Our story
More than three decades of our hospitality story
Fantom has been with us far longer than Hiša Ančka.
Its story began in the cellar rooms on Glavni trg, in what is today Hiša Maja, where it ran for many years as the Fantom bar.
In 2014 the bar grew into a pizzeria, and with it came a new direction for Fantom.
Over the years we devoted ourselves more and more to Italian pizza — to the dough, the fermentation, the natural leaven, the ovens and the quality of the ingredients. What began as a new direction for Fantom gradually became an important part of our hospitality story.
In 2019 Pizzeria Fantom moved into Hiša Ančka.
Today we make the dough with a natural leaven and a long fermentation in the Neapolitan style, and bake the pizzas at high temperature in a wood-fired oven. We pay close attention to the quality of the dough, the fermentation time and carefully chosen ingredients.
Fantom has changed over the years, but one wish has stayed the same: never to stop improving the pizza we put in front of a guest.
Our own bakery
We bake our bread ourselves too
Within Pizzeria Fantom we run a small bakery of our own, where we make naturally leavened bread for Hiša Ančka.
So freshly baked bread is on the hotel breakfast table every day, including bread fermented for up to 72 hours.
Menu
Our pizzas
Gallery