The dining room pairs industrial details with a relaxed atmosphere.
Our JAZ by Ana Roš review begins with a familiar name and a different kind of meal. We knew Ana Roš’s cooking from our Hiša Franko review, and came to her Ljubljana bistro curious about what would carry over into a more relaxed room. We found spring ingredients, a particularly memorable pasta, thoughtful drinks, and service that made the meal easy to enjoy.
Is JAZ by Ana Roš worth visiting?
Best for: A relaxed but ambitious lunch in central Ljubljana, especially if you enjoy modern takes on Slovenian ingredients.
Contents
JAZ occupies part of AS Boutique Hotel on Čopova ulica, in the center of Ljubljana. Its name means “me” in Slovenian, an invitation to read the bistro as a more informal expression of Ana Roš’s cooking. The MICHELIN Guide lists JAZ as a selected restaurant, while the three stars belong to Hiša Franko. They are different restaurants and different experiences.
The room has industrial touches, botanical wallpaper, and details that keep it from becoming too serious. It gave us space to concentrate on the food without the formality of a long tasting menu.
Roš is self-taught and internationally recognized, though the chef’s reputation was not the most useful way to judge our lunch. What mattered was how the kitchen handled familiar ingredients: dandelion, potato, cave-aged cheese, Jerusalem artichoke, and Tepka pear.
The drinks list extends beyond the usual wine pairing. We noted Slovenian and other European wines, cocktails, craft beer, and house kombucha. A pairing can be rewarding here, though the sencha kombucha also worked well alongside the food.
Colnar’s Dolenjska Welschriesling had mineral freshness, a golden color, and an ending that reminded us of honey and dried apricot. Time in wood gave the middle of the wine more breadth.
Herga’s Styrian Merlot opened with black pepper and a little wood. Cherry, plum, and blackberry followed, with a soft vanilla note and an earthy edge. It was an interesting counterpoint to the idea that Slovenian Merlot must come from the warmer southwest.
The ruby port brought young red fruit, cherry, spice, and raisins. It was a sweeter finish to the pairing.
Served over ice, the sencha-based kombucha was tart first, then gently sweet. Its green-tea notes were still clear beneath the fermentation.
JAZ serves breakfast, lunch, and dinner, with menus that change. Our meal was a spring lunch, so the following dishes describe what we ate, not a promise of what is currently on the menu. The kitchen made its strongest impression when it gave familiar Slovenian ingredients a new setting without losing their character.
Whipped mountain butter came with flower honey, peanut miso, and fleur de sel. The first bite was nutty; dried-fruit notes and a little salt appeared later. We kept returning to the slow-fermented sourdough, which brought back a pleasant memory of our meal at Hiša Franko.
Dandelion and young radicchio met potato, bacon, egg, and a measured touch of horseradish. Potato appeared as small pieces glazed with smoked yolk cream and as a foam made from baked potato. Crisp bacon and roasted hazelnuts gave the softer elements some contrast. This was a salad rooted in a familiar Slovenian spring dish, with every part considered.
The filled egg pasta carried the depth of cave-aged cheese. It was tender and toothsome, while pieces of Jerusalem artichoke in brown butter added sweet, nutty bursts. We would have gladly eaten more of it. The original menu description associated the cheese with Jamar cave-aged cheese; the exact cheese and preparation may change with the menu.
The beef was succulent and tender, served with smooth celeriac purée enriched with caramel butter. Chocolate jus carried cinnamon and star anise, and pickled celeriac brought a welcome lift. Seasoning was assertive, especially the salt, though the dish stayed coherent when we combined its elements.
For dessert, a Bovec kraf wrapped dried Tepka pear in thin dough. Sourdough crumble brought rum, vanilla, and cinnamon, while butter sauce made the dumpling especially comforting. It was a quiet ending with a strong sense of place.
JAZ is a good fit for anyone who wants to explore Ana Roš’s ideas over a relaxed meal in Ljubljana. The pasta and spring salad stayed with us, and the service carried the afternoon without drawing attention to itself. It has its own character; there is no need to measure every plate against a visit to Hiša Franko.
We also appreciated the value of lunch when we visited. The generous seasoning on the beef may not suit everyone, and a seasonal kitchen will naturally move on from the exact dishes we describe. Even so, we would happily book another table to see what came next.
| Detail | Information checked in September 2026 |
|---|---|
| Restaurant | JAZ by Ana Roš, Ljubljana |
| Address | Čopova ulica 5a, 1000 Ljubljana, Slovenia |
| Category | Contemporary bistro; MICHELIN Guide selection (the bistro does not hold three stars) |
| Price guide | Weekday lunch: $32 for two courses, $40 for three, $49 for four. |
| Hours | Monday–Saturday, 7:00 AM–midnight; Sunday closed. Verify meal service times when booking. |
| Dress code | No formal dress code confirmed |
| Phone | +386 1 547 66 62 |
| Website | Official JAZ website and menu |
Yes, especially for a relaxed lunch built around inventive Slovenian ingredients. We rated our meal 9.7/10, with the pasta and spring salad among its strongest dishes.
No. Ana Roš’s Hiša Franko holds three Michelin stars. The MICHELIN Guide lists JAZ in Ljubljana as a selected restaurant, which is a separate distinction.
Weekday lunch: $32 for two courses, $40 for three, $49 for four, when checked in September 2026. Confirm the latest menu and prices before visiting.
Booking ahead is sensible. The MICHELIN Guide notes limited capacity and recommends reserving well in advance.
For another side of Ana Roš’s cooking, read our review of Hiša Franko in Kobarid. For a different Ljubljana restaurant experience, see our Grič review.
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