Destination: Prekmurje

Welcome to Slovenia’s serene northeast, where flatlands stretch toward the horizon, thermal springs rise from ancient depths, and age-old recipes live on in everyday life. Thermal Pannonian Slovenia is a land shaped by its rural soul; grains, orchards, vineyards, and warm-hearted hospitality. In this feature, we explore the culinary heritage and natural beauty of the region, with a spotlight on JRE chefs Leon Pintarič and Bine Volčič, who are redefining local traditions with heart, skill, and creativity.

Savor the Beauty and Gastronomy of Prekmurje

Prekmurje, the northernmost corner of the region, is a place where food and life are inseparable. From hearty dishes like bujta repa and dödole to the iconic Prekmurska gibanica, every bite tells a story of home, harvest, and heritage. Meals are generously finished with dark, nutty pumpkin seed oil and best enjoyed alongside mineral-rich waters that rise from deep below the earth.

Beyond the plate, visitors are drawn to Prekmurje’s peaceful charm—spa towns like Moravske Toplice, the vineyards of Jeruzalem, and cultural landmarks such as Grad Castle and the Vinarium Tower. Nature, history, and hospitality blend seamlessly here, in a region that feels both grounding and restorative.

And at the heart of it all, local chefs are preserving these traditions while boldly pushing them forward. Leon Pintarič of Gostilna Rajh works hand-in-hand with his mother, Tanja, to refine beloved recipes with a modern touch. Meanwhile, Bine Volčič of Monstera Estate has carved out a new culinary vision among the vineyards, blending classical French training with Pannonian soul. Both chefs offer more than a meal—they offer a taste of Slovenia’s evolving culinary identity.

Interviews

Slovenia’s culinary scene is shaped by tradition, innovation, and a deep respect for quality, these are values that align closely with the spirit of JRE. Three key figures behind JRE-Slovenia’s journey - founding member Tomaž Kavčič, current president Grega Repovž, and fourth-generation chef Tanja Pintarič - share their perspectives in exclusive interviews. In these conversations, they reflect on the values behind the network, the importance of mentorship, and how a shared vision continues to drive Slovenian gastronomy forward.

Grega Repovž: Leading Through Connection

In conversation with Grega Repovž, the human side of fine dining takes center stage. As President of JRE-Slovenia, he shares why genuine collaboration, and not competition, is at the heart of the association’s strength. “It’s all about the people,” he says, reflecting on how new members are welcomed not just for their food, but for their philosophy and presence. His interview offers insight into how JRE continues to grow as a supportive, values-driven network, and why that matters now more than ever.

Tomaž Kavčič: Bringing the Vision Home

In his interview, Tomaž Kavčič looks back on the long road of bringing JRE to Slovenia—a journey shaped by persistence, passion, and the desire to create something lasting. “The association is a part of me,” he says, recalling how a spark of connection abroad led to years of groundwork at home. At Gostilna pri Lojzetu, he now lives that vision daily, mentoring the next generation and nurturing creativity through collaboration. His story is one of legacy, energy, and unwavering belief in the power of community.

Tanja Pintarič: Tradition with a Fresh Touch

As the fourth generation at Gostilna Rajh, Tanja Pintarič carries her family's legacy with quiet strength and modern flair. In her interview, she shares how tradition and teamwork shape every dish—and how even a classic like Prekmurje gibanica can find new life, without losing its soul.

Recipes

Bring a taste of Slovenia to your table with Chef Tomaž Bratovž’s Slovenian Carbonara. A comforting twist on the Italian classic, inspired by his grandmother’s cooking. Simple, nostalgic, and full of heart, it’s a celebration of memory and flavour.

Alongside this, Chef Leon Pintarič of Gostilna Rajh brings the rich traditions of Prekmurje with his Dödöli and Chicken Paprikash. Dödöli, rustic potato and flour dumplings, pair perfectly with slow-cooked chicken paprikash, infused with sweet paprika and tender aromas.

A Taste of Home with Tomaž Bratovž

Chef Tomaž Bratovž of JB Restaurant shares a dish close to his heart: Tortiglioni with Pork Cracklings (also called Slovenian Carbonara). Inspired by his grandmother’s traditional recipe, this comforting pasta captures the warmth of home in every bite.

Crispy pork cracklings melt into a rich base, coating perfectly cooked tortiglioni. A blend of grated Krištof cheese, egg yolks, and pasta water creates a creamy, peppery sauce—simple yet deeply satisfying.

Rooted in memory, made for today. This dish is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.

A specialty from Prekmurje with Leon Pintarič

Chef Leon Pintarič of Gostilna Rajh brings Prekmurje tradition to the table with Dödöli and Chicken Paprikash. It's a beloved regional pairing that celebrates humble ingredients and bold, honest flavor.

Dödöli, a rustic mash of potatoes and flour, becomes the perfect base for rich chicken paprikash, slow-cooked with sweet paprika until tender and aromatic. Topped with golden cracklings or a spoonful of sour cream, this dish is both simple and soulful. A true taste of Slovenia’s northeastern heartland.