9 Jun 2014

My Opinion: NEOM Luxury Organics

Dear friends, 

today I would like to talk to you about the body cream, that I've recently discovered from the brand called Neom luxury Organics! 

First of all, I would like to clarify, that this is solely my own opinion and therefore I would like to share with you my own experience. 

Well, one of my main beauty products, that I use on daily basis, it includes the body cream, which for me is very essential, as I need to use it after every shower, because my skin tends to dry very fast. So after seeing Neom products everywhere, I was tempted to try it out and I have to say that so far I am very pleased with the body cream. After the use of it, my skin remained soft for the whole day. The scent of it is also lovely, very light and calming. This particular product comes in a packaging of 200ml and it costs £35 on their official website, but is currently on promotion on Lookfantastic.com, where they sell it for £21 otherwise they sell it for £40 (lookfantastic.com, is where I got it from). So yes, it quite expensive, especially for the small packaging that they offer, which I'm going to finish it in couple of weeks. But then again sometimes when it comes to beauty products I don't like to save too much, because my skin not only tends to dry out very fast but I also get the allergies, so i test different products to see what suits me best, and so far Neom  gave me great satisfactions as it left my skin smooth for the whole day! Another great thing is that Neom offers 100% pure essential oils and are not tested on animals. Apart form the body cream you can also get the candles, bath oils, hand lotions, body scrubs, etc... I also really like the packaging and gift sets, which in my opinion make perfect presents for family or friends. 

My final vote is  4/5, and that is just because for the price of it, it really comes in a small packaging. However I will definitely continue to buy Neom Luxury Organics and I cannot wait to try out their other products. 



3 Jun 2014

Unforgettable Birthday Dinner at Galerija Okusov

If one of the most renowned food critics, U. Mencinger, defined the Slovenian restaurant Galerija Okusov (roughly tranlsated The Gallery of Tastes) as "the best thing that has happened in 2014", it has to mean that they are doing something extraordinary, right? Well after my personal experience there, I couldn't agree more with Mencinger. 

Almost a month ago, on my 25th birthday, I wanted to go to a nice, new place and  enjoy some quality time and taste some good food ... and so I did. 

I made a reservation at Galerija Okusov, which is one of the most promising new restaurants in Slovenia. The 50 minutes drive from Ljubljana to Petrovče (Celje) is nothing compared to the wonderful food & ambient you get... A true scandinavian inspired minimalism mixed with tradition! Or better as the owners stressed: ''It's urban and wild, modern and traditonal, local and global''.

Since I visited the restaurant, I've been telling everybody around that is really worth the drive and that the food is really impressive! I have to genuinely say, hands down to the  Chef Borut Jovan. 

I would also like to point out that the interior designer Gašper Puhan, also delivered his part, because from  the moment I stepped inside the Galerija Okusov to the very end, his energy was felt and it was  indispensable. The whole place felt very cozy and there is this sense of tranquility and serenity that it evokes, which really is what makes the atmosphere and whole experience, even more perfect. 

And to end this day on the highest note, to much of my surprise, the two owners made me a Birthday cake! So you can imagine that I was more than happy about it. 

Here I promise and I swear, if you will go on this journey, you won't be disappointed and you will for sure go back for more, as I am sure I will too. 

Galerija Okusov
Novo Celje 9
3301 Petrovče 

E: info@galerijaokusov.si 
T: +386 (0)31 657 605


11 Apr 2014

Fragments of self

Sometimes we write about food, sometimes we write about travel and sometimes we write about things that inspire us. Recently I discovered a great deal of websites that I can't stop following. Browsing the infinite world of internet I stumbled upon a enchanting video Fragments of self, made by a London based graphic designer and animator Nick Cobby.

Fragments of self is a music video for Max Cooper's new track in collaboration with pianist Tom Hodge. The idea behind Fragments is that even if the things come from very different places they are part of the same whole.

Max Cooper/Tom Hodge - Fragments of Self - Official Video by Nick Cobby from Max Cooper on Vimeo.

7 Apr 2014

The Slovenian Week of Restaurants 2014 pt. 4

We concluded the culinary journey with Restaurant Vander and chef Benjamin Launay. In the heart of Ljubjana you can find Hotel and Restaurant Vander  known for its unique rooms and good food. 

Even though the food was good we left Vander with mixed feelings. The reason for the mixed feelings was the waiting staff, which was kind, but when we got our food no one explained to us what we got even if we heard that at the next table the waiter described every course. Consequently, one probably doesn't get the feeling of the effort that a chef puts in its creations and it honestly doesn't make you, as a customer feel special. Therefore I have to say that for me it's very crucial that each customer is treated in the same way, which also shows a high degree of professionalism. 

Our menu consisted of:

Dandelion salad soft-boiled egg in the domestic potatoes with dandelion pesto, cream of bacon, dandelion leaves and fried crispy pancetta

Dumplings of fresh sea bass with crispy sea bass fillet stewed clams and sauce from the pinot gris OR Slowly roast lamb with spring herbs, potatoes au gratin and young greenery.

Apple pie a little bit different - dough baked apple with butter, sugar, cinnamon, vanilla ice cream and apple

Nevertheless I would say that Vander is a safe choice for eating good food.

Vander Urbani Resort
Krojaška ulica 6-8
si-1000 Ljubljana
T + 386 1 200 9000
F + 386 1 200 9001

3 Apr 2014

The Slovenian Week of Restaurants 2014 pt. 3

Last year we were too late to make the reservation for Maxim in time, but this time around we got it. After hearing so much praise for the Maxim cuisine and it's chef Andrej Kuhar we couldn't wait to make the first bite at the three course menu prepared for the week of restaurants.

Upon arrival one could easily noticed that the waiting staff has very high standards. It must be the consequence of the french culinary tradition that Maxim has. I also have to add that the ambient was really calming and pleasant with a piano player adding just the right touch for an early dinner at 5.30 pm.

We started with Maxim speciality Onsen prepared eggs with jerusalem artichokes puree, enoki mushrooms and the spider crab sauce. I must say that this was definitely my favorite dish. I really enjoyed the presentation and the flavors were marvelous.

The second course young guinea fowl breast in herb oil, colorful pockets stuffed with goose pate and goji berries sauce.

For the dessert we enjoyed Mango panna cotta with Greek yogurt and sugar cotton wool. The desert was as good as it looks.

I would definitely like to visit Maxim again, we had a great time and most importantly the food was also super delicious.

Restaurant Maxim

Trg republike 1,1000 Ljubljana

Mon - Fri: 12.00 -23.00
Saturday: closed, except in case of prior reservation
Sunday & holidays: closed

T: +386 (0)51 285 335

31 Mar 2014

The Slovenian Week of Restaurants 2014 pt.2

The 2014 Slovenian spring week of Restaurants is officially over and what an exciting culinary journey that was. 

I am always over excited, when I have to write about Gostilna Mahorčič because there is just something magical about this Karst's pearl. I have to admit, that while I was writing this blog entry I had trouble choosing the right words, and this is only, because I want to make real justice to the extraordinary food that we have tried. I've been already telling everybody that an hour drive to Rodik (from Ljubjana) is worth every single minute of it. 

As soon as we made the first steps into the restaurant, we've immediately saw some familiar faces. The co-owner Martin Mahorčič and the iconic waitress that has recognized us too. She even remembered where we sat the last time, when we were there.  Well, let me say that also this time around as soon as we were seated, we were full of positive expectations and just couldn't wait for our culinary journey to begin.

Looking at the menu prepared for the week of restaurants my stomach was eager to start with what I thought was the three course menu. But much to my surprise we got a welcome course from the kitchen, which got me even more excited. And what a welcome it was ... The presentation was simply perfect and true to the concept of the restaurant. Most importantly the tastes were, what I call flawless. The dish was called ''The imitation of the white truffle with curd rolled into dried mushrooms and truffle'' alongside we got the homemade bread, which was deep fried and absolutely delicious. 

The welcome course was then followed by the the first dish from the menu, which was a wild garlic flan with cream cod combined with its eggs and purple potato chips. Tastes matched perfectly and the presentation itself was impressive.

The second course from the menu, were the veal cheeks with crispy leeks on asparagus puree. Another example of extraordinary home feel tastes.

And finally the dessert. Before showing it too you let me just tell you a quick story about it. Basically if you remember, last year I wrote that the Mahorčič dessert was absolutely fantastic, but the portion was too small, which was unfortunate because I like to remember the tastes for a long time. Anyway, this time around, the experience was completely different. To my delight, we were served with, soft caramel tart, combined with Piedmont hazelnuts, passion fruit ganache and meringue red roses. The dessert was absolutely outstanding for two reasons. The first one is obviously, because of the taste of the dessert itself! I honestly have to say, hands down to the chef Ksenija Krajšek Mahorčič, for being able to deliver unbelievable experience into this chocolate heaven that she made. The second one is that just before we had our first bite of this fantastic chocolate tart, the iconic waitress, told us that the chef has a message for me. The message said that the chef reads our blog and that she hopes that this time around the dessert was big enough to remember the tastes for a long time. And my answer is definitely yes!!! Therefore, I will continue to be the supporter of, in my opinion, one of the Karst and Slovenian's most outstanding culinary creativity spots, that there is.

If you thought that we ended with the tart dessert you're wrong. There was the final surprise and as the waitress said if we started with the white truffle let's end with the imitation of the black one. 

Needless to stress out that Gostilna Mahorčič is one of my two top favorite dining places ever. I could continue on describing my experience, but I rather stop and encourage you to try it for yourself ...

Gostilna Mahorčič 
Rodik 51
6240 Kozina
TEL: 05 680 04 00, 041 679 588

25 Mar 2014

The Slovenian Week of Restaurants 2014 pt.1

Needless to say how overwhelmed I was when on 3rd of March I got a message from my dear friend (Anja) that the reservations for the Slovenian week of Restaurants are officially opened. With a big smile on my face and after consulting my partner in crime (Ana), we decided that we will make three reservations starting with JB, Maxim and our all time favorite Gostilna Mahorčič. By chance we added another reservation also with Vander. So the plan is to visit 4 out of 69 top notch restaurants in 9 days for a menu price of 14 euros.

Our Plan of visits in chronological order:
Gostilna Mahorčič

JB or in other words the culinary world of Janez Bratovž and his family. There are three things I always observe and 'judge' when exploring and enjoying the culinary of top chefs: the food quality, ambient and the waiting staff.

Terrine of plant-polish pig with pumpkin and sunflower oil, fresh salad and vegetables

Thymus, wrapped in gauze, with the warmed cream, veal sauce and candied apples

It was my first time at JB and what I immediately liked was the ambient of the restaurant. For a moment I felt I was part of a movie scene ... imagine dimmed lights, fancy music and a kind manager asking for the aperitif while the waiting staff prepares your table. Our night started with a great Gin Tonic and Campari juice.

Veal shank cooked in its own juice, roasted potatoes "JB"

I heard and read so much about the cuisine of chef Bratovž that my expectations were really high. I decided to take the fish based menu while Ana took the meat menu. What I found really outstanding was the taste of Ana's second course (
Thymus, wrapped in gauze, with the warmed cream, veal sauce and candied apple) and my main course (Smoked white fish fillet with soy and honey, saffron puree, sea sauce and vegetables). 

Yellow polenta with cheese sauce, radicchio and smoked ricotta cheese

Smoked white fish fillet with soy & honey, saffron puree, sea sauce and vegetables. 

When dining outside I always keep a small space in my stomach reserved exclusively for the dessert.  I consider it as a perfect ending of the culinary experience. That's why I ordered the desert also at JB's even if it was not included in the restaurant week menu. To be completely honest I found my souffle good, but I think in a renowned  restaurant  as JB's could/should be better. However don't get me wrong I found the food at JB's mostly exciting. What I found really wonderful was that the chef came out of the kitchen to greet the guests. I found the gesture very honest and nice. 

JB tris 

Chocolate suffle
I will keep in mind JB as a wonderful saturday night cozy place with a dish to remember - Smoked white fish fillet with soy & honey, saffron puree, sea sauce and vegetables. 

Restaurant JB 
Phone: +386 (0)1 433 13 58 or +386 (0)1 430 70 70
Email: info@jb-slo.com.
Open Hours:
Monday – Friday 12 pm – 11 pm
Saturday 6 pm – 11 pm
Sunday and national holidays: Closed