Chef Uroš Štefelin likes to challenge himself by the concept of not knowing the new creations of the future yet, but tries to push his culinary boundaries. One traditional dish that remains the same is Kroparska žonta – a dish made of the liver. This one stays on the menu because chef Uroš has fond memories of eating it at his grandmother’s home when he was a kid. Dishes Uroš did adapt are Gorenjska želodec (pork stomach), which usually takes very long to cook and can only be eaten in winter, and “tepka”, an old variety of Slovenian pear. This delicious fruit is normally only used in spirits, but with the creativity and skills of chef Uroš the pears are now used for breakfast in Carniolan sausages, for lunch in pasta, and for dinner with foie gras.
Hiša LinhartRadovljica, Slovenia
The late Gothic 16 th century Hiša Linhart is located in the medieval old town centre of Radovljica. Marcela Klofutar and UroŠ Štefelin, together with their team, began their independent journey in the rural Vila Podvin restaurant in 2013. In 2020 and 2021 the team was awarded a Michelin Star for its work, and in 2021 it was also awarded a Green Michelin Star for sustainability. From December 2021 the entire Vila Podvin team is working and creating at Hiša Linhart We continue to strive to connect local suppliers (Radol’ca market) and restaurateurs (Taste Radol’ca), as well as provide education for children, professional chefs and amateur enthusiasts (Uros Stefelin Cookery School), while continuing to develop and transform traditional dishes into nouvelle Slovenian cuisine. We preserve and maintain the tradition of dishes and ingredients for the future. It is our desire that enjoying food should, above all, be sociable and fun, and that guests can toy with flavours, textures and aromas and taste the simplicity and brilliance of Slovenian ingredients and food.
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