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Guide Guide: Franjo Hiša in Gostilna pri Lojzetu says that the best thing is for the best, and cooker Igor Jagodic from the restaurant's Strelec on Ljubljana castle.
The Gault & Millau guide provides 130 restaurants and hotels throughout Japan, It still has an amazing part with exhibitions of wine sheets and even small gardens. This yellow guy is "more popular" than the red, Michelin-based rival, and at the end we find guidance on good wine cellar, small breweries and its; 50 "collection" classification.
More human to Michelin
This is full of the top: Pri Lojzetu Franco Hotel and House was also similar, among the highest places (17.5) in the ranking of the Slovenianis, Gault & Millau guide – yesterday they brought her first organization.
Four cooking caps, as in this international guide, show the quality of pubs, also received Denk House (Kungota), Ošterija Debeluh (Brežice), Mak (Maribor) and Strelec (Ljubljana). Even those with the same number of points (17).
The biggest fear at a yesterday's awards ceremony, which was in the great hall of the Hotel Union in Ljubljana: Tomaž Kavčič from Zemon and Igor Jagodica. The little chef, working at the Strelec restaurant on the castle in Ljubljana, was named Chef of the Year.
They also named the year's attendant (Matic Šubic, Maxim), and mentioned interesting names from different fields that make a complete story about Sinninniain food: to contribute to the development of its & # 39; Today's food, Slànovia, Janez Bratovš (JB), David Vraček (Mak), is Mojmir Marko Šiftar (Evergreen) a young talent, as long as the chefs who are representing the tradition as Meta Repovž (Restaurant Repovž).
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