From April 9 to 13, 2025, Slovenia hosted an exclusive media tour designed to showcase its rich culinary heritage and sustainable tourism initiatives. Organized by the Slovenian Tourist Board in collaboration with local culinary artisans, this event attracted influential journalists from around the globe, highlighting Slovenia as a premier destination for culinary tourism.
Key Takeaways
- Slovenia’s culinary tour featured immersive experiences in Ljubljana, Vipava Valley, and Piran.
- Influential media representatives from major publications participated, enhancing global visibility.
- The tour emphasized sustainability and local gastronomy, aligning with Slovenia’s eco-tourism goals.
A Culinary Experience in Ljubljana
The tour kicked off in Ljubljana, Slovenia’s vibrant capital, where participants enjoyed a unique dining experience at Aftr, a restaurant led by renowned chef Jorg Zupan. Zupan is celebrated for his innovative approach, which combines global culinary techniques with locally sourced ingredients, setting a modern yet traditional tone for the tour.
Following this, the group ventured to Horjul, where they participated in a truffle hunting expedition. This was followed by a meal at Grič, a Michelin-starred restaurant run by chef Luka Košir, known for his commitment to sustainable cuisine and farm-to-table practices.
Discovering Culinary Heritage in Vipava Valley
Next, the tour moved to the picturesque Vipava Valley, famous for its wine culture and stunning landscapes. Here, guests visited the Zemono Mansion, home to the acclaimed Gostilna pri Lojzetu, where Michelin-starred chef Tomaž Kavčič hosted an “Exclusive Chef’s Talk.” This interactive session allowed journalists to engage with culinary leaders about Slovenia’s evolving food identity and sustainability efforts.
Participants also enjoyed a meal at the Mahorčič Inn, experiencing the warmth of rustic hospitality and homemade dishes before heading to the coastal town of Piran.
Exploring Piran’s Coastal Gastronomy
In Piran, the group embarked on a guided walking tour that celebrated the town’s rich Venetian heritage, salt production, and fishing traditions, all of which are integral to Slovenia’s coastal gastronomy. This exploration provided a deeper understanding of how local culture influences culinary practices.
Sečovlje Salt Pans and Sustainable Seafood
The itinerary included a visit to the historic Sečovlje salt pans, where participants learned about the traditional craft of salt harvesting that has been practiced for centuries. They also visited the Fonda fish farm, led by marine biologist Irena Fonda, and participated in a seafood workshop with chef Tomaž Bevčič from Rizibizi, one of the region’s top coastal restaurants.
Commitment to Green Tourism
The final stop was at the Gramona organic farm in Seča, located above the salt pans. Here, participants sampled organic olive oil and toured the farm’s eco-friendly facilities, reinforcing Slovenia’s commitment to green tourism. This initiative is part of the Green Scheme of Slovenian Tourism, which aligns with EU sustainable development goals.
Through this media tour, the Slovenian Tourist Board aims to position Slovenia as a leader in culinary and eco-tourism, combining immersive experiences with authentic local engagement. By showcasing its gastronomic treasures, Slovenia continues to elevate its tourism brand on the global stage.
