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The depths of youth are reflected in the colours, scents, flavours and aromas, as well as in the boldness, provocativeness and creativity that chef Mojmir combines and expresses on his plates.
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.
One of the most legendary restaurants, the Restaurant of the Club of Cultural Workers, opened on these premises in 1967. It was known as the PEN Club, as the restaurant is called today.
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.
The main characteristic of Mojmir Šiftar's style of cooking is that it is different.
He is still a young chef, eager to create, both in and out of the kitchen. In his dishes, he combines flavours that do not seem to go together at first sight.
Mojmir Šiftar started his culinary career in 2007 with the legend of Slovenian cuisine Janez Bratovž and from 2011 to 2015 he gained experience on the national youth culinary team, which won several international awards. His favourite cooking ingredient is tea, which is why he has written a cookbook called “44 odtekov čaja” (44 Shades of Tea).
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