by the European Agricultural Fund for Rural Development: Europe invests in rural areas. The leading partner of BSC, Business support centre, Ltd., Kranj, is responsible for management of the project, while the partner Tourist and Culture Board Kranj is responsible for publishing this booklet. The managing authority designated for the implementation of the Rural Development Programme of the Republic of Slovenia for the period 2014-2020 is the Ministry of Agriculture, Forestry and Food of the Republic of Slovenia.

PUBLISHED BY: Tourist and Culture Board Kranj, CREATIVE CONCEPT AND GRAPHIC DESIGN: Nea Culpa Tourism Marketing Agency, PHOTOGRAPHS: Archives of Tourist and Culture Board Kranj, Dean Dubokovič, Brdo archive, Gorenjska Museum archive, Odems Farm archive, TRANSLATION: Martina Ponikvar, PRINT: Tiskarna Print Point d.o.o., NO. OF COPIES: 2.500. JANUARY 2021.

We would like to thank Tatjana Dolžan Eržen, museum consultant of the Gorenjska Museum Kranj, and Blažka Božnar, Kranj Agricultural and Forestry Institute, for their invaluable professional assistance.