A ribeye on the bone, lifted off the grill with tongs, flames rising behind it.

Wood-fired kitchen · Old Town

Cooked over oak, served by the hearth.

Dinner Tuesday to Saturday from 17:30

Forty-two seats around one wood fire. The menu follows the market and changes most days, and almost everything on it meets the flames.

Dinner: Tue–Sat, 17:30–23:00
Lunch: Fri–Sun, from 12:00
Find us: Dogarska ulica 14, Old Town

Tonight’s menu

Plates to share, in any order; service is included. Tell us about allergies when you book and the kitchen will plan around them.

To begin

A whole roasted cauliflower under a brown crumb, sitting in an orange pepper sauce. — Ember-roasted cauliflower12 eurosromesco, brown-butter crumb, lemon

A ball of burrata on wedges of ripe tomato, streaked with balsamic, on a dark plate. — Burrata, heritage tomatoes13 eurosaged balsamic, pistachio, basil

Charred heritage carrots10 euroswhipped feta, dukkah, honey
Ember octopus17 euros’nduja, crushed potato, salsa verde
Fire bread5 eurossourdough off the grill, cultured butter, smoked salt

From the fire

Four whole mackerel on a grill over glowing coals, their skins blistered and charred, seen from above. — Coal-grilled mackerel

Ribeye carved into thick pink slices with a dark crust, on a wooden board. — Ribeye on the bone, for two

Glazed short ribs on the bone in a steel roasting pan, rosemary and sea salt beside it. — Short rib, for two

Ribeye on the bone, for two82 eurosaged thirty days, carved at the table, bone-marrow butter
Coal-grilled mackerel21 euroswhole fish, burnt lemon, green herb sauce
Short rib, for two58 euroseight hours over oak, rosemary, pickled shallots
Half chicken over oak22 eurosgarlic, thyme, potatoes crisped in the drippings
Mushrooms in the embers18 euroscured egg yolk, toasted rye, brown butter

To finish

Burnt Basque cheesecake8 euroscharred peach, thyme
Smoked chocolate tart9 eurossalted caramel, crème fraîche
Apple baked in the ash8 eurosoat crumble, vanilla cream

To drink

The stave in our name is a barrel’s: the house red is poured straight from one. Twelve more by the glass, all from small growers.

House red, from the barrel4 eurosa glass
Rebula, Brda6 eurosskin contact, apricot, a little grip
Teran, Kras5.50 eurosred, sour cherry and iron

A glass of red wine on a dark wooden table, a candle burning behind it. — The house red, from the barrel

The dining room before service: brick walls lit by round sconces, pendant lamps, long wooden tables and benches.

The room

One fire, forty-two seats.

Brick walls, oak tables, and the hearth at the back, where you can watch your dinner cook. Maja Lipnik runs the kitchen; Tomaž Hrast runs the floor and the barrel.

The eight seats at the counter face the fire and are kept for walk-ins every night, so come early and ask.

The back room seats up to sixteen at one long table, for birthdays, wakes and long Sunday lunches. Write to rezervacije@cinderandstave.example.

Reservations

Book a table.

For one to six guests, up to two weeks ahead. For seven or more, or the back room, write to rezervacije@cinderandstave.example.

We hold a table for fifteen minutes. The counter is walk-in only.

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Hours & address.

Opening hours

Monday: Closed
Tuesday–Thursday: 17:30–23:00
Friday–Saturday: 12:00–15:00
17:30–23:00
Sunday: 12:00–16:00

Last orders an hour before we close.

Find us

Dogarska ulica 14
Old Town

Three minutes’ walk from the car park by the market: past the market hall, second street on the left. Look for the smoke.

Call or write

+386 2 960 41 20
rezervacije@cinderandstave.example

For seven or more, the back room, and anything the form above can’t do.

From the car park: three minutes on foot. Not to scale.