Capra

Head chef Marja Černe keeps the sourcing as local as she can. The restaurant grows seasonal fruit and vegetables on around 8,000 square metres of its own land at Osp, Ankaran and Belvedere, keeps a herb garden, presses its own olive oil and works with local suppliers wherever possible.

The wine cellar follows the same idea, with bottles from Koper and the hills behind it. The dining room is modern but comfortable, and the staff are happy to advise on the menu and the wine list.

Seafood is Capra’s first love, and the menu runs from fish to prawns and everything in between, cooked in a modern way that still leans on traditional Istrian flavours. Ask what came in that day, look out for the vegetables from the farm, and let the staff suggest a local wine to match.

Pristaniška ulica runs along the seafront in the centre of Koper. From Marina Koper, on the edge of the old town, it is about five minutes on foot along the waterfront.

The restaurant serves dinner from Tuesday to Sunday. Book by phone, email or online. For a private celebration, Capra can offer its upstairs clubhouse or hire out the whole first floor.

Seasonal produce gets special attention, so the dishes change through the year with what the farm and the boats bring in.