Bine, your Monstera Bistro has been well accepted by Ljubljana culinary scene in the past two years and a half. Are you satisfied?
Yes, I am very happy, the planned concept was followed through and the bistro is exactly what I imagined it to be – small, but full of satisfied guests, who we, the team and I, offer the best we can.
You are known for your “daring” cuisine – how is this accepted by your guests?
Such “daring” plate is, for example, a smoked pig’s snout, a pig’s brain foam with eggs, pesto from pumpkin seed oil, garlic and parsley, pickled wild plants (wild garlic, nasturtiums, common hop) – this is my own dish, which, in its own way, encaptures the taste of the Slovenian tradition. I also understand those who frown upon the brutally realistic look of pig’s snout, but I wish to portray the reality of meat, and not solely the masked products, which do not ask for a conscience check (the snouts are ground into hot dogs) – yes, let’s eats meat, in moderate amounts, while respecting the animal and showing gratitude. And another example, the comments came in just now, regarding my photograph of the glazed dormouse. I think Slovenians should be proud of our tradition of dormouse hunting in the Kočevje region and the dormouse stew, since we are the only country in the world with this culinary tradition! Heston Blumenthal arrived in Slovenia years ago exclusively to hung dormice and prepare them. The potica is not a very special dish to raise interest of foreign chefs in the Slovenian cuisine, the dormouse is. And to return to the “provocative nature” of some of my dishes – I believe that lovers of animals and vegetarians suffer by seeing my photographs, and I love animals myself as well. But I also claim being an omnivore is the natural way of nourishment for a human being, while it is our responsibility to not exhaust the nature and preserve it as healthy for the future generations. It is better to eat two meat courses per week and encourage local ecological farmers than buy cheap ingredients from the intensive livestock breeding and agriculture – and possibly, throw it away, since we bought too much.
What does “zero-waste cuisine” stand for? It is widely spread, but what exactly is it in practice?
The philosophy itself is cooking without waste or with as little wasted food as possible. This has been our ambition from the very beginning at the bistro, ever since I was “infected” by this mind-set five years ago by the Finnish chef Sasu Laukonnen. We cannot guarantee 100% cooking without waste, since this is impossible in the professional cuisine, but we try to follow this noble mission with our best effort – we do not make any unnecessary waste and we do not spend energy needlessly; with
reservations in advance, we know how much food to prepare and nothing is thrown away, we carefully plan the preparation of a dish (e.g. we make herbal salts from dehydrated peels), we buy vegetables on the market, where we avoid excessive packaging, we offer home-made syrups and Ljubljana’s water, which also eliminates packaging. And with the dishes, we aim for local and seasonal ingredients, and with meat we use the entire animal, not only the most “prestigious” parts – we try to give back value to the so-called “spare parts” (entrails, cheeks, tails, ears etc.), since they
are much more tasty as well.
You are one of the most recognisable chefs in Slovenia. How do you use that?
I might be much more recognisable due to the television projects, such as the shows Restaurant Seeks Chef (Gostilna išče šefa) and Masterchef Slovenia, which helps me in raising awareness – I lecture in schools and at various conferences, I educated young chefs, in short, I try to improve our relationship with food and hospitality, which is a wonderful profession.
Happiness can be hearing birdsong in the morning, walking barefoot on dewy grass or seeing wheat swa...
For the 11th year in a row, the largest wine event Ljubljana wine route - summer wine delights will ...
What do a showcase full of meat and a playful mix of jazz have in common? Perhaps the fact that they...
This November, the biggest culinary month in Ljubljana, you won’t be able to just sit at home! At ...
The words "Shall we go for a coffee?" speak to the depths of our hearts and are inseparably intertwi...
The most characteristic food product of Velika Planina, a type of cheese called Trnič, holds much s...
Leave the greyness of the city behind and, whenever the opportunity offers, take the picturesque rou...
The European Food Summit, one of the most important European culinary events, has come to an end. As...
It’s nice catching moonlight on the palm of your hand, but it is a completely different story capt...
The European Food Summit, which ranked among the most important European culinary events in just one...
In Ljubljana it could almost be a slogan: All roads lead to the castle! Visitors to Ljubljana enjoy ...
There are so many memories that bind us to the sound and feel of hands touching ceramics and we stri...
There is a farm with no land in the middle of Ljubljana? Little fungi can bring about the creation o...
Why should we be sour faced when everything is so yeastful! Kis in Kvas (vinegar and yeast) – an e...
Potica is the queen of all Slovenian festive dishes. It comes with a number of different fillings an...
The vision of Ljubljana’s small and only gin and whiskey distillery, called Broken Bones, is as st...
At the Osem Bakery on Stari Trg Square something magical happens every day. Just like in the famous ...
In January, Slovenia has begun its year as the proud bearer of the title of European Region of Gastr...
Ljubljana’s plates tell countless stories of the history of the capital, from its ancient soul, to...
After months of speculation, the suspense is over. Slovenia has officially been added to the most pr...
Potica is undoubtedly the most significant Slovenian dessert, especially popular during the holidays...
European Food Summit, scheduled for 28 to 30 March 2020 has been postponed until Autumn....
The European Food Summit returns to Ljubljana in March 2020, continuing the pursuit of the vision to...
Ljubljana received a high commendation award for its Green Supply Chains project in the category Bes...
November, the most Gourmet month in Slovenia’s capital city, featuring the now traditional Novembe...
The summer vacation is over and it’s time to look ahead into September, which promises many intere...
On sunny days it’s hard to imagine a nicer way to spend a free afternoon (or just a lunch break) t...
So as to be ready for the warm weather, the sunshine and the ice cream season, we have scooped toget...
A good two years ago Peter Vogelnik opened the Moji štruklji Slovenije bistro under the Plečnik’...
This spring Ljubljana begins writing a new story for the enthusiasts of vintage beverages and exquis...
Spring has sprung and with it come numerous events to acquaint or re-acquaint us with the culinary h...
Partnered with Ljubljana Tourism and Gourmet Ljubljana, Ljubljana’s sights (galleries, museums) an...
At the European Food Summit, taking place this March, some of the most renowned experts in culinary,...
At the Ciril-Metodov Trg square, in the facilities of the former watchmaker’s, you will find the K...
The BTC City shopping centre in Ljubljana is a city outside the city, which offers shopping and othe...
December, the month of festivities, socialising and gifting are behind us. The festive euphoria is v...
Stepping into the New Year is a time for new year resolutions for some people, and for us, it is als...
Potica is undoubtedly the most significant Slovenian dessert, especially popular during the holidays...
In November, diVino restaurant hosted a world-renowned gastronomic celebrity Dario Cecchini who is o...
Do you know yet how you will spend “the longest night” of the year? We selected some ideas for N...
On Thursday, 29 November, the 2nd Festival of Live Wines took place in the Kucha bistro in Ljubljana...
On Tuesday, 20 November 2018, the gala event upon the issue of the first independent guide Gault & M...
The ritual of cider turning into wine has always been widespread and important in Slovenia. Sloveni...
Gin has been slowly but steadily climbing its way to the top of the popular alcoholic beverages in S...
The autumn in the capital will feature diverse culinary events. Ljubljana, the city of wine and vine...
Ana Roš once again reached for the world laurels. A few days ago, she was placed on the list of 30...
Slovenia was awarded the official title European Gastronomic Region of 2021 today at a ceremony whic...
The Maxim Restaurant hosted a world-renowned chef, Alan Coxon, and organised two evening of culinary...
The sixth consecutive Čokoljana Festival will take place on 20 October. The event, taking place at ...
Ljubljana has become a popular destination for modern gourmet lovers looking for new culinary experi...
This November, the November Gourmet Ljubljana Festival, will, for the second consecutive year, bring...
The Ljubljana Coffee Festival, which will take place at the Ljubljana City Museum (Mestni muzej Ljub...