This restaurant, named after owner-chef Janez Bratovž, the father of modern Slovenian cuisine, occupies a Secessionist building dating from the 1920s and designed by architect Jože Plečnik. The building provides an intriguing setting for Bratovž’s cuisine, where the chef, assisted by his son Tomaž in the kitchen and the rest of his family front of house, combines regional ingredients and flavours with classic influences. Don’t miss the iconic JB ravioli (a permanent feature on the menu), which are stuffed with cheese and pistachio and served with goose liver and a veal jus. Bratovž has also published a book detailing his philosophy, his ingredients and forty of his most popular recipes.