The story
At TaBar in Ljubljana, the name is a playful declaration: “TaBar” reads as “the Bar” in Slovenian, a place that balances the comfort of the familiar with the thrill of the new. The space itself tells a story. Housed in the former Rog bicycle factory, the restaurant preserves the industrial soul of the building with raw concrete, while paying homage to architect Jože Plečnik through dark, simple, but meticulously carved furniture. The distinctive lighting completes an atmosphere that is both grounded and refined.
Behind the stove is Jakob Pintar, a chef defined by more than his title. An active hunter and a gatherer of wild ingredients, he brings a deep connection to the land—whether from forests, rivers, or the sea—to his modern cuisine. Pintar is a creative researcher of techniques and processes, transforming his foraged and cultivated components into original dishes that are both thoughtful and adventurous.
The restaurant is divided into two distinct experiences. The upper, elevated section—called “TA”—is dedicated to high-end gastronomic exploration. Here, the fixed menu is avant-garde and complex, served at a relaxed pace with wine pairings that are playful and provocative, often pushing boundaries with natural wines sourced from within 150 kilometers of Ljubljana. The pairing of food and drink is serious but unpredictable, a thoughtful game of taste.
Downstairs, the “Bar” side offers a more relaxed take on the same philosophy: unpretentious dishes where the main component shines, designed for sharing or for a quiet meal alone. The wine list remains the same—all organic, all local—and is served with the same warm, knowledgeable hospitality. Whether you go all-in on the tasting menu or simply stop by for a glass and a plate, TaBar delivers a confident, distinctly Slovenian take on contemporary dining. This commitment has earned it a place among Michelin's Recommended restaurants, a recognition of its singular vision.
Recognition
Details
History
TaBar at Centre Rog lives in two rhythms. On the ground floor, it pulses as a lively BAR and relaxed bistro, while upstairs it opens into the avant-garde restaurant TA. The kitchen reveals its character from the very first amuse-bouches, making it clear that this will not be an ordinary evening. Nature and the exceptionally talented Jakob Pintar take centre stage - a chef with knowledge, vision and a distinctive culinary voice. For him, ingredients are more than just ingredients. They are echoes of the forest, meadow, garden, field, river and sea. A refreshing drink of buttermilk and sumac awakens the palate, and then the play of flavours begins. The chef’s particular strength lies in his ability to draw out flavours that linger long after the plate has left the table. Wild herbs, grasses and fermented vegetable paste are not merely decoration on the plate bearing the imprint of a roe deer’s head - a plate designed by Pintar himself. They are part of a dish with real substance and character. The dishes are complex and bold, at times testing and challenging the guest. The chef’s passion for hunting does not end in the forest. It continues in the kitchen, where it takes on a new form. With bites of deer heart, TA clearly reveals its avant-garde side. This is not food for everyone. But it is food for those who expect more than a beautiful plate and familiar flavours.
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