COB: PORTOROZ

Perched just above Portorož, COB - Cooking Outside the Box - welcomes you like you’ve just walked into a family gathering. And that’s not just a feeling, it’s the truth. The restaurant was once the family’s home: the kitchen used to be Chef Filip Matjaž’s bedroom, and aperitif drinks are still served in the living room. Everywhere you turn, there’s that cozy, “you belong here” kind of warmth.

At the center of it all is Chef Filip Matjaž (@filiphilip92) – a sixth-generation chef whose family has been shaping the region’s hospitality for over a hundred years. Born into a storied gastronomic lineage, Filip learned to cook not in a traditional culinary school, but through the rhythm of family traditions, eventually transforming his heritage into his own creative vision with COB.

COB is both visually and gastronomically inviting: sleek grey interiors, a designer terrace, and expansive views of the Adriatic set the mood for an interactive dining narrative. Filip doesn’t just cook for you, he takes you on a trip around the world, with dishes inspired by his travels, each one reimagined with a proud Slovenian heart. Every plate feels like a story: the salt of the Adriatic, the richness of Istrian olive oil, the sweetness of seasonal fruit, all sprinkled with a dash of wanderlust.

COB's commitment to sustainability is equally paramount: the restaurant holds Green Key certification, integrating eco-conscious practices into every aspect: from sourcing to energy use, while maintaining fine dining quality.

I had a truly wonderful experience at COB. What set it apart was the unique “passport” concept: each guest receives a “passport,” and before every dish, it’s ceremoniously stamped, turning every course into a milestone on a culinary voyage.

Here’s the delightful menu that I enjoyed (with paired wines):

1. Istrian Cherry Tomatoes (lemon, garlic, smoked, vinegar)Zelen – Guerilla 2023

2. Adriatic Tuna Tartare with pumpkin seed tortilla and Corn Taco with artichokesCOB 4 Kids – Vinakoper 2022

3. Boškarin Beef Soup – ramen style (beef ribs, lovage, rosemary, root vegetables)

4. Istrian Scallops and Scampi BuzaraMalvazija – Pucer z vrha 2022

5. Pasta in Squid Ink, octopus ragout, lemon sauce, capers leafAmfora – Gordia 2018

6. Mangalitsa Skirt Steak, brisket style, with beans & lentils, wild potato purée, cracklings, fried pork skinSara – Boris Lisjak 2015

7. Milk Rice with caramelized sugar and Refosco Sorbet with orange foam

8. Fresh Cottage Cheese & Raisins, poppy seeds, tarragon rice balls; accompanied by sauces and rosesAurelia COB – Rojac 201
   

From the playful bread “welcome” to the tuna tacos, octopus lasagna, a refreshing palate cleanser of three olives, and a whimsical crema catalana with sangría granita, every course felt like a storybook chapter, weaving together regional history, personal memories, and global inspiration.

By the time you leave COB, you’re not just satisfied - you’re glowing, warmed through, and already wondering when you can come back “home.” This is not just fine dining, it’s an embrace: innovative, interactive, and deeply rooted in its terroir.