In Brussels, lunches prepared according to Slovenian recipes are served throughout the week

The recipes are part of a book of traditional Slovenian recipes with a master chef Uroš ftefelin prepared sister Nikolina and which is part of the promotional gifts of the Slovenian Presidency. “We sent the recipes to the cuisine of the world, where they chose certain recipes to cover all Slovenian regions and so came the menu for this week.” Špela Horjak, spokeswoman for the Slovenian Presidency, explained: “The cuisine of the chair leading the Council is something traditional, but it stopped in Covid’s time, so the countries and delegates were quite happy with this Slovenian cuisine.”

The Belgian chefs consulted with the Slovenian chef Štefelin remotely about how to prepare the dish, as he could not be with them due to restrictive measures.

Some dishes have names so long that they run through several lines. In the middle menu, for example, were leeks with leek strips and beef steak in natural sauce with onion sauce, cemaž puree, celery cream and carrots.

“Today’s dish is really something special for me, because I have never made beef with such a garlic puree before, but it is very good. we were greeted by the chef, Francesco Golisano, a Belgian with Italian roots.

The recipes were already for Slovenian cuisine, but all the ingredients for their preparation are Belgian: “If we have not found anything, we have turned to a specialized seller. Today you can get ingredients for almost all the cuisines of the world in Brussels,” he said. Golisano explained and added that every Slovenian dish was interesting to him, as these are combinations he had never known before. “We will include all these dishes in our menus, as they have been a great success. he added.

There are two restaurants in the two palaces of the Council of the European Union in the European Quarter of Brussels, in the first, where chef Golisano cooks, mostly officials and other staff, and ministerial councils and meetings are held at the technical level, especially diplomats of member states.

Today they had chosen roasted cauliflower soup with roasted hazelnuts, potato peel stuffed with truffles, a supposedly dish from the Soça Valley, trout fillets with barley and vegetables and chicken with chestnuts, polenta, thyme and carrots.

The selection of sweets for the whole week included the cake with nuts, slices of cream, apple pie and pancakes with cottage cheese.

“Yesterday everyone was waiting for a slice of cream, I personally was looking forward to it, but because yesterday’s Council was a little late, I arrived just before they closed the kitchen and there was no cake or any Slovenian dish, so after that I appreciate that the interest is quite high, “ said Špela Horjak. “It is known that people work here who come from different European countries and who like diversity. “They want to know the cuisine of other countries, they are very curious and they like different offers”, he said. confirmed chef Golisano.

And this can also be confirmed by our expedition. There is nothing left for the late even today. Less than an hour after the opening of the restaurant, where lunch is served from twelve to fifteen in two, all the Slovenian shrimp were scratched to the end.