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, a meal begins like a performance, because the confident kitchen knows exactly what it wants to say. The preparation of wild sea bass transforms into a true spectacle and then into an unforgettable carpaccio before the guest’s eyes. The fish is skilfully filleted, sprinkled with pomegranate seeds, and finished with a blend of ground pepper, lemon juice, and orange juice. Everything is brought together with rich olive oil and chestnut honey. Masterful. The freshness of the Adriatic also shines through in the cuttlefish with strawberries and pine nuts, as well as the juicy, tender octopus with lime. Another highlight is the exceptional oven-baked turbot fillet, prepared together with potatoes and seasonal vegetables. All the ingredients roast in their natural juices, allowing the flavours to meld while the fish remains succulent yet firm. At Brič, white buzara is not merely a sauce, but a refined emulsion that enhances the mineral character of the seafood. The experience is inseparable from the restaurant’s richly stocked wine cellar. With a focus on the organic wines of the Brič Estate and a selection of international labels, the wine list allows for precise pairings with the chosen dishes. It is precisely this interplay of honest flavours, carefully selected wines, and relaxed atmosphere that has, in recent years, established Brič as one of those destinations to which lovers of fine taste gladly return.