"When the Michelin Guide was about to come to Slovenia, I told my team that we would either get two stars or none at all. We’re not the type of restaurant for just one Michelin star, but zero was also a possibility. We never grew up with the rules of Michelin or any other international guides. Local ingredients are, in most cases, just a marketing trick," says Ana Roš, one of the world’s most renowned chefs and head of the three-Michelin-starred Hiša Franko.
Alexandre Gabriel: The Dawn of a New Rum Era
“Thirty-five years ago, I asked myself whether I drank spirits just to get drunk, or to share memorable moments and meaningful conversations with friends. Today, I feel this new era has arrived—one wh...
