The gastronomic story on a Slovenian plate is told through compact schnitzels, refined sauces and štruklji. Unlike in Croatia, where štrukle are a dish in their own right, traditionally served in clay pots or in soup, Slovenian štruklji resemble pale, delicate roulades that melt in the mouth as you mix them with sauces and meat. There is hardly a home cook who does not have her own recipe for štruklji (most often passed down from generation to generation), and besides secret ingredients and...

Chef Miroslav Janjić, Executive Chef u Keight Hotelu Opatija (Curio Collection by Hilton), osvojio je najprestižnije priznanje unutar Hiltonove globalne mreže – 2025 CEO Light & Warmth Award. Među više od 800 nominacija, Miroslav je odabran kao dobitnik Hiltonovog najvišeg priznanja, koje slavi iznimne pojedince koji svakodnevno utjelovljuju toplinu, gostoprimstvo i izvrsnost. Svojim vodstvom Miroslav aktivno stvara okruženje u kojem se svaki član tima osjeća cijenjeno i potaknuto na razvoj....

Tanja Rebolj, a former professional soldier who swapped her uniform for a basket of herbs, now creates world-renowned liqueurs from as many as 300 medicinal plants grown in the unspoilt nature of Zgornje Jezersko. Mučenik, Brisalec Spomina, Koroški Antigripin, Jaga Baba – these unique liqueurs are crafted according to secret recipes that Tanja has been developing for 20 years, transforming alpine flora into her brand and into irresistible drinks and souvenirs that captivate nature lovers...