What does Črt Butul think about the Michelin in Slovenia?

Črt Butul - Domačija Butul

Črt Butul is a Slovenian chef who currently runs the family restaurant called “Domačija Butul”. He received his training is kitchens around the world and was able to develop his own way of cooking through the years.

Today we asked Črt Butul what he thinks about the arrival of Michelin Guide to Slovenia.

Alongside many different (culinary) projects, Črt Butul launched a new project called “Pri meni/At my place” in the center of Ljubljana in 2019. “Pri meni” is an appointment-only supper club with paired tastings, low intervention wines, natural products from our personal farm stay, combined with music and other art.

Črt Butul and his new project Pri meni

THE: What do you think about the arrival of the Michelin guide to Slovenia?

Črt Butul: “The arrival of the Michelin guide in Slovenia is, of course, positive news. Slovenia has built a strong gastronomic identity in recent years, and the arrival of such a guide may only be a good thing, however, it is wrong to think that only those who run the restaurants will be the ones picking up the titles.”

THE: What kind of an impact will the Michelin Guide have for Slovenian gastronomy?

Črt Butul: “If we can use such promotion for our own benefit, it will have a significant impact on the entire gastronomic and tourist scene, which can be manifested in various forms: development and increase of tourist accommodations, non-seasonal reservations, increased interest in local suppliers and the consequent development of their offers, etc. It has also been shown in the past that with the arrival of the (Michelin) guide, employment in the restaurants, which were mentioned in the guide has increased. As said before, it is by far the most important that, with all the buzz that the (Michelin) stars bring, we do not forget about our past work, and above all that Slovenia has something to show, and if we stand proudly behind it, the foreign institutions will understand this and subsequently rewarded it.”

We would like to thank Črt Butul for taking the time out of his busy schedule to talk to us!

Read what does Janez Bratovž think about the Michelin guide, here.