PenClub Restaurant

In the centre of the capital, in a completely renovated 19th-century villa, chef Mojmir Šiftar, Gault & Millau’s young talent in 2019, is writing a new story. The former bedroom of the villa’s owners is now the main dining room, in which guests feel very comfortable. So comfortable that they come for lunch and stay for dinner. That was the wish of the new Pen Club team. At the restaurant, guests should be able to relax, enjoy the food and the experience, and forget about the time and the constant rush they face every day.

As the previous restaurant closed its doors after more than 50 years, the new restaurant pays tribute to it by combining old traditions with chef Mojmir’s new ambitions.

The restaurant has divided its offer into two parts. The first part is made up of their standard dishes which have been on the menu since the restaurant opened and are related to the tradition of the house: creamy bean soup with marjoram oil and crispy macaroni, flambéed duck liver with nuts and marmalade or a turbot fillet with cracklings in celery cream with wild herbs and buttery wine sauce.

The second part of the menu is a reflection of the season, where seasonal ingredients are used and prepared in a modern and, as they say at the restaurant, a slightly different way: cream of pea soup, scampi ravioli with ginger and pea sprouts or young veal cutlets with scampi sauce, pasta cabbage with smoked paprika and crispy barley.