The story
Restavracija Capra in Koper grounds its Mediterranean cuisine in a strict zero-kilometer philosophy. Head chef Marja Černe launched the kitchen in December 2014 before it joined the Grand Koper Hotel in 2021. She cultivates seasonal vegetables and herbs across an eight thousand square metre farm in nearby Ankaran and Belvedere. The team presses its own olive oil and sources every other ingredient from regional providers.
Gault&Millau awarded the restaurant 13.5 points this year for precisely this disciplined approach to local sourcing. Prawn tartare arrives with unadulterated clarity, allowing the catch to speak without heavy sauces. Grilled scallops demonstrate careful heat management alongside the same regional quality standards. Black risotto and homemade pasta with clams anchor the menu, while Istrian fuži with truffles highlight the inland connection.
The dining space sits directly on Koper’s boardwalk where visitors can watch waves roll past the windows. Marja Černe designed the interior to balance modern lines with a comfortably familiar clubhouse atmosphere. Guests reserve the second floor for daily service and book the upper level for private celebrations. A curated wine cellar complements the coastal cuisine throughout the evening.
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