TAbar-restaurant week 2024

I haven’t visited TAbar since they moved from Ribji Trg (Fish market) to ROG (Trubar’s street 72). It was again Restaurant Week, the autumn 2024 edition, and a great time to visit this place. I went from the office a bit earlier and soon I arrived at TAbar. I searched for an entrance as it was my first time in ROG (an abandoned bicycle factory squatted by NGOs before) since it got its new form. I sat at one of the free tables. Small menu, 3 courses was 30 € (48 with wine paring). Big menu, 5 courses was 50 € (with wine paring 75 €-my choice).

Amuse bouche was pastry in the form of a small oak leaf with tuna sauce, too salty.

Celery with trout caviar and kimchi sauce was the next dish. The cold dish, a nice mix of tastes. Tokaj wine from Friuglia was served, fresh.

Aged tuna tartar with kaki persimmon sauce (shiso-japanese mint). Combination of onion in tartar and the sweetness of sauce I liked. Pino noir by Renčel (Carst) was served, not impressed

Wild mushroom dumpling with Parmesan cream. Warm, creamy, and tasteful dish. Rebula by Slavček (Vipava), full body.

A pie with venison (deer from Železniki), cauliflower puree, broccoli, and pastry(miška). Nicely presented, again sauce too slaty. Served with cabernet sauvignon by Blažič (Brda), pepper taste.

To have a break I went out for a cigarette. Kavčič (chef at Zemono) walked by.

For dessert, I got caramelized pastry filled with apples and tonka sauce on the side. Served with Cherry Oxi by Renčel (Carst), dense, oily, and sweet.

TAbar moved from tapas and good wines toward Michelin-style cuisine. Chef Jakob Pintar prepared a nice menu. Wines from the West were OK, but most of the dishes were too salty for my taste. Service was good, but not changing cutlery and glasses between meals/wines in the name of ecology is unacceptable.

I paid 83 € and left this place with mixed feelings. On my way to the bus, I saw a few friends.