Restavracija Brič

Rating: 14
Author: Gault&Millau

Dekani 3B, 6271 Koper, Slovenia

14/20
Chef's Restaurant

4 PHOTOS

Chef: Gregor Kocjančič
Cooking: Creative | Mediterranean | Seafood

Gault&Millau's review 2026

At Brič's, the meal begins with a performance, because the self-confident cuisine there knows very well what they want to say. The preparation of wild sea bass turns into a real show in front of the guests' eyes, and then into an unforgettable carpaccio. The fish is skilfully filleted, sprinkled with pomegranate seeds, a mixture of ground pepper and lemons and orange juice is mandatory. Rich olive oil and chestnut honey round it all off. Masterful! The freshness of the Adriatic is also conjured up by cuttlefish with strawberries and pine nuts and juicy, soft octopus with lime. Impress the top turbot fillet from the oven, it is prepared together with potatoes and seasonal vegetables. All ingredients are baked in natural juices, the flavors are combined, the fish remains juicy, while retaining firmness. White buzara at Brič is not just a sauce, but a sophisticated emulsion that emphasizes the minerality of seafood. The experience is inextricably linked to their richly stocked wine cellar. With an emphasis on the organic production of the Brič Estate and a set of global labels, the wine list enables a precise pairing with selected dishes. It is this intertwining of sincere tastes, selected wines and a relaxed atmosphere that has strengthened Brič in recent years as one of those destinations where lovers of good taste like to return.