Gourmet Cup Ljubljana: Record Attendance at Unforgettable Culinary Experience on Snow

Gourmet Cup Ljubljana: Promoting the Culinary Profession

This year's ninth edition of the Gourmet Cup Ljubljana has once again proven to be one of the most important culinary events in the region. On March 3rd, master chefs, renowned winemakers, young talents, and passionate ski enthusiasts gathered at Krvavec, creating a unique atmosphere through excellent food, selected wines, and dynamic skiing experiences.

The event, organized by Jezeršek Catering in collaboration with partners – Ljubljana Tourism, RTC Krvavec, and Koželj, House of Good Wine – is not just a culinary spectacle but also an exceptional opportunity to promote the hospitality profession among young people, strengthen team spirit within hospitality collectives, and establish new business connections. As Petra Stušek, MSc, CEO of Ljubljana Tourism emphasizes, "the event significantly contributes to the reputation and popularity of the hospitality industry, especially among young people. Gastronomy is one of the pillars of further tourism development, as it increasingly influences guests' decisions to visit the capital and the wider region. Innovative young talents will be key to maintaining and upgrading this trend."

Martin Jezeršek, Director of Jezeršek Catering, emphasized: "This year's Gourmet Cup Ljubljana has proven once again that it is not merely an event, but a space for connection, knowledge exchange, and inspiration for future generations of hospitality professionals. We eagerly anticipate the jubilee tenth edition, which will bring even more unforgettable moments next year."

Gourmet Breakfast and Colmar Gourmet Cup

Gourmet Cup Ljubljana 2025 began with a delicious Gourmet breakfast that provided plenty of energy and an excellent atmosphere among participants. Guests enjoyed an authentic Ljubljana breakfast – marinated red trout fillet, marinated red beets, lamb's lettuce, and original Pohorje ham by Filip Flisar, who further enlivened the morning activities with his recognizable energy and charisma. Bojan Firbas, a legend of the Gourmet Cup, Molinet pralines, delicious cream slices, and fresh fruit also pampered taste buds. Together with the Jezeršek team, they ensured that competitors hit the slopes full of energy.

Young Talents and Crudo Flavors Impressed

Gourmet Cup Ljubljana increasingly focuses on encouraging young talents and raising awareness of the hospitality profession among young people. This year, visitors had the opportunity to taste ten innovative dishes prepared by students from nine culinary schools under the guidance of renowned Slovenian master chefs:

• Under the mentorship of Gal Mavretič (Gorgie bistro), Špela Novak Kraner and Nejc Bizjak from the Biotechnical Educational Center Ljubljana – BIC Ljubljana created pork flank with crispy buckwheat žganci and Slovenian kimchi.
• Under the mentorship of Davor Družinc (Slovenian Chefs and Confectioners Association), Izabela Gogič and Anžej Gros prepared bohinjska cika steak, mohant cheese casserole, celery root purée with buttered corn; and Julija Kusterle and Kim Sušnik prepared a modern version of gibanica. All are from the Vocational Education Center Radovljica.
• Under the mentorship of Simon Bertoncelj (Restaurant Julijana), Evelin Židan and Vuk Glišović from the Higher School for Hospitality, Wellness and Tourism Bled prepared smoked veal tongue, homemade ravioli with roasted kohlrabi and parsnip, local porcini and potato foam, fried pork skin and shallots, and millet porridge with dried plums, caramelized pears, isabella grape ice cream, and anise and vanilla foam.
• Under the mentorship of Andrej Smogavec (Restaurant Spargus), Anja Kosič and Neja Krošer from the Secondary Vocational and Technical School Zreče prepared bao buns with pulled pork, mustard mayonnaise, fermented daikon radish, and Pohorje shiitake mushrooms.

This time, there were quite a few new faces at the Gourmet Cup Ljubljana, both among mentor chefs and participating schools attending the event for the first time:

• Under the mentorship of previous participant Sebastjan Plevčak (Restaurant and café 7), Aleksej Germadnik and Aljaž Potočnik from the Secondary School for Hospitality and Tourism Maribor, who participated in the event for the first time, prepared pork flank, fregola, mushrooms, and winter salad.
• Under the mentorship of Boštjan Lačen (Restaurant and delicatessen Kodila), Matevž Gutman and Štefan Lazarovski from the Secondary School for Hospitality and Tourism Radenci, first-time participants in the event, prepared fried mangalica tripe with potato foam.
• Under the mentorship of Boštjan Volk (Oštarija Volk), Melanija Lazova and Megimeri Klemenčič from the School Center Velenje, first-time participants in the event, prepared a whole grain carrot waffle.
• Under the mentorship of Filip Matjaž (COB Restaurant), Jure Mahnič and Tai Pipan from the Secondary School Izola, first-time participants in the event, prepared the secret of the Adriatic: cuttlefish sauce with polenta cloud.
• Under the mentorship of Marko Pavčnik (Pavus Laško), who was a mentor chef for the first time this year, Pija Frešer and Alja Potočar from the Higher Vocational School for Hospitality and Tourism Maribor prepared germknödel filled with cranberries, vanilla foam, and spruce needle oil.

Crudo flavor enthusiasts were treated to fresh oysters, premium Alpenkaviar sturgeon caviar from the Austrian mountains, and unique crudo appetizers and sushi rolls. Sushi master Ernest prepared a true culinary experience from a 5-kilogram tuna, taking guests into the world of refined seafood flavors.

Koželj, House of Good Wine, provided a luxurious selection of top champagnes and exclusive sparkling wines from renowned producers.

The highlight of the day was an unforgettable après-ski party at Plaža Krvavec, where Alya performed with her band, bringing energy and charisma.

Second Michelin-Starred Gondola Gourmet Dinner

On March 4th, the event concluded with an exclusive Gondola Gourmet dinner that literally and gastronomically elevated guests to new heights. Michelin chef Igor Jagodic (Restaurant Strelec) prepared a masterful dish inspired by the Tastes of Ljubljana – veal with red cabbage and smoked bone marrow sauce.

Tomaž Bolka (Krištof Inn) provided a sweet ending and an authentic homely atmosphere at the Sonček hut, adding special warmth and charm to the evening with a masterful dessert accompanied by folklore performance.