LESS IS MORE – NEW APPROACH IN FOOD PORTIONING
Once upon a time, it was
believed that a good inn was one that offered generous portions. Eating habits
are changing, as is the attitude towards food itself. Restaurateurs and
customers are increasingly aware and sustainable. This is also reflected in the
way the food is prepared and served.
In the restaurant Gregorčič in
Šmarjeta in Dolenjska, Slovenia, they took an interesting approach regarding
food portioning. Guests are offered a nicely prepared plate of selected
delicacies in moderate quantities. Chef Robert Gregorčič is convinced that less
on the plate is more. The food can thus be arranged more beautifully on the
plate. During lunch, the chef personally walks among the guests with a frying
pan in his hand and a broad smile on his face and offers them seconds, as long
as the guests want it. This way, there is obviously less food waste, but no one
leaves the restaurant hungry. The chef also establishes a genuine relationship
with the guests, making lunch a culinary experience.
