Hello, foodies and Slovenia explorers from all around the world. I know how hard is to choose the right restaurant for your next meal. Luckily, we are “sacrificing” for you, and present you what is best in Slovenia. This time we did a Restaurant CUBO review. CUBO is trendy, fashionable, and homely in one sentence. Let’s check!
Contents
Ambiance
Restaurant CUBO is known for a chilled-out atmosphere that is supported by a playful modern interior. Your eyes will be blessed with all the shining around the nooks and crannies.
More often than not, golden lights expose sharp lines and liven the calming earthy color scheme. Indeed, there is a lot to see at the restaurant CUBO, especially on your way to the bathroom.
That is when you’ll pass the neatly displayed spirit stations and large wine storage. Very likely, you’ll also admire artworks of Slovenian artists, we sure did.
Drinks
Restaurant CUBO is well stocked with wine, and many of them are by the glass. Therefore, we advise you to ask the house sommelier for advice before you get lost in the CUBO wine menu. We are happy to confirm that one can also enjoy some organic wine and even orange wine, although the red wine collection is most extensive.
For those of you who like to try something new, we support the idea of starting a meal with a glass of black sparkling wine made of Teran by Slovenian winemaker Jazbec. In case you want to toast to the occasion with something stronger, a glass of fine spirits from around the world is there for you as well.
Food
You can stop for lunch or dinner at the restaurant CUBO and enjoy the heartfelt service. Regardless of the timing you choose, we advise you to arrive hungrily, so you’ll be able to enjoy their generous portions. On the Restaurant CUBO menu, you’ll find modern Slovenian dishes with French and Italian influences.
Amuse Bouche
Grissini
Signature crispy breadsticks, known as grissini, were almost too beautiful to eat. On the day of our visit, Chef played with the shape and made the perfect little French braid that tasted as good as it looked. We topped it with a combination of autumn-inspired flavors and seasonal picks. Most extravagant was the Spanish prosciutto “Pata Negra” that melted in our mouth. We loved to combine it with fresh figs and pickled sweet chanterelle.
Baba Ganoush
The irresistible aroma of the fried sesame seeds and pistachios invited us to take a bite. The moment our teeth penetrated the crust, it was the baba ganoush that took center stage. Mildly seasoned roasted eggplant becomes even nuttier with the addition of the pistachio cream. When we combined the bite with the mustard cream and the beetroot dust, it got refreshed, but the eggplant was still the king.
Sea Trio
On the bed of fresh young broccoli, we got an abundance of tuna and salmon. Each part was prepared differently, with the most straightforward being the tuna tartar. Besides the tuna tartar, we had smoked salmon pate and quickly seared tuna on the colorful plate.
We loved how the broccoli stuck to the flesh and added extra texture while at the same time soaked up the soy sauce. Speaking about the textures, yellow zucchini, pea shoot, and nasturtium leaf were on the plate for some fine-tuning. We randomly combined each bite with additions and appreciated the alterations.
Muscat Pumpkin Soup
The deep yellow color of the pumpkin soup shined through the glass dome covered bowl. The moment dome was removed, the rounded sweet aroma exploded in our faces. As the aroma revealed, the soup was packed with the flavor of comforting nutty to buttery notes. When we mixed the pumpkin seed oil and milk foam in the soup, its flavor expanded even further.
Buffalo Mozzarella Wrap & Figs
We were amazed just how quickly fresh fig diluted the prosciutto and let the mozzarella through initial saltiness. The quick change of flavors turned us to the combination of white carrot crisp and fresh chanterelle, another great companion for the mozzarella wrap. We finished the plate with divine fresh figs cooked in Porto wine and agreed that this must be the best dessert for those who claim they don’t have a sweet tooth.
Prawn Pasta
In the center of every mouthful were prawns as everything was subdued to them. Even if we missed the tender prawns, their taste was still present in the creamy tomato sauce. Therefore we were able to enjoy the toothsome homemade linguine made of spelt flour thoroughly. To keep things interesting, we included the basil foam here and there without mixing it all. Some (Ian!) might argue that the dish is too gentle, but I liked its simplicity.
Pallet Cleanser
Sorbet made of house CUBO gin was godsent for two reasons. First has to be the mouthwatering taste that was clear about CUBO gin presence. The combination of zesty lime, apricot, and gin was refreshing and gave us a newly discovered appetite. Well, the appetite was the second reason, because we were practically full by that time and desperately needed a refreshment.
Autumn Sea Bass
Chanterelle singlehandedly turned this light dish into a celebration of autumn. The Chef placed them on top of the sea bass file before the baking took place. The result was tender and moist sea bass with strong support in the prawn sauce. We loved combining it with the yellow carrot puree and left the chanterelle to the potato puree.
Veal Cheeks
We started with the cheese fritter that was filled with light and creamy cheese. Dipping it into the umami-packed gravy was a great start before transitioning to the stronger flavors. That goes for the utterly tender slow-cooked veal checks, finely seasoned with cinnamon. Together with the intense gravy and potato puree, they almost got us excited for the cold days ahead.
Pavlova
Sweet Pavlova had a crisp crust and a soft, bouncy middle, perfect match to fresh strawberries and blueberries. Underneath the fresh fruit was the generous serving of velvety custard cream with a vanilla hint. As if that wasn’t enough, Chef added a scoop of milk ice cream and white chocolate pearls.
Tiramisu
Are you a fan of Italian deserts? Even if you aren’t, at the Restaurant CUBO, you’ll rediscover your love of the tiramisu. Its airy cream and coffee filled ladyfinger cookies are to die for. This might be a school example of tiramisu. Yummy!
Conclusion
As you can see, Restaurant CUBO is outstanding and we don’t mean only by appearance. The food is fantastic and I bet you won’t be disappointed. Fresh ingredients are the main key, but only when skillful hands and creativity are present. How about a service? The service here is top-notch and looks like the work climate is nice too. We still remember a young waiter from ten years ago, and he is still full of smiles.
Warmly recommend to all foodies, bigger groups, and secret lovers. Now, let’s check our points for this Restaurant CUBO review.
Restaurant CUBO Review Card
- ATMOSPHERE – 9.7/109.7/10
- SERVICE – 9.6/109.6/10
- PRESENTATION – 9.5/109.5/10
- FOOD – 9.4/109.4/10
- DRINKS – 9.7/109.7/10
- VALUE – 9.5/109.5/10
Price and Location
A 5-course tasting menu will cost you at Cubo about 60 USD. Here is a link to the location for easier navigation.
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