Vilfanova 10
6320 Portoroz



  • Tomaž Bevčič, Chef

L'avis de Gault&Millau

The pearl of Portorož, situated on top of Bernardin hotel has been tending to foodies for years. They mostly come to Rizibizi to indulge in fresh seafood or are tempted inside by the delicious smell and taste of truffles. Besides the great views over the Piran bay, your day will get better here because of the well-coordinated team of Mr. and Mrs. Bevčič – charmingly talkative Patrizia by your table, chef Tomaž in the kitchen. Creative and modern plates are supported by exquisite wine accompaniment. Chef's main theme is the combination of exquisite sea-inspired cuisine and the delicious taste of truffles. He excites his guests over and over with freshly marinated carpaccio, colourful citruses of bitter-sweet-sour taste, seasonal spring asparagus. The sweetness of the tuna tartar with forest cream, algae, and zucchini will excite your imagination for days to come. So will the lightly toasted scallops with pea cream and cream made of lemon grass, scallops with truffles, and home-made pasta with truffles or prawns. Pasta from the Italian town of Gragnano accompanied by seasonal asparagus and bakala (spread made of dried and salted cod) will enhance the true elements of the Istrian cuisine. Of course, we cannot forget about the rizibizi, a typical Italian dish made of rice and peas. In Rizibizi they add Adriatic prawns in a delicious sauce to it. For the main courses, they offer the daily catch from the Adriatic, either baked or grilled, and meat-lovers will be more than happy with aged beef filet. Those with a sweet tooth are most excited by the refreshing almond parfait, chocolate soufflé with truffles, and a unique variation on Italian mille foglie. We paid 60 euros for a seven course tasting menu.

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