Tabor restaurant

That’s why guests at Tabor are so satisfied because they know what they’re getting. It’s just a case of what the clams are called that are fresh today, how much bread they will eat this time alongside the shrimp in the buzara, and how many of us want the fish that Matej recommends this time. Such simple tastes are, of course, not enough for such a chef and his new, large kitchen, hence the greatness doesn’t end here, rather it’s just the beginning. While the chef’s tasting menu at Tabor appeals to demanding guests, regulars are no less catered for as a result, in fact they also benefit, because they have a new challenge in their old restaurant: how about ordering something different today?!