There is no such thing as a single, uniform, or distinct Slovenian cuisine. Some experts have stated that there are more than fourty distinct cuisines in the country, which can be distinguished by the variety in land formations, climate, wind movements, humidity, terrain, and history.

Would you keep a cell phone or a wallet if you happened to find one? Or would you hand it in at the police station?

For wine lovers, Slovenia is not a particularly fancy word. Next to France, Italy or Spain, it simply doesn’t shine as brightly. However, the country’s reputation as a well established wine region may be on the rise. In fact, Slovenia has an impressively long tradition of wine making and many critics have already focused their attention on this promising region. Some already compare Slovenia to Burgundy.

Cviček is a Slovenian wine from the Lower Carniola region of Slovenia, composed of various grapes: Modra Frankinja (Blue Franconian), Žametna Črnina and Kraljevina, and occasionally Laški Rizling (Italian Riesling) is also added.

Did you know that Lipizzaner horses are born black but turn white as they grow older?

The Slovenian term barje signifies a marshy world in which peat forms from the remains of plants. The best-known marshlands in Slovenia are the Ljubljana Marshes (Ljubljansko barje), the remains of a once high marsh and the only example of a lowland marsh in our country.

With droplet upon droplet of water – a mighty tool in the hands of Mother Nature –limestone has been sculpted for millions of years. And some of her most wonderful works are on display in the subterranean kingdom of Postojna Cave.

The Slovenian Karst is a very special, lyrical landscape, spreading over the south-western part of the country near the border with Italy. It is the meeting place of many special regional features of Slovenia.

How would one describe the wine made from the grapes of the oldest vine in the world? Precious – no doubt about that. With a fine bouquet and taste. To many wine lovers, priceless.