The story
In the Istrian dialect, “kogo” means cook – and that name sets the tone for this Koper restaurant. It is a bridge between generations, a place where trusted, well-loved recipes meet a spirit bold enough to experiment. The kitchen takes domestic classics, gives them a contemporary edge, and plates them with care.
The restaurant is run by two young men from the coast, Marko Kozel and Aljoša Mlinar, while chef Tilen Župevec brings real virtuosity to the kitchen. His dishes show a deep respect for tradition, using local ingredients and modern techniques to elevate Istrian flavours. Andy Polo, originally from Peru, brings nearly two decades of international experience in food and wine, and has spent the last ten years focusing on Slovenian cuisine and wine. Long-time Koper favourite Danijel Gajović – Danny – keeps the front of house warm and welcoming.
Kogo is more than a restaurant. By day, it works as a meeting place for business lunches; by afternoon, a spot for a glass of wine with an old friend; by evening, a setting for romantic dinners or lively wine tastings. The wine list is built in close collaboration with Vinakoper, and the restaurant even has its own sparkling wine and pinot grigio. The deli side offers cured meats from top Slovenian producers like Cigoj, Klinec, and Bio Sing, alongside cheeses from both Slovenia and Italy.
In 2025, Kogo received a Michelin selection – a significant achievement for the restaurant and for the Primorska region. The award is a guarantee of culinary distinctiveness and a carefully prepared, excellent meal, placing Kogo among a select few in Slovenia.
The kitchen presents a menu of stylishly upgraded home recipes. Start with a chef’s mix of bakala, vitello tonnato, tuna tataki, octopus with pomegranate, and liver pâté with truffles. Among the mains, confit veal cheeks with burnt celery cream and a herb-refošk sauce, or a slow-baked veal shank for two. Seasonal fish, 40-day dry-aged steaks, and homemade pastas – like fuži with truffles or ravioli stuffed with fig – are regular highlights. To finish, their “TiramiKogo” reinterpretation or a pumpkin Basque cheesecake with plum jam.
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Hidden within the Vinakoper complex is a bistro-style restaurant that combines industrial charm with outstanding cuisine. The menu is built around fresh, local ingredients, ranging from classic dishes to more contemporary interpretations. An excellent way to satisfy the first hunger is with a selection of small bites, and the vitello tonnato is an absolute triumph. Among the pasta dishes, the tagliolini stand out, wrapping elegantly around large, juicy scampi quickly sautéed in olive oil with garlic and fresh parsley. The dish perfectly combines simplicity with exceptional flavour. Equally impressive is the meat, aged for several weeks and captivating with its intense flavour, further elevated by excellent red wine. With simple accompaniments such as roasted potatoes or seasonal vegetables, the spotlight remains firmly on the meat, which is undoubtedly the star of the evening. We were especially drawn to the confit veal cheeks: beneath a rich cheese espuma hid a cream of charred celery, while a Refošk wine sauce added freshness and balance. Kogo offers the full range of wines from the Vinakoper cellar, and the bistro and winery are far more than mere neighbours. Because Kogo has its own wine cellar, and Vinakoper has such a bistro, the two form a perfect pair - truly made for one another. It is an ideal destination for wine lovers seeking an authentic setting, or for groups wanting to combine lunch with a short winery tour.
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