Vito Maccheroni
5 PHOTOS
Practical information
- Location
- Ljubljana
Gault&Millau's review 2026
Selected
The pasta is produced using traditional bronze dies, which give it a slightly rougher texture so that sauces cling to it more effectively. This is just one of the many culinary details to which the kitchen devotes great attention. Among the most popular dishes are the pasta with rich Bolognese sauce and the tomato-based version crowned with a generous piece of creamy burrata and sprinkled with pistachios. Other favourites include Pesto Genovese and Amatriciana, prepared with cured pork jowl, which lends the dish its distinctive depth of flavour. Truthfully, there is hardly a pasta dish here that does not feel like a small work of art. To accompany the meal, guests often choose an Aperol Spritz, though the expertly mixed Campari Spritz deserves equal praise. And for dessert? Naturally, tiramisu - the kind that inspires nothing less than deep admiration.
Map
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Chef -
Pastry Chef
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Sommelier
