Forget about culinary art creations on plates. Forget about foams and espumas and precision ratios on reductions and meat. This is now a test on street food. A test with a popular dimension to it. How to prepare noodles, burgers, wrape and ražnjiči (grilled meat on a skewer) at the highest level.
In theory, broader goals of this project go beyond Lent - a search for *Slovene* street food and fast food – a still unknown area for a country which has adopted kebabs and burek as its own.
Uroš Mencinger, Maribor-based food critic for the NeDelo paper, came up with the Sladolent idea. In the past three years Sladolent has considerably diversified the classic Lent food offer of čevapčiči and fried calamari. "The question was: How to improve the culinary offer at the Lent Festival? The answer was obvious – as a culinary critic I left it to the best to answer that question!" explained Mencinger, who set up the first stands at Lent along the Drava river in 2011.
There will be food until midnight
Practically all the best Slovene chefs have visited Lent in the last three years. This year there will be 36 of them, including all the heavyweights, except for Ana Roš from the Hiša Franko restaurant, who had to make a last minute cancellation due to an event in Italy.

However, names like Tomaž Kavčič from Zemono, Janez Bratovž from JB, Andrej Kuhar from Maxim, Ksenija Mahorčič from the Mahorčič Inn, Igor Jagodic from the Strelec restaurant, Uroš Štefelin from Vila Podvin, Marko Pavčnik from Pavus, Borut Jovan from the Galerija Okusov (Gallery of Tastes), and Bine Volčič from the "Gostilna pri šefu" Inn, speak for themselves.
From Friday on there will be three of them every night. They'll be preparing food from 7 p.m. until midnight. The food will be accompanied by quality selected wine from 16 Slovene wine makers from all three wine regions. Each type of meal will be sold at 3,5 euros..