About JAZ by Ana Ros

The bistro’s name starts with ‘Jaz,’ meaning ‘me’ in the Slovenian language. This bistro is, in fact, a part of AS Boutique Hotel, where Chef Ana Ros playfully presents her personal story. A Story that changes with seasons and offers visitors calming, chic industrial surroundings.

Who is Ana Ros?

Ana Ros feels less like a chef and more like a quiet storyteller. Each plate arrives like a small composition, flavours layered with intention, almost painted rather than cooked. When we visited, it tasted like early Slovenian spring distilled onto a fork, built entirely from what grows nearby.

The accolades make sense. Three Michelin stars, global recognition, the whole list. Even the big streaming platforms came knocking. But none of that is what stays with you.

She’s self-taught, speaks seven languages, and somehow it all shows in the food. Not loudly, just in the way everything connects.

Drinks Menu JAZ by Ana Ros

Signature cocktails and mocktails are undisputable stars in our eyes. But craft beer by Reservoir Dogs Brewery and house kombucha, plus some famous spirits, are exciting as well. Of course, there is also some fine wine from Slovenia and other European countries. We advise you to get a wine pairing and experience the fine-tuning on the next level, or simply be brave and pair your food with kombucha.

Wine Pairing

Welschriesling by Colnar

Welschriesling grapes are grown in the Dolenjska region with the care of the Colnar family. Attention from start to finish, produced the mineral wine in golden yellow colours and honey butter ending in dried apricot. The last stage of the maturing process happens in wooden barrels, giving it depth in the middle body and velvety mouthfeel.

Merlot by Herga

Hurrah, another speciality. Merlot in Slovenia usually belongs to the softer, Mediterranean side of the country. This one comes from the opposite end. A Styrian dry red that opens with black pepper and a touch of wood. Then it shifts, loosens a bit. Fruit comes forward, wrapped in a soft vanilla note, grounded with something earthy, almost beetroot. On the palate, it’s clearer. Cherries first, then plums, and finally blackberries, lingering just a little longer than expected.

Porto Fine Ruby Kopke

Deep ruby red colour surely is something to get excited about. The invitation comes in the form of the playful aroma of young fruit and cherries. Sweet promise comes with an intense body where fresh fruit and spices are playing peekaboo, along with raisins and cherries.

Kombucha

Kombucha, based on sencha green tea, served with ice, was very refreshing. It was more on the sour side, but had enough sweetness to make it very pleasurable. Besides the signature kombucha zing, we could also taste the vegetal sencha notes.

Food at JAZ by Ana Ros

The menu at JAZ by Ana Ros Restaurant is divided by the time of day. It starts with all-you-can-eat breakfast, continues with a two-to-four-course lunch, and finishes with à la carte dinner. We are certain that no matter the time, the menu is going to be inspired by nature and very tasty. So delicious in fact, that Travel Curator placed it on the list of the Top Hotel Restaurants in the World.

Our Menu

Butter

Mountain butter that is whipped into a cloud of every butter-lover’s delight. But not just whipped, also seasoned with flower honey and peanut miso. A combination so delicious it kept changing with every bite. Everything started in a nutty fashion and continued towards dried fruits. Here and there, an explosion of the “Fleur de sel” came along. A slow-fermented sourdough bread is a story for itself and an absolute delight. This bread returned us to Hisa Franko, immediately.

Spring Salad

A heartfelt homage to the well-loved heritage spring salad, called dandelion salad, tasted incredible. One can say that a combination of young radicchio and dandelion leaves brought potatoes and bacon back to life. Every element was mended with utmost care. Potato showed its tasty colours in more than one way.

More obvious were small chunks glazed with smoked yolk cream. Although foam made out of baked potatoes shone as well. It cut through the intense dressing made with the most gentle touch of the horseradish. Let’s not forget the perfectly crisp bacon and roasted hazelnuts.

Pasta

“Jamar”, cheese aged in a cave, does get incredible characteristics, with grounding being the most obvious one. Naturally, the Italian cave from Emilia-Romagna gave a unique twist to the aged Tolmin cheese. A change so intense that its full flavour and aroma worked wonders in the mousse-like filling. A soft, cheesy essence melted away almost too quickly, leaving us with a wish for more. Perfectly cooked egg pasta made in the Piedmont way was a lovely, toothsome addition as well. As if that wasn’t enough, sudden bursts of sweet, nutty chunks of Jerusalem artichoke bathed in brown butter emulsion revealed new heights. Gotta admit, we have never had Jerusalem artichoke as good as here – respect.

Main

Slow-cooked beef ended up being succulent, tender, and also quite generously seasoned with salt. It was a fantasy to pair it with smooth celeriac puree made with caramel butter. Lusciously mouthwatering was also the chocolate jus, topped with aromatic spices like cinnamon and star anise. Whenever we combined the bite with lively pickled celeriac, the flavour expanded even more.

Dessert

Sweet hug from the heirloom pear variety, called the Tepka, comes surrounded by a thin layer of scalded dough. This dumpling called “Bovec Kraf” is a traditional dish from the place, pretty close to Triglav, the highest Slovenian mountain. Dumpling filled with ground dried pear combined with sour bread crumble infused with rum, vanilla, and cinnamon tasted very comforting. Honestly, it was the best when it got coated in a butter sauce. Surely the desert that keeps you going in more than one way.

Final Thought

Chef Ana Roš doesn’t hold back. Butter shows up boldly, salt walks right to the edge, but somehow everything stays in balance. It never feels heavy, just intentional.

There’s a quiet thread of tradition running through it all. Familiar flavours, reworked, softened, sometimes pushed somewhere unexpected. The kind of food that leans warm and comforting, but still keeps you curious.

And even without her physically in the room, the place moves with the same calm confidence. The kitchen knows exactly where it’s going, and the service follows without a miss. It’s reassuring to see that the ship sails just as smoothly, even when the captain isn’t on deck. Easily one of the best restaurants in Ljubljana.

We stayed with it until the very last bite. And that probably says enough.

Jaz By Ana Ros Review Card

• 9.6/10
  ATMOSPHERE – 9.6/10
• 9.7/10
  SERVICE – 9.7/10
• 9.8/10
  PRESENTATION – 9.8/10
• 9.8/10
  FOOD – 9.8/10
• 9.4/10
  DRINKS – 9.4/10
• 9.7/10
  VALUE – 9.7/10

Price and Location

Prices of lunches stay surprisingly grounded for what you get. The menu follows a simple structure: two courses for about 27 USD, three courses for around 35 USD, and four courses for roughly 44 USD. It feels flexible, not forced. You can keep it light or go all in, depending on the mood. For this level of cooking, it almost catches you off guard. Here is a link to the location, in case you visit them.

The post Jaz By Ana Ros Review: Bistro From 3-Michellin Starred Chef appeared first on Wild 'n' Free Diary.

You take the elevator up, step out, and for a second, it’s not even about the restaurant. It’s the city stretching out below you. Ljubljana feels smaller from up here, calmer, almost like everything slows down just a bit. The castle is close, the mountains sit in the distance, and somewhere in between is the reason you came.

B-Restaurant doesn’t rush to impress. It builds slowly. Through details, through balance, through plates that don’t try to be louder than they need to be. It’s not just another fine dining spot in Ljubljana, and it doesn’t try to prove it.

Here is our B-restaurant review, and if you’re planning a stay, we already covered the full Intercontinental Ljubljana hotel experience.

About B-Restaurant (Intercontinental Ljubljana Restaurant Review)

B-Restaurant is the main dining hub at Intercontinental Ljubljana, built around simplicity and high-quality ingredients. Every dish is thoughtfully put together by Chef Komnen Bakic, who holds a Michelin Plate.

What deserves just as much attention is the view. It stretches all the way to the Alps, while Ljubljana’s city centre sits right below, with Ljubljana Castle almost within arm’s reach.

The interior is modern and comfortable, with seating in a glass dining room or outside on the terrace, making this one of the best restaurants in Ljubljana with a view.

B-Restaurant Drinks Menu

The wine list presents some of the best Slovenian wines, but it doesn’t stop there. You’ll also find a curated selection of European classics, making it a strong choice for wine lovers visiting Ljubljana.

As the name suggests, bees play a special role here. Part of the drinks menu is built around cocktails infused with different types of Slovenian honey, adding a local twist you won’t find everywhere.

If honey isn’t your thing, the classic cocktail list is wide enough to cover everything, including non-alcoholic options. For something stronger, Broken Bones Gin and Slovenian vodka stand out, though the full selection goes much further.

Our Wine Choices

We started with Colnar sparkling wine, made from indigenous Slovenian grapes using the traditional method. Fresh citrus and apple notes came forward first, followed by subtle bread-like depth.

With the main course, we chose a Slovenian Pinot Noir by Verus and a Carolina Red by Jakončič. The Pinot Noir felt light but expressive, with black pepper, raspberry, clove, and plum notes, finishing with a gentle cherry tone.

Carolina leaned deeper, offering ripe berries on the nose and a richer mix of spices and cherries on the palate.

Food at B-Restaurant Ljubljana

B-Restaurant offers two menus. One focuses on traditional Slovenian cuisine, while the other explores more modern, seasonal flavours. The kitchen follows the seasons closely, with a Mediterranean influence throughout. The concept stays consistent: high-quality local ingredients, assembled with intention rather than excess.

And quietly present across the menu is the native honey bee, tying the whole experience back to Slovenia.

Starter

Garden

A layered mix of textures and flavours that kept shifting with every bite. Beetroot hummus grounded the dish, giving space for everything else to unfold. Pomegranate and papaya brought freshness, while Radicchio di Treviso added depth and a slight bitterness. Soft goat cheese wrapped in pumpkin seeds pushed things further, with balsamic vinegar and hazelnut oil bringing it all together.

Tartaccio

A balanced combination of beef tartare and carpaccio, gently seasoned and left to speak for itself. Truffles and a poached egg added richness without overpowering the dish. Roasted hazelnuts and crisp celery ribbons introduced texture, making each bite feel complete.

Main

Trout

Tender, perfectly cooked trout with restrained seasoning. Instead of focusing on a single dominant element, the dish expanded through its sides. Smoked savoy cabbage and pickled pear added contrast, while almond cream and lemon-infused oil created balance. Even with everything happening, the wafer-thin crostini with Antonius caviar still found its moment.

Grassfed

A respectful nod to Slovenian tradition, a combination of a well-loved classic. The grilled beef filet took centre stage, supported by a rich porcini sauce that quietly stole some attention. Both paired naturally with smooth potato purée, while baby carrots and broccolini added structure and balance. Classic as it should be.

Dessert

Honey

A desert that is sweet to the soul and healthy to the body sounds like a dream. Even if there’s a touch of refined sugar in the Joconde biscuit, it doesn’t really matter. The honey ice cream delivered just enough sweetness, finished with a drizzle on top. Yogurt cream cut through with freshness, while crunchy honeycomb and a slight salty edge added depth. In the background, mandarin jelly tied everything together.

Toffee

For chocolate lovers, this is the obvious choice. A rich chocolate mousse with a deep, direct flavour, paired with a glossy chocolate glaze. Rum ice cream and melted caramel pushed it further, but everything came together best with roasted hazelnuts and a chocolate cookie for texture.

Last Thoughts (Is B-Restaurant Ljubljana Worth It?)

B-Restaurant works best when you give it time. Not just for the food, but for the setting, the pace, and the view over Ljubljana. We are used to having good food at Intercontinental, and here there is no difference. Our lunch was enjoyable and well served. If you’re already staying at the hotel, it’s an easy decision. If not, it’s still one of the more complete fine dining experiences in Ljubljana.

For a full breakdown of the hotel itself, rooms, spa, and overall experience, check out our full InterContinental Ljubljana Review.

B-Restaurant Review Card

• 9.5/10
  ATMOSPHERE – 9.5/10
• 9.2/10
  SERVICE – 9.2/10
• 9.3/10
  PRESENTATION – 9.3/10
• 9/10
  FOOD – 9/10
• 9.4/10
  DRINKS – 9.4/10
• 9.3/10
  VALUE – 9.3/10

Price and Location

A three-course lunch like ours will set you back about 70 USD. Here is a link to the location of B-restaurant, Ljubljana.

The post B-Restaurant Ljubljana Review (Intercontinental) | Fine Dining with a View appeared first on Wild 'n' Free Diary.

The thing that always catches my attention is the use of seashells. They call it mother-of-pearl inlay, but that name does not really capture how poetic it feels. A piece of shell that once belonged to the sea ends up inside a block of wood, and the combination somehow works better than it has any right to. Vietnam does this in a way that is both humble and artistic.

Watching the process is mesmerising. First, the artisan sketches the design on the wood. Not with fancy tools, just a pencil and steady hands. Then they start carving out the spaces where the shell will sit. The cuts are tiny and clean. Not a millimetre more than necessary. The shells are gently shaped and tested again and again until they fit perfectly. No glue is visible. No gaps. Everything looks seamless.

When the inlaying is done, the polishing begins. This is the moment when the magic happens. The shells start catching light. Greens, blues, silver, warm gold, all hidden inside a plain-looking fragment moments before. It almost feels unfair that something so natural can be this beautiful. And it is not flashy beauty. It is soft and elegant, the kind that feels like it knows its worth without saying anything out loud.

What I love is how this technique is used. It appears in old cabinets that seem to belong in a quiet countryside home. Sometimes shines in tiny jewelry boxes tucked away in Hanoi night markets. It glimmers in lacquer paintings that tell stories from everyday life. You see it in lacquer paintings that tell scenes from everyday life. A fisherman. A lotus flower. A single tree on a hill. The shells are never the star of the show. They simply guide your eyes and give the story a glow.

There is also something very grounding about the patience behind it. This is not fast art. Nobody rushes to finish a piece. You can feel the hours, you can feel the silence and you can feel the small decisions the artisan made along the way. Imperfections are not mistakes. They are fingerprints of a person who sat there, carving, fitting, polishing, thinking about nothing except the next tiny detail.

Vietnamese woodworking with seashell inlay feels like a meeting of elements. Ocean and forest. Light and shadow. Human hands and natural shapes. It makes you slow down for a minute. It makes you appreciate the kind of beauty that takes time. And maybe that is why it stays with you long after you leave the workshop or the market stall. It is a reminder that some of the most striking things in life are crafted slowly, quietly, and with a great deal of heart.

The post Mother of Pearl Inlay: Vietnamese Craft Explained appeared first on Wild 'n' Free Diary.

This time the setting is a bit different. Instead of chasing soft light or hiding behind diffusers, I went straight into the brightest and most unforgiving source of all: the sun. Direct sunlight can be brutal for food, creating hard shadows and highlights that leave no room for mistakes. But if you lean into it and let the contrast tell its own story, something interesting happens. The plates start to look more alive, textures pop, colors gain confidence and every dish suddenly feels a bit more dramatic.

Below is a small collection of moments where I embraced the harsh light and let the sun draw the shapes, lines and shadows on its own terms. This gallery is all about the beauty of straightforward sunlight and how it can transform food into something bold and full of character.

All our food photos here were taken in the restaurants, where we had limitations when taking photos. Nevertheless, that’s not a reason we can’t take mouthwatering food photography. In case you need a food photographer, contact us, and let’s see what can be done. Please, enjoy our Food Photography Vol.9 Gallery.

Harsh sun is not the reason our photo of food would look bad

Embrace the sun!

Align path of the sun

I think it came out quite alright

Let ’em pop

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Food Photography Vol.5

Food Photography Vol.6

Food Photography Vol.7

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Hungry, anyone?

This is the end of our Food Photography Vol.9 Gallery. Thank you for your attention. If you need any food photography please contact us and let’s see what we can do.

The post Food Photography Vol.9: Harsh Sun appeared first on Wild 'n' Free Diary.

The word “restaurant” doesn’t quite capture this place. It’s a farm, guesthouse, and eatery all in one. In Slovenian, the term gostilna fits perfectly.

About Restaurant Repovz

The restaurant is just one part of the Repovz homestead, but the Repovz family has been holding it together for over 300 years. From one generation to the next, knowledge keeps on growing and evolving. Thankfully, respect for the tradition stood the test of time, and food on the Repovz menu reflects that. We must mention the farm-to-table way that never stopped but only lately got recognized and awarded the Michelin Green Star. All of their ingredients are sourced locally, even the working force is local and somehow they call it – family.

Ambiance

We really like the youthful touch of the neatly tied white tablecloths, which gives a homely feel. At the same time, the dark walls bring a calming hug, with green and grey perfectly matching the wooden tones. Everything connects beautifully with the natural world. You could even say the wall panels hint at the plateau view behind the church. One thing is certain: wherever you look, it’s clear that the details really matter.

Drinks

Repovz’s wine list is hand-picked by not one, but two sommeliers: Grega Repovz and his younger brother Anze. The selection is well curated and even hides a few gems. Their wine-by-the-glass offer also deserves a mention, because it’s impressively broad. Best of all, you can buy your favorite bottle in their store and enjoy it later. The same goes for the family cider, which starts life in their own orchard. Of course, you can also try their own wines, and that’s just the beginning. Not everything on the drinks side is about wine. Rest assured, you’ll find something stronger if needed, and there’s even something for the chauffeur of the day.

Our Drinks

Wine pairing is “Exceptionnel”. We started with Huba Marticic – Blanc De Blancs. This sparkling wine is a celebration in a glass. Made exclusively from Chardonnay grapes, it’s mineral, bright, crisp, and elegantly delicate. Notes of yellow apple, honey, and a hint of brioche dance on the palate, making it a perfect companion for light starters or simply to enjoy on its own.

Ian’s choice was Kozinc Sauvignon 2023. This Sauvignon Blanc is lively, fresh, and full of character. Bursting with citrus, elderflower, green paprika, and hints of green apple. It’s vibrant on the palate and perfectly balanced. Mine, on the other hand, was a bit more complex, from Korenika & Moskon, Sauvignon. Buttery, mineraly, quite spicy but still fruity in the mouth.

On the red side, we had Pinot Noir, Freser. It’s been a while since I tasted such a delightful Pinot. Light, elegant, and effortlessly charming, this wine immediately wins you over. Red cherries, sour cherries and a hint of smoke, make it both approachable and complex. On the palate, it’s silky with soft tannins and a refreshing finish that invites another sip.

Home-made Cider, Bunka. This cider is a true taste of the orchard, made with the pet-nat method and actually mixed with apple juice. Crisp, slightly tart, and naturally refreshing, it carries the bright, pure flavors of freshly picked apples. There’s a subtle sweetness that balances the tang, making it easy to sip on its own or pair with a dessert. You can really taste the care and tradition behind every bottle, a drink that feels both authentic and effortlessly enjoyable.

Service

Every restaurant has its own style, and with each style comes a service that complements it. In tight, high-end places, you expect perfectly cleared tables and neatly folded napkins when you leave. In cozy, homey spots like this one, you expect warmth, friendliness, and a touch of personality, while still keeping it professional.

At Repovz, we were warmly welcomed, and later served by a lady whose outfit literally matched the atmosphere. She was professional and homely at the same time. Even though there wasn’t a sommelier in the house, she handled everything brilliantly. When we wanted to try a different wine with our main course instead of the one suggested, she gently warned us that it might not be the perfect match and offered another option, which turned out to be wonderful.

Dear readers, remember this: hospitality is built on trust.

Food Review

Everything on the Repovz menu is local. If it doesn’t come directly from the family, it comes from just a short distance away. Their Green Michelin Star is proof they’re on the right path. Depending on the season, you can be sure you’ll get a taste of regional tradition. Yet the food isn’t stuck in the past, it’s elevated with touches that still matter. And keep in mind, they’re playful and not afraid to bring home inspiration from their travels.

Amuse Bouche

The brittle biscuit with melted sheep’s cheese tasted somewhat buttery. It was a gentle base to the seeds, which contributed both in texture and flavour. Besides biscuits, we were happy to indulge in the to-die-for butter in its most lusciously creamy form. Its long aftertaste lingered on the palate with delightful milky notes. Even though the butter was all the rage, the freshly baked bread didn’t disappoint either. It is something special when you get to tear apart the warm loaf. Especially when the crust is singing through its cracking sound. As if that wasn’t enough, we also got Holy Kancijan extra virgin olive oil from Slovenia’s coast.

Heartstrings

Esigfleisch Fritter

Fritters filled with a paste made of traditional beef salad looked like a great challenge. Surely, it is also demanding to prepare. According to tradition, the first step to the beef salad is a beef soup. Afterwards, once it is cooled, seasonings are added to the bite-sized pieces. Starting with some raw onion, hard-boiled egg, pumpkin oil, and vinegar to taste. Mix it well and call it Esigfleisch. Well, to be honest, the fried version of this delicacy is something one dreams of on a cold, windy day. We loved how balanced the flavours were and how the cooked onion showed its sweet side.

Breadsticks

Crisp breadsticks were slightly seasoned with rosemary and salt. Pure flavours expanded with the addition of infused butter. Buttery infusion expanded pine tops to the max, but following the “less is more” rule, it smoothed the breadstick all the way.

Corn Tuile Filled with Albumin Curd and Black Trumpet

Great crunch echoed while airy filling carried the albumin curd towards the shadows of a black trumpet. A bite was mild, placing the sheep’s milk in the center before the sweet sent off. All the while, the dusting of dried black trumpet powder added depth to the chilled mouthful.

Cold Appetizer

An array of time-tested specialties that are popular in colder months of the year.

Kohlrabi Spread

At first, the kohlrabi confidently takes the spotlight, but it is quickly brightened by the zesty lemon. Taste keeps on changing and evolves into a charming, barely noticeable tickle. Spread had a thicker but smooth texture, which beautifully paired with buttermilk sauce and roasted sesame seeds. Let’s face it, this often-overlooked yellow kohlrabi is being presented in a truly glorious way.

Trout Terrine

The trout tartare, nestled in sour cream and finished with beetroot, came together beautifully. Although little explosions of trout roe were spot on for the subtle-flavoured morsel.

Smoked Trout with Hollandaise Sauce

The comforting taste of thick hollandaise sauce balances the smoked trout nicely. Both were also wonderful with a few added beans. Humble beans bring more than just a texture to the plate. They are a powerhouse that extends the main stars as far as possible.

Pork Tongue

Pure flavours of the juicy salad were all about the tender Krskopolje pork meat. It is important to note that the Krskopolje breed is the only preserved Slovenian indigenous pig breed. Combining the cultural treasure with some fresh vegetables acted like a breath of fresh air, while pumpkin oil and seeds grounded every bite.

Brawn Meat

Jelly melted right away, and soft meat didn’t need much help either. Only pistachios made us work for it. Even though pressed meat in a jelly isn’t our favourite way of meat preservation, it was the most enjoyable example of it so far.

Beef Tartare

The beef tartare offers a gentle, delicate flavor from the very first bite. Paired with a toasted, wafer-thin waffle, it gains a subtle warmth and crunch. And the longer we were chewing, the more a chestnut-like note started to emerge.

Duck Pate in Macaron

The duck pâté was rich in both taste and texture, everything you could wish for. Sadly, the same can’t be said for the macaron. The dehydration process didn’t work well, or it was rehydrated back too much. Still, the chew allowed the flavors to meet and mingle with some delight.

Asian Salad

We loved the explosion of flavors in this Asian-inspired salad. It offered an intriguing break from the other cold bites and brought intensity to the table with its famous sweet and sour combination. Naturally, it leaned on the salty side, and the fish sauce tied everything together beautifully. Saffron and crushed walnuts were like the cherry on top.

Warm Appetizers

Poached Trout

The irresistible aroma of comforting seared shiitake, combined with herbal notes, made us want to dig in immediately. It took only a moment before we were already raving about the succulent, tender poached trout. That was before we discovered the toasted pour-in batter noodles. It was wonderful to see how the crunchy and soft parts came together. As if that wasn’t enough, all sorts of autumn vegetables influenced every bite and creamy béchamel tied it all together.

Duck Raviolo

One large, perfectly cooked raviolo filled with duck foam was lifted by an umami-rich jus. Jus worked wonders also with a crispy fried cauliflower coated in panko breadcrumbs. And when we added the Chinese cabbage into the mix, we enjoyed a sudden burst of freshness. We loved every bite.

Cocktail & Foie Gras

Just by looking at the cocktail, we knew that this was a real treat. Delightful dulcet aroma had some herbal notes to it, which exposed the complexity of this sparkle. Made with home-made verjuice, seasoned with in-house cooked vermouth, strengthened by some gin, and finished with sparkling wine and grape seed oil. It felt like the grape seed oil drops presented the foie gras, whereas the baked apple played on the sweet notes. Meanwhile, the depths were matched in luscious chestnut cream. Just like the cocktail, everything on the plate was just perfect.

Main Dish

Lamb Three Ways

Every piece of lamb had its own character, different in both texture and taste. The minced, well-seasoned meat prepared as cevapcici was the most intense, while the braised shoulder had a lovely bite and still tasted distinctly like lamb. Finally, the fillet was the most delicate, literally melting in our mouths. Alongside this succulent meat, we had plenty of sides. Stewed red cabbage and baked beetroot were perfect companions, and we also loved the layered sweet and genuine potatoes, which soaked up the flavor-packed gravy beautifully.

Dessert

Apple Love

Red Love apple variety is famous for its red flesh and bright, sweet freshness. All of its characters were masterfully reflected on a plate. The applesauce showcased it most clearly, but the real star was the apple-filled waffle roll resting on top of vanilla sauce. An oat crumble added a satisfying crunch and brought extra depth. It was fun to switch the flavours with the Repovz family’s sweet cider. A spot-on pairing showed the power of an apple in yet another way. Delicious.

Petit Four

We began our sweet goodbye with a delicate vanilla cookie. Its brittle texture was lovely, and most importantly, it wasn’t saturated with sugar. Then came a cream puff with its airy shell hiding a rich, silky filling. Afterwards, we bit into the chocolate peanut with peanut cream in the middle. A bite that can easily surpass any real peanut. The final praline revealed a molten center of salted caramel, a last little burst of joy to end the feast.

Final Thought

Repovz has been part of this place for around 300 years, but it has never been as lively and renowned as it is today. They don’t do anything differently than in the past. They grow, prepare, serve nicely, and offer a good drop of wine with the meal. Of course, they also evolve. They play with flavors known on the other side of the world, experiment with their own ingredients, and enrich the wine list with labels that were once rare even in the country, let alone in a remote village like this.

Dining at Repovz feels like the dish was made for the wine, not the other way around. When you see such purity, dedication, loyalty to tradition, and, above all, courage, you know it’s a true treat for any foodie. Something a city will never have and something money can’t buy. To experience it, all that’s left is to visit with a truly empty stomach.

Oh, and the details. The music in the restrooms is wild rock, Rammstein and Red Hot Chili Peppers blasting just for a moment of surprise. It’s a cheeky reminder that when you return to the dining room, you’re not just getting the traditional beef soup.

Restaurant Repovz Review Card

• 9.8/10
  ATMOSPHERE – 9.8/10
• 10/10
  SERVICE – 10/10
• 9.6/10
  PRESENTATION – 9.6/10
• 9.3/10
  FOOD – 9.3/10
• 10/10
  DRINKS – 10/10
• 10/10
  VALUE – 10/10

Price and Location

Extremly mild prices for sure, 10-course menu will cost you 130 USD, and accompanying wines only about 55 USD. Bargain. Here is a link to the location, so you can pay them a visit.

The post Restaurant Repovz Review – Farm to Table With Warm Family Touch appeared first on Wild 'n' Free Diary.

I still remember the excitement when Michelin introduced the Green Star in 2020. A special mark for restaurants that take sustainability seriously. Places that think about where their ingredients come from and how their actions shape the world around them. Since then this small green symbol helped me choose many meals. More than once the scale tipped to the side of the Green Star when I was deciding where the two of us should go.

So you can imagine my disappointment when Michelin recently removed the option to filter restaurants by the Green Star on their website. They said it was because of a redesign of the portal. Online you will find every possible explanation. Aparently, their website is going under huge reconstruction. Howevber, some claim that the Green Star is not reliable enough because restaurants answer questions about sustainability themselves and Michelin has to trust their word. And yes, maybe that creates some grey areas.

Still, I cannot help imagining a strange little scene. A kind of green star gestapo knocking on the back door of the kitchen, surprising the dishwasher who has just stepped out for a quick cigarette during his first break. A serious voice saying, “Good day, show me where the scraps go” and “I will also need a sample of this carrot, it looks suspiciously perfect.” We probably do not need a green police force, but we do need honesty. And we definitely need to highlight the places that really work hard in this direction.

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Michelin stars aren’t for everyone

Farm to table is, for me, one of the most beautiful things that can happen in this world of food. Nothing compares to a vegetable that comes from a garden only a few minutes away. When that vegetable is grown organically, with permaculture principles, by people who understand their soil as something alive and meaningful, it becomes more than just an ingredient. It becomes poetry on a plate.

This is why I truly hope Michelin finds a clear and fair way to keep awarding Green Stars and to present them properly. They matter. They guide us toward restaurants that respect the land, the farmers and the future. And they remind us that good food is not only about taste, but also about the story behind each ingredient. Respecting your ingredient!

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TaBar’s Chef

Young chef Jakob Pintar is the creative force in the kitchen, trained at renowned Michelin-starred restaurants across Europe. Honestly, he is quite a force to be reckoned with, especially when it comes to wild game, since he is also a hunter. His connection to nature runs deep and you can taste that in his dishes. They carry a kind of honesty and raw beauty that feels both rustic and refined, yet balanced with a sense of careful precision. Jakob never lacks creativity, can be bold, and has a unique way of putting ingredients on the plate. His years in top kitchens across Europe have shaped a style that is both daring and deeply respectful of each ingredient. Every dish he creates tells a story, whether it is of the forests he hunts in, the markets he explores, or the quiet moments in his kitchen when ideas take shape. With Jakob, cooking is never just about food, it is about experience, curiosity, and a constant desire to surprise the palate.

TaBar Ambiance

More shades of grey than we could count, meet the abundance of the natural green tones. While living plants are all that this place needs to exude beauty. Minimalistic furniture with an edge is quite a match to the historical industrial elements. Let’s not forget the river view and leisure foot traffic. It all results in a relaxed atmosphere where one can enjoy the finer things in life.

TaBar is Part of the Center Rog

Before we continue with the TaBar food review, it is only fair to say a few words about the building that has existed since 1871. Through the years, this place was a tannery, bicycle factory, and squatter’s paradise. Only recently, the building started operating as an Institute for science, technology, engineering, art, and development. Now the Rog Center is a place where old craft is kept alive and anyone can join workshop classes.

TaBar Wine List

It is great to see that TaBar restaurant raises a glass to the quiet craft of boutique vineyards. Especially honourable is the focus on vineyards that work with nature in every step of the processing way. Given how small Slovenia is, one can assume how tiny the Slovenian boutique winery can be. However, that is only one of the reasons to stop at the TaBar and treat yourself to some extremely rare natural drops.

Our Wine Highlights

We loved the biodynamic Slavček Sparkling Wine Victoria – Brut Natur. Honeyed notes in the background were most irresistible, especially since they came with the fruity tingle of apricot. Honestly, it was difficult to take our eyes away from the deep golden hue. Let’s not forget the mature aftertaste that spoke of the world we can’t see.

The house sommelier offered the unfiltered Cabernet Sauvignon from the family vineyard Blažič. Macerated and matured in a barrel for 2 years, it developed almost baked plum notes. We loved to focus on them in the aroma and the taste. Of course, there was more, especially in the long aftertaste. It was a great match to the main dish, but it shone as an exceptional drop on its own as well.

TaBar Restaurant Food Review

Anyone with a desire to try some bear salami or deer is welcome at the TaBar. So is anyone who isn’t looking for anything exotic, but just wants a taste of a sophisticated Mediterranean cuisine. Surely, you’ll find some crowd-pleasers in the TaBar menu, including the charcuterie board.

Amuse Bouche

Beloved Slovenian potato salad glowed with smoked trout and egg cream. Despite strong companions, the hearty potato salad took the lead. Even chilli didn’t kill the star, and we wouldn’t have it any other way.

Cold Appetizers

Brussels Sprouts with Autumn Truffles

Shaved autumn truffles seduced us with a gentle aroma. As promised, truffles didn’t overpower and didn’t steal the spotlight. Everything on the plate had a purpose, and at the same time, a lot was going on. Textural play between the Brussels Sprouts and coleslaw ended mouth-wateringly. Every bite was a juicy satisfaction of flavours and textures. This dish was well-balanced, nicely presented, and palate pleasing, for sure!

Lake Sardine

Lake sardine is a small freshwater fish found in Slovenia’s lakes and slow-flowing rivers. Despite its name, it isn’t a true sardine, but it has a delicate flavor and tender texture that makes it a favorite for simple, fresh preparations.

An incredible aroma hit our noses, a bouquet of herbal, sweet, smoky, and lightly fishy notes. It promised refined flavors with wide appeal. Everything was perfectly adjusted to the gentle lake sardine, which had a surprisingly creamy texture. Contrast came from charred cabbage and zesty seasonings, while a drizzle of herbal oil brought it all together. Every element worked in harmony and proved that this dish is best enjoyed as a whole.

Mussels, Young Peas, and Pistachio

The pasta roll had a toothsome texture, enhanced by pistachio chunks in the pesto filling. Even though the mussels were cooked just a touch too long, they still felt right at home. The fragrant foam tied everything together perfectly. This dish painted a picture of spring on the plate, and it wasn’t just the baby peas that gave it that feeling.

Main Dish

Beef Loin and King Oyster

We had been waiting for this dish from the moment we walked into TaBar. The aroma of grilled meat filled the air and teased us like a delicious foreplay. When it arrived, it felt like a generous autumn hug on a plate. The gravy was rich and comforting, the beef loin perfectly roasted over fire, and both paired beautifully with nutty topinambur puree and tender king oyster mushroom fritter. A touch of quick-pickled celeriac added just the right tang. Every bite was a little moment of joy.

Vege

There are days when Vivi feels like skipping meat, so we asked the waiter if there was anything they could substitute. The chef handled it masterfully and replaced the meat with seitan. The puffed-up seitan crust was something else, I’m telling you. It was actually the opposite of the structural inner part, yet it paired perfectly with the sunchoke puree. The brown buttered potatoes sent the gentle King Oyster straight to palatable heaven. For us, the highlight came in the form of a single Tagetes leaf. Its wild, tropical flavors seemed to change by the second. It almost felt like it needed the marinated celeriac to tie the perfect bow.

Dessert

Caramelized Quince, Shiso Ice Cream, and Chestnut

The rolled caramelized quince revealed a whole spectrum of flavors, gently sweet with a hint of warmth. It paired beautifully with delicate shiso ice cream, whose subtle herbal notes lifted the dish. Chestnut elements added depth, with the chestnut cream perfectly complementing the crisp fried shiso leaf. The chestnut crumble invited us to scoop it up with the airy egg foam, creating playful textures and flavors in every bite. Each element felt carefully composed, resulting in a dessert that was both comforting and unexpectedly delightful.

 Last Thought

TaBar delivers an experience that feels thoughtful, creative, and genuinely rooted in Slovenian ingredients. Everything we tasted was carefully composed with a focus on harmony and balance. From the ethnic amuse-bouche to the comforting main courses and the delicate dessert. If we had one tiny wish, it would have been a warm appetizer to give the menu a more autumnal feel, rather than the fresh, spring-like lightness. Still, that minor note didn’t take away from the overall impression.

The restaurant’s wine selection deserves special mention. TaBar champions small, often little-known producers, with a focus on organic and natural wines that showcase Slovenian terroir in all its subtlety. It’s refreshing to see such thoughtful curation, giving diners a chance to taste wines they might never encounter elsewhere.

We left satisfied, both with the food and the service, feeling that each element had been crafted with care. TaBar is a place where polished taste meets chill atmosphere and it’s easy to see why it’s become a highlight in Ljubljana’s culinary scene. Pay them a visit and get your taste buds ready to be pampered.

Restaurant TaBar Review Card

• 9.5/10
  ATMOSPHERE – 9.5/10
• 9.5/10
  SERVICE – 9.5/10
• 9.5/10
  PRESENTATION – 9.5/10
• 9.5/10
  FOOD – 9.5/10
• 9.7/10
  DRINKS – 9.7/10
• 9.7/10
  VALUE – 9.7/10

Price and Location

5 Course menu will cost you about 60 USD, and they also have very cheap daily lunch meals. starter+main+dessert will cost about 30 USD. Here is a link to the location if you choose to pay them a visit.

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Bánh mì isn’t just a sandwich in Saigon. It’s a ritual. It’s that mid-morning reward, that post-coffee craving, that late-night bite after too many beers. It’s fast, cheap, packed with flavor, and endlessly customizable. It’s also absolutely everywhere, from street corners and alleyways to tiny storefronts and fluorescent-lit kiosks with handwritten signs. Some vendors make it feel like fast food, others treat it like an art form. After spending time chasing crumbs around Saigon, I can say with full confidence that I understand the obsession.

What Is Bánh Mì?

At first glance, it might just look like a sandwich. But bánh mì is Vietnam’s way of taking something familiar, flipping it on its head, and making it unforgettable.

It starts with the bread. The baguette is French in origin but totally different in execution. It’s lighter, crispier, and shatters at the first bite. The inside is soft and airy, almost cloud-like, while the crust offers that satisfying crunch that should be illegal in some countries. Then comes the filling. There’s usually a layer of pâté or mayonnaise to start things off, then a medley of meats, often pork in some form, maybe cold cuts or grilled slices, sometimes meatballs or patties. Add pickled carrots and daikon, cucumber spears, sprigs of fresh coriander, and a few slices of chili. If you’re lucky, they’ll splash in some soy or seasoning sauce that brings everything together.

The result is a sandwich with more texture and flavor in one bite than most meals manage in an entire plate. It’s hot and cold, spicy and refreshing, crunchy and soft, sweet and savory. And just when you think you’ve figured it out, a new version surprises you all over again. No wonder it was announced as one of the best sandwiches in the world!

My Favorite Bánh Mì Spots in Saigon

Let’s talk about the places that made me stop mid-bite and mumble something like “oh wow” with a mouth full of food. Some are chaotic carts, others are more polished storefronts. But each one earned its spot on this list through honest flavor and that hard-to-explain feeling that you’ve found something special.

Banh Mi 37 Nguyen Trai

This is hands down my favorite. There’s no shop, just a small cart tucked under some trees near an alley. If you’re lucky, the smoke from the grill will lead you there before you even see the stall. What they do here is simple but magical. They grill small, juicy pork patties over real charcoal. The smoky smell fills the air, and as you wait in line (because there is always a line), you can see the sandwiches coming together one by one. Fresh baguette, hot patties, cucumber, herbs, pickled vegetables, and a fiery chili sauce, if you ask for it. I ate mine standing on the sidewalk, juice dripping down my hand, and immediately considered getting another one. There’s nothing fancy about it. It’s just honest food made with care, and it tastes like the real Saigon.

My Banh Mi Saigon

This place is a bit more polished. It’s indoors, there are seats, and everything is clean and organized. On a hot day when I didn’t feel like squatting on the curb, it was a welcome break. The sandwiches here are neat, the flavors fresh, and the menu includes options for vegetarians and people who might not be up for spicy or funky flavors. It’s a great starting point if you’re new to the city or want to ease into the bánh mì world before going full-on street food. Just be ready to pay more.

Banh Mi Tuan Map

Tuan Map is one of those places that feels both old-school and familiar. You’ll see them in several locations around town, and each time I’ve gone, the sandwiches have been consistently good. The bread is always warm, the meats taste fresh, and the layering is generous but not overwhelming. What stands out here is the chả bò, which is a peppery beef sausage that pairs really well with their pickled veggies and a light splash of sauce. This is the kind of spot where you can grab a bánh mì with one hand and a coffee with the other, and it feels like your day just improved.

Banh Mi Pha Lau Ba Sau

This one’s for the adventurous. I’ll be honest, I wasn’t sure at first. They serve their bánh mì with phá lấu, which is stewed organ meat. It’s rich, intense, and not exactly beginner-friendly. But I gave it a shot and ended up finishing the whole thing. The meat is tender, the sauce is deep and spiced, and the bread holds up surprisingly well under the weight of it all. If you’re in the mood for something bold and very local, this one is worth the risk.

Banh Mi Huynh Hoa

This is probably the most famous bánh mì in Saigon. And yes, it lives up to the hype. When I first saw it, I thought there must have been a mistake. The thing was massive, stuffed with what looked like half the deli counter. Layers and layers of cold cuts, thick mayo, pâté, and pickled vegetables, all wedged into a huge baguette. It’s heavy, messy, and absolutely over-the-top, and somehow it works. It’s not something I’d eat every day, but it’s the kind of sandwich you try once and remember for a long time.

Banh Mi Hong Hoa

Hong Hoa feels like the more balanced cousin of Huynh Hoa. The portions are generous but manageable. The bread is fresh and warm, and the fillings are flavorful without tipping into overkill. I liked the way they built their sandwiches. There’s intention in every layer, and it all comes together in a really satisfying way. This is a bánh mì you could eat every day and never get tired of.

Banh Mi Kep Cha

This one was a happy accident. I stumbled upon it while walking back from a coffee run. It’s simple, focused, and all about the meat. Just slices of chả (Vietnamese sausage), a few pickled veggies, herbs, and maybe some chili if you ask for it. There’s something about the minimalism here that really appealed to me. Sometimes less is more, and this sandwich proved it.

Final Thoughts

If I could only eat one bánh mì in Saigon again, it would have to be the one from Banh Mi 37 Nguyen Trai. There’s something about the smoky pork patties, the heat of the chili, the freshness of the bread, and everything just clicks. It captures the essence of the street food scene here. It’s not trying too hard. It’s just really, really good.

But honestly, part of the fun is wandering the streets and letting your nose decide where to eat. Every neighborhood has its own take on bánh mì. Some are bold and spicy, some are comforting and familiar. Some are gone in three bites, others are a meal in themselves. Try them all if you can. It’s the best way to taste Saigon, one bite at a time.

Let the crumbs fall where they may.

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About

The family-owned restaurant also goes by the name Osteria Debeluh. Generally speaking, we can say that osteria is just another word for a restaurant with a twist. You can expect local and seasonal and some Italian charm is guaranteed. More than two decades ago, Chef Jure Tomic stepped on the culinary quest. Surely, his passion started much earlier, after all, he excels in a variety of fields. With that being said, he knows that there is no future without the past. Therefore, respecting tradition is one way Chef Tomic gets inspiration for his seasonal dishes.

Restaurant Debeluh Ambiance

The interior of the Debeluh Restaurant is inspired by the French countryside. Luckily, tables are in decent sizes so you’ll feel nice and cosy. We can say that romance is the connecting force holding together the old and the new. Recently added sun room eternalised the spring through the stunning blossoms displayed on the wallpaper.

Drinks

The focus on the drinks menu at the Debeluh Restaurant is on the wine. Given the Chef’s sommelier background, it is safe to say that the collection is substantial. The growing collection counts almost 500 samples and includes both natural and conventional produce. Fortunately, the focus is on exquisite Slovenian produce in all colours. Needless to say, you’ll also find some spirits and aperitifs on offer with soft drinks as well.

Wine Pairing

Debeluh Restaurant boasts one of the best wine cards in Slovenia. Thanks to its proximity to some of the country’s wine regions, you’ll be able to try some hidden gems. There’s nothing better than enjoying a wine you love, especially when you can visit the place where it was made.

Sparkling Keltis

It turned out that the idea of starting the meal with a fruity bouquet of Keltis Sparkling wine is a great idea. No doubt, it was love at first sight, with the golden sparkle. How wouldn’t it be if it felt like starting with a dessert? Surely, every sip was worth savouring. It is a wonder how such a low sugar content tastes so refreshingly sweet. Grapes grown in the same region as the Debeluh restaurant sure add an extra cherry. Especially, because Keltis winery is located about 30 30-minute drive to the edge of the Kozjansko park. Important to mention is also the nature-friendly way of the Keltis boutique winery.

Albiana Green Silvanec 23′

Tropically fruity bloom presents banana notes, but it also carries much more, even herbs and apples. Pleasant taste hides the Brut Nature essence and reveals an outburst of flavour. Besides that, we liked the refreshed mouthfeel in the end. Responsible for the boutique Albiana wine is the third generation of the Zaren family. Their vineyards are located about a 30-minute drive from Debeluh Restaurant.

Chardonnay Herga 21’

Late season harvest of the Chardonnay grapes matured in wooden barrels for 14 months. During the process, wine got hints of vanilla and a mature fruity array of peach, apple, and pineapple. Medium body reveals full flavour with somewhat oily texture and zingy surprise in the aftertaste.

Blue Frankinia Ajster

Blue Frankish wine matured in barrique barrels for 18 months. On the nose, we got black fruits, especially the candied cherry. It tasted even sweeter because it was grown in a natural way, following the strict Demeter certificate rules. The headquarters of the Ajster wine is less than a 10-minute drive from Debeluh Restaurant.

Debeluh Restaurant Food Review

A meticulously prepared meal is a guarantee for great pleasure, especially when the food is made from fresh, locally sourced ingredients. All of this and more is true for Chef Jure Tomic, who is the creative force at the Osteria Debeluh. In case you have some dietary restrictions, we warmly urge you to share specifics with the Restaurant Debeluh at the time of your reservation. Now let’s focus on our food review for the Debeluh Restaurant review.

Amuse Bouche

Cherry Tomato

Freeze-dried cherry tomato melted in the mouth and gave space to the sweet and sour notes behind. Quickly, we were seduced by the young cheese. Perfect partners also embraced the glue holding them together in a form of local balsamic vinegar by Istenic.

Roast Sausage

A bite that felt like a warm hug. It was inspired by a Slovenian classic that is still very popular – pecenica. The star of the plate was deconstructed roasted sausage, which was finely seasoned. It was a proud companion to the espuma made from sautéed potatoes with onion.

Cold Appetizer

Seabass

Pure beauty satisfied both the eye and the taste. Of course, the mouth got much more pleasure out of it. Seabass is a delicate fish, and sashimi style is on the note. First, it was the textural joy coming from bouncy pickled porcini mushrooms. Then the soft seabass soaked the fluffy hollandaise sauce. For a nice companion, there were pickled porcini. Somehow, the sweet and sour combination pulled the rose notes out of nowhere. Amazing dish!

Pate

One could say that veal pate was the knight in a shining armour, made of beef carpaccio. Thin slices emphasized the fine taste of it and showed the character of the plate. We can say this is every meat-eater’s dream. Not just because of the moorish pate, but also because of the crisp pork rinds.

Warm Appetizer

Pasta has a special place in Chef’s heart, and not just because he was the Barilla Pasta World Champion.

Asparagus Pasta

Perfection to the details was hiding in an exquisite cook of both pasta and asparagus. We can say just the same was true for the flavor combination. All variations of green and white asparagus were just perfect with or without cottage cheese.

Winning pasta

Orekete way with pumpkins is a special course that is part of the Debeluh menu, no matter the season. For a start, it looked like a painting, and surely, we can call it a piece of art. Plenty of textures ranging from soft and creamy to full and crunchy. The biggest surprise happened by powdered pumpkin oil, which created a heat sensation before disappearing. Surely, the taste was satisfyingly rich and well worth the hype.

Main Dish

Umami bomb on a plate showed every ingredient in the best possible light. Smooth celeriac puree supported the soft lamb and crisp broccoli. Although the luscious lamb demi-glace sauce was the one we couldn’t get enough of. After all, it was refreshed with lemon and sweetened with caramel.

Dessert

Strudel & Vanilla

Blueberry strudel rolled in a rose was a treat on its own, but we loved it most when we combined it with vanilla cream. It was about hot and cold shifts that blended in a delightfully gentle tasting whole.

Cheesecake & Asparagus

Perfectly looking asparagus ice cream quenelle tasted just like it looked. It was a vitalizing addition to the deconstructed cheesecake. We loved the balance between the rich cheesecake and the light asparagus. Extra crunchy bits of asparagus offered extra pleasures, and so did the hazelnut crumble. If you add some saltines on top of this, you get a delicious dessert. Well done, chef!

Chocolate tower

The final treat was a selection of house-made pralines. Each bite delighted us. Every praline was unique and of the highest quality. Despite being full, we couldn’t resist savoring every last morsel.

Final Thought

Osteria Debeluh is more than just a stop on the way from Ljubljana to Zagreb, it’s a destination in its own right. With Chef Jure Tomic at the helm, this family-run gem combines deep respect for tradition with playful innovation. Each course feels personal, carefully crafted, and designed to surprise and delight, from the amuse-bouche to the last bite of chocolate.

What truly sets Debeluh apart is the harmony between the food, wine, and ambiance. The thoughtful wine pairings elevate every dish, while the cozy, romantic setting invites you to slow down and savor the experience. Whether you’re a curious traveler or a dedicated foodie, this is the kind of place that lingers in your memory long after the plates are cleared.

Restaurant Debeluh Review Card

• 9.6/10
  ATMOSPHERE – 9.6/10
• 9.6/10
  SERVICE – 9.6/10
• 9.5/10
  PRESENTATION – 9.5/10
• 9.6/10
  FOOD – 9.6/10
• 9.6/10
  DRINKS – 9.6/10
• 9.7/10
  VALUE – 9.7/10

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Cà Phê Sữa Đá or Iced Coffee with Condensed Milk

Before we go into the café shops in Ho Chi Minh City, we need to mention the ultimate star. For the ultimate experience of the coffee culture in Saigon, we are all about iced coffee with condensed milk. The best way to have a cup is from a street vendor that is loved by locals. Of course, it is a bonus if the lady has a stand on the side of the busy road or, even better, at the crossing. That way, you’ll enjoy the sweet delight and feel the buzz from the get-go.

What is special about Iced Coffee with Condensed Milk?

Everything starts with coffee beans, in the case of Vietnamese coffee, the Robusta coffee variety. Roast on the beans must range from medium to dark to get the desired intense and more bitter flavor. Afterward, the grinding must be done just right for the drip Phin filter. That means that the grind shouldn’t be too fine as it would clog the filter. However, the coffee should be well pressed into the filter for a slow drip process. Time enables coffee beans to fully develop a body that is rich in flavor. The taste can be described as chocolatey and nutty with vanilla-like properties. Combining it with condensed milk you get the addictive bitter-sweet combination that is just to die for. The brew is strong so don’t get too crazy, even though the second cup sounds very appealing.

Best Cafes in Saigon

It is safe to say that café culture in Ho Chi Minh City is changing rapidly. After all the focus is directed into artisanal passion for the high-quality product. We love the emphasis on the local produce and we hope this never changes.

The Workshop Coffee

The post-industrial look of the bright open space has some inspiring action going on in the middle. At the center, the brewing magic is happening and it is easy to see why it attracts all the looks. It is hard to look away from different brewing tools. Some look quite scientific and precision is easy to find in their coffee-making process. The Focus of The Workshop is on locally grown Arabica coffee in the Da Lat region, which they also roast and blend themselves. The workshop of this café with local coffee in Saigon is in a separate space from the Café. You’ll find both on top of the second floor of the building.

Our Coffee

When we saw the fizzy coffee, we couldn’t resist the temptation. Righteously so, because we loved it! As the name stated, it had tiny buttles that invigorated every sip and enhanced the refreshing fruity notes. We certainly didn’t expect to find such vivid plum and cherry notes in the iced coffee. As expected, our second coffee was also very tasty. It was a white coffee with a pleasing toffee body and hazelnut candy finish.

The Workshop Menu

The interactive menu explains how brewing methods affect the coffee. Then it lists all the coffee beans on offer with listed taste notes and details of each coffee variety. The menu covers food centered around Western influences on breakfast and brunch. Even though the Workshop is all about coffee, you’ll also find fresh juices, chocolate drinks, tea, and more. Can we say that the wall art is also on the menu? Although local artists aren’t directly listed, their artwork is on sale at the Workshop in the heart of Ho Chi Minh City.

The Fig

Already upon entering, we were in a much calmer state of mind. It is no secret that a natural environment filled with plants and water affects both the body and the soul. Before settling on the shaded outdoor terrace, we entered the Fig restaurant. We loved the natural color scheme with wooden furnishings. Without a doubt, this is one of the top coffee spots in Ho Chi Minh. A place to unwind and savor.

We took pleasure in ordering fresh Vietnamese spring rolls with intensely appetizing peanut sauce. Refreshing rolls were a good base for a fruity mocktail one could easily call compote. We say so because it is full of palmyra and jackfruit chunks and Cao Bang grass jelly cubes. What a refreshing treat! Yes, the coffee was also very good.

Mockingbird Coffee

Up on the 4th floor of an old building from the French era is quite a little spot for café hopping in Ho Chi Minh. At first, we had our doubts when we entered the dark stairways. Yet, we continued our journey toward the light and felt a sigh of relief after every floor. When we stepped on a balcony, we immediately felt like we were visiting an old friend. Perhaps, a little scruffy old friend but certainly hearty and charming. Maybe it was because of the tiny size or the guitar lady, but we felt we could stay there for a while. It could be that this makes Mockingbird Cafe one of the best cafés for digital nomads in Ho Chi Minh. If not that then the homely charm of the interior surely does. Honestly, we enjoyed our iced latte very much and we recommend it.

Cong Caphe

Admittedly, this is a coffee shop chain that you’ll find in about 66 different places. Everywhere you’ll recognize it by the signature military design inspired by the Viet Cong from the 1970 era. Usually, it is a lively space where you can enjoy something to eat and drink. Unquestionably, a must-have is their iced coconut milk coffee. Coconut milk coffee from Cong Caphe delights with a rich exchange of coconut milk and chocolate caramel coffee dimension. A combination that left us gasping for more.

FLY Cupcake Garden

FLY stands for Forever Love You, and we certainly love Cupcake Garden Forever. Both our cupcakes were as tasty as they looked, with pineapple winning the match. Simply because it was perfect in all ways. Starting with pineapple flavored cream flower and additional chunks that landed in the bouncy dough. Attention to the details carried through the interior is reminiscent of the walled garden. Indeed, it is a perfect spot for some fruity mocktails, but we went with coffee. Vietnamese iced coffee tasted fairly nutty and was rather sweet, just the way it ought to be.

38° Flower Market Tea House

As the name suggests, flowers are on sale and the focus is on tea, but that is not it. As it turned out we got a wonderfully tasting Vietnamese iced coffee that scored a balance between sweet and bitter. Since we love tea as well, we had to try their white bubble tea. The scent of jasmine flower went perfectly with milk bubbles that brought a playful texture.

The Interior of the 38° Flower Market Tea House is very chic and offers the perfect backdrop for photos. That is why we think it must be one of the Instagram-worthy cafés in Ho Chi Minh.

Ban Sonate Café

Hidden in a quiet corner of District 3, Ban Sonate Café is where calm and coffee come together in perfect harmony. With warm wooden interiors, classical music softly playing, and leafy views out the window, it feels more like a retreat than a café.

We kicked things off with the signature Vietnamese iced coffee, slow-dripped through a phin and poured over ice with condensed milk. It delivered exactly what we hoped for: bold, bittersweet, and dangerously easy to fall in love with. A pour-over followed, featuring beans from the Central Highlands. Earthy, rich, and just a little peppery, it was a cup worth slowing down for.

Final Thought

If you are asking where to find the best coffee in Saigon, rest assured that you don’t have to search far and wide. Rather, ask what kind of coffee you are after. Is it the famous Vietnamese coffee with ice and condensed milk, classic Italian espresso or are you after the trendy coconut coffee? In the case of something special and unique, we warmly recommend the Workshop, but we are sure that you’ll unexpectedly stumble upon a hidden gem café in Ho Chi Minh City.

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