Do you still remember our Hisa Franko Review, where Ana Ros literally blew our taste buds? Well, there is another establishment, straight out of her hands. A must-visit place in Ljubljana, especially on an empty stomach, is JAZ by Ana Ros. Not just because it is a heaven for the taste buds, but also because it offers a glimpse into the often-overlooked world. So let’s start with this Jaz By Ana Ros review and discover the bigger picture.
Contents
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
- ATMOSPHERE – 9.6/109.6/10
- SERVICE – 9.7/109.7/10
- PRESENTATION – 9.8/109.8/10
- FOOD – 9.8/109.8/10
- DRINKS – 9.4/109.4/10
- VALUE – 9.7/109.7/10
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.
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