Jožica Bernik: I have been working in catering for 39 years, of that 16 here. Boštjan Bernik: With me it‘s just a bit less; 20 years.
Jožica Bernik: From morning till dusk (laugh ), as long as the guests are here. Boštjan Bernik: You can‘t write describe a timetable like this.
Jožica Bernik: Our restaurant is fullest on saturdays and sundays during the summer. Our guests are highkers, groups, weddings, celebrations, there‘s also a lot of foreigners.
Jožica Bernik: One of the most popular things is bread form the bread oven and different roasts, which we make in ovens. Soops are becoming more popular (mushroom, beef, onion) and dumplings, carps, noodles and mushroom dishes. There‘s also a lot of vegeterian food.
Jožica Bernik: Yes, that‘s why we grow what we can in the garden.
Jožica Bernik: Yes, we grow what we can, what can‘t be grown we buy at approved sources. We try to keep it as hommade as possible.
Jožica Bernik: Yes, there‘s more and more of that.
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