From 9 to 18 October, 116 restaurants across Slovenia will take part in the autumn edition of Restaurant Week, serving specially created seasonal menus that highlight Slovenian ingredients, their origins and the people who produce them.

From 9 to 18 October, 116 restaurants across Slovenia will take part in the autumn edition of Restaurant Week, serving specially created seasonal menus that highlight Slovenian ingredients, their origins and the people who produce them.

This autumn, Slovenia’s nationwide Restaurant Week (Teden restavracij) is turning the spotlight on the relationship between chefs, producers and the ingredients that shape the country’s contemporary cuisine.

Running from 9 to 18 October 2026, the initiative brings together 116 restaurants across Slovenia, inviting diners to discover specially created autumn menus centred on local produce, seasonality and provenance.

Under this year’s theme, Siti in zadovoljni – roughly translated as “well fed and satisfied” – the programme looks beyond what arrives on the plate. It explores the wider ecosystem behind a memorable dining experience: quality ingredients, culinary expertise, hospitality and close collaboration with the people who grow, raise and produce the food.

From producer to plate

The autumn edition was introduced at Grič Restaurant in Šentjošt nad Horjulom, the Michelin-starred restaurant of chef Luka Košir.

The event brought together chefs, local producers and representatives of Slovenia’s Ministry of Agriculture to discuss one of the key questions facing Slovenian gastronomy: how to create even stronger links between high-quality domestic food production and the restaurant sector.

Particular attention was given to short supply chains, food provenance and cooperation between farmers, producers and chefs, as well as Slovenia’s national Izbrana kakovost – Slovenija (“Selected Quality – Slovenia”) quality scheme.

The discussion also highlighted the wider role of gastronomy in preserving Slovenia’s distinctive landscapes, regional traditions and culinary heritage. Local dishes tell stories not only through flavour, but through the farms, producers, communities and regions from which their ingredients originate.

When chefs and producers meet in the kitchen

Three leading Slovenian chefs demonstrated that connection in practice.

Luka Košir of Grič, Mojmir Šiftar of PEN Klub and Martina Breznik of Raduha joined forces with producers they work with locally, creating dishes that showcased Slovenian ingredients and the partnerships behind them.

Košir worked with Orešnik Dairy and Kimovec Fruit Farm, Šiftar with Blatnik Butchery, while Breznik partnered with Spodnji Strmčnik Farm.

Their dishes illustrated one of the central ideas behind Restaurant Week: that provenance can become an integral part of the dining experience, encouraging guests to discover not only new flavours but also where ingredients come from and who produces them.

Local, seasonal and increasingly sustainable

Restaurant Week has been working with Slovenia’s Ministry of Agriculture for several editions to promote high-quality Slovenian ingredients and strengthen awareness of locally produced food.

Sustainability is another increasingly important element of the programme. Seasonal sourcing, responsible use of ingredients and reducing food waste complement Slovenia’s broader efforts to develop gastronomy in a more sustainable way.

The initiative also works with the Slovenian Tourist Board, whose national Slovenia Green programme supports the sustainable development of Slovenian tourism, including its culinary offer.

116 restaurants across Slovenia

This autumn’s Restaurant Week features 116 restaurants, including five newcomers: Štern 1877 and Steakhouse Naša hiša in Ljubljana, Mlečna Marijanca in Dobrna, Julija Restaurant in Zgornje Gorje and Hotel Piran on the Slovenian coast.

Together, they offer a ten-day snapshot of contemporary Slovenian gastronomy – from established fine-dining destinations to restaurants rooted in regional ingredients and local culinary traditions.

Learn more about the Restaurant Week here.