"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.
Pavel Sochor: In 10 years, there will be less alcohol in bars. Cocktails often have much lower alcohol content than beer
“Some people say that alcohol will completely disappear in the next fifty years, but I don’t think so. Alcohol is fun and not entirely a bad thing,” says Pavel Sochor, Bar Director at Prague’s Alma an...
