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Georgie Bistro

A chef and sommelier inspired and excited by seasonal ingredients. He feels immense respect for food, which is why he operates on a ‘zero waste’ principle in his kitchen and devotes much of his time to fermentation and canning. He is aware of the importance of every detail but does not let precision limit his creativity. He draws inspiration for his creations at the Georgie bistro from both local and international cuisines, with a special affinity for Slovenian, French, and Asian cuisines.