STA, 18 January 2021 - The new Gault & Millau culinary guide has further cemented the position of three restaurants, Hiša Denk, Hiša Franko and Pri Lojzetu, as top culinary destinations in Slovenia, after the three had already received excellent scores in the country's first Michelin guide in 2020.
Gregor Vračko of Hiša Denk in Zgornja Kungota was named chef of the year 2021 by Gault & Millau, while his restaurant received four toques, the highest possible score in the Gault & Milau guide.
Five other restaurants also received the four toques rating: Hiša Franko in Kobarid and Gostila pri Lojzetu in Vipava, as well as Ošterija Debeluh in Brežice, Restavracija Mak in Maribor and Restavracija Strelec in Ljubljana.
Grega Repovž of Gostilna Repovž in Šentjanž was named the best sommelier of 2021. The restaurant also received the Bib Gourmand designation by from Michelin for exceptionally good food at modest prices.
The best patisserie award went to Fetiche Patisserie in Ljubljana. The popularity award went to Wine Bar Šuklje in Ljubljana.
Mojca Trnovec of Gostilna Mihovec in Zgornje Pirniče was named the best traditional cuisine chef, while Luka Košir of Gostilna Grič in Šentjošt nad Horjulom was named the best chef of the future. His establishment also received the Bib Gourmand.
The best young talent title went to Leon Pintarič of Rajh in Murska Sobota, which also received the Bib Gourmand from Michelin.
Gault & Millau Slovenija director Mira Šemić said as the guide was launched that 2020 had been a hard year, but the guide nevertheless managed to find a number of great culinary stories. "Awards are an inspiration to other restaurateurs and proof that we recognise creativity."
The head of the Slovenian Tourism Board (STO) Maja Pak said that the awards were a great recognition for gastronomy in Slovenia at a time when tourism and gastronomy faced the worst crisis in history due to the coronavirus pandemic.
Today is a day to celebrate, as Slovenia bears the title European Region of Gastronomy 2021, said Pak. "These awards are a great introduction to a gastronomically themed year."