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MICHELIN GUIDE 2022
The menu seems empty. But is it really? You need an instruction manual for the plate put in front of you. Truffle perfume? Welcome to an experiential restaurant.
COB that accommodates 36 diners and is situated right above Portorož offers a marvellous view of Piran Bay. The modern terrace continues onto the lawn, and nearby pines refresh the air. The wind brings the scent of salt. Contemporary furniture pieces are complemented with old ones, glass with wood, light with dark. It’s beautiful.
Its photogenic interior contributes to the experience when visiting COB. If not sooner, you’ll want to take some photographs when plates start arriving on the table.
The name COB derives from the restaurant’s mission: Cooking Outside the Box. In practice, this means that a guest is in for an unexpected and unknown culinary experience with an emphasis on original Istrian flavours.
A guest can expect a surprise in every dish they taste. It may sound complicated, but you will leave COB content and full.
Chef Filip Matjaž is the reason that Portorož can pride itself on having an experiential restaurant. He is familiar with the hospitality sector since he comes from the known hospitality family Matjaž that managed Tomi restaurant and hotel.
Working alongside Filip in COB is his brother Patrik, a sommelier, in charge of the wine list.
The restaurant uses locally-grown vegetables, fresh food from the Adriatic Sea and Istrian hinterland, the best olive oils, fleur de sel from the Sečovlje salt-pans, and supreme Slovenian wines.
They master savoury dishes as well as sweet desserts. Olives in olive oil and walnut cake are stacked into a true sweet masterpiece.
Photo: Restavracija COB archive
When designing, chef Filip Matjaž swears by interactivity, which unravels for the guests the stories told by his masterpieces.
At the age of 25, he won third place at the European Young Chef Award, and has also won several medals as a member of the Slovenian young national culinary team.
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