Florijan
Virant
Chef at
Restavracija Shambala
Between East and West – on a single plate
Favourite dish
Black Angus steak marinated in lemongrass
A dish he’s been preparing for fifteen years—and never grown tired of. A refined cut of meat, elevated with Asian notes, it embodies everything Florijan loves about cooking: a harmony between strength and subtlety.
Favourite ingredient
Butter
An ingredient that connects worlds. From classic European techniques to bold Asian experiments, butter remains a constant—bringing depth, texture, and a touch of comfort to every dish.
Photo: Restaurant Shambala archive
About Chef
A chef who connects worlds – with lemongrass and Slovenian beef
Florijan Virant is a chef unafraid of crossing boundaries—be they geographical or culinary. His style is best described as Asian fusion, but that’s only the beginning. In the kitchen of Shambala Restaurant, he works with the highest-quality local and international ingredients, from Fonda’s sea bass to Šebenik microgreens, which he transforms into unexpected creations.
There are no borders—only taste.
Florijan Virant
Chef
Florijan loves to challenge taste expectations: white polenta infused with tea, curries made from fresh house-made pastes, and marinades with butter and lemongrass, all crafted with the precision of sous-vide. Every sauce, paste, and marinade is made in-house, as he firmly believes in the power of freshness and hand-crafted quality. His favorite dish—Black Angus steak marinated in lemongrass—speaks volumes: after fifteen years, he still prepares and enjoys it with passion. His favorite ingredient? Butter—because with it, cooking is never boring.
Photo: Restaurant Shambala archive
Photo: Restaurant Shambala archive
Photo: Restaurant Shambala archive
01/03
Taste Without Borders
Where Asian fusion, curiosity, and creativity come together in an unforgettable culinary experience.
Behind every plate lies more than just flavor—it’s a philosophy. Florijan wants to offer guests something new: an unforgettable experience that either takes them on a culinary journey or encourages them to try something entirely unfamiliar. His curiosity and openness to the world merge with his creative spirit. The kitchen is not just a place of work, but a space of exploration, expression, and inspiration. In his free time, he delves into new flavors and seeks unexpected ways to connect worlds—on the plate and in the mind.
Photo: Restaurant Shambala archive
Chef's restaurant
Restavracija Shambala
Shambala is the perfect choice for those who crave the exotic flavours of the Far East. In Tibetan Buddhism, Shambala refers to a mythical kingdom, symbolising a place of happiness and delight – a fit
Chefs
