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The trio, which functions as one very special chef, is spirited as well as calm, and swears by order and team work
Right from the amuse bouche, it is clear that at Faladur dishes are created by people who are interested mostly in local ingredients.
What shall we cook? Something that grows nearby. This is the source of ideas, which are most often brought to the team by Suzana. How will we cook it? If at all possible, at least roughly like our grannies did, thinks Nuša. But Angel is convinced that the beauty of Slovenian tradition is that it can be so nicely refreshed and upgraded. The Faladur’s “chef” is a team in which all three members are indispensable. This is why in this restaurant even traditional dishes are so youthful and fresh.
The team's creation in a ruby colour that resembles Merlot.
It tastes slightly of grape marc and produces the characteristic Vipava aroma.
Suzana Cvijanović honed her skills as an experienced restaurateur at acclaimed Vipava restaurants and farm stays. She is especially grateful to the local winemakers, with whom she has been building strong ties for a long time, for all the knowledge they have given her. In addition to creative ideas, she brings perfect order to the team.
Nuša Gregorc, a true Vipava native, is the spirited part of the team and diligently ensures that the cooking is done masterfully. She likes guests who are not stingy with either praise or justified critiques.
A decade ago, Angel Bozhikov exchanged his native North Macedonia and the management of a kitchen with the capacity to feed 600 people at once for the boutique character of Slovenia. In the team, he is the source of calm and the will to learn something new.
»We have an ear for Vipava freshness. The food we prepare does originate in tradition, but we rejuvenate it.«
They say that fresh ingredients should lighten the dish and the wines they select for particular plates should have more local freshness than heavier tones.
Since local ingredients are so important as the basis for their creativity, the dishes at Faladur have simple, descriptive names. Dishes inspired by traditional cuisine still have the names understood by locals, even when they are prepared in a unique way or upgraded. Gnocchi are gnocchi, jota (sauerkraut and bean soup) is jota and štruklji (rolled dumplings) are štruklji – even if they are accompanied by a very original sauce.
Despite their differences, the trio is united by their focus on characteristic local ingredients and Vipava wines. Whatever they create, they create together. Together they search for ways to bring to the fore the true character of ingredients that at a given time are the freshest and come from the closest sources.
Due to the fast-paced work, the team usually starts developing its creations on a break, while eating the meal they prepared for themselves. When can we try something, combine something new, comment? When they find the time for it, they listen to each other and respect each other’s opinions on which ingredients they should add more or less of, what can enhance the freshness of flavour, what can enrich the beauty of the newly created plate. The plate will certainly include herbs from the restaurant’s garden, which Nuša visits every time she comes to work. It will also be colourful, which is Angel’s passion. And even on the very first tasting it will be accompanied by a wine selected by Suzana.
Photo: Faladur archive
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