BETWEEN TRADITIONS AND INNOVATIONS

Abstract

The article presents two good practices in culinary boutique tourism from the Slovenian Mediterranean hinterland. The authors believe that they stand out in terms of content, innovation, organization, and personalized approach. The two tourist farms covered are very successful in networking and cooperation with other local producers and food suppliers. They have received a lot of media attention due to their activities and character. They have also received significant recognition at the national level. They educate visitors in search of unique culinary experiences, in their view, promote the cultural heritage, and increase the visibility of their region. As the authors note, culinary heritage, combined with innovation, is a vital element for the survival of small farms.