Gourmets, celiacs, carnivores and vegans, beware! A 100% gluten-free section in Slovenia has opened in the closed part of the BTC market in Ljubljana. You can enjoy delicious dishes that will satisfy even the pickiest of palates, on the spot, on robust homemade tables, or you can take the dishes with you (the 'take-away' concept).
Šmartinska cesta 152 (closed part of the BTC market)
Ljubljana
Saturday from 10 a.m. to 4 p.m
Cojzla it is the first completely gluten-free all-generational part in Slovenia. The perfect culinary destination for meat eaters and vegans, but above all for celiacs, is located in the closed part of the BTC market in Ljubljana. The kitchen is headed by chef Igor Mihelič, who previously also gained experience in restaurants with a Michelin star. You can also take food with you (take away), and the daily offer is published on a board in Cojzla itself and on a virtual board on theirs Facebook pages. It is a refuge for all those who want to eat or who want to eat gluten intolerance/celiac disease forced to eat gluten-free. The food at Cojzla is 100% gluten-free, starting with the spices.
He also participates in creating the menu Suzana Kranjec, author of the book Gluten Free Life. They specialize in dishes that are more difficult to find in gluten-free food. You can order everything from chicken fritters to fresh vegetable soups and choose from a wide range of burgers (mozzarella-prosciutto, tagliata-burger, chicken and veggie), accompanied by homemade fries, freshly made falafel from sprouted chickpeas in pancakes from also sprouted buckwheat (they can also be filled with mozzarella and vegetables, Nutella and jam). Among the desserts we also come across apple roll without eggs and lactose. They also bake gluten-free bread themselves, which you can even pre-order.
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The mission of Cojzla is yes gourmet delights also brings closer to those who have celiac disease, as most restaurants are "gluten-free".
Wondering where the name Cojzla comes from? A case of tartar buckwheat, which is used to everything bad (read: unfavorable weather conditions) and was the first to bring it to Slovenia back in 1816 Zois stamp thereby saving people from starvation. In honor of Zois, this type of buckwheat was therefore named after him.
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