The story
Rizibizi, at Obala 20 in Portorož, Slovenia, is a Mediterranean restaurant that earned a 15.5 score from Gault&Millau in 2026. The kitchen cooks Adriatic seafood alongside truffle-driven dishes, and the restaurant sits close enough to the water that the coast shapes its menu.
The Gault&Millau review singles out tuna tartare and sea bass carpaccio among the cold starters. A raw seafood platter shows the freshness of the Adriatic, while scallops with truffles and homemade fuži with truffles bring the kitchen's richer side. The restaurant says its ingredients come fresh from local suppliers.
Rizibizi offers three tasting menus priced at 60, 70 and 90 euros, along with a truffle version at 90 euros. The entry menu opens with tuna tartare with grape cream and wasabi, followed by nettle spaghetti with wild asparagus and salt cod. Piran sea bass fillet with truffles is the main course on each menu, and the meal ends with the chef's dessert or a selection of cheeses.
The restaurant runs two outdoor terraces, and one of them has a view of the sea. It also keeps more than 300 wine labels, which suits the wine pairing it offers. The team moved from a hillside location to the centre of Portorož, so guests can visit between swims or an evening walk.
Recognition
Ambience
Details
Location