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Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone: +386 1 5898 550
E-mail: info@slovenia.info
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Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone: +386 1 5898 550
E-mail: info@slovenia.info
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Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone no.: +386 1 5898 550
E-mail: info@slovenia.info
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Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone no.: +386 1 5898 550
E-mail: info@slovenia.info
Where knowledge turns into a memorable experience
At the heart of Maribor lies a unique school restaurant, where the knowledge and passion of young hospitality students come to life. This is more than a place to eat – it’s a classroom of life, where students from the Higher Vocational School of Hospitality and Tourism Maribor, guided by their mentors, craft culinary stories. Guests come not just for a meal, but for an experience that blends tradition, innovation, and sustainability.
Sustainability here is more than a practice – it’s a value that young chefs embrace from the start of their training. They work with seasonal and local ingredients, support regional producers, and strive to reduce their carbon footprint. Special attention is given to minimizing food waste, digitizing processes, and using environmentally friendly materials. Their commitment is recognized with the prestigious Green Key certification, making them the only hospitality school in Slovenia to proudly hold this distinction.
The city where the future of Slovenian gastronomy is cooking for you today
The menu at Restaurant Seven changes every few weeks, following the rhythm of nature and the availability of the finest local ingredients. Seasonal vegetables, fruits, herbs, grains, as well as meat and dairy products from Slovenian producers take center stage. Styrian wines and homemade beverages complement the culinary story, connecting the region to the dishes on the plate. Students learn that heritage is not just the past, but an inspiration for the future.
A dish that best reflects their approach is trout embraced by buckwheat. Trout, typical of Styrian rivers, and buckwheat, a traditional Slovenian grain, come together in a modern interpretation that unites tradition, local ingredients, and innovative techniques. Yet the greatest experience is the visit itself – the feeling of enjoying a meal prepared and served by students brimming with energy, creativity, and youthful boldness.
The kitchen as a classroom of the future
When cooking isn’t just a craft – it’s a way to connect the past and the future, turning simple ingredients into a story that engages all the senses. Sebastjan’s culinary style is rooted in respect for Slovenian tradition, which he enhances with modern techniques and artistic presentation.
For him mentorship means more than teaching techniques – it’s about passing on values, respect for ingredients, and responsibility toward the environment. International exchanges of young talent enrich his kitchen with diversity and demonstrate that cuisine is a universal language.
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