Food Tour Karst region invites all foodies and wine lovers to experience Karst region through its mouth-watering cuisine!
Treat your taste buds in Karst region. Visit a family-run prosciutto drying facility, learn about traditional methods of drying karst prosciutto and taste karst gastronomic speciality kraški pršut under the 250-year-old mulberry tree. This karst delicacy is highly prized by gourmets and foodies from all over the world! Get aquainted with a Karst wine route. Slow down and enjoy village life in Karst region. Homemade jota stew, herbal omelette, štruklji and locally produced goat cheeses are must before taking some photos of karst landscape. Let’s finish our great day with a local red Teran wine. Na zdravje!
We are exploring Karst region. Check it here.
FOOD TOUR KARST REGION HIGHLIGHTS:
– taste guiding of Karst region outstanding local cuisine with 3 gourmet stops
– fascinating karst landscape with dry stone walls, terra rossa soil, juniper trees, karst ponds and much more
– picturesque villages
– get travel tips from a local English speaking guide
PERFECT FOR …
gourmet lovers who wants to explore Slovenian countryside on the western part of Slovenia!
IMPORTANT NOTE: Food Tour Karst region is partly vegetarian friendly!!! Dishes from the Karst region contain eggs, wheat flour, dairy products and nuts. If you have allergies on certain foods but still want to join us, you are more than welcome. Let us know in advance about your food restrictions!
If you have any further questions, please contact me via email or call me on +386 41 432 488.
Time: every day by prior appointment.
Duration: 4-5 hours.
Starting/ending point: meeting point agreed upon booking.
Where: Karst region.
Min./max. participants: 1-4.
Event organizer: Vesna
Do you have some food restrictions? Want to taste more/less food? Tight with time? Want to combine 2 food regions in a day? Need only a local food guide? Let me know in advance. I will prepare a custom made food itinerary according to your preferences, time and travel itinerary.