Meet the natives
If you’ve ever visited the Open kitchen, you’ve surely noticed the lines, forming at each corner of Pogačarjev trg. The sweet-toothed visitors cannot imagine their visit without some sweet šmorn (kaiserschmarrn), while many others cannot resist the lovely aromas of traditional Egyptian dishes - tauk and shawarma.
The offers of Dežela okusov and Dvor Jezeršek have been a hit since the very beginning of the Open kitchen. Meet Robert and Vid, the supervisors of the hot pans, sizzling away at the corners of Pogačarjev trg.
While every regular knows their ever cheerful faces, the time has come to get to know them better:
- Robert -
The number of seasons at the Open kitchen: We set up our stand at every single Open kitchen.
What's your favourite dish at the Open kitchen? Osi’s piglets (Super hrust)
The craziest thing that happened at your stand: We were handing out samples to the crowd at the stand when suddenly a very loud tourist makes his way to the counter shouting: I am a vegetarian, but this is so delicious!
The biggest logistics-related challenge you faced at the Open kitchen: No problems there ...
What’s your favourite motto: Glava ni baklava, troši mozak. - Your head is not baklava, use your brain.
What did you want to be when you grew up: I wanted to become a skiing instructor.
- Vid -
Do you have a nickname? They call me the King of Šmorn.
What's your favourite dish at the Open kitchen? I like tauk and shawarma at Dežela okusov the most
The craziest thing that happened at your stand: Once, we had a fire at our stand and the entire Pogačarjev trg cleared out in seconds.
The most interesting comment by a visitor at the Open kitchen: “Can I get a šmorn without the sugar on top? I’m on a diet.”
The biggest logistics-related challenge you faced at the Open kitchen: We are ready for everything.
The funniest person at the Open kitchen: Jakob, the most loyal visitor of the Open kitchen.
Do you ever prepare šmorn for yourself? Never.
What is the largest number of šmorn portions you ever served to the customers? 1500 portions.