At Mahorčič, chef Ksenija’s cuisine is a real homage to these brave women farmers, influenced by the traditional ways to preserve and ferment fresh produce. Her plates are strictly local and seasonal. Thanks to her Michelin Green Star, she hopes to convince more and more food industry professionals, including hygiene inspectors, that there are alternatives to plastic and aluminum in a restaurant’s kitchen. As an example, she proudly holds up a glass jar containing a potica, the traditional -and probably most famous - Slovenian cake, made out of rolled dough, which is usually presented as a round, elevated piece of pastry. Chef Ksenija is famous for her desserts - and rightly so. Her signature sorbet, made with pear from the Brkini orchards region, rests on a surprising block of ice containing juniper berries. It is subtle and tender, and elegantly finishes off an excellent meal dominated by the Jamar cheese flan, another one of her specialties, a divinely melt-in-the-mouth dish with truffles and a crispy egg yolk, based on an old, local and slightly spicy type of cheese.
How Four MICHELIN Restaurant Chefs Celebrate Eid al-Fitr
Four UAE chefs of diverse cultural backgrounds share how they traditionally celebrate Eid al-Fitr.
Ancient Roads, Diverse Culinary Traditions: Lokanta 1741, Pandeli, Aheste
İstanbul’s centuries-old, rich, multicultural cuisine displays diverse traditions in various locations today. Some restaurants reunite people with the palace cuisine, some reinterpret familiar flavors with a chef’s touch; some try to serve the dishes everyone likes in a usual way, and some recreate familiar dishes from scratch. Frankly, there is room for everyone in this great metropolis.
A Guide to Vietnamese Coffee
In Vietnam, coffee isn't merely a beverage, it's a social ritual.
Busan, Seoul, and Sydney represented on the plates of newly starred restaurant Palate
Chef Kim Jae-hoon of restaurant Palate in Busan, which got its first star in the inaugural Michelin Guide Busan released in February, uses food to represent the characters of the different cities in which he spent time cooking.