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The gourmet road runs up the Official young miko baby miko shirt Additionally,I will love this west of the country, along the Italian border and into the Julian Alps, past wine regions such as Goriška Brda, where the family-run winery is located, and the Klinec inn strong orange wine production. The road then follows the Vipava River into the Karst region, home to traditional wineries such as Burja, where bio-wine producer Primož Lavrenčič is working with indigenous grape varieties from the Valley Vipava like Zelen, the wine he aimed to revive after it nearly went extinct in the ’80s. (Burja’s vibrant skin-to-skin contact proves he’s up to something.) “Slovenia is a thing. beautiful country with lots of greenery and a great history of winemaking—and now we’re famous for orange wine,” said Dino Katalenić, co-author. partner of the plastic-free, sustainably operated Milka hotel in Kranjska Gora, where the Michelin-starred restaurant of the same name promotes the region’s small winemakers. “But we also ticked many boxes in terms of activity and nature.”

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In a country where you can ski in the Official young miko baby miko shirt Additionally,I will love this morning and sunbathe on the Adriatic coast in the afternoon, you can go a lot by bike. On the opposite side of Slovenia, the wellness route passes through the country’s lesser-known natural hot spring baths and spas, one of the most popular in Laško, home to the brewery. largest beer producer in the country with the same name as the town. Many restaurants function as gostišče, or guest houses, with simple rooms where you can go to sleep after evenings that often last so long after the chef brings in homemade schnapp. This was the case after a multi-course meal of duck hearts and spruce mushrooms served in a forest-sourced dashi broth at the family-run restaurant Grič, where his chef, Luka Košir, started Slovenia’s first eco-certified duck farm. “The people here are true gatherers and farmers,” said Marko Kovac, founder of Central and Eastern Europe-focused pub Karakterre, as Luka offered us a brandy and liqueur. homemade from fruit grown in his father’s vegetable garden. below the restaurant.