One of the\nmain events for me and many food lovers with me, is restaurant week. It is a\nweek of tasting, getting to know new places, meeting the chef and being\nsurprised by the effort they make to convince you to come again. Proper\nadvertising. At least, that is what it should be. You can feel it coming, as\nmany things that started as a great idea, sometimes they perish to their own\nsuccess. This year I could only visit 2 restaurants.<\/p>
One almost decorated\nwith a Michelin plate and the other one the day before we came with a star, but\nalready on their way within this restaurant week. With high expectations we\ndrove over 1\u00bd hours to the West, up on a mountain, to visit Gri\u010d, where the\nyoung chef Luka Ku\u0161ir is running the show. The basic menu for 25 euros that was\noffered was indeed basic, so we decided to go for the extended one for 42\neuros. Not really what I like to do during restaurant week, but well, spending\nsome extra money might keep the restaurants above the water during these hard\ntimes. The food was good. Simple ingredients served in a nice way, beautiful\npresentation, no real highs or lows. But\u2026 than the Petits Fours came. Tr\u00e8s\npetits, as my daughter immediately reacted. And she was right, in a positive\nversion they looked a little bit like friandise. We both are addicted to the\nreal thing; little pastries kissing your taste buds and putting a smile on your\nface by how beautiful they look! None of this, not even close. Come on Luka, don\u2019t\ndo that to us. <\/p>
Will I come\nagain? Probably not. Although the staff was friendly, I missed excitement in\nwhat I tasted and a chef being proud of what he served.<\/p>
My next\nexperience was also a 1\u00bd hours travel, but this time to the East. Hi\u0161a Denk was\nalready on my list for quite some time and this was the moment. Somewhere\nbetween my reservation and the lunch Gregor and his staff received a Michelin\nstar, so how much confirmation do you need to know you are probably going to\nhave one of the best meals you can get. What a beautiful spacious restaurant\nGregor has here, as if you are in a green house. As we were brought to our\ntable we heard that the staff celebrated the star the night before and I think\nthey were still a bit shaky as they were obviously not at their best. It\nstarted out great, the amuses bouche were absolutely perfect and beautiful, the\nwaiter explained the plate and it went well with the Denk Penina. No additional\nsales, which was good, a bit more information would have been good too. The\nmenu was great, except for the first dish. We had no clue what we were eating.\nIt was put on the table in total silence, no explanation about the wine,\nnothing\u2026 The shape was like a Chinese dumpling that is supposed to be burned a\nbit on one side, but it wasn\u2019t. It was filled with potato and to make it a bit\nbetter some vegetables, so we later realised: it must have been \u017elikrofi! But\nplease stop with that heritage, the reason that idea came up obviously had to\ndo with poverty, not with fine dining. <\/p>
What came\nnext made us realise again how privileged we were to taste this menu. What a\ndelicious main course, and the dessert, mmmmmmmm. Lovely taste combinations and\ninspiration on a plate. As a whirlwind Gregor passed the tables, showing\ninterest in his guests and obviously glowing with pride for the achievements he\nand his staff made, crowned by Michelin. As promised I\u2019ll be back for your\nchef\u2019s menu Gregor!\n\nChefs, staff and restaurant owners of Slovenia,\nplease keep proving to us, like Gregor Vra\u010dko did, that your main goal is to amuse us with\nevery meal you serve and you will never lose \n\n\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"
One of the main events for me and many food lovers with me, is restaurant week. It is a week of tasting, getting to know new places, meeting the chef and being surprised by the effort they make to convince you to come again. Proper advertising. At least, that is what it should be. You […]<\/p>\n","protected":false},"author":91,"featured_media":37877,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2058,2208,158,172,2077,1673,2033,2056],"tags":[2129],"class_list":{"0":"post-38020","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-best-slovenian-restaurant","8":"category-expats-in-slovenia","9":"category-food","10":"category-gastronomy","11":"category-living-in-slovenia","12":"category-restaurants","13":"category-slovenian-food","14":"category-slovenian-restaurants","15":"tag-simone-b-michielen"},"acf":[],"yoast_head":"\n