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MICHELIN GUIDE 2022
JB Restaurant is a cult restaurant in Slovenia, and Chef Janez Bratovž is at the top of Slovenian gastronomy.
The Bratovž family restaurant is located in the centre of Ljubljana in a prominent building designed by Jože Plečnik, our most important architect. Ljubljana would not be as magnificent as it is without Plečnik, as he gave it a unique mark with his recognisable aesthetics.
A restaurant with large windows, an impressive collection of works of art, and a magnificent marble floor is elegant and sophisticated, but cosy and family-like at the same time.
Despite the hustle and bustle outside, the atmosphere in the restaurant is tranquil and relaxing, suitable for business lunches, informal gatherings, and also romantic moments.
Chef Janez Bratovž is the pioneer of modern Slovenian cuisine, who was among the first in Slovenia to promote the exceptional significance of high-quality ingredients decades ago. Local, home-made, seasonal, prepared in their kitchen. They bake their own bread and grissini, knead their own dough for pasta, gnocchi or something else that they put in front of their guests.
Bratovž still makes regular visits to the well-stocked open-air market in Ljubljana, where merchants select fresh produce from nearby farms. “If the ingredients are good, you don’t have to use complicated cooking techniques. So my food is simple. I like pure, natural flavours,” he says.
For things not to be too simple, Bratovž’s dishes are based on the relationship between four basic elements: water is the symbol of the salty, the air of the sour, the earth of the sweet, and fire of the bitter.
That said, it is no wonder that in 2010 JB Restaurant was the first Slovenian restaurant to be listed on The World`s 50 Best Restaurants, and Chef Janez Bratovž was the first Slovenian to be included on this prestigious list.
Foie gras is prepared in cognac sauce and dried apricot cream. Shrimps with parsnip and plankton.
The chef’s philosophy is presented to guests with tasting menus. Not only meat and fish lovers, vegetarians will also be very satisfied.
Chef Janez Bratovž gained knowledge and experience around the world, from Monte Carlo, Bergamo, and San Sebastian to New York, Zagreb, Hong Kong and Tokyo.
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