Velvet Dinner 2026: An Evening Worth Waiting for All Year

Every year in Maribor, something takes place that goes beyond a classic culinary experience. Over four editions, the Velvet Dinner has grown into one of the city’s most recognizable gastronomic events – an evening guests simply do not want to miss and look forward to all year long.

This year’s 5th edition returns for the second time to Lent, where the renewed setting, the historical value of the location, and exceptional cuisine create the perfect backdrop for an unforgettable experience. Once again, more than 80 pupils and students will, through their precisely coordinated choreography in the kitchen and on the service “dance floor,” indulge 170 guests. Every movement, every plate, every moment will become part of a story unfolding live before the guests’ eyes.

A Menu Created Through Collaboration

What makes the Velvet Dinner truly special is its collaborative process between young culinary and service talents and their mentors. The menu is not created behind closed doors, but through cooperation – through ideas, testing, and dialogue. It is co-created by the students of the Secondary School for Hospitality and Tourism Maribor, the students of the Higher Vocational College for Hospitality and Tourism Maribor, their chef mentors, and the schools’ mentors.

The young participants are not merely observers, but active creators – from the first ideas to the final execution. It is precisely this collaboration that sets the Velvet Dinner apart from other events: authenticity, energy, and the feeling that every plate is the result of shared effort.

Although they come from different backgrounds, Luka Košir and Sabina Repovž share the same belief – exceptional cuisine begins locally. Both create dishes using ingredients from their own gardens and local surroundings, where the seasons dictate the rhythm of cooking and nature sets the boundaries of creativity.

The chef of Restavracija Grič builds his culinary philosophy on respect for nature and seasonality. His approach is thoughtful, refined, and free of excess – every plate is the result of understanding ingredients and their origin. This philosophy has also earned the restaurant a Michelin Green Star and a place in the Michelin Guide Slovenia, positioning Grič among the leading sustainable restaurants in Slovenia.

At the Velvet Dinner, he appears as a mentor to the young talent Urban Markuš from the Secondary School for Hospitality and Tourism Maribor. Together, they co-create dishes that combine experience and knowledge with the fresh perspective of a new generation.

When speaking about young people, he highlights their curiosity and openness: “Young people today are more curious than we were. They have access to enormous amounts of information and therefore a broader view of gastronomy. But there are no shortcuts – you have to start with the basics. The simplest things, which our grandmothers master without thinking, are often the very things young people today do not yet know well enough.”

He names Janez Bratovž as his greatest mentor: “Janez Bratovž is my greatest role model. His discipline and attitude toward gastronomy are something that still guide me today.”

At Gostilna Repovž, Sabina Repovž co-creates a story rooted in family tradition while enriching it with a contemporary approach. Today, the inn is recognized as one of the key representatives of the modern Slovenian gostilna, confirmed by its inclusion in the Michelin Guide Slovenia and consistently high Gault&Millau ratings.

At the Velvet Dinner, she appears as a mentor to the young culinary talent Erazem Valentinčič from the Higher Vocational College for Hospitality and Tourism Maribor. Together, they develop dishes that intertwine experience with freshness and new perspectives.

Her journey into the kitchen was not planned. Around 15 years ago, she joined the inn as a student, initially helping out. She started with desserts, gradually learning every aspect of the cooking process and eventually becoming an essential part of the team. Her greatest mentor was – and still is – her mother-in-law Meta, who passed on her knowledge, sense of hospitality, and understanding of cuisine as a way of life. Her love for cooking grew alongside her love for her husband.

“Young people today bring fresh ideas, different perspectives, and above all openness. Because they travel more, they are more receptive to new techniques and flavors. It is precisely this openness that is key to the development of gastronomy.”

Urban Markuš, a young culinary talent from the Secondary School for Hospitality and Tourism Maribor, represents the energy and curiosity of a new generation learning through practice and collaboration with top mentors. Erazem Valentinčič brings a special sense of continuity to the story. In 2023, he participated as a young culinary talent and student of the Secondary School for Hospitality and Tourism Maribor under the mentorship of Igor Jagodic from Restavracija Strelec, and this year he returns as a student of the Higher Vocational College for Hospitality and Tourism Maribor – with new knowledge, experience, and even greater maturity.

In service, the story is completed by Ajda Breg from the Secondary School for Hospitality and Tourism Maribor and Sara Flakus from the Higher Vocational College for Hospitality and Tourism Maribor. Together, they will ensure that the culinary experience reaches guests as a complete experience – with attentiveness, warmth, and professionalism.

An important role in the overall story is also played by Sebastijan Plevčak from Restavracija Sedem, who has been part of the event for the fifth consecutive year. Despite his experience, he admits that he still feels the same respect and excitement for the Velvet Dinner as he did the first time. Alongside him, Rok Smonkar, a newly appointed professor at the Secondary School for Hospitality and Tourism Maribor, is further strengthening his mentoring role. Last year, he took on the role of chef mentor for the first time, while this year he enters the project even more actively – connecting teams and passing on hands-on knowledge to the younger generation.

Ticket reservations are not possible. Ticket sales will take place exclusively online, so we invite you to follow us on Facebook and Instagram to stay informed about the start of ticket sales – follow us!

*The event is co-organized by the Zavod za turizem Maribor, the Secondary School for Hospitality and Tourism Maribor, the Higher Vocational College for Hospitality and Tourism Maribor, and the event management company Factumevent.