The MICHELIN Guide Slovenia: Slovenia's Gastronomic Greenprint

"In the small village of Šentjošt nad Horjulom, Luka Košir channels a deep connection to his home terrain into regionally inspired, Green Star– and one-MICHELIN-star–recognized cooking that is as self-sufficient as it is inventive. Mushrooms from autumn woods, winter lichen, and vegetables grown in the kitchen garden (80% of the restaurant’s needs) meet ducks reared on-site on Slovenia’s first organically certified duck farm, while preservation techniques—acidification, salting, curing, smoking, and fermentation—anchor the pantry alongside house-made brandy, jams and compotes. The cuisine is avant-garde yet grounded, focusing on vegetables and weaving in traditions from Scandinavia, Asia and Slovenia; he makes miso from beans, pickles and lacto-ferments produce, and lets imagination lead the fire-driven cooking. Dishes often bring together wild leek, shiitake mushrooms and dandelion flowers with home-reared Krškopoljec pork or smoked duck, and sometimes local crab, prawns and scallops from the Adriatic coast, all underpinned by the belief that people should know where their ingredients are sourced." - Sarah Scaparone