The story
Restavracija Sedem, at Cafova 7 in Maribor, is a contemporary kitchen that earned 14 points from Gault&Millau in 2026. The restaurant serves as the training restaurant of the College of Hospitality and Tourism in Maribor, and its contemporary Slovenian cooking is built around local, seasonal ingredients.
Students carry out every professional task here, from cooking to floor service, while mentors supervise. The restaurant says it is the first school restaurant in Slovenia to operate on this model. The website credits chef Sebastjan Plevčak as the figure who sets the kitchen's direction, and the menu changes with the seasons.
The deconstructed Styrian sour soup layers pork ears and soup vegetables under a balsamic foam, with a broth made from pork trotters. Fregola sarda arrives with slices of Mangalica lard that soften into the warm pasta. Pumpkin ravioli with cottage cheese and crispy sage sits on a ragout of pork cheeks. To finish, a fluffy Pohorje omelette comes with cranberries and cream.
The dining room is calm and unhurried, and there is an outdoor terrace for warmer days. Wine pairing forms part of the meal rather than a side option. The adjoining café serves Hikofi coffee, and the restaurant also offers takeout. The restaurant holds a Michelin Recommended distinction for 2026.
Recognition
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History
Sedem is more than just a restaurant. It is a place where flavours are born, knowledge is refined, and a new generation of chefs and waiters grows. As the training restaurant of the College of Hospitality and Tourism in Maribor, it gives young talents the opportunity to test themselves in a real environment in front of guests. The cuisine is based on a thoughtful interpretation of contemporary Slovenian gastronomy, with a menu shaped by the seasons and focused on local ingredients. Their deconstructed version of Styrian sour soup features layered pork ears, soup vegetables, balsamic vinegar foam, and a rich broth made from pork trotters. Equally distinctive is the fregola sarda with slices of Mangalica lard: the noble fat slowly melts upon contact with the warm pasta, coating it in irresistible aroma. The pumpkin ravioli with cottage cheese and crispy sage, served on a ragout of pork cheeks, are delicious. And to conclude the culinary indulgence, let yourself be carried away by the nostalgic flavour of fluffy Pohorje omelette with cranberries and cream. Wine pairing also plays a special role in the experience. It is not merely an accompaniment to the dishes, but an essential part of the whole journey - both for the guest and for the young professionals learning how food and wine come together in perfect harmony.
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