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Marko Magajne

Galerija okusov

He loves discovering new ingredients and fusing unusual flavours into a bold culinary experience.

About chef

Together with his creative team, he creates a true gastronomic exhibition, creating on plates instead of canvases.

His passion for cooking was sparked by his mother and grandmother. He gained experience with the excellent chef Igor Jagodic at Vila Bled, as well as at the Strelec Restaurant at Ljubljana Castle. These experiences shaped and moulded him. For the last decade, he has been working at Galerija okusov.

He takes a modern approach to food, with a focus on local ingredients, but takes it one step further in his interpretation of contemporary cuisine. He likes to make use of wild plants, which he often picks himself. From those more well-known to daisies, cherry blossoms, dandelions and ferns.

Favourite dish
He doesn't have one

Each dish is good in its own way.

Favourite ingredient
Butter

It is an ingredient that gives soul to every dish.

Marko Magajne is a man with a calm nature. He enjoys carefully selecting produce from local farms, and is committed to a zero waste philosophy. He loves discovering new ingredients and fusing unusual flavours into a bold culinary experience.

Chef Marko Magajne
Photo: Rok Deželak, Galerija okusov archive
»Everything is better with butter.«

According to food critics, Marko is an innovative young talent who stands out with his fresh approach to cooking and makes the eating experience unforgettable: “Imaginative amuse bouche herald a firework display of sophisticated but also daring combinations, bringing together traditional Slovenian cuisine with modern chef’s techniques,” states the 2021 Gault & Millau restaurant guide.

a dish at the Slovenian restaurant Galerija okusov
Photo: Rok Deželak, Galerija okusov archive

Full of heart and commitment

The former Slovenian national team chef is committed to experimentation, whether it be a meat, fish or vegetarian dish. His plates can present anything from slices of confit port and pickled mustard seeds with honey to parsley waffle and parsley foam soup. Or fried catfish fillet in acorn tapenade with beer and roasted hop tops. Or roasted celeriac in its own juice with walnuts, gin and tonic jelly, celery stalk juice and walnut oil. It doesn’t stop there, as he is also a dab hand at desserts. He has been known to serve white chocolate with horseradish, honeycomb, black apple purée, thyme and pollen.

He charms guests with his heart-felt and fresh approach and takes them on a pleasant, modern culinary journey.

Photo: Rok Deželak, Galerija okusov archive

MICHELIN GUIDE 2023

Chef's Restaurant

Galerija okusov

Its name describes it best – the Gallery of Flavours. Bold, different, fresh, and enticing, taking turns and inviting you to enjoy.

Read more