TAbar

TA and Bar

TAbar isn’t just one but rather two; Bar is downstairs, and TA is upstairs. Bar isn’t tapas but rather tabars, in the trio of food-wine-sociability. This isn’t fine dining, because it’s the wildest, rawest and most unrefined dinner in Ljubljana that leaves one feeling the most spoilt.

This is wild, because the Rog Centre is a creative centre, where you can make everything yourself. Jakob Pintar takes this very seriously, i.e. he catches and finds all that’s needed for the TA menu – the likes of which can’t be found elsewhere in Ljubljana – in forests and rivers, gathers where wild things grow, and harvest produce on his brother-in-law’s farmstead. And only the bees on Rog’s roof help him with this.

This is raw, because Jakob Pintar takes such good care of his fireplace, so his culinary creations are so authentic, genuine and natural. Think raw venison heart wrapped in melon, the gentlest tartare and eel intestines and the silkiest white sauce. All that remains of an intruder who sneakily ate in his vegetable garden is a skull, on whose horns chef pierces a bunch of herbs to be used to mop up the sauce.

And TA, no worries, really isn’t fine dining, as almost everything is eaten with one’s hands. Nevertheless, however, it doesn’t last more than two hours and doesn’t cost more than …