Recipes by Region

One of Slovenia’s most popular dishes, Idrijan žlikrofi are bicorne-hat-shaped ravioli filled with potatoes, onions, and bacon. My recipe adds onion textures inspired by the Strelec restaurant in Ljubljana.

Saint Martin’s shenanigans supposedly gave birth to a festive dish consumed in many European countries. This stuffed duck with red cabbage and mlinci is my version of the Slovenian recipe.

Esihflajš, vinegar meat, is a salad made from the leftovers of the traditional Sunday lunch beef soup. Here, I’m using beef tongue and mixing it with my own orange wine vinegar.

Inspired by a recipe from Wylie Dufresne plus culinary memories of my recent Slovenian trip, this pizza combines beef tongue, pickled red onion, Emmental, horseradish, and chives.

Inspired by a dish from Boškinac restaurant on Pag Island, this recipe features diverse lamb preparations: a roasted lamb chop, fried meatballs, and stewed shoulder.

Inspired by a mussel dish I ate at Pelegrini restaurant in Šibenik, a salad of mussels, capers, red peppers, potatoes and chives on top of a mussel, corn, and saffron mousse.

A leftover meal that’s almost better than the original dish, and how to best cook a fish fillet with its skin on in order to get crispy skin and tender flesh.

My first recipe featuring octopus, inspired by a dish from Dubrovnik’s Restaurant 360.

Korčula is famous for its sweets, especially its cookies with citrus zest and nuts. Klašuni bring together all the authentic insular flavors.

Baked buns made of a yeast dough, containing a prune filling, and brushed with plenty of melted butter. A classic Bohemian recipe.