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Special Venues: KeBon Koper

Experimental venue combining cooking classes and teambuilding workshops

Apr 25, 2025

Experimental gastronomic hub in THE Slovenian Istria

Koper recently welcomed a new gastronomic laboratory, KeBon, in the heart of the Slovenian Istria. The experimental venue combines cooking classes and teambuilding workshops led by celebrated chefs, respected oenologists and other experts. The common thread of all workshops is Istrian cuisine and local wine. Event organisers can host their events in the novel Istrian gastronomic hub and incorporate delicious cuisine into their events.

The Vinakoper company, in charge of the new hub, now boasts a unique in-house meeting place for lovers and creators of culinary and wine creations. KeBon, tucked away in the wine company’s spacious and elegant cellar, can host 40 attendees in a theatre setting and 60 participants for a standing reception. For large events, event organisers can opt for the “Hram”, a modern hall for up to 100 attendees. For private gatherings, the VIP room offers a more serene place for 15 guests.

Speaking about the pioneering concept, Borut Fakin, the CEO of Vinakoper, said: “The name KeBon comes from the Istrian expression for enthusiasm for taste: ‘How good!’, which perfectly illustrates our purpose: to create experiences that will awaken in people a passion for flavours and enthusiasm for creativity.”

How good!

The KeBon gastronomic laboratory is intended primarily for culinary courses and teambuilding workshops, but will double as a one-off event venue. Under the guidance of chef Matic Ribič, or Michelin-awarded head chef of the KOGO restaurant, Tilen Župevec, visitors will be able to prepare an authentic Istrian lunch. Together with Vinakoper oenologists Boštjan Zidar and Rok Jamnik, they will learn the key secrets of creating the best wines.

Unique workshops were also prepared for visitors by one of the best chefs in the world, Tomaž Kavčič, psychologist Aleksander Zadel, certified prosciutto connoisseur Zoran Memon, sushi masters Paolina Grčar and Marinko Kurtin, and top wine experts Majda Debevc and Aleksander Bohinc.

Among the culinary courses that herald a new approach to teambuilding in Istria are a dedicated course on truffles, a crash course on seafood appetisers, an A-Z pasta school and a masterclass on Istrian desserts. The portfolio of teambuilding programmes is varied, ranging from a course on prosciutto, a sushi course and a wine workshop dubbed “Winemaker for a Day”.

The epicurean wonderland in Koper goes beyond the elementary cuisine of Istria; it aims to fuse local tradition, heritage, wine and food to immerse visitors in the local environment. Event organisers across the region can now host their events in a venue where teambuilding programmes touch the soul through the palette.