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All on what’s new, what’s cookin’ and what the weather will be like on Friday.

The 5th season has come to an end

It seems like yesterday when we opened the season with the first spring Friday, but now the last Open kitchen of the season is behind us. They say time flies when you’re having fun and we can definitely say we’ve had plenty of fun this year.

We’ve enjoyed 38 flavour-packed days with the Open kitchen goodies! We’ve spent 27 yummy Fridays in Ljubljana, 5 gourmet Saturdays in Celje, we’ve hung out with great food and drinks in the seaside breeze of Koper twice, filled Bevkov trg square in Nova Gorica with flavours from near and far three times and presented the project in Ptuj for the first time.

We couldn’t have done it without almost 80 amazing vendors from all over Slovenia who presented more than 300 dishes - from traditional Slovene and world cuisines of all continents to modern culinary masterpieces.

We’re happy the Open kitchen has become one of the most important Friday hangouts for locals and are delighted to see familiar faces of regular visitors every Friday. At the same time, we’re proud that the project plays an important role in placing Slovenia on the world’s culinary map. We’ve had a great number of foreign visitors as well as international media teams.

We’ve had a visit from the Xinhua News, the most influential media organisation in China, and talked for hours with the correspondent of the acclaimed British Monocle media house. To our delight, the American CNN and British Guardian included us in their articles about travelling to Slovenia; and we mustn’t forget the New York Times - they featured the Open kitchen in their 36 hours in Ljubljana article. During the Zero food waste week, our culinary market was visited by one of the biggest chefs of our time, Massimo Bottura, who took time from his busy schedule to spend a couple of hours among the stands and enjoy the food and atmosphere.

We’ve had a truly amazing year! Now we are moving to our offices for the winter to make new plans and make sure the next season is even better.

Stay tuned, see you in spring!

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