AFTR

The MICHELIN Guide Slovenia : November Gourmet Ljubljana – exciting events and interesting new restaurants

"A contemporary “new inn” by chef Jorg Zupan, open from 10am–2pm and 5pm–midnight, where a sharing-led format replaces the starter–main–dessert routine so you can pick freely among hot and cold plates, brunch or à la carte. Spread through modern, warmly colored rooms with around 100 seats inside and 70 outside (on the same premises as Atelje), it channels Zupan’s travels and Middle Eastern influences into dishes like mackerel with smoked mussels, anchovies, olives, onions and sumac; game tartare with bulghur, baharat, feta and focaccia; and Turkish eggs on labneh with chilli and a fermented chilli sauce made from chillies grown in the restaurant’s own garden. Daily baked bread and focaccia, a 1,000 m² kitchen garden between Ljubljana Castle hill and Golovec (solar‑irrigated, growing everything from okra and tomatillo to seven tomato and cucumber varieties and baby Japanese corn), and a low‑waste ethos (minimal plastic, composting) anchor the sustainability, while a people‑first culture keeps Sundays closed and the team feeling like family." - Guide MICHELIN