The food was universally exciting. Slovenian food is so underrated – the excellent chefs at the hotels we work with draw on influences from the Alps to the Adriatic.
The Hotel Plesnik in the Logar Valley and the Hotel Hvala demonstrated this contrast to perfection.
At the
Hotel Plesnik – a Michelin-green-star worthy tasting menu of locally sourced food, finished with a pine-needle cordial so you could literally taste the forest.
At the
Hotel Hvala – stunningly presented trout caught in the Soča, with platters of seafood from the Adriatic.
Although the traditional Slovenian Štruklji was the one constant wherever I went and was perhaps my favourite – every region has a different take on these delicious, rolled dumplings, sometimes savoury, sometimes sweet.