Fifth-Generation Perspective
JRE chef Filip Matjaž represents the fifth generation of his family’s gastronomic tradition in Portorož. He studied Istrian Gastronomy and developed his craft through time in Michelin-starred kitchens abroad, building discipline alongside curiosity. At COB he uses cooking as a form of self-expression, translating travel and personal experience into a menu anchored in Istrian ingredients and local terroir. His work has been recognised with the Michelin Young Chef Award and Two Knives from The Best Chef Awards. The result is focused, modern cooking with a clear regional backbone and a strong sense of purpose.
“I want every dish to say where we are, and who we are.”
COB
JREJRE-Jeunes Restaurateurs
Portorož, Slovenia
COB, short for Cooking Outside the Box, is a Michelin-starred restaurant in Portorož, looking out over the Adriatic. The Matjaž family’s hospitality story runs back to the late 19th century, shaped through places like Vienna and Bakar, and carried forward today through this contemporary dining room. The experience is built around an interactive tasting menu where Istrian heritage meets global experience. Ingredients come from regenerative farmers, plus herbs grown on the terrace. The team also co-creates products with local producers, keeping every course tied to place and provenance.
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