In 2021, when Slovenia is the proud holder of the title of European Region of Gastronomy 2021, Terme 3000 – Moravske Toplice is among the partners and associate members whose projects, programmes and events help to shape the story of gastronomy. The Slovenia – European Region of Gastronomy 2021 project focuses on enhancing the quality of life, and encompasses opportunities for education in healthy and sustainable living and the sustainable development of gastronomy. It enhances the national promotion of cuisine and gastronomy, and creates synergies with local environments and cultures. At Terme 3000, we are proud to offer our guests more than 50 dishes from Prekmurje, which are prepared following the recipes of our grandmothers, and more than 40 different dishes that contain buckwheat, a grain that strongly characterises the landscape of Prekmurje. We order a vast array of dairy products from local suppliers, including a variety of cheeses, yoghurts and buttermilk. Baking products are also locally prepared and served to guests, including vrtanek (plaited bread) and bread from the bread oven, onion bread, bread rolls, and flat cake with cracklings. Potatoes, onions, garlic, and carrots come from the local farms,as does the pumpkin seed oil, an indispensable part of Prekmurje.

If breakfasts at the Hotel Livada Prestige are anything to go by, your days here will be full of genuine Prekmurje experiences. We will pamper you with an authentic, hearty Prekmurje breakfast composed of delicacies from local producers, such as Prekmurje meats, local cow’s and goat’s cheese, crackling spread, minced lard, buckwheat groats salad, Prekmurje yoghurts and butter, “vrtanek” plaited bread and onion bread. “Boug žegnjaj!” (God bless!)

With its colourful layers and depth of flavour, the Prekmurje layer cake is so unique that it clearly deserves the royal treatment among Slovenian desserts. Start with shortcrust pastry as the base. Add layers of cottage cheese, poppy seeds, walnut filling, and apples, with filo pastry between each layer, and then repeat the whole process. When they still used whole milk and when cottage cheese had a full, rich flavour, the layer cake was traditionally sweetened with blossom honey from the meadows of Prekmurje. Working as hard as honey bees, our pastry chefs construct the cake layer by layer (or güba by güba), creating a veritable culinary masterpiece.