Robin restaurant — Restaurant in Upravna Enota Ljubljana

The place is very well decorated and the design is pleasant.

Prices are similar to what you can expect in a tourist restaurant in Como (Italy). That means a salad for 16 EUR, main courses start from 20 EUR. What is weird is that garnish is paid additionally (5 EUR) and even sauces cost 3 EUR.

A glass of wine starts from 5 EUR up. So far so good (except that it is expected from you to pay for your sides).

The biggest disaster was the soup which looked as a 200 ml of hot water with a spoonful of noodles. In the menu, this is called a "beef soup" but there is no single piece of meat in it. The waiter explained that in Slovenia they boil the meat, take it out of the pot and cook something else with it. Well, in Bulgaria we do the same but don't call the leftovers "a soup" but "a broth" and don't suggest it to our guests.

Genuinely, anyone can make such a "soup" if they boil some water and put a dry cube of beef broth in it (just select the variety - Kolinska, Maggi, etc). Then you can invite guests and charge them 8 EUR per small cup.

All that was accompanied by very impatient waiters who gave us around 2 min to select our dinner and started pressing us with questions what shall we order. That wouldn't have been very noticable if we hadn't waited for our dinner to be served for 30-40 min (and they served another couple who sat at the next table after our group of 4 people).

If I need to describe the restaurant with one word, I'd say "snobbish" and not worthy the experience. Waste of money in general.

Lastly, when we shared our experience at the reception desk in the hotel (Four Points), they apologetically said "We know." This makes me think that they have previously received other complaints by other guests.

Bottom line - if you need to stay at the hotel, don't eat at the restaurant but find...

I had a 2-night stay at the Marriott, and tried coming here for dinner around 9 pm Thursday night (table for 1). The male server told me it would be a 20 minute wait. There were some open tables and it felt like he was putting me off, so I was surprised but shrugged and went somewhere else.

The next night I returned due to convenience and the female server was delightful. The male server apparently wanted to make me wait to be seated but she assertively sat me. I didn’t worry too much about it.

Fast forward about 45 minutes later while I was eating my meal, a group of 7 comes in when there are plenty of tables open and very few people in the restaurant. The male server tells them it’s going to be a while. They became understandably upset and asked why he was rejecting them, and there was a verbal back and forth. They had apparently just arrived from a very long flight and were tired but notably not rude. They ended up getting seated after about 15-20 minutes but it was uncomfortable to watch. I just thought to myself how they were experiencing what I had the night before but they had higher stakes and a worse situation.

The male server has very poor customer service skills and should not be rejecting customers when tables are open. The female server was lovely, and seemed to pick up the service slack.

The food was good. Of course a little overpriced because of its location and being in a hotel, but decent food.

I would probably get a reservation if you choose...

Staying at Four points every year when transit passing through Slovenia. Love the hotel and regularly eat at the resto due to the convenience. I’m afraid this would be the last time unless the management changes! You need staff training and upskilling on how to treat special requirements and promptly serve dishes (30+ mins is a NO go). Kids portions are more of baby size plates. The food is served in minimalistic portions and does not match the price for the quality it offers. I don’t mind paying the price for a gourmet experience but this resto is few stars below bearing a Michelin star. You also need a new menu featuring simple yet nutritious dishes, including a special kids menu. No point to have fancy named dishes, make it short and simple, focus on the quality vs the number of meals you offer. To the management: make this resto a nicer experience than it currently offers. Otherwise this hotel, as nice as it is, would be a no...