Best restaurants and what to eat
Croatie
Pula, on Croatia’s Istrian coast, is a culinary crossroads where Adriatic seafood, olive oil, truffles, and Venetian-Austrian influences meet. The city and surrounding peninsula are known for clean, briny flavors, rustic pasta dishes, cured meats, and excellent wines made from native Istrian grapes.
Istrian dry-cured ham with a delicate saltiness, gentle smoke-free aroma, and a firm, silky texture. It is traditionally seasoned with sea salt and local herbs, then air-dried in the coastal bora wind; superb with olives, sheep cheese, and young white wine.
A renowned hard sheep’s milk cheese with a nutty, savory depth and crystalline finish. Although associated with Pag, it is widely prized in Istria and pairs beautifully with pršut, figs, and robust reds.
A local Istrian sheep’s milk cheese, often semi-hard and pleasantly tangy with grassy, pastoral notes. It is a staple on antipasti platters and works well with olive oil and crusty bread.
Fragrant extra-virgin olive oil with peppery bite, green almond notes, and a clean, lingering finish. Istrian oils are among Croatia’s most prized culinary products, drizzled over fish, vegetables, pasta, and bread.
Istrian truffles, especially prized white truffles, are intensely aromatic with earthy, garlicky, musky perfume. Shaved over pasta, eggs, and cheese, they give the region a luxurious woodland signature.
Hand-rolled Istrian pasta, tender yet satisfyingly chewy, traditionally paired with truffle sauces or rich meat ragus. Its simple dough showcases the region’s rustic home cooking and absorbs sauces beautifully.
The flagship white wine of Istria, typically dry, fresh, and aromatic with notes of citrus, pear, herbs, and white flowers. It is commonly served chilled with seafood, asparagus, and olive-oil-rich dishes.
A bold native red with vivid acidity, dark berry character, and a rustic, mineral edge. Long tied to Istrian soil, it pairs well with game, truffles, and cured meats.
An aromatic Muscat from the Momjan area, often fragrant with grape, peach, and blossom notes. It is typically enjoyed as a dessert wine or with fruit-based sweets.
A local Istrian red wine that can be lighter and fruitier than Teran, with earthy undertones and a supple finish. It is a traditional companion to pasta, sausages, and grilled meats.
A regional fruit brandy distilled from mulberries, offering a fragrant, slightly sweet nose and a warming finish. Sipped in small glasses, it is a classic coastal homemade spirit.
Pear brandy with bright orchard aromas and a clean, gently fruity palate. It is often served as an apéritif in Istrian households and konobas.
Handmade fuži pasta tossed with shaved truffles in a silky sauce, creating an intensely aromatic dish that captures Istria’s forested interior. The pasta’s chew and the truffle’s earthy perfume make it a signature luxury meal.
Rustic Istrian pljukanci served with shrimp in a light garlic, olive oil, and white wine sauce. The dish balances the sweetness of seafood with the pasta’s handmade texture and coastal freshness.
A hearty dish of Istrian cured pork loin braised or roasted with sauerkraut. The meat is savory and tender, while the cabbage adds acidity and depth, reflecting old farmhouse cooking.
A comforting soup made with young corn, beans, potatoes, and often a piece of pork or pancetta. Creamy, rustic, and gently sweet, it is one of the most emblematic peasant dishes of Istria.
A classic Adriatic fish stew simmered with mixed catch, tomato, onion, wine, and vinegar until richly layered and fragrant. It is traditionally served with polenta, which soaks up the savory broth.
Scampi cooked in buzara style, with olive oil, garlic, parsley, white wine, and a touch of tomato. The sauce is bright and fragrant, ideal for sopping up with bread.
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