Why/therefore Wiener schnitzel?!
Chef Alex Iacoviello
JAZ by Ana Roš has a chef who has worked not only in Hiša Franko, but also in other top restaurants, and also a whole team that grew up in Hiša Franko. JAZ says that it is not fine dining, but at the same time he is also determined that it is not a bistro. JAZ is definitely for more than you would like every day.
Brasserie
Just like the dishes, the atmosphere of JAZ by Ana Roš is youthful and flourishing, nostalgic and elegant, comfortable and practical, full and intimate, hotel and brasserie, Slovenian and cosmopolitan, for 2, 4, 6, 10, for everyone. An important part of the ambience is also the music that accompanies the dishes and ensures a pleasant atmosphere.
Young dining
JAZ is a welcome revival of the Slovenian gastronomic scene, as it offers something new in a proven way; therefore, it is not a bistro because it is better, and it is not fine dining because it is not top class. “Young dining,” Ana would say, even though, or precisely because of, there is “room for everyone.”
Bread and butter
A large bouquet on a long table, napkins on uncovered marble, rich menus for simple dishes, high chairs behind a long bar, a serious wine list and cocktails for guests from all over the world… and at the beginning, bread from the Ana Bakery and butter from Kobarid.
Ceviche
Ceviche of Adriatic white fish, ponzu of cabbage and tangerines, buckwheat popcorn. Sea bass marinated in sauerkraut and pickled turnips, buckwheat popcorn, fcorn salad leaves, pumpkin seed oil, tangerine, toasted sourgdough bread drizzled with olive oil.
Vitello tonnato
Ana’s vitello tonnato, tuna mayonnaise, capers and pumpkin seeds, a slice of sourgdough bread from the Ana Bakery. Slow-cooked veal, on tuna cream, chicken stock, capers, pumpkin seeds, fresh herbs.
Risotto
Risotto cooked in whey with strawberries and tomatoes, cave cheese and basil.
Bread pasta
Paste from Ana Bakery, cooked in red pepper, poppy seed emulsion, tarragon and Tolmin cottage cheese.
Wiener schnitzel
Veal schnitzel with breadcrumbs with breadcrumbs from Ana Bakery, mashed potatoes from Ana’s mother, herb salad with pickled berries.
Seasonal
Asparagus glazed in brown butter, baked yeast cream and smoked egg emulsion, poached egg, capers and sourdough breadcrumbs with peanuts.
Homage to bees
Ice cream made from milk with chestnut honey, baked apple with flower powder on top, fresh pumpkin juice with pumpkin seed oil on the bottom, baked apple and crumbs from cookies “we bake for breakfast”.
Accompanying wines
Ceviche and vitello tonato: Moser 2021, Pasji rep; Risotto and pasta: Vitovska 2020, Vodopivec; Wiener schnitzel: Žorž 2020 , Burja; Dessert: Aurelia 2013, Rojac.
