Dolenjska through traditional flavours and contemporary culinary stories
From 1 to 30 November 2026, Taste Novo Mesto will offer an opportunity to discover the region’s rich local gastronomy, this year centred around one of Dolenjska’s most distinctive traditional dishes – štruklji, traditional Slovenian rolled dumplings filled with a variety of sweet or savoury fillings.
Štruklji have a long tradition in Dolenjska and come in many varieties. Omelette-filled dolenjski štruklji, as well as cottage cheese, tarragon, cheese, bean and other varieties, have been part of local home cooking for generations. Today, local hospitality providers are also giving them a contemporary twist, creating modern and original interpretations. The diversity of štruklji will be the central theme running throughout this year’s November programme.
Taste Novo Mesto brings together local hospitality providers, producers, institutions and other partners who jointly contribute to Dolenjska’s culinary story. The initiative aims to preserve and showcase local culinary specialities while connecting them with contemporary gastronomy. It offers visitors the opportunity to discover Dolenjska through its distinctive flavours, local ingredients and the stories of the people who create them.
Participating providers
This year’s edition brings together Bistro Situla, Dobrote Dolenjske, Društvo vinogradnikov Trška gora with the Open Vineyards providers (Okrepčevalnica pri Darinki, Vinotoč Teropšič, Vinska klet Colnar and Zidanica Verček), Gostilnica Barba, Gostilna Vovko, Gostišče na trgu, Hiša Fink, Restavracija Grad Otočec and Turistično kulturno društvo Trškogorsko srce. Visitors can look forward to different interpretations of štruklji, special menus, culinary events and workshops presenting this traditional dish in new and interesting ways.
Conference dedicated to Dolenjska gastronomy
An important part of this year’s programme will be a professional conference taking place on 27 November 2026 at the Janez Trdina Cultural Centre. The conference will provide an opportunity to discuss the current state of Dolenjska gastronomy, exchange knowledge and experience, and reflect on its future development. The programme will also feature the Kevder podcast, while the conference will be moderated by Grega Repovž of Gostilna Repovž, President of JRE Slovenia.
Treat yourself to a November dedicated to the flavours of Dolenjska and discover how traditional štruklji can tell the story of the region – from home cooking to contemporary gastronomy.
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