{"id":30274,"date":"2020-07-17T06:02:00","date_gmt":"2020-07-17T04:02:00","guid":{"rendered":"https:\/\/the-slovenia.com\/gastronomy\/restaurants\/best-ljubljana-restaurants-copy\/"},"modified":"2020-07-17T07:17:18","modified_gmt":"2020-07-17T05:17:18","slug":"top-slovenian-chefs-interview-ana-ros-tomaz-kavcic-uros-stefelin","status":"publish","type":"post","link":"https:\/\/the-slovenia.com\/en\/slovenia\/top-slovenian-chefs-interview-ana-ros-tomaz-kavcic-uros-stefelin\/","title":{"rendered":"TOP Slovenian Chefs Interview: Ana Ro\u0161, Toma\u017e Kav\u010di\u010d &#038; Uro\u0161 \u0160tefelin"},"content":{"rendered":"<h2 class=\"wp-block-heading\"> <\/h2><h3 class=\"wp-block-heading\"><strong>Three absolute winners of the national selection of the <a href=\"https:\/\/the-slovenia.com\/restaurant-awards\/\">best Slovenian restaurants<\/a> in 2019 in the alphabetical order are:  <a href=\"https:\/\/the-slovenia.com\/gastronomy\/gostilna-pri-lojzetu-dvorec-zemono\/\">Gostilna pri Lojzetu with chef Toma\u017e Kav\u010di\u010d<\/a>,  <a href=\"https:\/\/the-slovenia.com\/gastronomy\/hisa-franko\/\">Hi\u0161a Franko with chef Ana Ro\u0161<\/a> and <a href=\"https:\/\/the-slovenia.com\/gastronomy\/vila-podvin\/\">Vila Podvin with chef Uro\u0161 \u0160tefelin<\/a>.<\/strong> <\/h3><p><strong><a href=\"https:\/\/the-slovenia.com\/best-slovenian-restaurant\/the-slovenia-restaurant-awards-2020-is-almost-here\/\">Join them on June, 2nd at 5pm, when we will be celebrating and announcing the winners of this year&#8217;s The Slovenia Restaurant Awards 2020. For more information click here. <\/a><\/strong><\/p><p><a href=\"https:\/\/the-slovenia.com\/product\/the-slovenia-restaurants\/\">Source: The Slovenia Restaurants book<\/a><\/p><div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\"><hr class=\"wp-block-separator has-text-color has-background has-very-dark-gray-background-color has-very-dark-gray-color is-style-wide\"\/>\n\n<p><strong>Congratulations to all three for this year&#8217;s award. Did this year left you something that still lives on in your memory?<\/strong><\/p>\n\n<p><strong>Kav\u010di\u010d:<\/strong> Each year, many special events linger in the memory \u2013 and they are not  necessarily media highlights. The most beautiful acknowledgment is undoubtedly  a smiling and satisfied guest, who bids farewell with a friendly handshake and  honest, heartfelt greeting. This is a fruit of many years of constant effort, which  leads to acknowledgments like yours and, for example, when I received the JRE  Innovation Award 2017\/18 for the most innovative chef in Europe.<\/p>\n\n<p><strong>Ro\u0161:<\/strong> This year was again a very intense one, with lots of media attention, with  numerous exciting and curious guests. It was also a year of work with a fantastic  team, which made a lasting impression and with which Hi\u0161a Franko can only  hope to continue collaborating in the future.<\/p>\n\n<p><strong>\u0160tefelin:<\/strong> This year, we decided to collaborate with chefs from Skuhna (a social  enterprise, which employs chefs from different countries), to learn from each  other.<\/p>\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/the-slovenia.com\/gastronomy\/hisa-franko\/\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" data-src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid.jpg\" alt=\"ana ros kobarid\" class=\"wp-image-16178 lazyload\" data-srcset=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid.jpg 1000w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid-600x400.jpg 600w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid-300x200.jpg 300w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid-768x512.jpg 768w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid-391x260.jpg 391w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid-696x464.jpg 696w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid-630x420.jpg 630w\" data-sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1000px; --smush-placeholder-aspect-ratio: 1000\/667;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid.jpg\" alt=\"ana ros kobarid\" class=\"wp-image-16178\" srcset=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid.jpg 1000w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid-600x400.jpg 600w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid-300x200.jpg 300w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid-768x512.jpg 768w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid-391x260.jpg 391w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid-696x464.jpg 696w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/09\/ana-ros-Dine-at-the-restaurant-of-the-worlds-best-female-chef-in-Kobarid-630x420.jpg 630w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/noscript><\/a><figcaption>Chef Ana Ro\u0161 &#8211; Hi\u0161a Franko<\/figcaption><\/figure>\n\n<p><\/p><\/div><\/div><p><\/p><p><strong>Slovenia is undoubtedly becoming \u2013 or already is \u2013 a European culinary  destination. Largely also thanks to your credit. Where do you see its  comparative advantages? How to explain them to someone who visits  you from abroad?<\/strong><\/p><p><strong>Ro\u0161:<\/strong> I am not sure I am qualified enough to set the conditions that would, or have,  or will make Slovenia a gastronomic destination. I believe, that to achieve the  goal, we not only need quite a bit more time but also much more active people,  whose energy would be reflected in the whole process, the industry as a whole,  not only in the kitchen, in enological knowledge or the service. I think Slovenian  restaurants are ready to be placed in the world&#8217;s most exceptional gastronomic  guides, but how they will be accepted is another question \u2013 the uides use  culinary foundations, which are based on standards of gastronomically more  developed nations. I want to appeal to Slovene chefs and restaurants to continue  doing great work, to get more interconnected, and to start contemplating how  this green country could make significant progress to becoming a True culinary  destination.<\/p><p><strong>\u0160tefelin: <\/strong>Slovenia boasts three completely different climatic areas, which of  course, have an impact on the availability, and also the variety of ingredients.  Nature is unspoiled. I feel truly blessed that I can use such a variety of healthy  ingredients in my creative work, as well as to connect with the local producers.  <\/p><p><strong>Kav\u010di\u010d:<\/strong> Slovenia is indeed a small country, but very diverse. Sometimes we are  not aware of this and this is our comparative advantage. In a small geographical  area we offer a wide variety of natural sights and authentic flavours as well as  unique experiences. We can show and present this to foreigners also in the  gastronomic world. After all, gastronomy is one of the main branches of Slovenian  tourism and is successfully present for many years on the international area as  well, to a great extent by courtesy of some individuals. For the future, I see a  great potential in Slovenian gastronomy, but only if there would be cooperation  between actors, of course. We must highlight the exceptional diversity in the  otherwise small geographical area, boutique restaurants, outstanding quality  of basic ingredients, enthusiasm of restaurateurs and winemakers and our  personal approach towards guests, foreign or domestic.<\/p><figure class=\"wp-block-image size-large td-caption-align-https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m.jpg\"><a href=\"https:\/\/the-slovenia.com\/gastronomy\/gostilna-pri-lojzetu-dvorec-zemono\/\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"700\" data-src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-1024x700.jpg\" alt=\"Chef Tomaz Kavcic Gostilna pri Lojzetu\" class=\"wp-image-27266 lazyload\" data-srcset=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-1024x700.jpg 1024w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-600x410.jpg 600w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-300x205.jpg 300w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-768x525.jpg 768w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-474x324.jpg 474w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-1536x1049.jpg 1536w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-218x150.jpg 218w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-696x475.jpg 696w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-1068x730.jpg 1068w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-615x420.jpg 615w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m.jpg 1600w\" data-sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/700;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"700\" src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-1024x700.jpg\" alt=\"Chef Tomaz Kavcic Gostilna pri Lojzetu\" class=\"wp-image-27266\" srcset=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-1024x700.jpg 1024w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-600x410.jpg 600w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-300x205.jpg 300w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-768x525.jpg 768w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-474x324.jpg 474w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-1536x1049.jpg 1536w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-218x150.jpg 218w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-696x475.jpg 696w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-1068x730.jpg 1068w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m-615x420.jpg 615w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/F002031-5_tomaz_kavcic_med_kuhanjem_orig_jpg-photo-m.jpg 1600w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/noscript><\/a><figcaption>Chef Tomaz Kavcic Gostilna pri Lojzetu &#8211; Dvorec Zemono<\/figcaption><\/figure><p><strong>Staro selo, Zemono and Radovljica are not exactly Paris, Tokyo and New  York. Do you think it is easier for chefs in metropolises, because they  are in the centres of world gastronomy, or are less exposed locations also an advantage? How do you express local specificities?<\/strong><\/p><p><strong>\u0160tefelin:<\/strong> In larger cities, there is also more competition. You have to be at the top  of the pile, to be able to bask in the spotlight. It is also much harder to establish a  genuine contact with a producer, and gain top-quality, locally produced, one of a  kind ingredients. In our restaurant, we can surprise our guests with dishes, made  from ingredients found in our garden, sourced from the nearby forest, or from  our friends, who are farmers. All of the different elements hide stories, which  strengthen our pride and self-esteem.<\/p><p><strong>Kav\u010di\u010d:<\/strong> It is not easy for any restaurateur, nor in a metropolis or outside of it. There  is a risk in the cities that a greater number of guests becomes a habit, but on the  other hand, you have to struggle for them even harder, because the rivalry among  the restaurants is so much bigger. In Slovenia we are lucky to have natural features,  what a restaurant in a metropolis cannot offer. We offer our guest \u2013 especially  during the summer months \u2013 an experience of surrounding nature, both in terms  of atmosphere and cuisine, as we can offer local, seasonal and fresh ingredients of  supreme quality, which is much more difficult to do in a metropolis.<\/p><p><strong>Ro\u0161:<\/strong> I believe the comparison between the city and the countryside is a bit  outdated. I share the opinion of others, who claim a countryside restaurant, in  a way, has to work more to receive an equal amount of recognition. Although in  cities like Paris, London or New York, where there are many ambitious people,  the struggle for recognition is almost on the same level as the one you have to  fight in the countryside, alone. The simplest thing to say would be that we are  good at what we do, because we are based in the countryside, and therefore  have to put in more effort. I claim that if we live in an urban environment, which  is full of recognized and awarded restaurants, the struggle is entirely comparable  with the one in the countryside. The main focus of a restaurant, no matter  where it happens to be, should remain hard work. Belief in tradition, in the local  environment, in seasonality, but most importantly, in a personal touch and being loyal to these beliefs \u2013 good results are difficult to avoid then.<\/p><figure class=\"wp-block-image size-large td-caption-align-https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/uros_stefelin_majhno-300x446-1.jpg\"><a href=\"https:\/\/the-slovenia.com\/gastronomy\/vila-podvin\/\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"805\" data-src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN.jpg\" alt=\"Chef Uro\u0161 \u010cefelin Vila Podvin\" class=\"wp-image-30306 lazyload\" data-srcset=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN.jpg 800w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN-100x100.jpg 100w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN-600x604.jpg 600w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN-298x300.jpg 298w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN-150x150.jpg 150w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN-768x773.jpg 768w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN-696x700.jpg 696w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN-417x420.jpg 417w\" data-sizes=\"auto, (max-width: 800px) 100vw, 800px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 800px; --smush-placeholder-aspect-ratio: 800\/805;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"805\" src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN.jpg\" alt=\"Chef Uro\u0161 \u010cefelin Vila Podvin\" class=\"wp-image-30306\" srcset=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN.jpg 800w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN-100x100.jpg 100w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN-600x604.jpg 600w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN-298x300.jpg 298w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN-150x150.jpg 150w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN-768x773.jpg 768w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN-696x700.jpg 696w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/03\/URO\u0160-\u0160TEFELIN-417x420.jpg 417w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/noscript><\/a><figcaption>Chef Uro\u0161 \u010cefelin &#8211; Vila Podvin<\/figcaption><\/figure><div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\"><div class=\"wp-block-group__inner-container\"><\/div><\/div><p><strong>It seems that top-notch restaurants are scattered throughout Slovenia.  Does it make sense to emphasize the regionality and its specificities at  all or would you consider that it would be more appropriate to speak  about Slovenia as a single gastronomic region?<\/strong><\/p><p><strong>Kav\u010di\u010d:<\/strong> Mainly we must emphasize a unified and diverse gastronomic region at  the same time. This very diversity in such a small geographical area is a feature  and our advantage as well, which very few countries have. Slovenia is already  so small (which is our great advantage) that nearly every corner of Slovenia  can become an elite one-gastronomic destination. At best, Slovenia as a whole  could perform sovereignly as a competitive gastronomic destination in a wider  geographical sense.<\/p><p><strong>Ro\u0161:<\/strong> I very much agree with the idea that Slovenia should be considered a  single gastronomic region. We have micro subregions, each with their particular  traits, but in essence, we remain a single region, which would have to open  itself to the outside \u2013 towards Furlanija, towards Koro\u0161ka, Croatia and the like. If  we take a look at Holland, Norway, Denmark, or Russia, we instantly talk about  much larger regions than our own. I think the question itself reflects a sort of backwardness, which originated from village life, and which has no place in the   space of Slovenian gastronomy.<\/p><p><strong>\u0160tefelin:<\/strong> In an international aspect, Slovenia should do more to connect with   similar regions, but in a domestic sense, our incredible culinary diversity should  be promoted more whole-heartedly.<\/p><figure class=\"wp-block-image size-large\"><a href=\"https:\/\/the-slovenia.com\/restaurant-awards\/\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"617\" data-src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/01\/TSRA-2020-Logo-magenta-1024x617-1.jpg\" alt=\"slovenia restaruratn awards\" class=\"wp-image-25784 lazyload\" data-srcset=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/01\/TSRA-2020-Logo-magenta-1024x617-1.jpg 1024w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/01\/TSRA-2020-Logo-magenta-1024x617-1-600x362.jpg 600w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/01\/TSRA-2020-Logo-magenta-1024x617-1-300x181.jpg 300w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/01\/TSRA-2020-Logo-magenta-1024x617-1-768x463.jpg 768w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/01\/TSRA-2020-Logo-magenta-1024x617-1-696x419.jpg 696w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/01\/TSRA-2020-Logo-magenta-1024x617-1-697x420.jpg 697w\" data-sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/617;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"617\" src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/01\/TSRA-2020-Logo-magenta-1024x617-1.jpg\" alt=\"slovenia restaruratn awards\" class=\"wp-image-25784\" srcset=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/01\/TSRA-2020-Logo-magenta-1024x617-1.jpg 1024w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/01\/TSRA-2020-Logo-magenta-1024x617-1-600x362.jpg 600w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/01\/TSRA-2020-Logo-magenta-1024x617-1-300x181.jpg 300w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/01\/TSRA-2020-Logo-magenta-1024x617-1-768x463.jpg 768w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/01\/TSRA-2020-Logo-magenta-1024x617-1-696x419.jpg 696w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/01\/TSRA-2020-Logo-magenta-1024x617-1-697x420.jpg 697w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/noscript><\/a><\/figure><p><strong>In your opinion, did you notice any progress regarding the promotion of  Slovenian gastronomy at the state level?<\/strong><\/p><p><strong>Ro\u0161: <\/strong>In some ways, yes, but it is still done without realizing that gastronomy is  one of the most potent touristic products we can offer to visitors, and should,  therefore, receive more education, but also more fiscal stimulus.  <\/p><p><strong>\u0160tefelin: <\/strong>The promotion of Slovenian gastronomy at the state level is going in  the right direction. We might be a green destination due to the amount of forest  coverage we have, but we still have much to do concerning ecology. I expect the state promote sustainability.<\/p><p><strong>Kav\u010di\u010d: <\/strong>The state is always trying and standing by our side, but I miss a unified  long-term strategy, which would lead us to the desired result. I think there  are too many strategies and are set overly in the short term, so none of them  achieves the desired or intended result. A major step forward would undoubtedly  be formation of a Gastronomic Office, which would operate independently or  as a part of the Slovenian Tourist Board (STB). It would only be responsible for  the development and promotion of gastronomy and to perform an appropriate  strategy, which all restaurateurs would support.<\/p><p><\/p><figure class=\"wp-block-image size-large\"><a href=\"https:\/\/the-slovenia.com\/?s=michelin\"><img loading=\"lazy\" decoding=\"async\" width=\"850\" height=\"563\" data-src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1.jpg\" alt=\"Michelin guide in Slovenia\" class=\"wp-image-28597 lazyload\" data-srcset=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1.jpg 850w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1-600x397.jpg 600w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1-300x199.jpg 300w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1-768x509.jpg 768w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1-391x260.jpg 391w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1-696x461.jpg 696w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1-634x420.jpg 634w\" data-sizes=\"auto, (max-width: 850px) 100vw, 850px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 850px; --smush-placeholder-aspect-ratio: 850\/563;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" width=\"850\" height=\"563\" src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1.jpg\" alt=\"Michelin guide in Slovenia\" class=\"wp-image-28597\" srcset=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1.jpg 850w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1-600x397.jpg 600w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1-300x199.jpg 300w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1-768x509.jpg 768w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1-391x260.jpg 391w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1-696x461.jpg 696w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/02\/Michelin-Guide-2017-cover-1-634x420.jpg 634w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/noscript><\/a><figcaption>Michelin guide in Slovenia<\/figcaption><\/figure><p><strong>You mentioned international gastronomic guides. Last year, Gault &amp; Millau  came to us and rumours about Slovenia getting a place among <a href=\"https:\/\/the-slovenia.com\/gastronomy\/restaurant-awards\/michelin-restaurant-guide-slovenia\/\">Michelin  stars are spreading<\/a> around. What is your opinion about the most renowned  international evaluations, with the Michelin&#8217;s &#8220;red bible&#8221; at the forefront?<\/strong><\/p><p><strong>\u0160tefelin:<\/strong> The guides are essential for international recognition of our country.  I tend to do things my way and not pay too much attention to standards of  gastronomic guides. Our work is socially responsible; we connect with people  and are respectful of tradition. If the evaluators recognize our efforts and culinary  offer as exciting, we have no reason not to be content.<\/p><p><strong>Kav\u010di\u010d:<\/strong> I am not a fan of ratings among restaurateurs, but the one who claims that  he or she is not interested in a Michelin star, is not honest enough. I support the  Michelin\u2019s rating, as it is one of the few that does not differ and sort the restaurateurs  from the best to the less good and from region to region, but it takes into account  the fact, that there can be several best restaurants. Evaluations in the gastronomy  were always a class for themselves, because it is very difficult to evaluate a culinary  experience objectively. There are different tastes (fortunately) and it is difficult to  evaluate, what someone likes and what not. I hope that <a href=\"https:\/\/the-slovenia.com\/gastronomy\/restaurant-awards\/michelin-restaurant-guide-slovenia\/\">Michelin&#8217;s guide will soon  come to Slovenia<\/a>. I will be honestly happy for anyone who will get a star or two  (maybe even three), as this will be a great recognition for the many years of efforts  of all restaurateurs in Slovenia and at the same time a confirmation that Slovenia is  equivalent to the world&#8217;s gastronomic forces, which is undoubtedly deserved. The mentioned Gault &amp; Millau guide was created under the guidance of the icon of the  oenological-gastronomic scene, Mrs. Mira \u0160emi\u0107 and is for many countries with a rich gastronomic culture (for example: Austria, Germany, Poland) even more valued  and appreciated as the Michelin guide.<\/p><p><strong>Ro\u0161: <\/strong>We should stay loyal to ourselves and our traditions. Since we survived for so  long without being mentioned in any of the guides, I think, that it should be the guides  that adapt to the space they are visiting, instead of the other way around. There is  a trend these days, where the guides, in all their global reach, are starting to focus  more on the local, regional specificities \u2013 which means before coming to a specific  market, they learn to differentiate between regional characteristics. I sincerely hope  that Gault &amp; Millau, as well as <a href=\"https:\/\/the-slovenia.com\/gastronomy\/restaurant-awards\/michelin-restaurant-guide-slovenia\/\">Michelin<\/a>, can adapt and understand these concepts,  before coming to review the Slovenian gastronomic scene more seriously. <\/p><figure class=\"wp-block-image size-large\"><a href=\"https:\/\/the-slovenia.com\/slovenia\/best-100-slovenian-restaurants-2019\/\"><img decoding=\"async\" data-src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/07\/top-100-restaurants-slovenia.png\" alt=\"TOP 100 Slovenia restaurants\" class=\"wp-image-16643 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 863px; --smush-placeholder-aspect-ratio: 863\/571;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2019\/07\/top-100-restaurants-slovenia.png\" alt=\"TOP 100 Slovenia restaurants\" class=\"wp-image-16643\"\/><\/noscript><\/a><figcaption>TOP Slovenian Restarurants 2019 by TSRA &#8211; The Slovenia Restaurant Awards<\/figcaption><\/figure><p><strong>In recent years, the world&#8217;s most renowned chefs have got a celebrity  status. Television shows, documentaries and movies show their world  of high cuisine as unrelenting, competitive, almost brutal. Is it really so  wild? Do you have any time for your private life beside all obligations, both in the kitchen, as well as promotional and similar activities?<\/strong><\/p><p><strong>Kav\u010di\u010d:<\/strong> I do not support celebrity in the cuisine world, because the restaurateurs  are all there for the guest and not the guest because of us. Slovenes have a  wonderful word &#8220;gostilna&#8221;. Gostilna (inn) \u2013 gostiti (to host) \u2013 gost (guest). We are  the one who host the guests. In our world, we cannot speak about work, but about  the way of life that lasts all day. It takes a lot from us, but it also returns a lot. Of  course, we must organise this special way of life in a way, that we still have time for  private life and to travel, where new horizons and tastes are opening to us. I prefer  to travel with my family, because during our work we do not have time for each  other, although we spend the whole day together. A quality free time is the one that<br> &#8220;recharges&#8221; our batteries, so we must take it regardless of what our profession is. <\/p><p>Ro\u0161: In reality, the question is not if we have enough time to enjoy our private  lives, or what happens in our professional life, because the gist of what we do, is  in quality and not in quantity. The rhythm is brutal, similarly to all other professions  where there is a question of surviving, a question of working with numerous people,  and one of a robust infrastructure that has to stand in the background. I am not  talking about, and do not even want to mention violence or brutality \u2013 I would rather  say that the systems of work in a kitchen are very intense and very rigidly set,  which perhaps Slovenes are not used to. We are probably more comfortable in \u02ddthe  average\u02dd, but there are not many escape routes there. In a kitchen, there shouldn&#8217;t  be escape routes, but still, that doesn&#8217;t mean it is a brutal environment \u2013 walk into  any Western European company, and you witness the same. Said differently, the  system is not aggressive; it is seamlessly natural \u2013 every individual is required to  do what is expected of them, and what they realize is their investment into the company (or infrastructure) in which they operate.<\/p><p><strong>\u0160tefelin:<\/strong> There is no dividing line between personal and professional life. I am  a chef 24 hours a day.<\/p><p> <a href=\"https:\/\/the-slovenia.com\/product\/the-slovenia-restaurants\/\">Source: The Slovenia Restarurants book<\/a> <\/p><div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\"><\/div><\/div><p><\/p><!-- CONTENT END 1 -->\n","protected":false},"excerpt":{"rendered":"<p>Three absolute winners of the national selection of the best Slovenian restaurants in 2019 in the alphabetical order are: Gostilna pri Lojzetu with chef Toma\u017e Kav\u010di\u010d, Hi\u0161a Franko with chef Ana Ro\u0161 and Vila Podvin with chef Uro\u0161 \u0160tefelin. Join them on June, 2nd at 5pm, when we will be celebrating and announcing the winners [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":30277,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1669,1735,174,1673,180,186],"tags":[1347,1376,73,337,1372,1379,1378],"class_list":{"0":"post-30274","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-chefs","8":"category-famous-slovenians","9":"category-restaurant-awards","10":"category-restaurants","11":"category-slovenia","12":"category-top","13":"tag-ana-ros","14":"tag-gostilna-pri-lojzetu","15":"tag-hisa-franko","16":"tag-tomaz-kavcic","17":"tag-top-slovenian-chefs-interview-ana-ros","18":"tag-uros-stefelin","19":"tag-vila-podvin"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>TOP Slovenian Chefs Interview: Ana Ro\u0161, Toma\u017e Kav\u010di\u010d &amp; Uro\u0161 \u0160tefelin - 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