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Jakob Pintar (TaBar)

A modernly presented appetizer on a wooden board. Elevated crackers with tartare spread in between. White background with darkened edges in the photograph.

© Suzan Gabrijan

In TaBar, the young and incredibly talented chef Jakob Pintar creates, adding his rich experiences from around the world to youthful creativity and courage, resulting in unique stories told through his dishes. This time, he shared a recipe for the popular Tartare with us, which will undoubtedly elevate any gathering around the home table, regardless of the occasion or season.


For the Tartare:

  • 250 g beef back aged for a minimum of 2 months
  • 2 egg yolks
  • 5 chopped anchovy fillets in brine
  • 10 g chopped capers
  • 10 g chopped black olives
  • 15 g chopped sun-dried tomatoes
  • 0.08 liters grape seed oil
  • Tabasco
  • Half a chopped shallot
  • A handful of chopped parsley
  • Salt

For the beef lard cracker:

  • 25 g rye flour
  • 70 g buckwheat flour
  • 60 g all-purpose wheat flour (type 500)
  • 100 g melted beef lard
  • 60 g egg whites
  • 8 g granulated sugar
  • Fleur de sel


Prepare the cracker:
Mix all ingredients in a blender and spread onto parchment paper to a thickness of 2 mm.
Finish by sprinkling with fleur de sel and lightly dusting with a pinch of rye flour.
Bake for 15 minutes at 160 degrees Celsius.

Prepare the Tartare:
Emulsify the oil into the egg yolk, then add anchovies, capers, olives, and tomatoes, mixing all ingredients into the beef (which has been carefully grated on a board beforehand).

Mix for approximately 3 minutes, then add shallots and parsley. Add Tabasco for freshness or to taste. Season with salt and serve.