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Stories from the crossroads between Primorska and Notranjska, the forests and the sea, accompanied by cosmopolitan wine.
The award-winning Bistro Štorja in downtown Postojna offers excellent cuisine and an unforgettable sommelier experience. Here, where the colourful plates are often an unusual fusion of ingredients and culinary influences, the wine selection is comparable to that of the very best enotecas. But no need to go for a whole bottle, you can also order just a glass of certain vintages from select Slovenian and renowned European cellars.
In addition to 150 wines, the bistro also serves sakes. Muralem Junuzović, the country’s best sommelier and waiter of 2023 according to Gault&Millau Slovenia, is also the first certified sake sommelier in Slovenia.
Štorja’s culinary excellence is created by owner Marko Stankovič, who swears by complex dishes set in intriguing tasting menus and à la carte options. While most of the menu is for omnivores, whom he likes to surprise with special meat varieties (such as aged mutton), there are always enough vegan and other dietary options. The owner and chef is assisted by a small team of jacks-of-all-trades. This is reflected in each team member’s incredible personal dedication. Together, they create the true charm of Štorje’s retro atmosphere which, on the one hand, resembles French bistros and, on the other, the wooden homey comfort from the turn of the century.
Guests know why they keep coming back to Postojna.
Postojna is a bridge between the Primorska and Notranjska regions and, taking into account the old traditions of horse and cart drivers, known as furmani, people and influences from all parts of the world. Štorja translates this story into its gastronomy and oenology. Its original fusion approach to dishes and plates ensures a growing influx of regular guests, particularly from abroad.
Even though Štorja’s offer of Slovenian wines is limited to truly top varieties, it does include indigenous wines, such as zelen, vitovska grganja, and the Slovenian specialty, cviček. According to the Štorja team, this introduction to their gastronomic experience is the best first step to getting to know fine Slovenian cuisine.
Photo: Bistro Štorja archive
First, big stories, second, visualisation, and only then, techniques: that is the creative process of chef Marko Stankovič, who is also the owner of Bistro Štorja.
Marko says that awards are only a validation of his past work, and the future is always open to new inspirations and new types of fusion. Not only dishwise but also in the form of interesting collaborations between new players on the local culinary scene.
Growing up, while still not a cooking expert, he still already realised the importance of finding the shortest possible route for ingredients to reach the kitchen. “If I think about the time and space in which I grew up, I immediately see gardens, fields, orchards and apiaries,” says Marko, who wants this environment to remain as it is, so his children can choose food from their local surrounds and turn it into great experiences.
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