Rizibizi

The name is the local word for rice and peas. The kitchen works with original combinations of colour and flavour and with ingredients from local suppliers. The restaurant has since moved to Obala 20, in the centre of Portorož, to be closer to its guests.

The Michelin Guide recommends it with a Michelin Plate, Gault&Millau gives it three toques, and it belongs to the Jeunes Restaurateurs association of young chefs.

Rizibizi builds its evenings around four tasting menus, made with local fish and seafood and, in season, truffles from the Istrian hinterland. Recent menus have included octopus caprese, tuna tartare with avocado and wakame, gnocchi with lemon, caramelised onion and oysters, and crispy Piran sea bass.

Each menu can be paired with wine, and the list runs to more than 300 Slovenian and international labels, so ask the staff to suggest a local bottle for the menu you choose.

Most charter yachts berth at Marina Portorož, at the southern end of the bay. From the marina it is about 15 minutes on foot along the seafront promenade to Obala 20, or a few minutes by taxi.

Rizibizi serves dinner only, from Tuesday to Sunday, and is closed on Mondays. Book ahead by phone, email or the form on its website, and ask for the terrace on a warm evening. The tasting menus are served for a minimum of two people.