Privacy settingsI give my consent to the Slovenian Tourist Board to use cookies that enable the display of content (e.g.: audio clips, video clips, images) from other online sources (YouTube, Spotify, etc.) and remember my language selection on the www.tasteslovenia.si website. I also confirm that I have been acquainted with my rights related to the provided personal data.
Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone: +386 1 5898 550
E-mail: info@slovenia.info
I allow the Slovenian Tourist Board (STO) to record and store anonymised data about my activity on www.tasteslovenia.si, which are used by the STO to provide a better user experience for visitors to the portal in the future. I also confirm that I have been acquainted with my rights related to the personal data provided.
Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone: +386 1 5898 550
E-mail: info@slovenia.info
I allow the Slovenian Tourist Board to record and store the displays of my received messages and clicks to links in the received messages with the purpose of providing me with the most high-quality and the most interesting contents for my purposes (profiling). I also confirm that I have been acquainted with my rights related to the provided personal data. Because the Slovenian Tourist Board is trying to send contents that are as high-quality as possible and as interesting to recipients as possible, it would like to measure the responses to its sent announcements. To provide better and better-focused notifications and to adjust future messages, it automatically processes, analyses, and profiles personal data, and the users’ level of interest in the announcements provided is assessed.
Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone no.: +386 1 5898 550
E-mail: info@slovenia.info
I allow the Slovenian Tourist Board to record and store the displays of my received messages and clicks to links in the received messages with the purpose of providing me with advertising contents in which I have previously expressed interest (re-marketing). I also confirm that I have been acquainted with my rights related to the provided personal data. Because the Slovenian Tourist Board is trying to show advertising contents that are as high-quality as possible and as interesting to recipients as possible, it would like to use advertisements to once again notify you concerning topics in which you have previously expressed interest. These settings apply to advertisements that are shown through the services of the company Facebook, including Facebook and Instagram, and also through online applications. If you do not agree with the recording and storing of received messages and clicks on links in the received messages with the purpose of displaying advertising contents on topics in which you have previously expressed interest (re-marketing), the same number of advertisements will still be shown, but you might not find them as interesting.
Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone no.: +386 1 5898 550
E-mail: info@slovenia.info
Different protocols, different music, different table settings and different service – whether formal with a tie or relaxed and casual.
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.
One of the restaurant’s distinctive features is its focus on small plates, allowing guests to enjoy dishes as light snacks or share them around the table. It's also known for having one of the best open wine lists in the capital.
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.
At TaBar, chef Jakob Pintar brings ideas and creations to life in his own unique style, always inspired by the region between the Alps and the Mediterranean, and always in tune with the seasons.
After graduating from a catering high school, Jakob honed his skills with an internship at Gordon Ramsay’s London restaurant, L’Atelier de Joël Robuchon, a two Michelin star establishment. He then continued his training in Vienna at the renowned Steirereck, working under Heinz Reitbauer. Upon returning to Ljubljana, Jakob took the helm as head chef at TaBar.
This marked the beginning of a culinary symphony at TaBar that still resonates today. The young chef continues to create innovative dishes, revive forgotten classics and experiment with unconventional ingredients – all to the delight of his guests.
Read more
.svg)
.svg)
.svg)
.svg)
.svg)
