Pop-Up Restaurant: Between Tradition and Fermentation

What if Slovenian culinary traditions had developed with techniques and microorganisms that shaped East Asian cuisines? At this dinner with Matija Ranzinger, also known as Planty Matters, we will explore familiar ingredients through fermentation.

The pop-up restaurant opens the kitchen to visitors: we will watch the dishes being prepared, explore ingredients and techniques and talk directly with the chef. Dinner will take place at one shared table. Fermented products, koji and other ingredients will form part of the natural, minimalist setting.

Menu

• Mini canapés with fermented bean cream.
• Kimchi jota with buckwheat sausage, soy yoghurt, horseradish and sourdough bread.
• Buckwheat tempeh, pumpkin tofu, mushroom and black garlic pâté, pickled apples and mustard seeds.
• Apple cake with miso and an amazake topping.
• Chicory root coffee and homemade kombucha.

No prior knowledge is required.

About the mentors

Matija Ranzinger is a materials engineering graduate, chef at the vegan restaurant Grashka and former Mladi Rog participant. Through Planty Matters, he explores fermentation, simple ingredients and microorganisms in everyday cooking.

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Participants should gather in the entrance hall of Center Rog 15 minutes before the programme begins. Please store your personal belongings in the lockers indicated by the mentor. Do not be late, as this disrupts the working process. In case of late arrival, entry to the lab cannot be guaranteed.

In case of cancellation, you will be notified two days before the planned start of the programme.

If you are unable to attend the programme, the fee is non-refundable and the date cannot be changed. You may transfer your place to another person by notifying us at least 24 hours before the start at kuhanje@center-rog.si.

We look forward to your company and creating together!