MICHELIN Guide Slovenia : TaBar, when fine dining and bistro converge

"Fine dining and bistro spirit converge here, thanks to chef Jakob Pintar joining Jurij Osole in 2017 and shifting the mission from tasty sharing plates to a true fine dining experience whose dishes pair perfectly with an exceptional wine list, all while keeping a laid-back approach. The atmosphere is inviting and lively—simple and friendly, open to all—with a long counter, deep benches, and a room full of communal and bar tables that naturally encourage sharing. Only local and seasonal produce is used: most fruit and vegetables come from Jakob’s garden in Šentjošt nad Horjulom (about 20 km from Ljubljana), he forages mushrooms in autumn, and he shops almost every morning at Ljubljana market for fruit and vegetables, meat, cereals and flours, and fresh fish from the Adriatic. The cuisine shows remarkable composition—haute gastronomie meeting bistro generosity—with original flavors driven by plants: rare vegetables, dozens of tomato varieties in summer, and herbs and flowers used for the palate more than the eye. Dishes might feature chervil, kale, and bitterleaf salad playing support to an exceptional cheese, or bacon from a Krškopolje pig enlivened with flowers, herbs, and spices; some plates are provocatively memorable, like the homemade beetroot-infused head cheese shaped like a pig’s snout. Portions are relatively small so you can sample widely, and the food—young, innovative, and edgy—has made this a hub for Slovenia’s new generation of chefs and foodies. Jurij’s meticulously curated wine list favors producers working in harmony with nature, with orange wines (macerated whites) especially well represented; the selection balances easy-drinking bottles with more original finds and resists adding champagnes or prestigious foreign wines to showcase the country’s countless gems." - Le Guide MICHELIN