Our dinner at the Hotel & Restaurant Ostarija, located in Dolenjske Toplice some 50kms south east of Ljubljana, Slovenia’s capital, was a beautiful memory of the first Slovenian cookbook published 150 years ago by Magdalena Pleiweis.

We took the opportunity of the 150th anniversary to become acquainted with some of the recipes from the cookbook. Of course, this was not in precise historical terms but was a starting point for their contemporary interpretations.

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Savoury dumpling
bacon, beetroot, Parmesan shavings
Racecic Estate Kraljevina ‘White Church’ 2017

Frog’s leg, soup, lemon

Fricasée of capon
Iaquin Estate Sauvignon Vert 2014

Pear purée sorbet

Fillet of venison, redcurrant sauce
Huba Martincic Estate Carniola Rubra*

Quince souffle
Oremus Estate Tokaj Dessert Wine 2015 - Hungary

Master Chef Robert Gregorcic accepted the challenge to create the contemporary interpretations we envisaged. His kitchen brigade and the front of house staff were in full support of the theme.

The dinner was a perfect success. We had an evening of exceptional tastes and specially selected wines, some being quite unusual.

All the dishes were prepared according to the principles of Magdalena Pleiweis’ book, only the sorbet was markedly Chef Gregorcic's own work of art.

Prof Dr Janez Bogataj
Conseiller Gastronomique

Photos by Tomaz Dular, Officier

* Ed. The three red varieties of grapes which make this full, fragrant, dark red wine grow on rocky and barren ground. The vines bear very small yields – the fruit from each vine makes no more than one bottle. It is a full-bodied wine best suited with selected red meat dishes.