GeorgieBistro

The concept of the bistro is to offer food made with local and quality ingredients, prepared in a creative, modern and seasonal way. The innovative, original cuisine created by Chef Gregor Jelnikar is offered on the outskirts of the medieval city centre, not far from Ljubljana’s main train station, in a trimmed space filled with small tables, a long bench, white walls, a high ceiling and a large window, one could even say a shop window, inviting passers-by inside. A minimalist space that gives a place to maximum taste.

Lunch is served midday during the week, and à la carte and tasting menus are available all the time. One of the most recognised dishes is a turnip dish called cacio e pepe, which is designed to showcase this vegetable in a way that guests are not yet familiar with. The turnip serves as pasta in this classic Italian dish, and in Georgie Bistro, instead of Parmesan cheese, jamar (cave) cheese is used, which is matured in karst caves. In addition, they serve a carpaccio of rehydrated tomatoes with stracciatella, which is intensified with the flavour of tomatoes in three forms, as well as matured duck breast with mlinci (a thin dried flatbread) stuffed with duck leg confit, kale chips and red cabbage purée with red wine.

Sommelier Dorotej Horvat and his team don’t leave the wine selection to the wine merchants; instead, they go out and seek, explore and bring out impressive finds that you won’t encounter elsewhere. That’s why, in addition to the seasonal change of cuisine, it’s a good idea to go to Georgie Bistro more than once.