So here I am again, back at Gaudi&Naan, this time diving into their tasting menu. My first visit was already a wild ride — full of bold ideas, surprising flavors, and playful textures. You can read all about that first experience hereBut round two? It’s shaping up to be even more exciting. Let’s see if it lives up to the hype — and my expectations.
Last time, I sat inside — this time, I’m going for the terrace. The courtyard is shared with two other restaurants, but it’s surprisingly calm and quiet. I already know what I’m here for, but I still double-check with the waiter: is the tasting menu actually paced so you can enjoy all those courses without tapping out halfway through? He nods. Game on. Let’s begin. Four Starters — Too Much of a Good Thing?
First up: Roasted Pepper Rolls with Cauliflower Purée
The first starter lands on the table in no time — delicate orange pepper rolls filled with a silky cauliflower purée. The peppers seem either roasted or blanched and peeled — no skin, super tender, beautifully plated. Now, full disclosure: I usually can’t stand raw peppers. But here? Cooked just right and paired with cauliflower and basil, they actually caught me off guard — in a good way.
For texture and visual effect, they've added one ingredient that seems omnipresent at this restaurant — black sesame seeds. But they also topped everything with a few sprigs of pea microherbs, and crisp, paper-thin sweet potato chips.
Tastewise, I’d definitely bump up the basil in the purée — it was barely a whisper, and my taste buds had to go searching for it. Maybe even a dash of miso or a sprinkle of nutritional yeast wouldn’t hurt, just to round it out. This is because while the concept and presentation are spot-on, the flavor profile can use a bit more... oomph.
Next Up: Gnocchi in (Possibly) the Creamiest Sauce Ever
Okay — calling it the creamiest dish in the world might be a stretch (I’m no judge on that front), but this gnocchi situation is definitely a contender. On the plate: just three gnocchi, soft to the point of being a bit too delicate for my taste. Texture-wise, I’d prefer a bit more ferm. And flavor-wise... not much going on, to be honest. Nothing really stands out.
They come swimming in a saffron hollandaise — though I suspect turmeric played a backup role here, just to amp up that golden hue. Sadly, the sauce is not winning me over. There’s a slightly artificial aftertaste, possibly from the vegan milk or butter they used. The aftertaste lingers — and not in a good way.
What does help rescue the dish a little are the pine nuts (which I wish had been toasted — that nutty depth was missed) and, once again, those punchy little pea microherbs, which add a welcome burst of freshness.
Third Dish is a personal challenge — endives
Not long after my empty plate disappears, the third dish arrives: endives dressed with vegan mayo, a kombucha-based sauce, and more pine nuts. Sounds promising, right?
Well... rookie mistake: I take my first bite right from the base of the endive. That sharp bitterness hits me like a wave — the kind that makes you pause and wonder, can I actually eat this?
It brought back memories (not the fond kind) of a similar run-in with endives at the European Parliament — and it’s now confirmed: I’m very sensitive to how these things are prepped.
I give it another go, this time steering clear of the base. As I move toward the leafier end, things get better — the bitterness tones down, especially when paired with the brown, slightly sweet kombucha glaze that helps mellow everything out.
Final starter feels like a main dish: Shiitake & Chanterelles
On the plate: beautifully seared shiitake and chanterelle mushrooms, nestled beside a spinach purée and a drizzle of infused oil. And yes — those same pea microherbs make another appearance, as a recurring character. Maybe a little too recurring.
But honestly, the moment a dish involves mushrooms, I’m usually halfway sold. The shiitake? Always a win. Especially when they’re pan-seared to that perfect golden edge — chewy, rich, and full of umami. The chanterelles bring a deep, earthy, almost miso-like flavor that’s really satisfying — though a bit on the salty side.
Thankfully, the purée smooths that out and ties everything together nicely. On its own, it doesn’t have much to say, but that’s fine — it’s clearly meant to complement the mushrooms, not steal the spotlight.
My only real complaint? The oil. There’s just a bit too much of it, and without a grain or starch to soak it up, the whole thing leans greasier than it should.
A Totally Unexpected Combo for the Main Course
I am already pretty full, but I have to make some room for the main course — which the waiter proudly presents: a giant sarma resting on a tangy tomato sauce, accompanied by mashed potatoes, asparagus, chanterelles, and sweet potato chips.
I start with the sarma itself, struggling a bit to cut through the sour cabbage leaf. It seems stuffed with rice, walnuts, and soy, but the flavor is pretty flat on its own. Thankfully, paired with the sharp, vibrant tomato sauce, it came together much better.
You might be wondering — like I am — what's the deal with all those other elements. The mashed potatoes didn’t pack much flavor, but no worries; the chanterelles and halved asparagus brought their characteristic notes to the party. The sweet potato chips and those now too familiar pea herbs add a satisfying crunch and height to the plate, while the black sesame seeds and a purple edible flower give a nice contrasting pop.
I do not really manage to fully reconcile the sarma with the rest of the ingredients — they felt like they belonged to different stories. And honestly, after four starters, the portion was way too big.
Personally, I think I would have preferred four savory courses instead of five, and maybe swapped that last starter for a second, smaller dessert. Speaking of dessert — let’s see what’s coming up next.
How Much Chocolate Can One Actually Handle?
The dessert greets me from the plate like it’s inviting me in, but little does it know, I’m already stuffed to the brim. So I hold off just a bit before taking the first bite.
The combo? Honestly, pretty spot-on: a rich chocolate tart paired with creamy mango ice cream and a drizzle of extra mango sauce.
That chocolate tart hits you with a sense of fullness right from the first bite — a clear sign they used quality chocolate. It’s a bit heavy, but the sweet, creamy ice cream cuts through the bitterness of the chocolate nicely. The mango sauce adds a sweet-tart brightness, though I wish there was a bit more of it to better balance the tart’s intensity.
To avoid that chocolate overload, I would have swapped the cocoa crumble under the ice cream for something nutty — maybe hazelnuts or almonds — to also add a different texture and flavor.
While it’s less adventurous and creative compared to the earlier dishes, the dessert still delivers. So much so that I decide to wrap up half the tart in a napkin to take home — I’m sure I’ll appreciate it even more as a late-night treat.
A Few Final Thoughts on the Setting and Service
Knowing I had so many courses ahead of me, I kind of tuned out the decor and service a bit. That said, I’ll mention that this time the waiter was less on point compared to my previous visit — maybe because there were so many dishes and ingredients to remember, and tasting menus don’t come around every day here.
As I said in my earlier review, the terrace is furnished with plastic tables and chairs, separated by large pots filled with real plants. I especially loved the fig tree to my right, but I also appreciated the warm, subtle touches on the table — a pale pink ashtray and a bottle holding a bouquet of dried purple and orange flowers. On the downside, the chatter from the neighboring table was a constant distraction throughout the meal.
So, would I come back or recommend the experience? Definitely — Gaudi&Naan would be my go-to spot if I ever find myself in Ljubljana again. I really admire their boldness in combining unexpected ingredients and the care put into every plate. Sure, there’s room for flavor improvements — but that might just be my own palate playing tricks on me. And just so you know, this culinary adventure doesn’t come cheap.