The story
On Trubarjeva cesta, Tabar reimagines Slovenian cuisine as modern tapas, helmed by a young chef who turns out playful yet refined plates. Standouts include marinated venison with goat colostrum and curry, grilled cow cheese with mussel sauce, and fried Hokkaido pumpkin—each a purposeful, high-level composition. The inventive spirit extends to grilled trout with lemon and goat cheese, carp with beetroot mayo and chickpea fritter, and a hemp-tinged lemon cream to finish.
“A must-visit in Ljubljana,” says Where The Foodies Go, praising the creative, fun, and delicious dishes—from lardo and salame d’Orso to testa di Gambero and venison with a dried-blueberry crust. Reservations are recommended at this meticulously detailed tapas bar, where every plate feels like a carefully crafted statement.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
Tabar’s Lardo earns raves for its silky, melt-in-the-mouth richness, while the overall vibe is one of rustic, indulgent comfort that feels both celebratory and intimate.
“This lardo is seasoned with beautiful herbs and spices — nothing to envy of the best lardo di Colonnata. They make it themselves here in Slovenia. If a slice fell on the floor, I'd pick it up.”
What creators say
1 creator has covered Tabar. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Tapas slovene e hamburger atomici - Lubiana, Slovenia - Viaggio in Mitteleuropa - Ep.2 · @ 0:00
Tabar serves modern Slovenian tapas of very high cuisine, with a young chef and creative dishes that are fun and delicious — a must-visit in Ljubljana.
Dishes mentioned
Lardo
This lardo is seasoned with beautiful herbs and spices — nothing to envy of the best lardo di Colonnata. They make it themselves here in Slovenia. If a slice fell on the floor, I'd pick it up.
Salame d'Orso
This bear salami costs 15.50 euros for a few slices. The bear taste is quite strong — more marked than other game like deer or wild boar — really peculiar. It's served with orange wine, which pairs beautifully.
Testa di Gambero
This prawn head dish reminds me of my great-grandfather who used to eat whole prawns. It's a bit spicy, very marine — the kiwi adds a round, interesting touch.
Cervo Marinato con Crema di Colostro di Capra e Curry
This is my creative chaos — a fun dish with different textures in every bite: some crunchy, some fried, some not. The deer seems marinated, with a texture like smoked salmon. There's curry as I call it, and a hint of goat cheese from the colostrum cream. Very entertaining plate.
Zucca Hokkaido Fritta
This Hokkaido pumpkin is sliced super thin, then deep-fried. It's delicious — all of it is good.
