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Etna, pizza&bistro

 

  • MICHELIN GUIDE 2023
  • Kolodvorska ulica 3a, 6215 Divača (open map)

Innovation in pizza and other dishes with a Slovenian & Italian twist

You won't miss Etna, as a sign will be waiting for you at the first roundabout. You will find this restaurant located among the blocks of flats in Divača. And you won't be alone.

It is a popular eatery, so booking in advance is essential. The premises are new, and the ambience and the design is interesting. As is the culinary offer, which has long since gone beyond the boundaries of a “mere” pizzeria.

They offer only the best of what the local area has to offer. They use as many fresh ingredients as possible. The menu is adapted to the seasons, meaning that the dishes change regularly. That’s one of the reasons why guests love coming back, because every visit is a new culinary experience.

 

a dish at Etna restaurant in Slovenia
Photo: Etna, pizza&bistro archive

Pizza & bistro

The pizzas are baked in a wood-fired oven using wholemeal flour, stone-ground in an Italian Molino Quaglia mill and proved for at least 48 hours.

The result is a pizza that is easy to digest, crispy and compact enough to eat the way pizza is meant to be eaten – with your hands.

The other food they offer is no less admirable, with a wide range of dishes that blend local Slovenian and authentic Italian tradition. The ingredients they use are fresh and local, and the flavours are spiced with a dash of creativity. They are known for their aged beef, which is selected and aged by owner and chef Igor Peresson. In addition to the regular menu, you can also enjoy a seasonal six-course tasting menu.

Chef Igor Peresson
Photo: Etna, pizza&bistro archive

Meet the chef

Half Italian, half Slovenian

Chef Igor Peresson was born in Trieste to a Slovenian mother and an Italian father. He combines elements of both countries in his culinary creations and sticks to his philosophy: to cook fresh, local and seasonal, and to have fun while doing it.

From a very young age, he could always be found in the kitchen, as his mother was a housekeeper in the Lipica hotels. He says that it was there that he became drawn to this profession. He graduated from catering school and immediately started working at the Hotel Maestoso in Lipica, before gaining experience in restaurants in Italy and in Slovenia. He is stubborn, driven, meticulous and hungry for challenges.

Among his greatest successes as a chef, he has been named one of Nedelo’s 100 Best Restaurants, received positive reviews from renowned food critics, was featured in the book Where Chefs Eat, Where to Eat Pizza and was awarded the 2022 Michelin Prize for excellent value for money.

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