Ljubljana, 12 November 2019 – The arrival of the global and influential Michelin gastronomic guide to Slovenia has been announced today at the Days of Slovenian Tourism (DST). This is the key step in the promotion and development of gastronomic tourism and plays a major role in positioning Slovenia as a 5* destination also in the field of culinary experiences.
The arrival of the renowned Michelin gastronomic guide reviewers to Slovenia is the result of important steps that Slovenian gastronomy has made in the field of development and visibility of Slovenia as a destination for top gastronomic experiences.
The Ministry of Economic Development and Technology (MGRT) and the Slovenian Tourist Board (STB) have sistematically carried out the development and promotion of Slovenian gastronomy, which was envisaged also in the Sustainable Development Strategy of Slovenia 2017-2021 and the Action Plan for the Development and Marketing of Gastronomic Tourism of Slovenia 2019-2023. The efforts of the MGRT and the STB to turn Slovenia into one of the most desirable gastronomic destinations have in the recent years resulted in great attention received from the global media, the acquisition of the European Gastronomic Region 2021 title and nevertheless the arrival of the famous gastronomic guide.
Romain Perrier, Michelin Sales and Marketing Director: “Slovenia is an extremely exciting destination for foodies and we are delighted to present Michelin’s selection of the best Slovenian restaurants and talents to the global public in March 2020. The quality of Slovenian gastronomy for Michelin comes as no surprise, but now it is also the time to introduce it to our readers. At the intersection of different landscapes and cultures, Slovenia presents a unique destination with exceptional natural assets and a strong sustainable commitment that enables the production of the highest quality ingredients. Talented Slovenian chefs transform these into unique culinary creations that, through the Michelin Guide reviewers’ eyes, position Slovenia as a “must-visit” destination.
The arrival of the Michelin gastronomic guide not only represents a great opportunity to increase the visibility of Slovenia as a top gastronomic destination or to raise the quality of the Slovenian gastronomy, but also a unique opportunity for the most excellent Slovenian restaurants to gain the Michelin star.
The inclusion of Slovenia into the Michelin guide is a great step forward in positioning Slovenia as a top gastronomic destination for the most demanding guests.
“I am extremely pleased that Slovenia has been recognized as a top gastronomic destination by the leading, globally recognized gastronomic guide. Michelin Guides currently has an extraordinary impact on overall development in promoting gastronomic destinations, which necessarily need to have strong evidence of culinary potential, following its own developmental policies. Today, Michelin guide is present at 32 worldwide destinations. It is a unique communication channel for addressing the most demanding foodies and with high purchasing power. And these are the guests we want to get to Slovenia,” points out Msc. Maja Pak, the director of the Slovenian Tourist Board, and adds: “Michelin stars will serve as an additional motivation for top Slovenian chefs. Also, the providers of other high-end experiences will be challenged in the direction of creating boutique stories that will go well with superb cuisine. The arrival of Michelin is the result of the efforts of various participants in Slovenian tourism, who recognize top gastronomy as one of the key products that fulfills the vision of Slovenia as a boutique country with experiences for demanding guests. It also means meeting the goals set out in the strategic documents, such as the Sustainable Growth Strategy of Slovenian Tourism 2017-2021 and the Action Plan for Development of the Gastronomic Tourism Markets 2019-2023. Next to Gault&Millau and the obtaining of the title of the European Gastronomic Region 2021, Michelin presents a milestone in our great story and additional motivation for the future work, which will continue with positioning gastronomy as the lead theme for the upcoming two years.”
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