The best restaurants Istria

In front of the Bi Village campsite, before arriving in Fažana, an establishment with a large terrace, which appears in the heart of the pine forest, very appreciated for its kind seaside atmosphere without concrete, its children's space. The Navetta combines the idea of a Croatian konoba with an Italian trattoria-pizzeria. For pizzas, oven cooking and wood fire, fine paste, seasonal ingredients and good seasoning recall the method of real pizzaiolos while istrian pasta, truffle ravioli, make more local color. Also grilled meat or whole fish accompanied by blitva, potatoes and southern vegetables. Graphic desserts are appetizing. On the floor, the house rents a few guest rooms.

In this street, the many cafes-bars-restaurants make the walker hesitate. The Puntulina, with its three terraces, its tables on the rocks, above the sea is very pleasant to have a drink. You can enjoy a cool drink during the day, an aperitif or a last cocktail with this soothing view of the sea without any opposite. As for the cuisine, the Istrian and Mediterranean menu is well thought out, with fresh pasta, grilled fish and meat, roasted vegetables, etc. The bill is higher than elsewhere, but it's a great experience.

With its terrace for fine days and a warm inner room for the cool autumn evenings - better season to visit Istria - the tavern serves local cuisine, very Italian in the soul. On the menu, as a local specialty, white truffle of course. Carpaccio with aromatized olive oil, parmesan blows, tagliatelles, polenta, gnocchis, red meat stew… all dishes that increase from the fumes or thin slices of the famous underground fungus (fruit of mycelium), which is found in the region and that the We serve generously here. The staff were very friendly and helpful.

In Green Istria, you must try the local truffle! Most of the restaurants offer the famous mushroom with its special aroma in their menu or a la carte. In this tavern, which bears the same name as the village, they generously accompany all dishes! Whether black or white, truffles are used in all kinds of sauces, fresh pasta, meats, omelettes and even gluten-free dishes. They are usually moistened on the plate with a few drops of homemade olive oil... Good cheeses and cakes too.

Close to the Slovenian border, a farm-inn, run by a couple who live in harmony with nature and share the tasks (cooking, service). Most of the ingredients are grown on site, fished in the pond or river. The local farmer delivers the cold meats, local cheeses or goat meat. Dishes of the day in season, Istrian specialties fresh pasta, ravioli with green filling, ortie-ricotta and black truffles, whole rainbow trout with baked potatoes. Good cakes, too.

Located in an alleyway off the main street, this wine bar is appreciated for its good atmosphere and friendly welcome. The quality of its wines is also an argument in its favor; don't hesitate to ask for advice on regional vintages, such as a good Malvasia. The place remains very popular thanks to its large, full salads, fish and seafood platters and, above all, for its platters of local cheeses and charcuterie. Some say they've diminished in quantity, but they're still generous and fresh.

In Croatia, Istria has the largest number of restaurants. Competition obliges in Rovinj, one feels that here the chef seeks originality. He plays with tradition and even reveals some of his recipes to interested customers. The house celebrated its 30th anniversary in 2022. His specialties: ravioli with truffle flavored sauce, spaghetti with seafood, tuna carpaccio, filet of sole in sauce. The platter with fish, octopus or whole lobster (offered by the kilo) is more expensive than the platter with fried fish (sardines, cuttlefish, anchovies, squid).

On the road up to Barban, just before Marčana, a very well-restored old farmhouse with five comfortable, rustic-style rooms (air-conditioning, TV, terrace). On a half-board basis, guests enjoy local specialties such as peka-cooked meat, spit-roasted piglet, garden vegetables and fisherman's cooking. The wine cellar also has a lot to offer: malvazija, red teran, dry rosé, muscat, etc. Things to do: horse riding (Ranč Barba Tone), tree climbing (Glavani Park), sightseeing, hiking, cycling and the sea 10 km away.

This fast-food restaurant in Pula offers a good range of hot dishes, full salads, sandwiches, including vegetarian ones. The snack's specialty is the famous falafel wrap, without egg or tahina sauce. The cooks offer different toppings (corn, tomato, lettuce, onion, hummus) to suit your taste. For those who like massive ham and cheeseburgers, kebabs or kebabs (with or without meat), they can be accompanied by French fries and salad. Perfect for a meal on the go to be enjoyed on the steps near the arena. Delivery possible.

This restaurant, a little distant from the center, is not a tourist trap. We come here for local dishes, such as gnocchis with grilled vegetables, polenta to olives, pasta in sauce, tomato or truffle, pork meats and country cheeses, fisherman's kitchen (fish sold by weight), seafood platters, frills and marinades, pizzas. Everything is served in carefully prepared plates accompanied by the wine of the house. If there is room on the terrace, you will be entitled to sunset on roofs.

Close to the amphitheater, a good address with a terrace where a relaxed atmosphere reigns. Nearly thirty pizzas with a choice of toppings and even gluten-free. The prices are reasonable. The trattoria also offers various dishes, southern salads, fresh pasta, gnocchi, vegetables, grilled meat and fish, seafood fried or in sauce and pancakes for dessert... For the breakfast brunch, four formulas to choose from (Croatian, Istrian, English or Vegan). Remember to make reservations because the place is popular.

Widely rated at Gault-Millau, it is one of the addresses of the Croatian gastronomy. Located north of Motovun, in the Mirna River valley, one of the best collection corners for white truffle (around Livade). The founder of the house, Giancarlo Zigante, the largest collection, entered the Guinness Book of Records in 1999 with its biggest truffle ever weighed (1.31 kg)! Since then, he has received guests from all over the world who appreciate a cuisine dedicated to the exceptional gourmet product. Good fortune, the family opened a factory around truffle, which is displayed and sold in all its forms. Whether it is in vacuum, conditioned in small bowls or as a matter added to condiments, perfumed oils, butter, pâté, honey, cheese, cheese, dried pasta and even cakes. Since then, the company has opened a restaurant, a guest house and a website for online sale.

In an alleyway in the old town, a pleasant restaurant without a terrace, where the pizzas are appetizing, the dough thin and the toppings generous, especially the slices of prosciutto crudo, the vegetarian pizza, the cherry tomatoes and the famous arugula (pizza ruccola). The good idea on the menu is the three sizes of pizza, to suit all appetites. With its good value for money, this is a well-known address. On the spot or to take away. Also offers antipasti, a charcuterie/cheese platter, a choice of calzones and fresh pasta.

In a pleasant setting, a family-run hotel-restaurant with eight comfortable rooms, arranged on the first floor, doubles, a triple and a suite. Some of them have a view of the sea. The restaurant is well known in Rabac. It offers fisherman's cuisine, seafood, scampi, squid and grilled fish, fresh pasta or shellfish risotto, as well as meat dishes, such as beef filet with white truffles or veal piccata with lemon.

Not exactly in the center, but it is worth the trip! We come from far for this small fast-food held by a young and sympathetic team. We start with a detox smoothie with spinach, parsley, apple and ginger. Then come the huge and excellent hamburgers, the burger plate, fries or potatoes with lettuce, the complete vegan salad (rice-maize, olives, arugula), the tuna toasts, the paninis with local prosciutto, with pesto, with sheep cheese or with marinated chicken honey soya. Fast service and good music. On the spot or to take away.

A striking harbor restaurant, with a decor that's part English pub, part Croatian fisherman's bar. Offers Istrian specialties: grilled fish or seafood, squid with blitva, marbled mussels, cod in white wine (also served by the pitcher), marinated anchovies, langoustine risotto. For those who prefer meat, lamb chops or grilled ćevapčići with French fries, but also gnocchi in sauce or spaghetti bolognese. Friendly welcome.

A large white villa with a beautiful colonnade on the facade offers a warm interior, opening onto a terrace overlooking the sea and the children's area. This grill restaurant offers a simple and copious cuisine, anchovy or sardine marinades as a starter, fresh seafood pasta, a plate of Istrian sausages and cheeses, grilled fish, various meats, skewers, sausages ćevapčići, breaded poultry. Hot dishes accompanied by chips or grilled vegetables. Better make a reservation!

Since 1937, locals have been recommending this institution even in winter, when many restaurants are closed. The terrace overlooks a square, but you can sit inside in one of the rooms with a traditional bistro atmosphere. All day long: coffee bar, cocktails, ice cream. For lunch or dinner, a varied menu: Italian cuisine, fisherman's plate or local recipes. For example: tasty dishes with generous slices of white truffles. Fast service and a well-trained team at the reception, even at a late hour

This rural tavern, in a tasteful rustic setting, offers local specialties. The dining room with its exposed stones has a fireplace and wood fire in the winter and a terrace with flowers in the summer. On the menu: various cured meats and meats, lamb cooked under the iron bell(peka), game, all accompanied by vegetables, fresh pasta. Dishes in sauce flavored with truffles in season. On the sea side, scampi with spaghetti, squid with saffron sauce, grilled octopus with fried carrots. Don't forget to reserve!

During the summer season, dinner at Roman Matika's fisherman's house is indicated by the Batana boat eco-museum. Spaccio or spàcio, in the Rovinj dialect, indicates a konoba (tavern), with its basements, where wine was stored, which were places for socializing. Here, people drank, ate together in a fisherman's kitchen, then sang or played cards. Today, the place is a tourist attraction, with large tables for groups and a banqueting atmosphere, accompanied bysea shanties (Marco Garbin cultural artistic society).