COB

11/06/2026

Some evenings, the best seat is at the bar 🍸

Before the menu begins, guests are welcome to settle into the high chairs, watch the bay, and let the evening arrive slowly. A drink in hand, something from the cabinet, or something made for the occasion and a small bite from the kitchen, if the mood calls for it!

The sea does the rest 🌊

Four tables. Reservations open. Link in bio.

09/06/2026

Most of what happens at COB, happens in front of you 🤎🤍🖤

Chef Filip has always believed that cooking is part of the meal, not something that should stay behind a closed kitchen door. A piece of Adriatic fish, skewered on a rosemary branch, held over an open flame. The herb does its work slowly, a quiet addition of something local and familiar.

It is a small moment. But it is the kind of moment that stays with you longer than the dish itself.

Four tables. Reservations open. Link in bio.

03/06/2026

Chef Filip's mother is Croatian 🇭🇷

Every summer as a child, he was taken to the coast, to the kind of small town where the sea is close and lunch takes a long time!

This dish is his version of that coastline. Adriatic fish, two sauces served separately on either side. You pour them yourself, one at a time, in whichever order you choose. The box beside it carries the sand, the sea sponge, the net. The things he remembers bringing back from the water.

It's not just a dish about Croatia. It's about a specific stretch of it, seen through a child's eyes.

Four tables. Reservations open. Link in bio.

27/05/2026

21/05/2026

The glass spins!

Not for show, but it's how the drink gets made. A house-made grapefruit and caramel soda sits in a small bottle beside it.

You choose your rum, or skip it entirely. When the two meet in the glass, the carbonation does the rest.

Every cocktail at COB starts with what's around us and ends with something you haven't done before.

19/05/2026

Chef Filip drinks a lot of coffee ☕️

At some point that wasn't enough, he wanted to know where it came from. Tanzania took him to the slopes of Kilimanjaro, where the coffee grows slowly and gets brewed simply. Black, no ceremony. That directness stayed with him.

At COB, it becomes a mushroom coffee soup, poured tableside from a moka pot. Beside it, a cheese soufflé made from local Jamer cheese, shaved with whatever truffle Istria is offering that season.

The coffee beans on the plate are not what they look like, they are savoury cookies, made to fool you for just a moment.

11/05/2026

Portorož means the city of roses.

It's not a coincidence that this cocktail smells the way it does. Aromatic, light, built for a warm evening with the sea somewhere nearby.

Some things just belong to the place they come from.

07/05/2026

Chef Filip has always been curious about where food moves when people move!

The kebab started in Turkey, over an open fire, as a way of cooking meat that needed no explanation. Then it travelled with Turkish immigrants to Berlin, changed shape, became something else entirely, faster, wrapped, eaten standing up. Two versions of the same idea, separated by a few generations and a few thousand kilometres.
This dish sits somewhere between both.

The meat is grilled the traditional way. It arrives with yogurt, a spray of vinegar, and a fresh seasonal salad. The pita is made here.
The technique crossed borders. The ingredients didn't have to.

05/05/2026

The experience at COB doesn't start at the table 😌

It starts here. Guests arrive into this room first, to settle in, have a drink, and let the evening begin at its own pace.

Something from the kitchen comes out. A cocktail, a glass of sparkling wine, or something non-alcoholic made from what grows around us on this small Istrian peninsula.

No rush. The table will be ready when it's ready.

30/04/2026

Summer in Istria smells like warm tomatoes 🍅

They grow everywhere here, in different colours, different sizes, different levels of sweetness depending on how long the sun got to them.

Chef Filip has always found that the best thing you can do with a good tomato is almost nothing.
Each one on this stone is a different variety, dressed differently.

Four tomatoes, four ways of tasting the same season.