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Georgie Bistro

 

  • MICHELIN GUIDE 2023

Aesthetically designed dishes in a minimalist ambience

Good stories have sequels, and one of them is called Georgie Bistro. A well-coordinated team and Chef Gregor Jelnikar from the former Monstera Bistro brought little Georgie Bistro into the world in 2022. It is a bistro that focuses on the gastronomic and aesthetic perfection of the dishes.

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.

a dish at the bistro
Photo: Georgie Bistro archive

An impressive wine list

There is a strong focus on their own cocktails and on organic Slovenian wines from small wineries that are hard to find elsewhere.

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.

Chef Gregor Jelnikar
Photo: Georgie Bistro archive

Meet the chef

Think global, cook local

Gregor Jelnikar discovers the world, which he presents in a Slovenian way.

Chef Gregor draws inspiration from all cuisines of the world. He loves to travel and enjoys discovering new culinary horizons and flavours, which he then combines with local ingredients with even greater pleasure. He is a self-taught chef who gained his extensive experience at Monstera Bistro, under the tutorship of Chef Bine Volčič and his team, before taking over the management of Monstera Bistro himself.

The Chef is assisted in the kitchen by his most loyal assistant Gal Mavretič, who occasionally stands in as an excellent substitute.