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Mojmir Šiftar, a 26-year-old Ljubljana-based chef with roots in Slovenia's north-eastern Prekmurje region, cooks with heart and soul. He has captained the Slovenian national cookery team and won several medals in international competitions. A passionate tea enthusiast, he has published a book called 44 Shades of Tea. As his signature dishes reveal, tea is actually one of his favourite ingredients. For our magazine, he presents a recipe for gilt-head sea bream that you can sample at the Evergreen restaurant in Smlednik (12 km from Ljubljana Airport), where Mojmir works his magic today

Mojmir Štifar
Mojmir Štifar

After every journey we return home full of new impressions and memories. Experienced travellers say that food is an important part of the experience of a foreign culture, so their list of things to do on their travels always includes sampling local dishes and specialities.

Salt-baked Dalmatian sea bream



2 cleaned sea bream (you can also use other types of fish)

Tip: The slit in the belly should be as small as possible.

1–2 kg coarse salt
4 egg whites
olive oil

Method: Cover the bottom of a large baking tray with a 1 cm layer of coarse salt. Place the fish on it. Beat the egg whites and mix them into the remaining salt. Use this salt to completely cover the fish. Bake for 45 minutes at 190°C. When ready, break open the salt crust and serve.

Tip: Boiled potatoes and chard are an excellent accompaniment for salt-baked sea bream.

Salt-baked Dalmatian sea bream
Salt-baked Dalmatian sea bream

Did you know that in 2013 the Mediterranean diet (of which Dalmatian cuisine is part) was included on UNESCO's list of intangible cultural heritage?