COB (Cooking outside the Box)
In Portoroz on the Mediterranean coast, this unusual, very modern restaurant will provide you with a theatrical experience of a meal. The setting is gorgeous, embellished with art and obets, and the dishes match in their artistry.
The charcuterie was shaped like a flower and served on a miniature garden trowel. The entree recreated the river floor, with black gnocchi and green fluff. The fish main course was served with a whole truffle that you first had to dig out of soil made from bread crumbs. And the dessert resembled a snow-capped volcano.
Puree potato and chard, fried chard, fried prosciutto
Beautiful presentation, nice contrast crisp and soft
Squid ink gnocchi stuffed with creamy tomato, parmesan froth, green egg fluff, light brown broth, micro greens.
A recreation of the river floor. Beautiful!
Find the buried truffle
Monkfish on potato puree, fishhead and truffle sauce, whole truffle grated over.
Pyramid of black chocolate and white chocolate, with chocolate mousse inside, pomegranate sugar dust.