Papillon
Papillon removed the neon sign from the former Linda on Borštnikov Square, under Ljubljana’s oldest lime tree, and added a t and wings to the bistro.
Ambient
With sumptuous, soft, plush and colorfully bold armchairs and sofas, with black and white circles and cubes of changing floors, with small, large, low and high tables, with heavy, wooden, stucco wall panels, and with butterflies on paper placemats that fly away somewhere in the evening, Papillon is definitely something you’ll remember.
Lentil tartar
Lentil tartar with pickled beetroot, celery. Even though you understand something else by the word tartar, you are pleasantly surprised by the lentil ‘humus’. Because it is diversely and layeredly spiced! If it were not, it would just be a boring spread, but it allows you to taste it in breadth and depth. That is why the added acidity (pickled beetroot, celery and fennel) is also welcome.
Eggplant from the East
The fact that the leek tartare is no coincidence is further confirmed by the baked eggplant, with aioli, spiced Greek yogurt, sumac, cumin, and candied tomatoes.
Roasted cabbage
Soft roasted cabbage, umami dressing, crispy potatoes, leek straw.
Tortelloni porcini
Large homemade tortellini filled with ricotta, Hokkaido pumpkin cream with dried apricots, sauce made from finely chopped porcini mushrooms, sage and roasted porcini mushrooms (for garnish).
Dalmatinska pašticada
Dalmatian ragu with prunes, orange, lemon and cloves, made from beef flank, with strigoli pasta.
Parmigiana Papillon
Chicken fillet fried in panko crumbs and parmesan, homemade tomato sauce and fior di latte.
Cheesecake
New York style cheesecake.
Crème brûlée
Creme brulee with rosemary.
