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We are only now discovering the gastronomic individuality of each little hamlet. Tolmin cheese, the pork lard of Bohinj and Bled’s cream cakes are becoming the genuine "registered trademarks" of Julian gastronomy. Although the culinary arts have benefited greatly from modern skills, attention is turning to the forgotten dishes and traditional flavours of the past.

Gastronomy in the Gorenjska region of the Julian Alps (Bled, Bohinj, Kranjska Gora) is associated principally with hotels and guest houses, particularly during exhibitions, conferences and other prestige events. In the Soca valleys, which possibly benefit from proximity to Italy and its gourmet traditions, and in the vine-covered valleys of Collio Goriziano, the best local flavours are found in the smallest and most typical eating houses. And we should not forget the achievements of Kobarid’s restaurants, which work together as the Kobarid Gastronomic Circle to promote their town’s gastronomic traditions.


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