The story
At Cafova 7 in Maribor, Restavracija Sedem is something unusual: a fully functioning restaurant run by students of the local hospitality college, guided by experienced mentors. The name plays on the address – “Sedem” means both “seven” and “to sit down” in Slovenian – and the idea is to give young cooks and servers real-world practice while guests enjoy inventive contemporary cuisine. The restaurant has earned a Michelin recommendation and a place in the Gault&Millau guide for seven consecutive years, a testament to the quality of its kitchen.
The kitchen is led by chef Sebastjan Plevčak, described by the restaurant as “the heart and soul” of the operation. He works alongside students who prepare all dishes from scratch, from seasonal tasting menus to a weekly changing à la carte offering. The menu highlights local, quality ingredients, and the students’ creativity is given free rein – the result is a playful, constantly evolving contemporary cuisine that surprises regulars. The atmosphere is relaxed and modern, with a peaceful terrace for outdoor seating.
The restaurant offers a degustacijski jedilnik (tasting menu) that changes with the seasons, as well as a jedilnik tedna (weekly menu) that showcases the team’s latest ideas. The wine list and coffee program (from Hikofi) are equally thoughtful. It’s a place where you can taste the energy of a new generation of cooks, all while enjoying a proper meal in a calm setting. The Michelin recognition underscores the seriousness of the project, but the spirit remains light and welcoming – a true “culinary playground” in the heart of Maribor.
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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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