• Capital of Slovenia
  • Surface area: 275 km2
  • Population: 280 000
  • Title and signature date of the agreement: Agreement of Co-operation between Brussels-Capital Region, Belgium and Ljubljana, capital of Slovenia, signed 28 April 2004.​

Slovenia, located at the crossroads of the Alps, the Mediterranean and the Pannonic Plain, is a rising star amongst foodies. In the past years it has attracted a growing number of culinary tourists. Slovenia’s creative chefs are constantly reinventing the country’s culinary tradition, which is amongst other things characterized  by the Balkan cuisine.

Ambassador of Ljubljana: Chef Jorg Zupan from restaurant Atelje
www.union-hotels.eu/en/grand-hotel-union/culinary-offer/atelje/ | www.facebook.com/RestavracijaAtelje

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    Each day from Thursday till Sunday:

    • Mohant cheese* and parsley raviolo with frog legs and garlic ragout
    • Blaufränkisch** grape "strukelj" roll, goat yogurt sauce, caramelized nuts

    *The Mohant cheese is a traditional dairy product made in villages and on dairy mountain farms in Bohinj and its vicinity. Its distinctive, slightly tangy and bitter taste and a strong smell make it different from other cheeses produced in Slovenia. It has become the fourth Slovenian cheese to be registered by the EU as foodstuff with protected designation of origin.

    *Blaufränkisch (German for blue Frankish) is a dark-skinned variety of grape used for red wine. Blaufränkisch, which is a late-ripening variety, produces red wines which are typically rich in tannin and may exhibit a pronounced spicy character.