After five years of schooling and working in Vienna, where he also cooked in a two-star Michelin restaurant, he returned to the stove a year ago.
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Head of the Week – Leon Pintarič, Gostilna Reich. PHOTO: Spela Ankele
The cooking of the chicken that we are presenting to you today was done in a cauldron that was heated in a burning fire in the garden of Gostilna Reich in Bakovci near Murska Sobota. A colorful group of culinary bloggers and journalists from Slovenia, Serbia, Croatia, Austria and Italy recently visited there. They were gathered in a pile by our former colleague Goga Sredojevic, who also stays in touch with journalists in his new career as he prepares special trips around Slovenia for them. So: in the garden of Gostilna Reich was cooked chicken stew, which quickly circulated on the culinary blogs of five countries. He did it Leon Pintaric. After five years of schooling and working in Vienna, where he also cooked in a two-star Michelin restaurant, he returned to the stove a year ago. In front of many lenses, young Leon prepared langoustine, a refreshing salad with cucumber and chicken stew. For the recipe of the week we chose paprika, as this summer it can become a real picnic star, where everything revolves around the cauldron.
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