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MOJMIR MARKO ŠIFTAR (PEN KLUB)

Chef Mojmir, along with your formal studies at BIC Ljubljana, you also honed your skills working in numerous renowned Slovenian restaurants, among them Restaurant JB under Chef Janez Bratovž. What…

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https://www.visitljubljana.com/assets/Dokumenti-PDF/PROSPEKT_OKUSI-LJUBLJANE_ANG_0816_web.pdf

Loin of venison may be soaked in pickle or put in a refrigerator for several days to make it softer and more tasty. 2. Remove all tendons from the loin, rub the meat with salt, put in slices of bacon and place on a baking tin. 3.

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DOMINIK GOBEC (VRT BELI VOLK)

I was completely consumed by the nightlife of the pub - you're free during the day, you can study, and then go to work in the evening, which is also a party. We had about 100 bottles of alcohol there, which I got to know and analyse as I worked, and as time went on I started mixing cocktails.

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https://www.visitljubljana.com/assets/Dokumenti-PDF/Tiskovine-EN/2024-SLO-ANG-Brosura-Plecnikova-arhitektura.pdf

Subsequently, in front of the entrance, he erected a vestibule with columns along the interior glass walls. After purchasing a neighbouring house he further built a winter garden with columns on the south side of the conservatory (1930). A part of the garden next to the house was landscaped as a park with beehives; the other part was used for growing vegetables.

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IGOR JAGODIC (STRELEC RESTAURANT)

I knew we were doing good work and if we continued like this we would probably get it some day. You're never sure you will, of course, but still. This was a great confirmation for me. However, I am not talking about some kind of competition in the sense of, "We have it, but others don't."

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