TaBar

Located in the renovated building of the former Rog bicycle factory, TaBar has moved from its old location in Ljubljana with a refreshed concept. The industrial, raw atmosphere pays homage to its historic setting. Concrete walls echo the building’s past but are softened by cascading plants and wooden elements. Bespoke wooden tables, chairs and even an altar bench pay tribute to legendary Slovenian architect Jože Plečnik.

The venue spans two distinct floors, each telling its own story. The Bar is on ground floor with a terrace overlooking the Ljubljanica River, serving lunch and carefully mouthwatering bar snacks. Guests can also stop by for a glass of fine wine. The upstairs section, called Ta, is open only in the evenings and features an elaborate tasting menu.

Owner Jurij Osole explains the concept behind the restaurant: “I enjoy a hearty lunch, but for dinner I prefer a smaller portion paired with a glass of excellent natural wine.” This philosophy still guides their dining style today.

The restaurant opened its doors for the first time on St Nicholas Day in 2013. Four years later, the talented young chef Jakob Pintar joined the team and helped make TaBar into the culinary destination it is today. When the restaurant relocated to Center Rog in 2024, loyal customers eagerly followed.

Most of the ingredients are sourced from Slovenia, and the restaurant is proud to include products from Slovenian communities beyond the country’s borders. Quality is paramount. They have a zero-waste policy, throwing away almost nothing, and are very proud of the garden overlooking Ljubljana where Jakob grows more exotic crops. These include Hamik peppers, tomatillos, which look like green tomatoes but are only a distant relative, and currant tomatoes, the smallest variety of tomato.

The menu is not endless, but there is something to be found for everyone. They are famous for their signature lard, which chef Jakob prepares in his own unique style, and for their excellent roasted white mature cheese enhanced with seasonal accents. They are also known for their škofije, a completely forgotten Slovenian dish that has been revived at TaBar. Chicken tails are called škofije (bishop’s dish) because their shape resembles a bishop’s hat.

TaBar is also a renowned wine bar. Chef Jurij, a passionate organic wine enthusiast, personally curates the exceptional selection of around 180 labels, of which around 100 are available by the glass. At least a third of the wines are replaced every year. The wine list features a variety of options, including some sparkling wines (or “bubbles” as they are called), reds, sweet wines and a notable selection of whites, with a strong emphasis on macerated wines. Interestingly, the list includes more orange wines than reds.