The story
Restavracija Brič in Trieste offers seasonal Adriatic cuisine led by chef Gregor Kocjančič, who has managed the kitchen since 2018. The chef combines full sommelier certification with a national runner-up award in wine knowledge to guide the restaurant's approach. His team grows much of the vegetables and herbs used in the kitchen, ensuring the menu reflects what is fresh and available each season. This reliance on home-grown produce anchors a cooking style that values simplicity and draws inspiration from the culinary traditions of Primorska and Istria.
Wild sea bass carpaccio serves as a showpiece dish, where fillets are dressed with pomegranate seeds, ground pepper, and a mixture of lemon and orange juice before a finish of olive oil and chestnut honey. The menu features cuttlefish paired with strawberries and pine nuts, creating a balance of sweet and savory notes that highlights the Adriatic cuisine's playful side. Tender octopus arrives with lime for acidity, while oven-baked turbot roasts with potatoes and seasonal vegetables in its own juices. These seafood-centric plates demonstrate the confident direction recognized by the kitchen's Gault&Millau rating of 14.
The restaurant sits quietly near the vineyards, offering a pause from the nearby urban rhythm while maintaining easy access to the coast. A terrace allows guests to dine outdoors, framed by the natural surroundings of the region. The wine program centers on the organic wines of the Brič Estate, complemented by international labels that enable precise pairings for the seasonal dishes. Sommelier guidance ensures the beverages enhance the mineral richness of the seafood and the depth of the regional cooking.
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