They will treat you with a 6-course menu accompanied by excellent Slovenian wines. The evening will be further spiced up with anecdotes from their time at the Bled High School of Catering and when they worked together as chef and sous chef at Villa Podvin.
Find out what their first meeting was like, what kind of a teacher Uroš was and what kind of a student Jon was. We will ask them what is it that they appreciate most about each other and is there anything they envy? Has anyone stolen a recipe or a dish? And last but not least, has Chef Jon surpassed Chef Uroš in anything today?
What do they say? A teacher is successful when his pupil surpasses him. And we will find out on 21 February.
We are presenting you the inviting 6-course menu:
JON'S AMUSE-BOUCHE
UROŠ´S AMUSE-BOUCHE
UROŠ´S COLD STARTER
celery, apples, hazelnuts and celery sorbet
JON´S SOUP
porcini consomme, porcini pasta, potatoes, truffles, porcini powder
UROŠ'S WARM STARTER
sweetbread with porcini mushrooms and egg
JON'S WARM STARTER
veal tongue, horseradish, pumpkin, partridge, celery, herb mayonnaise
UROŠ'S MAIN COURSE
back of the deer from Kočevje forest, rhubarb, tepka (local indigenous pear), aubergine, kale
JON'S DESSERT
"pohana šnita", honey, caramel, sour cream, pollen
Price for 6-course menu:
- including the wine accompaniment 102,00 € per person
- without the wine accompaniment 72,00 € per person
We invite you to book your table on time
Reservations are accepted until the tables are filled by:
- phone: +386 4 5885 500 or by
- e-mail info@hotel-triangel.com
And of course, below we are introducing you chefs:
Chef Uroš Štefelin (House Linhart, Radovljica)
Chef Uroš revives forgotten traditional Slovenian dishes and drinks, using seasonal ingredients from his home garden and surrounding farms. Using modern techniques and his own creativity, he upgrades heritage dishes into new Slovenian cuisine.
For inspiration, he looks back to his childhood, when the home kitchen smelled of Slovenian dishes, when homemade sausages were made and when he used to sweeten himself with dry tepkas. He prepares dishes and ingredients that remind him of his childhood in a modern, healthy way, spicing them up with the philosophy of French and Mediterranean cuisine.
His cuisine is characterised by the interplay of several flavours on one plate, different colour combinations, the use of fresh, local and seasonal ingredients, vegetables from the hotel garden. He puts great emphasis on the appearance of the plates, as we taste with our eyes.
Before setting out on his own, he was for several years a teacher and mentor to trainee chefs at the Hotel Astoria in Bled.
At Villa Podvin and now at House Linhart, he has been awarded a Michelin star in 2020, 2021, 2022, 2023 and 2024 and a Michelin Green Star for sustainability. He has been a member of the JRE since the arrival in Slovenia in 2017.
Media about Chef Uroš and House Linhart:
- https://www.tasteslovenia.si/sl/chefi/uros-stefelin/
- https://guide.michelin.com/si/en/article/dining-out/the-michelin-guide-slovenia-uros-stefelin-chef-at-hisa-linhart
Chef Jon Zupan (Restaurant Triangel, Gozd Martuljek)
Jon started his culinary career by enrolling in the Secondary School of Catering and Tourism in Radovljica, chef programme. During his schooling, he did his practical work at the Astoria Hotel in Bled, where his talent was noticed by Chef Uroš Štefelin, with whom he later worked at the Hotel Triglav in Bled (2009-2013). They continued their journey together at Villa Podvin in Mošnje near Radovljica (2013-2020), where as sous chef he made a significant contribution to the first Michelin star in 2021.
In 2016, he further developed his skills at the Michelin-starred restaurant A.O.C in Kobenhavn, where his mentor was Chef Søren Selin. In the same year, he received further training at NO2, also in Copenhagen, under the tutelage of Chef Nikolaj Kostner.
In the spring of 2022, he took over as chef of Restaurant Triangel at Triangel Boutique Hotel in Gozd Martuljek, where he continues to realise his culinary vision.
His dishes are inspired by the culinary traditions of the Upper Sava Valley and Carniola region. They are often touched by the influence of Mediterranean, Karst and Pannonian cuisine, which points to Slovenia's culinary diversity, which he likes to spice up with exotic flavours. Using state-of-the-art cooking techniques, he prepares them with locally sourced ingredients from the wider Julian Alps region.
In 2023 and 2024, several of his dishes were certified under the collective brand "Kranjska Gora Finest", while last year the quality of the food offered by Restaurant Triangel at a fair price was also recognised by Michelin with the Bib Gourmand label.
Media coverage of Chef Jon and Restaurant Triangel: