The story of Cojzla

Igor Mihelič, owner and chef of Cojzla, came face to face with the world of gluten-free nutrition when a family member was diagnosed with celiac disease. He realized that celiac disease is deprived of many gourmet pleasures, especially in restaurants, because gluten-free food is only available in completely gluten-free establishments due to the possibility of contamination. For a restaurateur, both by education and heart, with years of experience in top restaurants, even those with a Michelin star, opening a gluten-free deli was actually a natural step forward. Cojzla was born.

 

Deli Cojzla is a small boutique restaurant where we prepare various gluten-free dishes, from 100% buckwheat noodles to "steamed falafel wrapped in a fermented buckwheat pancake". For those who want a trendy burger, there are also quite a few different options. At Cojzla we are always looking for new challenges, among the first different ones was an apple roll without added sugar, a little later fermented 100% buckwheat pancakes with mozzarella and vegetables, followed by red lentils with chia seeds and Indian plantain, and not long ago unique breads with dregs and, as a result, "chocolate dregs". Our offer is intended for all gourmets, but certainly for all those who, for various reasons, cannot consume gluten.