JSI Cafeteria — weekly lunch menu

The cafeteria at the Jožef Stefan Institute (Jamova cesta 39, map) is run by Delicije. The menu below covers the conference week of 1–5 June 2026, as published on the JSI website.

Open Monday–Friday, 10:30–14:00. Payment by card or cash.

Each day offers five “menus” plus a main-course salad option (Thursday also has a stew). All menus include a mixed salad on the side.

A typical full lunch (main with a side, small soup, salad) costs €8.30; a main with a side alone is €6.70. See the full price list (PDF) for all options.

Tip: After lunch, walk over to Maφja or Cafe Maj for coffee and to hang out. Both are right by the Faculty of Mathematics and Physics.

Monday, 1 June

Soup: Vegetable soup

  1. Poultry: Chicken sticky fingers with BBQ sauce and sour cream; roasted baby carrots with lemon; potato wedges
  2. Red meat: Grilled pork skewer; grilled zucchini; potato wedges
  3. Red meat: Goulash; German potato noodles
  4. Vegetarian: Vegetable steak with tomato sauce; broccoli with almonds; mashed potatoes
  5. Vegetarian: Spinach lasagne with sour cream

Main-course salad: Mixed salad with radishes, carrots, tomatoes, corn, and chicken fritters

Tuesday, 2 June

Soup: Leek soup with potatoes

  1. Poultry: Chicken tortilla with tabbouleh, cheese sauce, French fries
  2. Minced meat: Beef mince patty (pleskavica) with mustard, red pepper dip (ajvar), French fries
  3. Red meat: Fried pork chop with chickpea curry, roasted cauliflower, basmati rice
  4. Vegan: Pan-fried vegan strips with chickpea curry, roasted cauliflower, basmati rice
  5. Pasta: Home-made pasta with veggie sauce (mushrooms, walnuts, tomatoes)

Main-course salad: Mixed salad with baby spinach, almonds, parmesan, and smoked salmon

Wednesday, 3 June

Soup: Spinach soup with croutons

  1. Poultry: Grilled chicken fillet; braised cabbage; sautéed potatoes
  2. Red meat: Pork roast; braised cabbage; sautéed potatoes
  3. Vegetarian: Breaded fried cheese with tartar sauce; pearl barley with vegetables
  4. Pasta: Home-made pasta with Bolognese sauce
  5. Fish: Oven-baked trout with buttery potatoes, carrots, and leeks

Main-course salad: Mixed salad with hard-boiled egg, tomato, corn, avocado, and chicken fillet

Thursday, 4 June

Soup: Vegetable and bean minestrone

  1. Poultry: Chicken skewer with pan-grilled corn and bell peppers, couscous
  2. Minced meat: Meatballs with mashed potatoes
  3. Red meat: Steak in simple sauce with sautéed button mushrooms and vegetables, mashed potatoes
  4. Vegan: Tofu taquitos with couscous, pan-grilled corn and bell peppers
  5. Pasta: Home-made spinach macaroni with roasted cherry tomatoes and octopus

Stew: Vegetable and bean minestrone with home-made pasta

Main-course salad: Radicchio, potatoes, hard-boiled egg, bresaola

Friday, 5 June

Soup: Mushroom soup or beef broth soup

  1. Poultry: Roasted duck fillet; Brussels sprouts; sautéed potatoes
  2. Minced meat: Chopped steak in simple sauce; creamy spinach; potato wedges
  3. Red meat: Beef from broth; Brussels sprouts; sautéed potatoes
  4. Vegetarian: Vegan nuggets; pea purée; tomato sauce
  5. Fish: Fried European sprats (girice); potato salad

The catering provider reserves the right to alter the menus in the event of supplier difficulties.