JB Restaurant

The explosion of flavours

The explosion of flavours begins from the very outset with the amuse bouche, which sets the tone for what follows. JB is about gratification rather than hunger, though its definitely for the curious too. The tuna is prepared in the traditional Japanese way, but with a contemporary Slovenian twist and with stock from a large pot of bones. The tenderloin is so tender that it is best eaten raw with a sauce using produce from JB’s garden and a large combination of a little of this and that. Prawns in kadaif noodles is a staple, though its always different. Baby aubergines with mature goat’s cheese is a summer hit, which resembles barbecued meat, albeit it vegetarian.

The homemade spaghetti is named ‘the sea’, since it is like waves in a deep sauce. The sea bass with a fermented accompaniment is the masterchef’s simple fish finale. And the desserts are proof that Michelin stars are not the be-all and end-all, since fine dining cuisine is superior because every season at JB brings a new collection of unique and accomplished ideas, expressions and harmonies of flavour, endless and tireless knowledge, and unforgettable and identifiable experiences.