Every dish has its own story – and many begin long ago, in a family kitchen or a forgotten recipe notebook. But today’s guest seeks not only nostalgia, but also surprise. Where is the line between preserving heritage and creating something new? How far does a chef dare to go when reinterpreting tradition – and when is it done with intention? Restaurateurs who carry tradition in their hands and innovation in their minds reveal how the past transforms into the future – plate by plate. We discussed this topic with two chefs from JRE-Slovenia.
Innovation that grows from tradition
What does “tradition” mean to you in gastronomy – and where does innovation begin?
Leon Pintarič, Gostina Rajh
: Tradition is the foundation – the flavors I grew up with and that carry memories. Innovation begins when you connect those flavors with a contemporary mindset and present them in a slightly different way, but with the same heart. Without tradition, there is no authentic story; innovation gives it life, keeping it interesting even today.
Jure Tomič, Debeluh:
For me, true tradition in gastronomy isn’t just about the food I grew up with, but also a part of my identity – something that means a great deal to me. I see innovation as adding something that isn’t necessarily needed. Sometimes I even ask myself whether innovation is necessary at all when what we already have is excellent on its own.
Without tradition, there is no authentic story; innovation gives it life, keeping it interesting even today.
Which traditional dish is closest to you – and have you ever reinterpreted it in your own way?
Leon Pintarič, Gostina Rajh: The dish closest to me is beef soup – simple and perfect. At our restaurant, we prepare Rajhov Esihflajš , a modern interpretation of beef soup, which we cook every day. In it, I strive to combine the warmth of home with the creativity of modern cuisine that preserves the soul of tradition.
Jure Tomič, Debeluh: Beef soup and apple strudel are both very close to me. In the restaurant, I’ve reinterpreted many traditional dishes – from žlikrofi cooked in milk that’s first been infused with eggs, to ice cream made from roasted potica . Once, we even deconstructed a classic walnut potica and presented it as a dessert in a new way.
Sometimes I even ask myself whether innovation is necessary at all when what we already have is excellent on its own.
Do guests still appreciate the simplicity of tradition – or do they always expect to be surprised?
Leon Pintarič, Gostina Rajh: They certainly value simplicity, genuine flavors, and the everyday sense of homeliness. Yet they also enjoy being pleasantly surprised – in a way that still reminds them of home. It’s this balance between the familiar and the new that creates a feeling of both warmth and excitement.
Jure Tomič, Debeluh: I think we may have gone a bit overboard with innovation at times – doing things just for effect. But now I’m noticing a change: guests are becoming calmer, and we’re returning to the right track, where excellent ingredients and authentic flavors take center stage. In my opinion, that’s the right direction.