Pairings and Flow
Sommelier Patrik Matjaž is the person who makes COB’s concept feel easy at the table. As beverage director, he brings a global perspective from his travels and builds pairings that support the tasting menu’s story, moving between wine and creative drinks with clear intent. He also shapes the flow of the evening, so guests stay comfortable while the menu changes course and pace. The service style is friendly and precise, with a focus on hospitality as much as knowledge. Patrik’s role is to keep the experience coherent, so every pairing lands cleanly and leaves room for the food.
“A good pairing lifts the course, then lets it speak.”
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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