botul

In 2021, Slovenia is the European Gastronomic Region. Domačija Butul was also selected in the “Altroke Istra” project as an example of what reflects the pinnacle… 

In an interview in *ELLE Magazine Slovenia*, the incisive journalist Kaja Sajovic also discusses our innovative approach, which was pioneering during the first wave of the #coronacrisis, but which inspired… 

International chat episode with Tatjana Butul from Butul Farm Stay in Manžan and Andrew Villone, owner of Savor the Experiences Tours. Expert insights into... 

Domačija Butul is featured in the article MEDITERRANEAN FLAVOURS OF SLOVENIAN ISTRIA in Sinfo magazine, a promotional magazine in English, which presents a selection of interesting articles from… 

Kmetija Butul is featured in a scientific article in the annual peer-reviewed scientific journal, Traditiones, published by ZRC SAZU, titled MED TRADICIJAMI IN… 

The renowned culinary section of the weekly magazine Mladina https://butul.net/?p=1218, which is considered one of the most objective culinary sections in Slovenian media, has selected ten restaurants at the end of the year... 

At Domačija Butul https://youtu.be/npET-ndI9vM, premium Tolmin cheeses have been a specialty for over a decade. This specialty is based on our family's centuries-old tradition. The old village… 

The long-planned project »Obara« or »Soup to Go« has seen the light of day and is already garnering significant interest both at home and abroad. »Obara is… 

According to the prestigious culinary magazine “Finedining lovers” https://www.finedininglovers.com/, they have selected the five best young chefs in Slovenia, and Črt was also included in the selection. Kaja's article... 

At Slovenska Hiša – Figovec, in the centre of Ljubljana, a series of events showcasing homesteads, farms, and young chefs was launched with Črt as a guest.