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Learn to fillet seabass, make seafood pasta, and master raw fish plates with Irena Fonda in a four‑hour private workshop near Koper. Hands-on techniques, local wine, and a shared feast beneath Mediterranean pines.
Learn to fillet seabass, make seafood pasta, and master raw fish plates with Irena Fonda in a four‑hour private workshop near Koper. Hands-on techniques, local wine, and a shared feast beneath Mediterranean pines.
You step into a shady clearing at Fonda Fish Garden and the first thing that registers is the salt-air memory of the Adriatic—pine sap, lemon peel, and the metallic tang of fresh sea. A small circle of benches, a wooden prep table, and baskets of whole fish frame the lesson: this is a practical, tactile workshop where the ocean meets the cutting board.
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Operated by An Unforgettable Day at the Fonda Fish Garden · Koper, Slovenia
You step into a shady clearing at Fonda Fish Garden and the first thing that registers is the salt-air memory of the Adriatic—pine sap, lemon peel, and the metallic tang of fresh sea. A small circle of benches, a wooden prep table, and baskets of whole fish frame the lesson: this is a practical, tactile workshop where the ocean meets the cutting board.
The Slovenian Istrian coast has fed local towns since Roman times; fishing techniques here carry Venetian and Mediterranean influence, and modern chefs are increasingly focused on sustainability. Irena Fonda, a molecular biologist turned cook, guides participants through how to judge freshness, clean and fillet seabass, prepare seasonal mussels, craft seafood pasta, and plate raw fish dishes safely.
The class runs about four hours, mixing demonstration and hands-on practice. It begins with a glass of local wine or herb-infused chilled water, moves through bite-sized technical skills, and finishes with a communal meal under the pines. Expect clear step-by-step instruction, small group attention, and printed recipes to take home. Mussels are prepared when in season; raw preparations follow strict hygiene standards.
Practical notes: wear closed-toe shoes and a comfortable short-sleeve top you don’t mind splattering, bring allergy information and any dietary requests ahead of time, and plan for possible weather-related cancellation. The experience is as much about technique as it is about tasting—arrive ready to learn knife skills, preservation tips, and simple recipes you can recreate at home.
easy.
4 hours.
Light—participants should be able to stand and move around a prep table for several hours.
Infants and small children can be in a stroller; the class is private but uses knives and hot pans, so attendance by older children depends on parental discretion.
Yes—notify the operator at booking about allergies or restrictions and they will adapt where possible, though seafood remains central to the menu.
No—classes are hands-on with step-by-step instruction; basic knife comfort helps but is not required.
Workshops may be cancelled if conditions make the outdoor space unusable; check confirmation details and the cancellation policy before booking.
Koper and the Slovenian Istrian coast have a long maritime history influenced by Venetian trade; fishing has been a local livelihood for centuries.
The workshop emphasizes sustainable seafood use and reduced single-use plastics; sourcing favors local, seasonally available species.
An Unforgettable Day at the Fonda Fish Garden operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
You step into a shady clearing at Fonda Fish Garden and the first thing that registers is the salt-air memory of the Adriatic—pine sap, lemon peel, and the metallic tang of fresh sea. A small circle of benches, a wooden prep table, and baskets of whole fish frame the lesson: this is a practical, tactile workshop where the ocean meets the cutting board.
You step into a shady clearing at Fonda Fish Garden and the first thing that registers is the salt-air memory of the Adriatic—pine sap, lemon peel, and the metallic tang of fresh sea. A small circle of benches, a wooden prep table, and baskets of whole fish frame the lesson: this is a practical, tactile workshop where the ocean meets the cutting board.
The Slovenian Istrian coast has fed local towns since Roman times; fishing techniques here carry Venetian and Mediterranean influence, and modern chefs are increasingly focused on sustainability. Irena Fonda, a molecular biologist turned cook, guides participants through how to judge freshness, clean and fillet seabass, prepare seasonal mussels, craft seafood pasta, and plate raw fish dishes safely.
The class runs about four hours, mixing demonstration and hands-on practice. It begins with a glass of local wine or herb-infused chilled water, moves through bite-sized technical skills, and finishes with a communal meal under the pines. Expect clear step-by-step instruction, small group attention, and printed recipes to take home. Mussels are prepared when in season; raw preparations follow strict hygiene standards.
Practical notes: wear closed-toe shoes and a comfortable short-sleeve top you don’t mind splattering, bring allergy information and any dietary requests ahead of time, and plan for possible weather-related cancellation. The experience is as much about technique as it is about tasting—arrive ready to learn knife skills, preservation tips, and simple recipes you can recreate at home.