Kempinski Palace Portoroz Istria

The MICHELIN Guide Slovenia: Culinary creativity of Slovenian Istria!

"The elegance of bygone days defines the large dining room at this Portorož restaurant inside the Kempinski Palace, with the sea just out front and a menu rich in fish and seafood. Istrian cuisine is joined by French and wider international influences under self‑taught chef Marjo Povsnar, who studied economics and social anthropology, has led the kitchen for a decade, and even has a family connection to the hotel through his grandfather. Changing three times a year, the menu showcases regional ingredients and recipes—olive oil, butter and salt are local (the Piran saltpans are nearby), as are fruit, vegetables, eggs and fish. Examples include salmon from the Rosandra valley with beetroot purée, fennel, dill sauce and buttermilk; a soup of local persimmons with carrot juice, salt, ginger, chilli and Adriatic prawns; Italy‑tinged pappardelle with pheasant (the chef loves Tuscany); and a typically Slovenian potato‑and‑barley soup. Main courses feature umbrine with cauliflower, mandarin and pomegranate, and Rossini‑style beef fillet with foie gras and brioche." - Sarah Scaparone