The restaurant has started an advertising campaign with a self-confident slogan: "Tell me what you’re eating, and I’ll prepare it better." In charge of the kitchen is the 29-year-old Jorg Zupan, who is considered one of Slovenia’s most promising young chefs. Judging from what we’ve tasted, we can only say that his reputation is well-deserved.

Not much of the old Smrekarjev Hram survives. The heavy curtains have been removed and fusty fabrics (including the tablecloths) have been pared down. The wallpaper was torn away, exposing the brick below, while chandeliers have been replaced with lightbulbs that hang down in clusters from the ceiling, which also features exposed bricks. Only the marble floor has been left unchanged. "It's a completely new concept. The restaurant was worn-out, so we opted for a total renovation, which it logical for us to change the name – and the new name is easier for foreigners to handle," Zupan explains. His vision of a contemporary, trendy, and creative interior was brought to life by the architect Mitja Bobnar.

Atelje as a creative space
Atelje – meaning "atelier" or "studio" in Slovenian – is a space where the chef works on his creations and a place where creativity is encouraged among the guests; they can leave their impressions, their praise, and their critical comments in empty frames on the wall on in notebooks. The Union's management doesn’t want to advertise Atleje as a hotel restaurant, but rather as a restaurant that is merely “recommended” by the hotel. That’s because they would like to attract outside guests and add vibrancy to Nazor Street, which has been rather sleepy in recent years. They hope that they will get some help from their new neighbor, Hood Burger, which will be moving from trailers into a bona fide restaurant this fall.

Kaja Sajovic, MMC; translated by J. B.