On Saturday, July 4, 2026, Muzejski trg in Koper will host the largest summer culinary event known as TR na ulici—part of the broader Week of Restaurants initiative. This event marks the continuation of the successful spring edition of the Week of Restaurants and serves as a precursor to its autumn counterpart. Organized by the Youth, Culture, and Tourism Institute of Koper, in collaboration with the City of Koper and the Ministry of Agriculture, Gozdarstvo, and Food, the event aims to showcase top Slovenian chefs, local ingredients, modern digital solutions, and thousands of visitors.
The focus of this year’s event is on emphasizing high-quality Slovenian ingredients, supported by the Ministry of Agriculture, Gozdarstvo, and Food through national quality schemes. All dishes prepared during the event will use verified Slovenian ingredients, many of which carry the label “Izbrana kakovost – Slovenija,” ensuring local origin, verified quality, and higher production standards. Fifteen renowned Slovenian chefs and restaurants will present their signature dishes, including Mojmir Šiftar from PEN Club Restaurant, Luka Košir from Grič, Jakob Pintar from TAbAR, Marko Magajne from Gallery of Flavors, David Vračko from Restaurant Mak, Tomaž Bratovž from JB Restaurant, Gregor Jelnikar from Georgie Bistro, Damjan Fink from House Fink, Primož Pintar from Guesthouse Tolc, Rok Martinčič from Guesthouse Jež, Denis Ibrišimović from Guesthouse Podfarovž, Vjekoslav Hederić from Restaurant Salicornia, Ognjen Savić from Altroke, Marko Stanković from Bistro Štorja, and Gregor Kocjančič from Restaurant Brič.
Each chef will prepare a dish that represents Slovenian gastronomy in a contemporary way, highlighting the importance of high-quality local ingredients in creating exceptional flavors. Chef Luka Košir emphasized that starting with quality, local, and seasonal ingredients provides the best foundation for creating meaningful dishes that tell stories. A special highlight of the event will be the Chef’s Table, where chefs Mojmir Šiftar, Luka Košir, and Jakob Pintar will cook together for a shared table. Guests will follow the preparation of a multi-course menu directly alongside the chefs, learning about the stories behind Slovenian ingredients and the people who produce them.
In addition to the culinary experience, the event also serves as a platform for showcasing trends in hospitality. OTP Bank, as the main sponsor of the Week of Restaurants, has enabled cashless payments at the event, allowing attendees to make purchases quickly, easily, and conveniently. Cardholders of OTP Bank’s Visa cards can also enjoy a premium version of cashless payment at selected points, further enhancing comfort and satisfaction for visitors. According to Silvia Birla, Executive Director of the Retail Banking Sector at OTP Bank, the combination of high-quality content with modern and secure banking solutions creates an excellent user experience. She noted that the event allows visitors to enjoy a more relaxed experience while promoting the use of digital payment methods that offer convenience, speed, and security.
Beyond the food, TR na ulici offers much more than just delicious cuisine. The Muzejski trg will be filled with exquisite tastes, encounters with Slovenia’s finest chefs, wine and cocktail bars, musical performances, and a relaxed summer atmosphere. The event will be hosted by Klemen Kopina, with DJ El Timo providing the music backdrop. Some things belong on the playlist, others on the memory list—but both will be found at TR na ulici.
Entry to the event is free, and all signature dishes created by top Slovenian chefs will be available to visitors at a uniform price of ten euros. The event promises to deliver a unique blend of culinary excellence, cultural experiences, and modern conveniences, making it a must-attend for anyone interested in Slovenian gastronomy and hospitality innovation.
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Primorske noviceIndependienteCentroVeracidad 90Objetividad 85hace 21 hThe city of Koper is hosting the largest culinary street event of this summer's Restaurant Week, featuring 15 renowned Slovenian chefs and restaurants. The event, organized by the team behind the successful Restaurant Week, takes place on Muzejski trg and emphasizes collaboration with the Ministry of Agriculture, Forestry and Food through national quality schemes. All dishes are prepared using high-quality Slovenian ingredients, many of which carry the 'Selected Quality – Slovenia' label, ensuring local origin and higher production standards. Chefs like Luka Košir from Grič highlight the importance of using seasonal and locally sourced ingredients to create meaningful dishes. Attendees can sample the dishes at a uniform price of ten euros.
Lectura del sesgo (Centro): The article focuses on a cultural event centered around food and local cuisine, with no mention of political figures, policies, or contentious issues. It provides balanced information about the event, its organizers, participating chefs, and the emphasis on local ingredients without any apparent slm
Por qué estas puntuaciones (Veracidad 90 · Objetividad 85): This article confirms the event details from the first source and adds quotes from a participating chef, enhancing credibility. It maintains consistency with the cross-source consensus and presents information neutrally while highlighting the significance of the event.
Si21IndependienteCentroVeracidad 85Objetividad 80hace 4 dEl artículo informa sobre el evento 'Muzejski trg v Kopru', específicamente el 'TR na ulici' (Día del restaurante callejero) que tendrá lugar el 4 de julio de 2026, en Koper. Este evento es parte de la serie anual 'Week of Restaurants', que reúne a los mejores chefs eslovenos, ingredientes locales y tecnologías culinarias modernas. El evento es organizado por la Oficina de Juventud, Cultura y Turismo de Koper, en colaboración con la Municipalidad de la Ciudad de Koper y el Ministerio de Agricultura, Silvicultura y Alimentación. Destaca el uso de ingredientes eslovenos de alta calidad, con varios chefs mostrando sus platos de firma. El evento también cuenta con una 'Casa del Chef' donde tres chefs de renombre preparan un menú de varios platos, lo que permite a los huéspedes experimentar las historias detrás de los ingredientes eslovenos. Además, el evento incorpora soluciones de pago modernas, como pagos sin contacto a través de tarjetas OTP Bank, para mejorar la conveniencia de los visitantes.
Lectura del sesgo (Centro): El artículo se centra en un evento cultural y culinario sin implicaciones políticas, presenta información sobre el evento, los organizadores, los chefs participantes y los avances tecnológicos en la hospitalidad sin ningún marco ideológico o sesgo abierto.
Por qué estas puntuaciones (Veracidad 85 · Objetividad 80): The article provides specific details about the event including date, location, organizers, participating chefs, and food quality standards. It aligns with the cross-source consensus but lacks some contextual information like exact dates beyond the month. The tone is informative but slightly promoti
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