“36 Hours in Ljubljana” in the New York Times

A new article, “36 Hours in Ljubljana, ” about the Capitol of Slovenia which appeared in the New York Times on November 15, 2012, paints Slovenia as an exciting new food venue. With the country surrounded by Italy, Austria, Hungary and Croatia, the national cuisine is infused with a cornucopia of influences; the capital’s latest restaurants are bypassing novelty and getting creative with traditional Slovenian fare.   The latest restaurant on the traditional foods scene is “the terrific Gujzina (Mestni Trg 19;   prekmurska-gostilna.si), which opened in July, serves dishes from  the Prekmurje Region  of Slovenia which borders on Hungary. The house specialties are Prekmurje bograc, a traditional goulash of spiced beef, pork and venison (6.50 euros), and bujta repa, a succulent hotpot of pickled turnips and pork     (4.50 euros). Passers-by often halt midstride to scope out the pastries in the window,    chiefly the three-inch-tall ‘gibanica; (4.50 euros), an apple, poppy seed, raisin and   walnut layer cake. You can reach another fairly new restaurant located on top of Castle Hill by taking the  glass elevator up  to visit Ljubljana Castle, ” a medieval complex that has served as both a Hapsburg royal residence and quarters for Napoleon’s army.” The ” chic” Gostilna Na Gradu (nagradu.si) is a bistro is “run by three of the city’s top chefs,” who serve  traditional foods with a modern twist, like pumpkin dumplings with smoked cottage cheese and sage (8.50 euros). The article also talks about wine tasting at  “Vinoteka Movia (Mestni Trg 2; 386-1425-5448; movia.si),” and “Dvorni Bar (Dvorni Trg 2; 386-1251-1257; dvornibar.net),” where “patrons choose from about 80 wines by the glass; ” or drinking coffee at one of the many  coffee houses, such as the ‘fin de siecle’ “Kavarna Union.” To experience the traditional foods of Slovenia and some of the venues where they are served, a 75 minute DVD, “Slovenija Gastronomija,”  in English language, can be  purchased from from University Research Associates for $20.00 by contacting Sylvia Onusic at sponusic@gmail.com. A sample of the DVD can be viewed here:  http://www.dvd-slovenija.com/spot/gastronomija_video.htm But to experience this food ambience first hand, join our “Taste of Slovenia” food tour, led by foodwriter, Sylvia P. Onusic, which will visit Slovenia  May 16-23, 2013.   For more information, contact Sylvia at sponusic@gmail.com. More videos about Slovenia and Slovenian gastronomy can be found at http://www.travel-slovenija.com. Nasvidenje in dober tek!! (http://nyti.ms/UuW2cq)


About Sylvia P. Onusic, PhD, LDN, CNS

Licensed and board-certfied nutritionist, writer and researcher. BS in Home Economics, Foods and Nutrition Education;, MS in Health Administration; PhD in Public Health Education; completed the dietetic program at Penn State, University and the CNS Certified Nutrition Specialist program. Fulbrighter to Slovenia in Public Health. Speaker at Weston A. Price Foundation Conference and International Raw Milk Symposiums. Member of the American College of Nutrition. Creator and tour leader for "Taste of Slovenia, a Real Food Tour."
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One Response to “36 Hours in Ljubljana” in the New York Times

  1. Backpacks says:

    Hi there it’s me, I am also visiting this site daily, this site is truly good and the people are actually sharing nice thoughts.

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