Janez Bratovž
From the garden and the field, from the market and from the best ingredients, from the chef’s travels, Janez Bratovž’s author’s cuisine is Slovenian but new, cosmopolitan but domestic, urban but metropolitan. Not only old Ljubljana gives Ljubljana its soul, JB’s dishes also contribute.
Review: 4 hearts
Review: 4 hearts
Restaurant
Architecture
Grettings from the kitchen
Classic: breadsticks and pasta chips
Tuna
Raw Adriatic tuna marinated in fish-soy sauce with wasabi, daikons, ingver, cherry, fried “lobodika”. Malvazija 2018, Blažič.
Beef
Beef fillet, herbal cream, mayonnaise with mustard and anchovis, wildgarlic flowers, shallots.
Shrimp
Shrimp in kadaif, mayonnaise by infusion of lemon leaves, plankton powder and dried tomatoes. Pinela 2018, Fedora.
Eggplant
Eggplant with a dark vegetable stock, young garlic, cream of aged goat cheese from Kumparička, lardo and apricots. Lapor belo 2013, Krapež.
The sea
Homemade spaghetti called sea with shrimps, scampi, scallops and tomato.
Sea bass
Sea bass, puree from fermented cauliflower, roasted salicornia, salted lemon, botarga and Sichuan pepper. Sauvignon 2015, Edi Simčič.
Beef
Beef, carrots, shallots and pancakes with fried zucchini and cottage cheese. Fino 2015, red, Ferjančič.
Brown butter
Hazelnuts, brown butter ice cream, licorice and raspberries.
Cherries
Pistachio biscuit, cherry filling made of white chocolate and filigree wrap made of salted caramel. Brand new, brand classic. With a dot of yogurt chips and cherries.
Macarons
