ISTRIA AND KVARNER

Specialties based on ingredients from the sea and dishes prepared following old recipes with a strong presence of local aromatic herbs are the main features of this cuisine covering a number of gastronomic sub regions. Istrian prosciutto, Grobnik cheese, truffle cheese (Karlić truffles), salted sardines, marinades, cod fish spread (Milena), snails, Istrian pesto (made with bacon and garlic) and seafood salad are just some of the cold starters that must be tried. Warm appetizers usually include various risottos and pastas with seafood, minestrone with corn from the cob (“bobići”), “jota” (traditional dish made with dried beans and sour cabbage) or frittata with truffles, rocket salad or wild asparagus. Fresh sea fish (Royal Adriatic), Kvarner scampi prepared in many ways and mussels from Limski kanal are some of the specialties that attract tourists during the weekends. Specialties in Istria hinterland and Kvarner islands include smoked pork sirloin and sausages with sour cabbage, “fuži” (pasta), “šurlice” (homemade pasta) and gnocchi with venison stew, hare made in the pot and lamb prepared under the iron bell (“peka”). Lamb from the island is particularly praised because the animals graze in perfect ecological circumstances. For dessert, there are “kroštule” and “fritule” (both prepared with different types of dough and fried in deep oil), dried figs and chestnut cakes. Chestnuts from Lovran (“maruni”), wild asparagus and truffles from Motovun forest (Karlić truffles) are the ingredients to which special gastro days are dedicated in their season. Local salads include lamb’s lettuce, rocket salad and radicchio. Fresh marjoram, basil, sage, lemon balm, thyme, rosemary and laurel are added to the dishes. Fish is always accompanied by olive oil, usually from Istria or the island of Krk.

For aperitif, we recommend sparkling wine (Winery Pavlomir, PZ Gospoja) or traditional Istrian brandy “biska”. Dishes prepared with white fish and white meats are usually accompanied by Malvasia (Degrassi, Deklić, Cattunar, Matić, Valenta), Sauvignon (Valenta), Vrbnik Žlahtina, especially with lamb (PZ Gospoja, Pavlomir, PZ Vrbnik) and Chardonnay (Degrassi, Pavlomir). With dark meats and oily fish the most popular are Teran (Terre Rosse – Degrassi, Valenta), Borgona, Refosco (Degrassi), Merlot and Cabernet Sauvignon (Degrassi, Pavlomir). Desserts are accompanied by Muškat bijeli (Valenta). Good digestives are some of Darna liqueurs which were awarded some world awards.

Exclusive restaurants with top quality offer are San Rocco in Brtonigla, Bevanda (fish) and Navis in Opatija, Plavi podrum (fish, creative cooking) in Volosko and Nebo in Rijeka. Top creative specialties are also offered in restaurant Pergola in Zambratija, Zijavica in Mošćenička Draga, Bodulka in Šišan, Sv.Nikola and Spinnaker in Poreč, Villa Ariston in Opatija, Kukuriku in Kastav and Boškinac in Novalja. Local ingredients used in a creative way are an inspiration in restaurant Dream in Rovinj, Ganeum in Lovran Stancija Kovačići in Rukavac and Vinotel Gospoja in Vrbnik. Fish specialties are at home in Badi in Lovrečica, Puntulina in Rovinj, Trošt in Vrsar, Yacht Club in Opatija, Ostaria Veranda in Volosko, Nautica in Rijeka, Rivica in Njivice, Domino in Dramalj and Barbat in Barbat on the island of Rab. Faro in Dramalj often organizes thematic days honouring foreign national dishes and cuisine. Homelike ambience and local specialties are offered in Vodnjanka in Vodnjan and Artatore in Mali Lošinj.