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Table for Four

 

  • Mariborska ulica 17, 2314 Zgornja Polskava (open map)

One of the smallest restaurants in Slovenia

The vision was to create a restaurant that would combine the most intimate setting with extraordinary food and exciting wines.

The story of the restaurant Table for Four started in a small flat in the centre of Maribor. It was there that the two locals, Jure Brložnik and Maja Miška, came up with the idea of having a restaurant in their own living room, where they had exactly one table and four chairs. The living room soon became too small for all those who wanted to try something new and different, so they moved to a new location where one table became three. A Table for Four can now host up to 12 guests at a time, with each table in its own private space, maintaining the basic concept of an intimate experience and retreat.

pear on a plate
Photo: Table for Four archive

A gastronomic journey

The tasting menu changes constantly and is mainly based on vegetables, with the occasional addition of seafood and only one meat dish.

Jure and Maja’s imagination knows no bounds, making their dishes culinary masterpieces. For example, chicken liver mousse in wild berry jelly on pastry with wasabi cream, smoked salmon, caviar and chive blossoms, or marinated tuna with nori seaweed, fried rice paper and tosazu chive emulsion. They also prepare roasted beet tartar or creamy honey with roasted cashew nuts, pickled cauliflower, cauliflower couscous with brown butter, fried cauliflower, truffle and chilli cream and shiso cress, or marinated celeriac, served with roasted vegetable cream with caramelised green apple, velouté sauce with coconut and ginger, yuzu caviar and pickled red onion.

Each dish is a fusion of flavours and moments. Each ingredient has a clearly defined role to play in indulging the taste buds. You will definitely enjoy the time spent with your companions in the intimate atmosphere of the home of Maja and Jure. The hosts not only develop unusual flavours and provide warm hospitality in a modern way, but also serve wine pairings that will not leave you indifferent.

Chef Jure Brložnik
Photo: Table for Four archive

Meet the chef

When I grow up, I want to be a chef.

Life has taken Jure Brložnik in different directions. At one point he decided to quit his job as a graphic designer and web developer and become a chef.

He decided to fulfil his childhood dream and joined Marko Pavčnik at the Pavus Restaurant to learn the art of cooking. He continued his culinary training at the Mak Restaurant with David Vračko and across the border in Kitzbühl, Austria, where he joined the team of chef Stefan Lenz at the Tennerhof Hotel.

Although he is not a vegetarian, he is particularly fond of vegetables, because, as he says, they require more creativity and energy to make the dish shine on the plate. Especially in desserts. The latest is cauliflower mousse in a black cocoa sponge, hazelnut cream and pickled cauliflower couscous. It is important to him that the flavours in a dish are pure and distinctive.

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