Privacy settings

Cookies

To improve functions this website uses cookies.  

Better experience for you

Do you allow us to collect anonymised data on the viewing of our content? We will improve your user experience.

I allow
I don't allow

Higher quality content

Do you allow us to record your activities on Slovenia.info? This would allow us to learn about your interests and offer you interesting features and content about Slovenian tourism that interest you most.

I allow
I don't allow

Don't miss new content

Do you allow us to occasionally offer you advertising content from other websites that best match your interests?

I allow
I don't allow
Close notification, I allow the use of my data for all the purposes listed above.

I allow the Slovenian Tourist Board (STO) to record and store anonymised data about my activity on www.tasteslovenia.si, which are used by the STO to provide a better user experience for visitors to the portal in the future. I also confirm that I have been acquainted with my rights related to the personal data provided.

Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone: +386 1 5898 550
E-mail: info@slovenia.info

I allow the Slovenian Tourist Board to record and store the displays of my received messages and clicks to links in the received messages with the purpose of providing me with the most high-quality and the most interesting contents for my purposes (profiling). I also confirm that I have been acquainted with my rights related to the provided personal data. Because the Slovenian Tourist Board is trying to send contents that are as high-quality as possible and as interesting to recipients as possible, it would like to measure the responses to its sent announcements. To provide better and better-focused notifications and to adjust future messages, it automatically processes, analyses, and profiles personal data, and the users’ level of interest in the announcements provided is assessed.

Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone no.: +386 1 5898 550
E-mail: info@slovenia.info

I allow the Slovenian Tourist Board to record and store the displays of my received messages and clicks to links in the received messages with the purpose of providing me with advertising contents in which I have previously expressed interest (re-marketing). I also confirm that I have been acquainted with my rights related to the provided personal data. Because the Slovenian Tourist Board is trying to show advertising contents that are as high-quality as possible and as interesting to recipients as possible, it would like to use advertisements to once again notify you concerning topics in which you have previously expressed interest. These settings apply to advertisements that are shown through the services of the company Facebook, including Facebook and Instagram, and also through online applications. If you do not agree with the recording and storing of received messages and clicks on links in the received messages with the purpose of displaying advertising contents on topics in which you have previously expressed interest (re-marketing), the same number of advertisements will still be shown, but you might not find them as interesting.

Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone no.: +386 1 5898 550
E-mail: info@slovenia.info

David Vračko

Mak Restaurant

The haute couture of first-class cuisine flirting with psychology and adventure in the style of Homer’s The Odyssey.

About chef

With a subtle sense for each guest, David creates an unforgettable individual journey through the land of delicious bites.

David’s culinary world can easily be compared with the world of haute couture, as they have a lot in common: dreams, imagination, the concept, boutique ingredients, and demanding guests. And as great couturiers do, David, too, uses a personal approach. First, he checks the taste of each of his guests; at his restaurant Mak in Maribor, which can host a maximum of 40 people, he speaks to each guest separately. “I became a psychologist when I was eight when I observed the family restaurant. I can tell what people might like,” he says. He asks his guests about allergies and the time they have, and then shuts himself away in his laboratory. David does not have a menu. He whips up his dishes based on ingredients he buys daily at the small open-air market and from farmers.

Favourite dish
Stuffed peppers

If they are made by mum, they are good, even though the rice is sometimes overcooked. But they are made with love.

Favourite ingredient
Love

We transform it into various textures and add them to plates little by little.

“A trader at the open-air market had a beautiful small carrot. And I bought it. I knew I could make something of it. In all these years, many people have provided me with meat, vegetables, dairy products. These are honest people who work hard and do their best. They know that I will make the best from their produce.” David’s dishes look like haute couture creations not everyone understands. That is why guests should visit David in high spirits and with trust. He may be compared with Homer, as he guides his guests through an unknown odyssey full of delightful bites from seemingly incompatible ingredients. Before the adventure, guests may learn about the ingredients the chef will use, but not about the shape and combination in which they will get them. But no worries, so far, all guests have returned, usually full and satisfied, from David’s odyssey which frequently sidetracks from the planned journey into the cellar so that guests can listen to old music from a record player.

David Vračko
Photo: Gregor Bohak, Mak Restaurant Archive
The poppy is a flower that grows where it needs to grow. When you pick it, it quickly withers. But mighty dust may be made of it.

Mak (Poppy) is the name of his restaurant, and David is just like the poppy. Not ostentatious and loud, but modest, silent, and reserved. And just like poppy dust, which is none other than heroin, he may be very effective when it comes to mesmerising pleasures. Guests come from all over for them. “I welcome each and every guest, and devote myself to them as much as I can to make them satisfied.” David’s approach to his guests is completely personalised, making the experience unique and priceless, which is the trend in global tourism. But since he has been doing this for several years, he is actually a trendsetter. When hearing these words, David will only give you a modest smile.

Cuisine
Photo: Gregor Bohak, Mak Restaurant Archive

I am neither an artist nor an avantgardist. Perhaps only my approach from the kitchen to the table is slightly different

David’s mother taught him how to cook: “Without any deep fryers, sous vide machines, microwaves.” Everything happened at the wood-fired oven.” The family restaurant, which was always packed with guests from neighbouring Austria, was located in Zgornja Kungota, where his brother Gregor, who is also among top chefs of Slovenian top cuisine, now cooks in a new building. It was perfectly normal that they both help in the restaurant, even as children. “I like working with people, creating, and learning about foodstuffs. Perhaps, this is all because of books that contributed to my decision to become a cook. As an eight-year-old, I browsed through them, admiring beautiful pictures of food. They changed how I view the world, cuisine, food, foodstuffs, as I learned that there were also different, more innovative ways to serve food,” remembers David, who does not want to be an artist. “Eh,” he waves his hand, “creating plates isn’t talent, it’s trying and learning.”

He left home because he wanted to learn and believes that only hard work pays off. He spent eleven years in Europe and South Africa. He does not like to brag about where and with whom he worked, as “cuisine differs between cultures. In each cuisine, you find good and bad things, what you may and may not do. All cooks who work with me get to know both sides of hospitality.” But certain sources say that he learned cooking skills from famous names and at addresses of global cuisine, such as Christian Petz at Palais Coburg in Vienna, Dieter Koschina at Vila Joya in Portugal, Gerhard Schwaiger at Tristán, the best restaurant in Mallorca.

He has had his own restaurant for about eight years, and organises special evenings with famous chefs, including chefs under whom he trained. “I’m glad that more and more food lovers are coming to our country. Although our nation is small, we are genuine and have exceptional foodstuffs. Activities of the Slovenian Tourist Board have contributed to the fact that Slovenia is talked about a lot in the world. And, of course, Ana Roš put the cherry on top,” says David in his characteristic philosophical way. He always thinks carefully before saying something out loud. There is not much room for thinking in the kitchen. Or so it seems, when his hands appear to be faster than his brain as he creates surprising dishes, spinning swiftly around the kitchen. Gault & Millau Slovenia named him Chef of the Future in 2019. “If I died immediately after that, there would be no future,” he laughs mischievously and adds that it is nice when people notice “that we do our best in this region, too. But awards mean that we must work even harder.”

Photo: Gregor Bohak, Mak Restaurant Archive

Chef's Restaurant

Mak Restaurant

Mak Restaurant is one of the best and certainly the most extravagant restaurants in Slovenia.

Read more
#tasteslovenia

Slovenian cuisine as seen by others and – you. Share your views with the hashtags #tasteslovenia and #ifeelsLOVEnia.

Follow us