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Restaurant Sophia

 

  • MICHELIN GUIDE 2023

A gem of a gastronomic experience in Portorož

At the level of a prestigious five-and-a-half-star hotel.

In the centre of cosmopolitan Portorož, the luxurious hotel Kempinski Palace Portorož towers above the wonderfully maintained historical park. The hotel is home to a restaurant which bears the name of the Italian diva Sophia Loren.

The gourmet restaurant is located in the place of the former reception of the iconic Palace Hotel. Some original items from that time have been preserved and restored: stone pillars, mighty chandeliers, and a large fireplace with a painting hanging over it.

Amidst the prestigious ambience with sophisticatedly set tables and photos of diva Sophia on the walls, you will feel like part of the elite group that used to visit the restaurant. It’s easy to imagine Yul Brynner, Marcello Mastroianni, Orson Welles, Rita Pavone, Bobby Solo or Josip Broz Tito sitting at the other tables.

The restaurant offers top Mediterranean cuisine supplemented with local ingredients and the flavours of international cuisines.

The wine list is equally impressive – by content and importance, and includes international and Slovenian wines.

octopus dish
Photo: Kempinski archive

Luxurious Mediterranean delicacies

The culinary selection at Sophia Restaurant is based on Mediterranean dishes.

They are known for opulent Istrian delicacies and the flavours of international cuisines as well as the flavours of the sea in unusual combinations.

In the restaurant, you can enjoy tasting menus or opt for a tasting of delicacies such as fettuccine with octopus bolognese, chestnut soup with coriander jam, carpaccio di capesante with autumn weeds and tufoli with lobster and saffron foam.

chef Matija Lelas
Photo: Kempinski archive

Meet the chef

Full of surprises

The multi-talented chef Matija Lelas prefers to combine unexpected flavours and swears by the use of excellent ingredients.

He adds forest flavours to Mediterranean ingredients or surprises with a new take on classics, such as octopus bolognese.

Despite his youth, the experienced master chef is also a sommelier, coffee master, student of dietetics and even a painter. He swears by excellent raw ingredients that do not require excessive processing.

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