Inn
There is a large table with a constant crowd by the bar, and its heated by a clay stove all year round. Behind it, a small room is always full, so on the other side there is a fine dining room on two levels.


Door
For over a hundred years…
Gostilna Slovenija hospitality
Žabar has such careful place settings that he doesn’t even need to spread pate on his bread… In other words: simple dishes, but snow-white place settings, damask napkins, tall stemware, and beautiful plates.


Homemade pate
Homemade chicken liver pate; butter, sliced tomatoes, curly parsley, toasted toast. Žabar’s pate is recognizable and homemade!
Tongue
Beef tongue in salad; onion, pumpkin seed oil, pumpkin seeds, carrots, hard-boiled egg.


Radicchio
Roasted Belgian chicory with parmesan and balsamic vinegar.
Mushroom soup
A traditional Slovenian inn is not complete without soup. But mushroom soup is not a pure classic, as it is thick with potatoes, so mushrooms – out of season – are actually an addition that only adds a familiar aroma to the meal.


Frog legs
Fried frog legs and tartar sauce. They are still a house delicacy that you can only eat with your hands because you lick your fingers after each bite. The panada is always so hot when it arrives that you have to blow on it, and the legs are so thin that the meat is absolutely tender.
Beef
Boiled beef and beef tongue in soup, soup vegetables, apple horseradish and roasted potatoes.


Piglet's knuckle
Roasted piglet’s knuckle. sauerkraut with sour cream and cracklings.
Cremmeschnitte
Homemade custard slice. “To cuddle,” the waiter explained not only its sweetness, but also its – small size. And since there is (also) enough rum in the cream, there is no need for anything else. Many custard slices are baked every day in Slovenia, but this from Žabar is not only among the freshest, but also among the best.


Walnut cake
Across the courtyard at Žabar, there is also a pastry shop. They serve yogurt cake with raspberries, strawberry, chocolate (for 40 years), blueberry, walnut…
Wine
When the waiter brings the menu, he first places a jug of water on the table. When asked about wine preferences, he first says that regular guests prefer Žabar’s wine, which is from Aljaž Sirko from Višnjevik, and then invites you to see the wine cabinet, which has such a wide selection that Žabar’s wine list (50 labels) is exemplary for an inn!
