The Sunčana (Sunny) Vipava project envisages installing solar power plants with a combined capacity of 20 MW 0 The Sunčana (Sunny) Vipava project envisages installing solar power plants with a total capacity of 20 MW along highways The initiative is seen as a strategic move towards achieving greater energy independence and promoting sustainable development through advanced photovoltaic solutions and is part of the Holding Slovenske Elektrarne (HSE) group SENG has identified several potential sites for harnessing solar energy The Vipava municipality intends to establish business zones in the vicinity of the future solar plants The primary objective for all parties involved in the agreement is to maximize the utilization of solar potential in conjunction with modern technologies such as hydrogen The estimated potential at these sites is substantial and it is currently financially viable to install solar panels with a total capacity of 20 MW the Municipality of Vipava plans to develop business zones in the vicinity of the future photovoltaic plants SENG and DARS have had a longstanding collaboration, initiated in July 2023 when the two state-owned companies agreed to develop solar power plants next to highways and signed a contract to build the first one in the southern region of Primorska SENG stressed the Sunčana Vipava project is one of its several green initiatives The company plans to open its largest solar power plant at Kanalski Vrh before summer located near the Avče pumped storage hydropower plant The official opening of the first phase is scheduled for early June The involvement of the Ministry of Defense of the Republic of Slovenia (MORS) and Slovenian Armed Forces in energy projects is not a surprise In April 2023, a public-private partnership was initiated to build photovoltaic plants at the Edvard Peperko military barracks in Slovenia’s capital, Ljubljana. A year later, MORS launched the Defense Resilience Hub Network in Europe (RESHUB) project which envisages establishing self-sufficient energy hubs In addition to highways and military barracks, Slovenia plans to install solar panels along railways demonstrating its commitment to placing solar energy facilities in degraded or underutilized locations A cooperation agreement for this project was signed by Vipava Mayor Anton Lavrenčič Slovenian Minister of Defense Borut Sajovic Gorjan explained that SENG’s responsibilities include preparing project and investment documentation for the installation and construction of solar power plants at the Mlake military training ground along military infrastructure and the highway and in other locations within the Municipality of Vipava the locations for energy facilities in the Vipava region present excellent opportunities for the multifunctional use of space Be the first one to comment on this article 02 May 2025 - The project is located in Constanța county recognized for its superior yields in green energy production 02 May 2025 - The Sunčana (Sunny) Vipava project envisages installing solar power plants with a combined capacity of 20 MW 30 April 2025 - OMV put into operation its 10 MW green hydrogen plant at the Schwechat refinery 30 April 2025 - It is the second time this year that MVM contracted gas-fueled and hydrogen-ready power plants at sites of former fossil fuel facilities © CENTER FOR PROMOTION OF SUSTAINABLE DEVELOPMENT 2008-2020 website developed by ogitive top-quality wineries or hiking routes backdropped by majestic mountains this Slovenian region makes for an ideal road trip The Vipava Valley stretches across the southwest corner of Slovenia sandwiched between the lush Trnovo Forest Plateau and the rocky plateau of the Karst region It’s blessed with good soil and a perfect climate for winemaking with a patchwork of vineyards studded with small historic towns and castles all of which are endlessly rewarding places to explore and while away time For those who prefer something a bit more active the region’s surrounding mountains are crisscrossed by superb hiking trails for all capabilities passing through numerous mountains (some of which are roughly 1000m high) There’s a reason locals nickname it Paradise Valley — boutique it’s all that’s best about Slovenia (and there’s an awful lot to like) distilled into one place The central premise of Nova Gorica’s Capital of Culture bid was the vision of a cross-border city with Nova Gorica and Gorizia in Italy united by their shared history despite their separation by political boundaries admiring postwar architecture and dipping into one of the charming bars and restaurants for dinner or to sample the region’s much-loved wine head down the Vipava Valley and base yourself either in the town of Ajdovščina or the tiny village of Vipavski Križ a cluster of stone houses wrapped within medieval walls One of the best things about the Vipava Valley is just how easy it is to combine the best outdoor activities — be it hiking rock climbing or paragliding — with enjoying great food The classic route to Nanos has two variants — one easy involving some scrambling with the aid of fixed steel cables and a good head for heights housed in a beautifully restored 17th-century hilltop mansion with head chef Tomaž Kavčič creating a succession of inventive dishes that have a playful in an atmosphere that remains wonderfully warm and relaxed home to an outstanding collection of works by Veno Pilon the greatest Slovenian artist of the 20th century To find out more, visit vipavskadolina.si  Subscribe to our newsletter and follow us on social media: but there’s a whole bevy of well-established wines in Slovenia The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. But what about other countries in what was once known as the Eastern bloc the Czech Republic and Poland all have rich winemaking histories – and they’re also responsible for some of the most delicious wines I’ve tasted all year The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. these wines are made in small quantities and come at prices that reflect that although Slovenia has good (mostly white) wines across a broad spectrum of price points – even Lidl has dabbled in the past The Waitrose number in today’s pick is a blend of two international grapes both of which can be a bit dull when they fly solo and under the £10 mark Slovenia borders the north-east Italian region of Friuli-Venezia and the two regions’ wines have some common ground among them the friulano grape (or sauvignonasse) The Krasno in today’s pick is well worth a try – for Slovenia but is still fresh – and would pair well with spice or creamy pastas or gratins as the nights start drawing in with their orchestras of spices and seasonings benefit from being paired with a wine that also sings a lot of notes At £20 and £16, however, neither of them comes cheap, although London-based Newcomer Wines produced the Kollektiv specifically in an effort to make an affordable “house” wine with sustainable credentials It’s motivating Štajerska growers to convert to organic farming by giving them better prices for their wine than if they’d stuck to conventional practices “If we can convert land and produce great wine then there is ‘value’,” says Newcomers’ Peter Honegger give the “serious” Czech and Slovakian pinot noirs and chardonnays a try Majerikova says: “Then the pricing becomes very good value indeed.” fun Slovenian blend of two big-ticket grapes that will make friends easily with whatever’s on the table Klet Brda ‘Krasno’ Sauvignonasse 2021, Goriška Brda Majestic £9.99 14.5% A lively Slovenian friulano with pear and tarragon notes Štajerska Kollektiv White 2021 £16 Newcomer Wines aromatic Slovenian field blend that’s great for both palate and planet Krasna Hora La Blanca 2023 £20 Basket Press Wines balanced Czech field blend that’s great with spicy food Burja Zelen Vipava White 2022 £24 Les Caves de Pyrene 12.5% A knockout indigenous single-varietal from Slovenia – treat yourself Best in Travel is here! Discover 2025’s destinations The 30 best countries, cities and regions to visit in 2025 Plan your trip with Elsewhere, by Lonely Planet See where a Lonely Planet Membership takes you Subscribe to our weekly newsletters to get the latest travel news, expert advice, and insider recommendations Explore the world with our detailed, insightful guidebooks Stay ahead of the curve with our guidebooks Uncover exciting new ways to explore iconic destinations Every month, we release new books into the wild Search Search Close search menu Explore Best in Travel 2024 Africa Close menu Countries Antarctica Antarctica Close menu Regions Asia Asia Close menu Countries Australia & the Pacific Australia & the Pacific Close menu Countries The Caribbean The Caribbean Close menu Countries Central America Central America Close menu Countries Europe Europe Close menu Countries Middle East Middle East Close menu Countries North America North America Close menu Countries South America South America Close menu Countries Tucked away between the towering Julian Alps and the Adriatic coast, Slovenia’s bucolic western winelands are often overlooked by visitors this is a region rich in appeal and charm – from boutique wine tasting and gastronomic surprises to adrenaline-fuelled adventures Edged by great karst mountains, their limestone rocks peeking out above the forests, the Vipava Valley may only be a short hop from the capital Ljubljana but it feels a million miles from the city Grape-heavy rows of vines spread out across the valley floor interrupted now and again by terracotta-topped hamlets their roofs weighed down with rocks to save the tiles from the ferocious bora wind that rattles through the valley in winter Verdant gorges and white-grey rock stacks litter the limestone Karst area to the south micro-region Goriška Brda’s hills roll deeper their brows adorned with gothic stone towers that call to mind picture-perfect Tuscan landscapes – but without the crowds Despite the peaceful surrounds, a 90-minute drive from here in any direction will take you places: laid-back Ljubljana to the east, Adriatic beauty Piran to the south, glamorous Venice to the west and the craggy, mountainous playground of the Julian Alps to the north Most vineyards in the Primorska wine region (which encompasses Vipava Slovenian winemakers claim that’s because they want to keep it all for themselves – and they’re probably only half joking because the local varietals produced in Primorska are currently experiencing a surge in popularity You won’t go far before encountering the oxblood-red Teran made from Refosco grapes grown in the Karst area in the region’s south which owes its fiery flavour and wild berry aroma to mineral-heavy limestone soil and salty Mediterranean air the indigenous Zelen grape thrives in the windy conditions of the Vipava Valley Many of Primoska’s younger generation of winemakers embrace experimental techniques – from organic and pump-free gravitational winemaking to eschewing oak barrels in favour of concrete egg-shaped tanks which are said to encourage continuous flow of the liquid as it ferments and ages but that doesn’t hold them back: their diminutive nature is fast becoming one of the region’s strongest aces as the appetite for boutique wines and localism grows attracting visitors who want to sample wines in the region they’ve been made it’s hard not to be infected by the enthusiasm of eccentric winemaker Primoz Lavrenčič as he shows guests around his futuristic-looking cellars and sets up impromptu tastings among the barrels One of the best ways to explore the region – while sampling its fruits – is on two wheels. Local company Wajdusna organise cycling tours in the region following the gravel paths and single-track roads that wind their way between grapevines from village to village Wedged between Italy to the west and Austria to the north it’s not surprising that the cuisine of western Slovenia is heavily influenced by its neighbours: pasta gnocchi and strudel are all local specialities often to be found on restaurant menus and in home cooking It places great emphasis on producing regional cuisine using fresh from the humblest of cafes to the country’s top-end restaurants like the celebrated Hiša Franko restaurant in northwestern Kobarid who was named the world’s best female chef in 2017 cured sausage and nutty cheeses served up in wine cellars and restaurants are always produced locally Cured meat like pršut owes its flavours to the bora wind that dries it; the high-altitude Tolminc cheese To experience some of the region’s best ingredients, hunt out Majerija restaurant close to the tiny village of Slap in the Vipava Valley the tasting menu champions local produce – from homemade salami with herb ricotta and Vipava mlinci (a type of flatbread) to cherry cake with cinnamon and thyme plucked from the restaurant’s herb garden The Vipava Valley’s bora wind does more than knock tiles from roofs and ripen the grapes It also carries paragliders high above the valley floor from the limestone peaks affording them panoramic views of the winelands below The region offers plenty more outdoor activities for the adventurous Hikers and cyclists will find trails aplenty amongst beautiful surroundings and a remarkable lack of traffic to bother them The steep walls and gorges surrounding the valley provide incredible rock faces for climbers to tackle with the promise of fantastic views from the top – to the Adriatic Jessica Cole travelled to Slovenia with support from the Slovenian Tourism Board. Lonely Planet contributors do not accept freebies in exchange for positive coverage. Please upgrade your browser to improve your experience The MICHELIN Guide continues the trip through Slovenia to discover its chefs and their tasteful cuisine Following the launch of the MICHELIN Guide Slovenia in September 2024 we take a closer look at Gostilna Pri Lojzetu in Vipava Situated on a small hill just outside Vipava, Gostilna Pri Lojzetu is an elegant restaurant housed in an attractive old residence A charming dining room with a fireplace acts as the backdrop for excellent cuisine featuring traditionally influenced dishes alongside more creative and experimental fare Tomaž Kavčič is one of the most known chefs in Slovenia and his cuisine represents well the transition between traditions and modernity A very passionate sommelier will guide trough the interesting wine list where Vipava Valley is the most represented We suggest you try wines from the Burja estate one of the most iconic producer of the area The MICHELIN Guide Slovenia: Uroš Štefelin, chef at Hiša Linhart in that area dotted with castles and devoted to spa treatments which lies in the northeast and borders Austria Who knew brisket and biscuits could be so good Whether you’re grabbing a quick bite in Tallinn or making a day of it on Muhu Island the Michelin Inspectors have got you covered when it comes to great value and enjoyable places to eat Discover which dishes our MICHELIN inspectors loved in this year’s selection From listening bars to neighbourhood restaurants explore all the top recommendations from Chishuru’s Adejoké Bakare Whether it’s your first time in a fine dining restaurant or your fiftieth these tips from our seasoned MICHELIN Guide Inspectors will help you get it right — your way When you want to dress up and enjoy a night out on the town Spend the May bank holiday weekends relaxing in the best London parks followed by top-notch cuisine at MICHELIN Guide restaurants – and if you’re visiting from afar A hub of cultures that look to the sea and the land Croatia is a place where tradition (including the culinary tradition) is still very much alive As you stroll down the long tree-lined avenue leading to the Baroque Novo Celje palace you know that the dining experience awaiting you will be very special indeed the chef and restaurateur behind MICHELIN-Starred Row on 5 and a whole lot more shares his top London recommendations the latest edition of The MICHELIN Guide France celebrates two new Three-Star restaurants Discover the best of the 2025 Paris restaurant scene and a whole host of new MICHELIN-Star restaurants surrounded by the Fruška Gora hills in the province of Vojvodina and in a region that extends on either side of the River Danube is a very special place that has a focus on food and wine Chef Martin Gimenez Castro has found his new home and career much further north where he treats his guests to the finest seafood produce The MICHELIN Guide Czechia will expand beyond Prague to cover the entire country unveiling the best MICHELIN restaurants in Czechia Czechia joins the ranks of Europe's top MICHELIN Guide destinations Stay tuned as we reveal the culinary gems our Inspectors have unearthed The fourth edition of the Serbia Michelin Guide has been published with good news for the country – a new Michelin star for two restaurants among the 23 listed in the world’s most famous “red” guide Non-members can add the privileges at checkout through our 30 day free trial By continuing I accept the Terms & Condition and Privacy Policy. I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels Situated on a small hill just outside Vipava, Gostilna Pri Lojzetu is an elegant restaurant housed in an attractive old residence Toma\u017e Kav\u010di\u010d is one of the most known chefs in Slovenia and his cuisine represents well the transition between traditions and modernity A very passionate sommelier will guide trough the interesting wine list where Vipava Valley is the most represented The MICHELIN Guide Slovenia: Uro\u0161 \u0160tefelin, chef at Hi\u0161a Linhart enabling most of the Primorska region to rejoin its mother nation under what was then the Yugoslav Federation after suffering for a long time under fascism This year's celebration was held under the title "Moja pesem je himna srca" ("My poem is the anthem of the heart") like the Adriatic without the song of the starlings That is why I believe that today is not only a holiday for the people of Primorska but a holiday for the whole of Slovenia," said Prime Minister Golob in his opening remarks He added that the poet and priest Simon Gregorčič was quite clairvoyant in his poem "Soči" ("To the Soča River") Only a few decades later his prophecy came true "He had predicted the agony of the last century It left indelible traces of violence and oppression in our people immense desire for freedom and rebellion against the ideology of hatred," the Prime Minister said "TIGR was among the first organisations to prove to the world that fear can be countered with courage After two years of national liberation struggle Even after Primorska’s return to its motherland more than a hundred thousand Slovenians remained on the other side of the border we have been living together in a wider community and the Prime Minister expressed the hope that through this I would like to say that Slovenia remains your motherland Your struggle for identity and language will always be etched in our hearts and in our collective memory," he said to the compatriots living on the other side of the border "History holds a series of timeless lessons including how the ideology of hatred and intolerance has never brought peace or freedom to anyone both to those who oppressed and those who were oppressed," he added He went on to highlight that Slovenia is a safe country today Prime Minister Golob warned that hate speech lies and manipulation do not kill our bodies "It is our responsibility to reject them and safeguard our common values – the values of coexistence and freedom The strength of a nation never comes from division the Prime Minister also highlighted the importance of unity It was only in Primorska that both the Slovenian clergy and the fighters combating under the red star were united in their belief in freedom "And only this unity can lead us to continue to fulfil great ambitions and goals in the future," he said He added that all this also requires individual courage "It is the courage that each one of us must muster to do the right thing at the right time," said Prime Minister Golob He added that today's challenges are certainly complex He went on to talk about one of the major challenges facing Slovenia – how to preserve our public health system which is the envy of practically the whole world How to make sure that the public health system will not only remain in the future The Prime Minister also said that he really appreciated Slovenian doctors "Our strength is not that we are all the same but that despite our differences we listen to each other and look for common solutions I believe that each of us faces challenges He added that he is determined that we work together to ensure that our nation continues to prosper "Vstala Primorska!" (Primorska Has Risen!) Did you find the information you were looking for Do you want to receive a response from the responsible institution Clicking on the link will open your default e-mail program and automatically draft a message that you can send to the institution responsible for the content of this website ask for a reply The first wines we try are international varieties: a blend of Merlot and Cabernet, a Chardonnay. As much as I want to impress Mitja and drone on about tasting the Vipava terroir, I can’t actually tell what gives them a sense of place. Then lastly he pours the Sutor White, a blend of the local grapes, Rebula and Malvazija. I swish the wine around in my mouth and swallow this time. Bracing, I think. Like a strong, cold wind blowing across my face. Join our newsletter to get exclusives on where our correspondents travel, what they eat, where they stay. Free to sign up. Embrace the melancholy, the buffet, and a new coffee language: how to travel well in Italy’s polyglot port state. When the grazing lands of Slovenia’s Kamnik region start to brown, the shepherds start their alpine journey to remote Velika Planina. The beer is cheap and the larb is fresh, but Chiang Rai is more than all that. These 10 bits of local wisdom will help get you started. Ahead of our League of Travelers trip to northern Vietnam, R&K’s Charly Wilder caught up with Daniel Nguyen, an activist, distiller, researcher, and our host for this fall’s journey into the highlands and beyond. Please enable JS and disable any ad blocker The Independent's journalism is supported by our readers When you purchase through links on our site As travel to Slovenia becomes possible again, Helen Coffey recalls taking on the Vipava triathlon: wine tasting I would like to be emailed about offers, events and updates from The Independent. Read our Privacy notice Edging my way down the slope towards a giant hole in the limestone rock face through which the Vipava Valley looks back in all its verdant loveliness I stop and sigh with something akin to longing A 15-minute walk brought us to Otlisko okno a naturally occurring phenomenon atop the Trnovo Forest plateau that was created by the devil’s horn when he tripped and fell down the mountain It’s a sublime example of why this idyllic region of Slovenia, 50 minutes from the capital Ljubljana Although the real treat is the bizarre dearth of visitors at an attraction that would be teeming with camera-toting travellers all queueing to get their turn at a selfie with the elegant comments that “it’s busy today” – I crane my neck all of whom leave pretty sharpish after we arrive to stare hungrily at the lush valley from on high Slovenia as a whole has experienced a huge upsurge in tourism over the last five years: it’s gone from somewhere relatively unknown to a perfectly legitimate destination for a city break (Ljubljana) ski holiday (Kranjska Gora) or hiking trip (just about everywhere) Bordered by four neighbouring countries – Italy Hungary and Austria – and boasting its own tiny enclave of coastline on the Adriatic Sea – complete with Venetian-style architecture – this pocket-sized nation is incredibly diverse in terms of cultural influences as well as climate and terrain The Vipava Valley, voted one of Lonely Planet’s top regions in 2018 has its own weird yet wonderful microclimate – it’s like a miniature Mediterranean outpost lazy days that are sometimes 10 degrees warmer than if you head just 20 minutes further north it makes for a region capable of producing some fabulous wines as I discover when we stop off at Tourist Farm Lisjak in the tiny village of Zalosce This family vineyard and simple restaurant serve up dishes typical of the area – prosciutto-wrapped asparagus courgette carpaccio dressed in rich balsamic gnocchi with wild garlic pesto – along with hand-picked wines from its 16-strong collection for “tasting” (I don’t make much use of the spittoon) Zelen and pinela are two of the most popular local wine varieties: crisp and light they perfectly accompany the spin on Italianate grub (Trieste is just 50 minutes away) I’m then taken down to the wine cellar where owner Peter Lisjak is just as keen to show off his best vintages as I am to sample them The tastiest is the latest crack at a dessert wine; it’s gloriously amber the skins having been left on during part of the fermentation process “It’s not ready yet,” Peter responds in answer to my question of whether I can buy a bottle (or six) Guide Jani reveals that wine tasting is part of the unofficial Vipava Valley triathlon: “wine tasting as I sway up the stairs to tackle the next element – the walk up to the aforementioned natural window overtaking cyclists sweating under the afternoon sun who I declare to be bright flashes of yellow and purple flowers winking out from the abundance of chlorophyll green that covers the landscape thanks to Slovenia’s generous annual rainfall Cows seem more numerous than people in these parts tinkling the bronze bells tied about their necks as they graze There’s no paragliding on the agenda for today We head back down into the valley to Ajdovscina which shows definite signs of retooling itself to accommodate the burgeoning tourist trade The main square is being completely renovated while one old building is being transformed into a space for baking workshops The town is also home to 14 historic Roman towers It’s an intentionally small bistro-slash-delicatessen artisanal products alongside wine pairings The couple who own it are impossibly cool – Matej sporting a baseball cap and trendy glasses sits at the table to talk us through each course from the homemade bread and Slovenian olive oil to the plate of local cow and sheep cheeses; from the full-bodied orange wine produced by a woman who buys up abandoned vineyards and gives them a new lease of life to the traditional struklji rolls stuffed with sweet ricotta and topped with cinnamon It feels like we’re dining al fresco in a delightful piazza in Italy or Spain and as the sun loses some of its bite and late afternoon melts into evening I can absolutely see what all the fuss is about Jani is the best marketer for his home region – he used to be in a punk rock band before starting a local tour company as an excuse to return to the place he loves as we tread the butter-coloured cobble-stone path back to the car some of which we walked today; I feel the sun lightly grazing my skin; I pat my stomach contentedly after being plied with the region’s finest food and wine Lot and Air France are all offering flights from London to Ljubljana with a stop in Frankfurt Majerija is a farm-stay offering 10 fresh unusually located under the property’s herb garden and next to a 300-year-old farmhouse Local guiding outfit Wajdusna offers a “triathlon” package of hiking, wine tasting and paragliding for €195pp. Join thought-provoking conversations, follow other Independent readers and see their replies your new go-to podcast to spice up your weekday mornings with relevant news and behind-the-scenes from Brussels and beyond From the economy to the climate and the EU's role in world affairs this talk show sheds light on European affairs and the issues that impact on our daily lives as Europeans Tune in to understand the ins and outs of European politics Dare to imagine the future with business and tech visionaries Deep dive conversations with business leaders Euronews Tech Talks goes beyond discussions to explore the impact of new technologies on our lives the podcast provides valuable insights into the intersection of technology and society Europe's water is under increasing pressure floods are taking their toll on our drinking water Join us on a journey around Europe to see why protecting ecosystems matters and to discover some of the best water solutions an animated explainer series and live debate - find out why Water Matters We give you the latest climate facts from the world’s leading source analyse the trends and explain how our planet is changing We meet the experts on the front line of climate change who explore new strategies to mitigate and adapt consumers are increasingly turned on by the unorthodox While it's challenging to picture a world where the celebrated crus of Bordeaux and Burgundy are eschewed from a commercial cellar curious wine enthusiasts are more and more on the lookout for something 'a bit different' And although it takes a new region a long time to establish itself on the palate, it is less well-known winemaking centres such as Slovenia that will become the smart drinker's choice in time This is in no small part down to the surge in popularity of natural wines But there's also a trend for easy-drinking wines Slovenia really delivers in both these key areas One of Slovenia's viticultural hotspots is the Vipava Valley And the winemaker with the hottest profile on the market right now is Primož Lavrenčič Unassuming yet deeply passionate, Lavrenčič has a vision that transfers to the glass "I try to step back and understand how to encourage nature to express its own character in my wines," he says Indeed his vineyards obey strict biodynamic rules which sees him very much on message for contemporary winemaking he really believes in the principles and his terroir He has even constructed a fascinating underground window where visitors to the cellar can see the stratification of the land under the vineyard The soils in the Vipava valley have slowly evolved on more than 50 million-year-old flysch marlstone and sandstone. And that's good news for viticulture Natural wines are often described as wines with 'minimal intervention' by human hand Winemakers like Lavrenčič largely leave nature alone only making adjustments to fermentation temperature and other winery factors such as the level of exposure to oxygen a wine might have The Vipava Valley is in the western part of Slovenia The Vipava river runs through the centre of the valley on its way to empty into the Sôca river reflecting light and warmth to help ripen the grapes in the sub-Mediterranean climate The 'Bora' is the most significant wind with gusts even exceeding 200 kph at times And this factor is helpful for winemakers who don't want to pollute their grapes with pesticides No pest is going to cling onto a vine for very long when the Bora is menacing the landscape The most memorable wine from the Burja estate Nature taking its course is part of grape selection here Zelen is not a grape that many people have heard of but it's an indigenous varietal (fittingly meaning 'green') and as such has built up resistance to wind One of the most exciting finds amongst the vineyards of western Slovenia was not so much related to vines but people An initiative for winemakers to pass on their operations to their children has been sanctioned by the Slovenian government since 2014 as the Rural Development Programme It allows a bursary of €45,000 per beneficiary so it's not just winemakers that are covered but it has really taken of in the viticultural sector And financially it makes sense for older winegrowers to hand over the business to their children while still able to remain part of the business in a consultancy capacity As Andrej Erzetič from Erzetič Wines told Euronews Culture Based in the charming winemaking region of Brda Aleksij Erzetič handed over the main winemaking and estate management to Andrej a few years ago and the young winemaker has never looked back Andrej keeps the flag flying for indigenous varietals like Belo and the rare Rebula Nero (which has something of the Cabernet Franc about it) but also enjoys experimenting with classic grape types such as Cabernet Sauvignon and Chardonnay And there's definitely some serious investment as the amphora room below would not have come cheap Amphorae have become very popular very suddenly all over the winemaking world but they are nothing new These were the preferred ageing vessels in Georgia "I sometimes prefer amphora ageing to barrel ageing because of the shape and the presence of micro-organisms," Andrej says Amphorae are made of clay: more giving than a steel tank which doesn't engage with the wine on a molecular level which can add its own flavours and aroma compounds to a wine Erzetič also enjoys experimenting with different woods so try to find the perfect partnership with his grapes. Again, not cheap, but it's a diverting place to visit and his passion is clear to see. Visitors to the estate (totally recommended) will find a miasma of colours and materials a veritable kaleidoscope forest featuring Acacia I meet more young winemakers and took part in a new local tourism and education initiative but learning about all the stages prior to opening a bottle become more and more fascinating as one looks beyond the liquid Andraž Ferjančič took over the reins from his father in 2019. He and artisan winemaker Mitja Kodre take visitors through the stages of winemaking even as far back as planting the actual vine. And it's not just a token role play, you will genuinely plant a vine that will go on to make wine in three to five years. But you need to clear the ground first. You have to put the hard yards in. Well, I did. Apparently, this is optional but I didn't find that out until later on... While it's certainly the natural wines of Slovenia that will find themselves very much on-trend and in increasing demand, perhaps even worldwide as buyers become more and more interested, there is also a positivity to this handing over to young winegrowers. The tendency towards lower ABV wines, made to be easy-drinking, is not, I believe, a passing fad, and this viticultural zeitgeist is the perfect arena for young superstars like Andrej, Mitja and Andraž to thrive. This unique tour takes visitors to boutique vineries via an aerial excursion over hills and forests. The Financial Times’ Camilla Bell-Davies takes a leap of faith. Slovenia's wine-growing Vipava Valley. (Photo: iStock) In Slovenia’s Vipava valley, life is defined by a wind called the “burja”. When conditions are right, cold air sweeps down from the Julian Alps to the Adriatic coast, sometimes reaching 150km per hour. Rocks are placed on roof tiles to stop them blowing away, roads are sometimes closed to lorries and buses, even the trees have branches only on one side, their flat backs braced against the wind. By early summer, though, calm usually prevails and just a warm sea breeze remains. It blows gently up the valley, creating ideal conditions for paragliding, a sport popular with the locals since the 1990s. Today I am among their ranks, anxiously standing on a ridge, preparing to fly. I am here with guide Jani Peljhan who runs a “hike-fly-wine” tour that completes a perfect arc of Vipava: Starting at the town of Ajdovscina on the valley floor, hiking up to one of the highest cliffs, paragliding to the vineyards on the other side of the valley, before finishing underground for a tasting in a wine cellar. The hike has taken us through woods and wildflower meadows, past a gaping hole in the ridge called “Otlisko okno”, the Otlica window. Legend has it that the devil tripped and his horn tore through the mountain, perhaps causing the wind to rush through. At the top, we find our tandem pilots waiting. Tomaz Bavdez straps me in and reassures me with various safety checks. Then we are on our feet, harnessed together and ready to run. I had expected some kind of long, aeroplane-style take-off run, but instead we have less than 5 metres ahead of us before a sheer drop. The run isn’t as graceful as I imagined either. The paraglider yanks us from side to side, but finally we feel the lift and the valley rushes away below us. I dangle for a few seconds, feet still paddling in the air, then at my pilot’s encouragement I slide back into the harness. “The best sofa and TV screen in Slovenia,” he said, over the wind. He’s right: as we fly along the ridge, the scenery is dramatic. The shadow of our wing falls across the rocks, a warm breeze lifts us higher and brings the scent of pine up from the forest. I notice my muscles are still tense and I exhale; the experience is actually surprisingly relaxing. When the cliffs end we turn and swoop into the valley. The Adriatic comes into view, misty in the distance. Tomaz asks if I want to try steering using the brake handles, found on either side above our shoulders. I take them cautiously and look up, my eye following the web of suspension lines that fan out to the wing above, each one thrumming lightly in the wind. The vineyards are getting closer, as are the rooftops of the village of Budanje and its tiny church tower. Finally, we glide down beside them and our feet touch the ground. The wing folds gently behind us and I unclip and sway, totally blissed out. It’s a feeling one could easily get hooked on; indeed Tomaz tells me of an ex-heroin addict who got clean by taking up flying. After packing the kit we head to a nearby winery belonging to young vintner Urban Petric, who runs one of hundreds of boutique wineries in the Vipava valley. The burja actually helps the vines here, Petric explains, preventing fungal diseases and obviating the need for chemical sprays. In an upstairs room he also cures hams, dried by the burja through open windows. View this post on Instagram A post shared by Petric Urban winery (@petric_winery) He leads us down to his cellar for a tasting and the cool air is a relief to our windswept faces combining with the mineral-rich soil to produce a flavour peculiar to Vipava that Slovenians call masleno To me they taste floral and heady but this could be down to my post-flight high the food and wine distinctive.” And paragliding is a way to unwind when the wind dies down – a moment of calm between each storm By Camilla Bell-Davies © 2022 The Financial Times We know it's a hassle to switch browsers but we want your experience with CNA to be fast Tomaž Kavčič and Uroš Fakuč tell us about their vision of Slovenian modern gastronomy Not far from the Italian border and sprinkled with delightful castles and manor houses the Slovenian Vipava valley stays green all year round is home to many gastronomic traditions inspired by Italian cuisine and traditional Slovenian farming culture a winter vegetable soup reminiscent of minestrone The valley’s exceptionally pleasant climate and its famous wind whose brief gusts can reach speeds of up to 200 kilometers an hour make it ideal to dry cured meat (hence the unique local prosciutto) and wine growing Natural wines are a historic tradition in the valley unique grape is the semi-aromatic white variety called Zelèn Drawing on this rich local heritage, one-Michelin-starred chef Tomaž Kavčič is at the head of Gostilna pri Lojzetu a restaurant set in the seventeenth-century manor house of Zemono The blindingly white building perched atop a hill is jettied over the Vipava valley offering a breathtaking view on serpentine rivers and green meadows The former motorbike sportsman and race car athlete is the fourth generation of cooks and farmers in his family His respect for the traditions of this littoral region stems from his mother’s side His grandfather taught him how to choose perfect ingredients at the local market and his grandmother whose specialty was freshly fished octopus with beans and polenta Kavčič’s mother herself used to run a gostilna and naturally passed on her love for simple Even though Gostilna pri Lojzetu is a fine-dining address hosted in the former leisure mansion of the Counts of Venice (legend has it that Casanova spent three days on its premisses) Kavčič insists that it’s still a gostilna and not a restaurant The guests’ experience must include everything from hello to goodbye Yet innovation is key to Kavčič’s approach to fine-dining which quickly made him one of the pioneers of Slovenian modern gastronomy the country was not ready for this type of cuisine » invigorating drink made with his homemade gin Paired with delicious biodynamic wines from the Vipava valley and octopus fresh off the boat find a new expression in almost abstract arrangements a lemon ice-cream with gin and tonic aspic presents itself in exhilarating puffs of smoke « This dessert has been in the family tradition of restaurateurs for decades » « Slovenia is the country of juniper berries and wild herbs All of this inspired me to make my own gin The whole Vipava valley is in that bottle » Elaborated after seventy-two different test distillations Kavčič’s gin is made in Slovenia’s oldest distillery At the other end of the Vipava valley, at the Italian border, Uroš Fakuč’s DAM boutique hotel & restaurant is a new staple of Slovenian fine-dining This elegant address paired with a tasteful boutique hotel is the ideal setting for Chef Uroš’ delicate Each plate is a subtle homage to the terroir of the Vipava valley sardine and cod - are reminiscent of what Slovenians like to eat at Christmas » our national gastronomy improved massively While he is deeply admirative of his country’s farming traditions he admits that he finds most of his inspiration when travelling It opens your mind to see different types of ingredients but I believe in kilometer vero : the most reasonable distance to get the right ingredients I need the best produce possible and constant quality If it means ordering oysters from Brittany » Chef Uroš’ philosophy is simple : « Fine-dining means perfect food Taste is the most important element in high gastronomy but everything around it must be at its best You need to treat your guests with a professional tone with politeness ; you must make them feel special and greet them with a warm I want to create a place for real hedonists » To make sure everything is the way he intends it he personally sees to every little detail in his restaurant and hotel and takes the time to sit at the front desk to welcome his guests sincere manners do make a great impression Whether in the restaurant or in their hotel room The chef’s sense of detail translates marvelously onto the plates there is nothing stuck-up about Fakuč’s idea of fine-dining « One could simply describe it as a modern mediterranean kitchen » « Ingredients from the sea represent my style best ».The sea-loving chef used to work as a consultant on Mediterranean islands the smell of the wind… I can stay quiet and stare at the sea for hours and feel perfectly happy » Fakuč invested all of his savings into the restaurant and the boutique hotel and even on holiday I look forward to going back to work I love to make other people happy with my restaurant I know I’ve made it when I see guests coming back warm-hearted and hard-working chef is freshly crowned with a Michelin-star « And I feel the responsibility that comes with it What the MICHELIN Guide Inspectors Saw in 2025 Croatian cuisine boasts a strong identity that reflects both the land and the sea ​13 new restaurants receive their first MICHELIN Star ​Three new establishments are awarded the MICHELIN Green Star Discover The MICHELIN Guide Buenos Aires & Mendoza 2025 showcasing newly Starred restaurants and exciting Bib Gourmand additions Explore the just-revealed full list of 654 MICHELIN-Star restaurants in France 2025 The 68 new Stars for the 2025 edition appear in red The 2025 edition of The MICHELIN Guide France anoints two new Three-Star restaurants Read on for a complete overview of all the new stars in The MICHELIN Guide 2025 cohort Explore the just-revealed full list of MICHELIN-Star restaurants in Paris 2025 From surfing the restaurant scene of Biarritz to indulging in the untamed flavors of Haute-Soule the Basque Country's restaurants are a treat for the taste buds Here's where to go for a foodie journey inspired by the all-new MICHELIN Guide 2025 selection The MICHELIN Guide presents its 16th restaurant selection for Kyoto and Osaka recommending an unprecedented number of 469 restaurants The 2025 Malta MICHELIN Guide selection celebrates a newly awarded One MICHELIN Star restaurant The 2025 MICHELIN Guide Awards for Buenos Aires and Mendoza is set to take place on April 7 Discover the full list of MICHELIN Stars in the British capital including all of the newly crowned restaurants The valley\u2019s exceptionally pleasant climate and its famous wind unique grape is the semi-aromatic white variety called Zel\u00e8n Drawing on this rich local heritage, one-Michelin-starred chef Toma\u017e Kav\u010di\u010d is at the head of Gostilna pri Lojzetu His respect for the traditions of this littoral region stems from his mother\u2019s side Kav\u010di\u010d\u2019s mother herself used to run a gostilna Kav\u010di\u010d insists that it\u2019s still a gostilna and not a restaurant \u00ab Gost means guest in Slovenian \u00bb The guests\u2019 experience must include everything from hello to goodbye it\u2019s not only about what\u2019s on the plate \u00bb Yet innovation is key to Kav\u010di\u010d\u2019s approach to fine-dining the country was not ready for this type of cuisine \u00bb \u00ab The guests and the chef grow together Kav\u010di\u010d\u2019s dishes are daringly creative \u00ab This dessert has been in the family tradition of restaurateurs for decades \u00bb \u00ab Slovenia is the country of juniper berries and wild herbs \u00bb Elaborated after seventy-two different test distillations Kav\u010di\u010d\u2019s gin is made in Slovenia\u2019s oldest distillery At the other end of the Vipava valley, at the Italian border, Uro\u0161 Faku\u010d\u2019s DAM boutique hotel & restaurant is a new staple of Slovenian fine-dining This elegant address paired with a tasteful boutique hotel is the ideal setting for Chef Uro\u0161\u2019 delicate \u00ab The amuse-bouches - sourdough bread sardine and cod - are reminiscent of what Slovenians like to eat at Christmas \u00bb While he is deeply admirative of his country\u2019s farming traditions \u00ab One needs to see what other chefs do \u00bb Chef Uro\u0161\u2019 philosophy is simple : \u00ab Fine-dining means perfect food \u00bb To make sure everything is the way he intends it The chef\u2019s sense of detail translates marvelously onto the plates there is nothing stuck-up about Faku\u010d\u2019s idea of fine-dining \u00ab One could simply describe it as a modern mediterranean kitchen \u00bb \u00ab Ingredients from the sea represent my style best \u00bb.The sea-loving chef used to work as a consultant on Mediterranean islands the smell of the wind\u2026 I can stay quiet and stare at the sea for hours and feel perfectly happy \u00bb Faku\u010d invested all of his savings into the restaurant and the boutique hotel I know I\u2019ve made it when I see guests coming back \u00ab And I feel the responsibility that comes with it have also led to wide­spread wild­fires across the coun­try includ­ing the Karst region where olive trees have been burned Despite mon­i­tor­ing of pests like the olive fruit fly experts believe the fruit drop is more likely due to abi­otic fac­tors like tem­per­a­ture and rain­fall The joy of abun­dant flow­er­ing was fol­lowed by sad­ness a month after fer­til­iza­tion as olives turned brown and fell from their branches This is a sum­mary of this year’s olive grow­ing sea­son in Slovenia Sandwiched between the Alps and the Adriatic Sea olives have been cul­ti­vated since ancient times in the coastal areas of​the Brdi both from the point of view of a sus­tain­able food sys­tem and from the point of view of pre­serv­ing the qual­ity of the envi­ron­ment and sus­tain­able tourism,” said Maja Podgornik the head of the Institute for Olive Growing at ZRS Koper Slovenian extra vir­gin olive oil is reg­u­larly rec­og­nized for its qual­ity at inter­na­tional com­pe­ti­tions. At the NYIOOC World Olive Oil Competition Slovenian pro­duc­ers have earned awards each year since its incep­tion in 2013 Olives are grown on 2,389 hectares in Slovenia by around 4,200 grow­ers The total income gen­er­ated by the sec­tor reaches €10 to €15 mil­lion each year olive grow­ers are des­per­ately seek­ing answers to this year’s fruit drop “The cur­rent dry­ing and falling of the fruits can­not be con­nected with the attacks of dis­eases and pests,” the Agricultural Forestry Institute of Nova Gorica replied deci­sively Due to the lack of pre­cip­i­ta­tion and the result­ing extremely dry con­di­tions this year few dis­ease out­breaks were reported While some cases of pea­cock’s eye (Spilocaea oleag­ina) and olive spot (Mycocentrospora cla­dospo­ri­oides) timely spray­ing pre­vented any dam­age from occur­ring The phe­nom­e­non was less pro­nounced than in pre­vi­ous years farm­ers were also able to fol­low the flight and repro­duc­tive cycles of the olive moth (Prays oleae) They said that they have not noticed much dif­fer­ence in the time and num­ber of pest out­breaks com­pared to pre­vi­ous years we have been reg­u­larly mon­i­tor­ing the pres­ence of the mar­ble bug (Halyomorpha halys) in olive groves,” offi­cials from the insti­tute wrote in their report ​“The pest was reg­u­larly observed in indi­vid­ual olive groves dried and fallen) are reg­u­larly sam­pled and inspected for pos­si­ble dam­age caused by black bug bites,” they added ​“We did not notice any dam­age from pests.” they con­cluded the dur­ing and falling of the fruit was not con­nected with attacks of the mar­ble bug or the pres­ence of other pests in olive groves Since the begin­ning of this year, the most sig­nif­i­cant olive pest – the olive fruit fly (Bactrocera oleae) – has been mon­i­tored at dozens of loca­tions with the help of pheromone traps The fly was iden­ti­fied in larger num­bers from the end of March to the begin­ning of May the period before the olive trees blos­som olive fruit fly pop­u­la­tions decreased sig­nif­i­cantly The cur­rent weather con­di­tions are not favor­able for the appear­ance of pests which is con­firmed by the small num­ber iden­ti­fied in pheromone traps offi­cials still rec­om­mend that farm­ers set traps in their groves to deter any poten­tial infes­ta­tions Additional mea­sures against pests are cur­rently not nec­es­sary they believe that the cause of the dry­ing and drop­ping relate more to abi­otic fac­tors such as air tem­per­a­ture In the period from flow­er­ing to ripen­ing, a suf­fi­cient amount of water is very impor­tant for the devel­op­ment of the olive fruits. It has been sci­en­tif­i­cally proven that on trees exposed to higher tem­per­a­tures there is an increased fruit drop and con­se­quently a smaller har­vest Slovenian experts said the win­ter and spring of 2022 have been the dri­est since 1993 they expect 2022 will be the dri­est year of the past three decades only 193 mil­lime­ters of rain fell in Slovenia the total amount of pre­cip­i­ta­tion was about 300 mil­lime­ters A min­i­mum of 500 mil­lime­ters of rain­fall is required for opti­mal olive devel­op­ment “The scale of this year’s drought exceeds those of 2003 when olive grow­ers pro­duced 40 to 70 per­cent fewer olives and the drought was declared a nat­ural dis­as­ter at the state level,” offi­cials said The lack of rain­fall in the win­ter and spring brings plenty of headaches to olive farm­ers as mois­ture does not build up in the soil By the end of the spring – in the period before and dur­ing flow­er­ing – too lit­tle rain­fall means the trees are unable to fer­til­ize the blos­soms nor­mally and receive nutri­ents Experts believe this led to weaker devel­op­ment of the flo­ral organs and com­plete fer­til­iza­tion which may have resulted in the brown­ing and fruit drop Another con­se­quence of the country’s ongo­ing drought has been ram­pant wild­fires burn­ing across Slovenia According to data from the European Forest Fire Information System (EFFIS) five fires have burned 2,384 hectares in Slovenia in the first six months of 2022 the Carso wild­fire is cur­rently wreak­ing havoc Photos from local media sug­gest some olive trees have burned and smoke has forced local res­i­dents to flee According to EFFIS, 2022 is on pace to be the worst wild­fire sea­son in Europe since records began More articles on:  , , Turkish Olive Farmers Struggle Despite Expected Record Harvest Farmers say the prices they receive from mills for their olives are failing to keep up with the rising costs of fuel Award-Winning Siblings Grateful Father Chose Coratina brother and sister Tommaso and Angela Fiore continue the family legacy Farmers in Greece Witness the Impacts of Climate Change After Historically Low Harvest Farmers and millers throughout Greece have reported that climate change is making it increasingly difficult to produce award-winning extra virgin olive oil Invasive Sheep Devastate Olive Groves in Eastern Spain invasive species like the Barbary sheep have rapidly increased in both population and range leading to more frequent interactions with agriculture Study Sheds Light on Lowering Harvest Costs for Table Olive Producers A combined canopy and trunk shaking method to harvest table olives increases efficiency by 75 percent and improves fruit quality Heat, Fruit Fly Hamper Harvests in Peru and Northern Chile Unseasonably warm weather has created the conditions for the Mediterranean fruit fly to proliferate Smuggling may have furthered its spread in Chile Spanish Researchers Study Salt Stress on Olive Trees The researchers recommend using salt-tolerant cultivars or rootstocks for sustainable agriculture Three Veterans of the Croatian War of Independence Craft Award-Winning Olive Oils the producers behind Oleum Maris have won four Gold Awards at the NYIOOC they are working to expand tourism offerings and exports This summer JSG Professor Rowan Martindale and graduate student Nick Ettinger traveled to Morocco and Slovenia to look for Early Jurassic rocks, specifically those from the Toarcian Oceanic Anoxic Event (~183 million years ago) Stéphane Bodin (Aarhus University) so we were hiking around the High Atlas Mountains looking at the sedimentological and biotic response to this event Morocco has one of the thickest records of shallow water carbonates from the Early Jurassic and some of the best reefs so there are many projects that will result from this scouting work (hopefully) we were collecting samples for my student Nick Ettinger’s MSc thesis Slovenia is one of the few shallow water carbonate platforms that has a good record of the Toarcian Oceanic Anoxic Event Nick is hoping to identify the Anoxic event in Slovenia and combine sedimentology and geochemistry to understand the environmental changes occurring during the OAE Check out her blog Finding Fossils to see more pictures from the field 2023•6 min read.css-1ht3mas{margin-block:40px;}.css-1abu0ph{text-align:right;font-size:12px;font-weight:var(--chakra-font-weights-bold);margin-top:0.5em;}PlanetScope image of agricultural fields in Vipava Valley Welcome Sinergise and the Sentinel Hub Community Planet has acquired the business of Sinergise marking a significant step forward in our mission to make Earth observation (EO) data more accessible and impactful We are excited to welcome Sentinel Hub users to the Planet community and are eager to accelerate investment in Europe As the world faces increasingly complex challenges, the need for accessible and actionable EO data has never been more critical. 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We'll help you find the right products and pricing for your needs two-hour drive from Slovenia’s capital Ljubljana the tiny town of Kobarid was already shut for the evening My travel companion Bianca and I weren’t bothered by Polonka’s kitchen being closed The owners of the guesthouse had already prepared a plate of owner Valter’s aged raw cow’s milk cheese and thinly sliced roast beef for us—the perfect pairing with the bottle of Burja Pinot Noir we picked up from the natural winery on the drive over Kobarid sits in the Soča Valley on the northwestern edge of the country The hand-drawn map we were handed when we checked in sums up the town’s size: Off the central square and church that still sports the bell tower Hemingway mentions in his 1929 classic A Farewell to Arms “More and more people are talking about Slovenian gastronomy,” says Ana who was named the world’s best female chef by The World's 50 Best Restaurants in 2017 as we sampled kombucha made in-house by Hiša Franko’s fermentation team they’re starting to become more interested in the country thought: “If Slovenia is now becoming a gastronomic destination why not connect the best gastronomic destinations in the country?”  “We’re building cycling routes that connect villages and places travelers often pass over,” says route-development specialist Alex Crevar but they don’t necessarily contain the personality of the country—you start to feel the real spirit of Slovenia when you cycle through these villages and often-overlooked communities.” The Soča Valley is one of the first stops on the 300-mile the route snakes its way past the mermaid lagoon-colored Soča River: past vineyards and crumbling medieval castles; up steep hills crowned with cliffside villages with climbs reaching up to nearly 1,600 feet An Italian chapel in the mountains of the Soča Valley.Photo: Boris PretnarAs the “green heart” of Europe farm-to-table and foraging are the core of the culture here which is why everything from the wine to the cheese is most likely from the village you’re cycling through “Slovenia is one of the greenest countries in the world—just look around,” Ana told me as her forager returned with finds from that morning including plump porcini mushrooms the size of a plum and fuchsia-colored edible flowers imported ingredients like caviar or foie gras—you can find what you need right here.” Michelin-starred restaurant promotes small “But we also tick a lot of boxes in terms of activities and nature.” where the largest brewery in the country brews the town’s namesake beer as Luka offers us a digestif—homemade spirits and liqueurs crafted from fruit grown in his father’s vegetable garden beneath the restaurant since the roads will never be as packed with cyclists like And that well-deserved glass of Slovenian wine is never more than a short ride away The Danish Home Lighting Trend That Can Improve Your Mental Health In America’s Cities, Saunas Are Becoming the Hottest Social Spot Millie Bobby Brown Shares Her Favorite Paella Recipe—and Details About Her Wedding to Jake Bongiovi A Day-by-Day Guide to Hiking the Legendary Nakasendo Trail in Japan Never miss a Vogue moment and get unlimited digital access for just $2 $1 per month Ajdovščina is a humble town in the Vipava Valley region of Slovenia, close to the border with Italy. Locals know the Vipava valley for the excellent wines it produces - as well as prosciutto to rival that of its famous neighbour. But Ajdovščina has another distinction: it has become an unlikely hub for the collection of plastic trash from around the world. Each year, around 40,000 tons of old fishing nets, synthetic carpet, and textile offcuts arrive at a warehouse on the outskirts of the town. They come from as far afield as Cameroon, Thailand, New Zealand, America, and China - but the warehouse isn’t the final stop on their journey. Lake Bled, SloveniaThis tiny country in Central Europe has become an unexpected hub for a pioneering circular economy project that’s turning waste into a brand-new resource. “Normally you take raw materials from the planet, you make products and you landfill them,” says Giulio Bonazzi, chairman and CEO of Aquafil. “But instead of using oil, we use waste.” The affable Italian gestures at a huge repository of discarded products - enormous bales of green netting, thickly braided rope, giant bags filled with scrap material, and musty bundles of carpet. All of them share one thing in common - they’re made of nylon - the core material in Aquafil’s global business. However, over the same period, nylon’s reputation has shifted. Yes, it is a wonder material that can be fashioned into everything from women’s stockings to molded machine parts, but it is also a product of the petrochemical industry. Thanks to its ubiquity and resilience, nylon now permeates the entire planet, along with other popular plastic polymers like polyester. The company’s new partnership with Prada is helping to take the concept of circularity mainstream. According to Lorenzo Bertelli, Prada Group Head of Marketing and Communication, the company plans to switch all of its virgin nylon to Re-Nylon by the end of 2021. “The Prada Re-Nylon project highlights our continued efforts towards promoting a responsible business and this collection will allow us to make our contribution and create products without using new resource,” he says. “Nylon is an iconic product for Prada, so the fact they use ECONYL for their applications presents a great opportunity,” says Bonazzi. “These beautiful products that Prada is making - they come from trash. That’s really like modern day alchemy.” This tiny country in Central Europe has become an unexpected hub for a pioneering circular economy project that’s turning waste into a brand-new resource. They say the best way to experience a country’s history and culture is through its food where the varied landscape; prime location in the heart of Europe; and proximity to countries like Italy and Hungary are the perfect recipe for rich culinary journeys and the sea—all within a two-hour drive—Slovenian dishes vary vastly from one region to the next creating a tasting menu on a national scale The country’s culinary creations have ignited a fire of international attention Gault & Millau—one of the best-known French restaurant “bibles’” alongside the Michelin guide—recently recognized a raft of Slovenian eateries with six restaurants received four Gault Millau hats each (out of a possible five): Hiša Franko in Kobarid Gostilna pri Lojzetu at Zemono Manor in Vipava Mak Restaurant in Maribor and Strelec in Ljubljana Hiša Franko offers diners welcome relief after a long journey Slovenian chefs themselves have earned an array of accolades too—all of which is inspiring foodies to flock here and find out what the fuss is about Perhaps the most famous of these chefs is Ana Roš the charismatic owner of Hiša Franko—an unassuming-looking eatery featured in the Netflix series Chef’s Table in 2016 and located close to the sleepy town of Kobarid Roš has reinvented traditional Slovenian dishes turning them into works of art that are putting the country on the international culinary map Take her treatment of beef tongue—a traditional Slovenian favorite—which Roš serves with oysters and a salad of samphire The result is an immaculately-presented “surf-and-turf” creation reflecting the nation’s proximity to the sea Despite all the talk of Roš’ creative flair in the kitchen if you ask her the secret behind her world-renowned dishes nature is the source of Roš’ inspiration—just as it is for her husband and business partner the couple’s pink-walled Hiša Franko was originally built as a roadside inn in 1868 tree-covered hills have nurtured the creativity of some illustrious guests—including Ernest Hemingway who allegedly penned A Farewell to Arms here while recovering from injuries he incurred during World War I the landscape serves as Roš’ natural larder and nuts from the surrounding hills; vegetables grown in the restaurant’s biodynamic garden; cow’s milk collected from the herd grazing in the lush mountain pastures above the restaurant; or freshly-caught trout from the nearby Soča River the Hiša Franko menu options evolve with the seasons While Roš is one of the most famous faces of cutting-edge Slovenian cuisine there is an entire generation of chefs who are making their names on the international stage including a spot on the Top 50 list of the world’s best restaurants Bratovž draws upon Slovenia’s diverse bounty of natural ingredients with inspiration from the four elements of earth and air—all represented via different taste profiles and you’ll experience tantalizing hot-and-cold combinations like marinated seabass on cucumber and lime “snow” with raspberry and chili Sun streams in from behind a row of trees on Vršič Mountain Another chef earning international plaudits is Tomaž Kavčič Based at Zemono Manor in the Vipava Valley—about an hour from the capital—Kavčič blends the best of the Slovenian ingredients in dishes such as smoked Vipava trout served with a “dust” of tomatoes There’s much more to Slovenia’s foodie scene than just fine dining Ljubljana boasts a thriving street-food culture the highlight being a weekly “Open Kitchen”—or Odprta kuhna—which runs from spring to autumn the open-air culinary celebration draws food producers from all over the country locally sourced offerings like sweet cherries served alongside black wild salmon burgers from the likes of Organic Garden stop in at one of the many waterfront bars serving tasty Slovenian beers Toast the day—and your culinary discoveries—by sitting back and sipping the froth off a local brew while watching the world go by in the early evening sunshine with more than 20 gastronomic regions to explore features traditional farms making their own sausages mountain huts preparing savory stews for hikers and coastal towns offering fresh seafood from the Adriatic Whether you’re a passionate foodie or casual traveler June 16: With the borders adjoining Austria and Italy Slovenia has been the only country in Central Europe that remained aligned to Western Europe with cross viticulture and the culture of this beautiful green country even when it was a part of autocratic Yugoslavia writes Subhash Arora who visited 10 wineries last month and shares the soul of 6 Slovenian vineyards in Part II of the two-part series Slovenia is divided into three wine zones further sub-divided into 9 sub zones The western zone adjoining Italy is Primorska (The Coast) divided into Koper I visited 6 wineries in the last 2 sub-zones during my recent trip to Slovenia VALTER MLEČNIK WINE CELLAR Contact Person: Valter Mlečnik Based in a small village called Bukovica in Vipava Valley in Goriška region, Valter Mlečnik has been famous for making organic/bio-dynamic wines for 15 years-though the winery was certified organic in 2005 He took over the family winery located in a 17th century building His vision goes beyond the vineyard into the winery The lanky Valter is in the forefront of natural wine production in modern Slovenia and one of the few making only natural wines He owns 9.5 hA land with many old vines-some older than 60 years old with low yields of 0.5 kgm per plant; I remember fondling one that was planted by his grandfather in 1947 (year of Independence for India) He produces only 12,000 bottles of natural wine though he is trying to optimize his vineyards to take the number to 20,000 the number went down to 4000 bottles because of one week of rain during the flowering and a lot of mildew There is no official definition of natural wines globally but Valter likens it to multi-grain bread as compared with regular wines which are like white bread he feels only natural wines should be called wines there should be another name evolved for the modern wines that are made using pesticides and chemical fertilizers and artificial control of temperature Although not all orange wines are natural he is not averse to the growing popularity of the name for this category and feels the terminology has at least brought focus on natural wines He is aware that in Australia there is an Orange Appellation upset about the name being bandied around for these wines (I may clarify for Indian readers that orange wines have nothing to do with oranges!) He is clear that the modern day winemaking with chemicals and fertilizers and too much of intervention has changed the old style used for centuries For him Italy is the most lucrative market Japan is very important with a small amount sold in Austria Mlečnik wines are not for everyone’s pocket or palate Costing € 13.5 for Ana to €25 for Chardonnay they are for people who seek wines for the soul I have coined the term ‘intellectual wines’ for these wines  They need an evolved palate but his ‘pure’ wines do not need much time to align with the palate  We were scheduled to meet for an hour but there was enough chemistry between the two of us to spend over 3 hours while his wife kept streaming home-made salads and several local dishes. Beyond the tasting I found myself asking for refills of the natural Chardonnay as we conversed about the world of natural wines- a fantastic learning experience Mlečnik is a member of the ViniVeri Association (www.viniveri.net) which has members committed to natural wines It started participating in Vinitaly around the turn of the millennium but branched off into organising a parallel wine show near Verona at the same time as Vinitaly where he   participates regularly Contact Person: Matjaz Lemut tilia@lemut.net Set up in Dobravlje in Vipavska Dolina (Vipava Valley) the winery is owned and run by Matjaz Lemut who studied economics in Switzerland and his wife Melita who has done a PhD Her dissertation topic was ‘Canopy microclimate manipulation in the sustainable management of Pinot Noir vineyard in the Vipava valley’ it is not surprising that they specialise in Pinot Noir the oenologist couple even declared theirs as House of Pinot they are celebrating the 20th year of their harvest as Tilia – a label that signifies the Latin name for the Linden tree growing on the estate The boutique winery produces 50,000 bottles (about 4000 cases) a year and exports to UK (Naked Wines) Although Pinot Noir is getting more and more attention Chardonnay as well as the most popular grape of Vipava Valley which forms about a third of the production The grey Pinot is more on the style of Gris the winery has done a very good job with the Grigio Even the Sauvignon Blanc 2014 was intensely perfumed fruity and crisp with good length and leaving a pleasant after-taste (89) Chardonnay 2014 was not my favourite wine though (85) starting with the 2013 made from young 4- year old vines it was still young and astringent but had good aging potential (88) Another label of 2013 made from 15 year old vines was much more delicious fuller and with more complex flavours and intense aromas (89)  VALTER SIRK The winery in Visnjevik in Dobrovo in the picturesque area of Goriška Brda near the Italian border was under renovation when I went to visit but Valter Sirk was kind enough to take me through his cellar and taste several wines with me  The Sirk family has worked in vines and wines for generations But it was in 1991 that they started their own wine production with Valter Sirk vineyard and cellar they have the usual autochthon varieties like Rebula (Ribolla Gialla) Malvasia and also the international varieties like Pinot Grigio (Sivi Pinot) The wines are generally fermented in stainless steel tank with 20 % in oak barrels to increase creaminess in the wine there are also two blended wines aged in barriques (old and new)- Teresa White (blend of Chardonnay Sauvignonasse and Malvasia) and Red ( Merlot Cabernet Franc and Malbec) which are excellently made wines After a period of growth in the domestic market the company also exports to Italy with the help of the Trieste-based Italian partner and the rest of Europe- and even beyond Contact Person: Aleks Simčič Located in a predominantly residential area in the small village of Vipolže Dobrovo in Goriška Brda –Goricia Collio (Slovenian equivalent of the adjoining Colli Orientali in Italy) the winery is difficult to locate unless you are with someone but it’s worth a visit if you are looking for a boutique winery producing high quality wines when Yugoslavia annexed this territory previously held by Italy Edi Simčič found his vineyards 500 meters on the wrong side of the border he was forced to supply grapes to the government-controlled cooperative the Simčič family set up a winery and in a short span of time became a leading quality boutique producer so well-known overseas that it exports 70% of the annual production of around 3,000 cases winemaker Aleks Simčič has renovated the old cellar and looks after the business I met and tasted a range of Edi Simčič wines with him the most important grape in the Brda region ‘The majority grows on the Slovenian side as it needs to be planted on the steep and poor soil But it also needs heavy selection in the vineyard with our 40+ year old vine adding to the intensity,’ he says In addition to its 4.5 acres of Rebula Simčič has 5 acres of Chardonnay as well as 8.75 acres of Merlot and 1.25 acres each of Cabernet Sauvignon and Cabernet Franc Aleks justifies the prices because of the cost being higher as the vineyards are situated on very hilly areas requiring manual work The winery thus aims for higher quality rather than cheaper wines They use sustainable agriculture with practically no use of herbicides or pesticides Low yields of about 1.5 tons/acre costs more to grow vines but they do not need any additional fertilizing The winery also has a small luxurious villa called Alma Vista with a modern Spa and a swimming pool for 4-8 persons it has been constructed with the help of an EU grant of 45% in conjunction with the government If you want to spend a few days in the lap of luxury and drink high quality wines this is the place to be-with beautiful vistas of the Brda hills MOVIA Contact Person: Vesna Kristančič For many wine aficionados inside Slovenia and a majority outside Ceglo based Movia in Dobrovo is Slovenia and Slovenia is Movia The 6th generation family owner Ales Kristančič isconsidered a wine genius by some and an eccentric by others But nobody denies his innovative and unorthodox style of winemaking and his experimenting with new ideas His histrionics can make you go wild with laughter The tasting room in the porch outside the building that looks like a villa faces one of the most beautiful vineyard landscapes in Slovenia and is a perfect setting for wine tasting As we enter and exchange greetings with his charming wife Vesna Kristančič she tells us that he is in the winery and will show up soon Her favourite (and ours) music is playing on a juke box in the adjoining sitting room as she proceeds to uncork a bottle of sparkling wine labelled Puro 2006 with no cage She has an ice bucket full of water in front She pops the cork as she dips the inverted bottle instantly into water The blob of sediments is ejected into water She quickly straightens the bottle and pours the bubbly into our glasses which have an unusually long stem and a bowl like a compressed Bordeaux wine glass- designed by Movia The wine has been disgorged right in front of our eyes This unique innovation of Ales has resulted in the Puro- a Rebula and Chardonnay blend with only 5mg of sulphites as compared to 60-80 mg for other sparkling wines Since it is disgorged only before drinking every bottle has a much longer shelf life cylindrical cardboard holder and during transportation and storage the bottles must be kept inverted Movia has been owned by the Kristančič family since 1820 Thanks to Ales Movia is considered one of the best producers of Slovenia He owns 22 hA vineyards about 8 hA of which are in Italy Elevating from grape growing to wine making 90,000 to 130,000 bottles are produced every year Italy is his best market though he sells all over EU He is an avid fan of Natural wines. Lunar is one such wine-his most recent creation. Made from Rebula, it is orange in colour, aged for 9-12 months in barrels buried 25 feet underground without intervention Like Puro it’s also bottled on lees and has to be decanted to remove the sediments Another interesting wine that has a unique personality is Veliko –the Red is an unusual The whites are made in an unusually oxidative style is subjected to two years of aging in oak casks- an approach being followed by many top Slovenian producers Ales joins and chats with us for almost an hour by the end of which we are splitting with laughter  He is enamoured by India-as is his wife Vesna With his unique style and innovative approach he should have a niche market in India for his wines which are being lapped up by Sommeliers and wine connoisseurs in US who are bored with regular wines and looking for something unique and different Movia provides several interesting options in regular BLAZIC WINES vina.blazic@siol.net This is another family run boutique wine estate in Goriška Brda near the Italian border at Cormons in Friuli Venezia Giulia area I still can’t get over the fact that I could keep one leg in Slovenia and the other in Italy at his farm Dobrovo is dedicated to white and orange wines with annual sales of around 30,000 bottles though a small quantity of reds is also in the portfolio The Blazic family has been in the business of growing and selling grapes since 1890 But it was 100 years later that the current owner Borut Blazic started bottling and selling his wines in 1993 With 7hA of vineyards spread over Slovenia and Italy across the notional border he specialises in Rebula (Ribolla Gialla) but also makes Pinot Grigio He is a well-known producer for quality orange wines (his top quality Sauvignonasse Selection sells for over €25) The demand is growing for orange wines but the number of producers has also been going up There were 2-3 producers in 2000 but now there are a total of around 30-40 of them in this area A visit to Vipava Valley cannot be complete without tasting a unique wine we ordered at a restaurant during dinner Zelén is a unique and rare indigenous white grape variety found in Vipava Valley and nowhere else in the world 17 producers of this wine came together and formed Association Zelén the wine has to be bottled in a special coke type curvaceous bottle corks and even cardboard packing have to be uniform Only about 60,000 bottles of this wine which is supposed to have extra oxidants green and beautiful Brda region is home to excellent wines Several autochthonous varieties form an excellent match with the delicious dishes You can taste them in hospitable wine cellars farms and at characteristic local cultural events Make an effort to enjoy these Slovenian wines whenever you go to Northeast Italy or Austria even if you cannot go to Slovenia for an extended holiday For the earlier Articles and Part 1 of the 2-part series Visiting Wineries of Slovenia- Štajerska Slovenija Blog: I feel sLOVEnia Want to laze in the sun, gobble up some culture or go on an active break this summer, but without having to mess around with tests and paperwork? Here’s our pick of places that have scrapped all Covid restrictions gobble up some culture or go on an active break this summer but without having to mess around with tests and paperwork Here’s our pick of places that have scrapped all Covid restrictions Gone are the days of mandatory travmin (travel admin); for those looking for a fuss-free break, there’s a wealth of options this summer, after numerous destinations decided to scrap all Covid restrictions There’s now a growing list of countries where travellers can simply rock up quarantine or proof of vaccination required here’s our pick of holiday destinations where the only potential headache will be whether the UK’s beleaguered travel industry can get you there as planned.. and a Mediterranean-esque microclimate are complemented by vineyards (wine tasting is a must) and Italianate tasting plates You can get between islands pretty easily spring to autumn with some ferries from as little as £8 one-way is a tranquil beauty with swathes of unspoilt nature and lively little ports for an evening out This autonomous Portuguese archipelago was quick off the mark when it came to shedding restrictions binning them in early March (compared to mainland Portugal With the Spain’s Canaries still insisting on proof of vaccination or a negative test sun-seekers after a scorching island with dramatic volcanic scenery could consider swapping Tenerife for Madeira’s four islands this summer as well as a bustling harbour in capital Funchal In May, Vietnam became the first country in Asia to scrap all Covid-19 travel and entry guidelines for travellers arriving by air - regardless of vaccination status. Combine a city and sea break by heading to Ho Chi Minh City complex history and plenty of culture to soak up in a hot A short hop (1hr flight) will get you to the island of Phú Quốc known for its white-sand beaches and fabulous {"adUnitPath":"71347885/_main_independent/gallery","autoGallery":true,"disableAds":false,"gallery":[{"data":{"title":"One of the spectacular beaches on Zakynthos, Greece","description":"One of the spectacular beaches on Zakynthos, Greece","caption":"One of the spectacular beaches on Zakynthos, Greece One of the spectacular beaches on Zakynthos, Greece govt and politics","score":0.671875},{"label":"/business and industrial/business operations","score":0.609212},{"label":"/travel/transports/train travel","score":0.588297},{"label":"/business and industrial/business operations/business plans","score":0.582964},{"label":"/law The conference summit on Thursday will feature the Future of Tourism Coalition meeting communities and the travel industry in an effort to find solutions for climate action and greater resilience to climate change Seven Slovenian destinations made it to the Green Destinations Top 100 Stories list: Miren Kras with the Krasna kuhinja brand which helps guests in the destination to recognize top local gastronomy; Maribor with a new VR experience in the Stara trta House and Ljubljana also with a digitalization project of Plečnik's cultural heritage. The Rogla-Pohorje destination was awarded thanks to the renovation of the Žička Kartuzija and Jeruzalem for the construction of the new rest areas for motorhomes which were lacking in the destination. Rogaška Slatina was awarded for the mobility infrastructure project which included the construction of the new walkway leading to the P+R parking lot and bikes. In Vipava the Become a winemaker for one day project was awarded which allows visitors to experience the wine heritage of the area in an authentic way More you can read here... ask for a reply