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Restavracija Atelje

 

Simple, but perfected

A studio of culinary excellence for lovers of art and sophisticated flavours.

Atelje is a small, elegant restaurant in the strict centre of Ljubljana. You’ll find it in the majestic building of one of the most prestigious Ljubljana hotels, Union.

Large iron windows, a high ceiling, old black and white floor, wood, patina and modern details give Atelje a bistro character. The interior appears youthful and relaxed, the staff radiate the same energy. On warm evenings, you’ll easily soak up the atmosphere of the capital on the terrace situated next to the pedestrian zone.

Food is simple, yet made to perfection. As much as 90 per cent of the food is prepared in the restaurant from local ingredients. They make their own yoghurt, bake bread, mature cheeses and preserve vegetables.

When creating, chef Jorg Zupan knowns no limits. He experiments with flavours and techniques. He sometimes finds inspiration in traditional Slovenian recipes, and other times elsewhere. He permits himself freedom when cooking.

To offer their guests the best they have and know, dishes are changed daily based on the inspiration, season and ingredients available. There’s no menu, but never mind. Daily prepared tasting menus provide for an exciting culinary adventure.

Creative cuisine
Photo: Suzan Gabrijan, Restavracija Atelje Archive

High-quality ingredients are the foundation of remarkable plates

With a thoughtful selection of ingredients, respect towards their guests and suppliers is shown.

Four-course ‘quick’ lunches are available through the day, in addition to tasting menus presented in an ingenious way by the experienced staff. The shortest one has five and the longest one twelve courses.

The wine list with 250 labels is transparently presented on a tablet. A nice selection of supreme Slovenian wines is also available by the glass. If you particularly like any of them, you can buy a bottle to go.

Jorg Zupan
Jorg Zupan
Photo: Restavracija Atelje Archive

Meet the chef

Good food is art

Chef Jorg Zupan swears by easygoingness and freedom when expressing himself through food. He’s inspired by good food, wine, music and fine arts.

He trained in two famous British restaurants: The Fat Duck and Pied à Terre under three of its chefs Tom Aikens, Shane Osborn and Marcus Eaves. Zupan did his internship in Esben Holmboe Bang’s Maaemo Restaurant in Oslo that prides itself on three Michelin stars.

#tasteslovenia

Explore the cuisine of Restavracija Atelje through visitors' photos marked with #restavracijaatelje. Share your moments with the hashtags #tasteslovenia and #restavracijaatelje.

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