Horn
By moving from Ribji trg to Petkovškovo nabrežje to Center Rog, TaBar got more and more diverse space, and chef Jakob Pintar got even more opportunities for creativity. TAbar was divided by floor and name, downstairs is Bar and upstairs is TA.
Popcorn
Popcorn, seductively coated with bacon, for an introductory crunch with an aperitif on the promenade of Petkovškovo nabrežje.
Tabarsi
TaBar was born from the idea of Slovenian tapas. Spanish tapas accompany the wine, but Pintar’s tabarsi are more ambitious, so the wine accompanies them.
Tomatoes
A refreshing combination of colors, shapes, sweetness and juiciness of tomatoes with nectarine and goat cheese. The spice power of mint’s Asian cousin, shiso.
Prawns
Prawn cocktail with avocado, kohlrabi, cucumbers, shrimps and florets, combined with marine mayonnaise from a bisque sauce obtained from the “leftovers” of prawns.
Sardines
Sardines marinated in wine vinegar and olive oil, with tomato reduction. If sardines were tapas they would be fried, if they were on the seashore they would be in generic tris. Fortunately, they are like that along the Ljubljanica. Simple and effective!
Focaccia
“Our focaccia” fermented for three days so that it grew so fluffy during this time.
Mortadella
Homemade mortadella!
Tatar
Aged beef tartare.
Terrine
Foal terrine, foie gras and honey mustard.
Fish
Stingray, pulled from the bone, roasted over a live fire, pil pil sauce, chervil.
Gyoza
Gyoza stuffed with five kinds of mushrooms in yeast sauce.
Eggplant
Eggplant is (deep) fried and covered with layers of crunch and flavors: Parmesan cheese, red pepper sauce, ginger and mint, nasturtium.
Deer
Roasted slices of meat and ragout from various cereals with chanterelles.
Sorbet
Cucumber sorbet and celery granita.
Sabayon
Caramelized cardamom bread and sabayon.
Accompanying wines
Aperitif: sparkling wine Viktorija, Slavček. Beef tartare: Weissburgunder 2021, Tauss. Fish, gyoza, eggplant: Malvazija 2015, Polič. Deeer: Teran 2021, Škerlj. Dessert: Cherry 2003, passito, Renčel.
