Best restaurants and what to eat
Croatia
Rovinj, on Croatia’s Istrian coast, is shaped by the Adriatic, Venetian heritage, and a strong local tradition of olive growing, fishing, and truffle hunting. Its cuisine is a refined coastal-Istrian mix: simple seafood, hand-rolled pastas, prized olive oils, cured meats, and earthy wild mushroom and truffle dishes.
A fragrant, peppery extra-virgin olive oil from the Rovinj area, prized for its fresh grassiness, bitterness, and clean finish. It is often drizzled over fish, vegetables, and bread, where its intensity shines in the simplest preparations.
Istrian dry-cured ham with a delicate, aromatic saltiness and a silky texture, traditionally air-dried by the bora winds. In Rovinj it is served thinly sliced with olives, cheese, and local wine.
Salted or marinated anchovies from the Adriatic, intensely savory yet bright with a firm, oily bite. They are a classic coastal delicacy, often served with bread, onions, and olive oil.
Adriatic sardines are a humble but beloved staple, with rich flavor and tender flesh when grilled or fried. In Rovinj they are often paired with chard, polenta, or a squeeze of lemon.
Sea bass from the clear waters off Istria, valued for its clean, mild flavor and moist, flaky texture. It is frequently baked whole with herbs, potatoes, and olive oil.
Dorado or gilt-head bream, a cherished coastal fish with sweet, delicate flesh and excellent grilling quality. Rovinj cooks it simply, letting the freshness of the Adriatic remain front and center.
Istria’s flagship white wine, fresh and dry with notes of citrus, apple, white flowers, and a subtle saline edge. In Rovinj it is served chilled with seafood, shellfish, and olive-oil-rich dishes.
A local red wine known for its vivid acidity, dark berry character, and earthy, mineral backbone. It pairs well with game, cured meats, and aged cheeses from the Istrian hinterland.
A fragrant Istrian muscat, usually light and aromatic with floral, citrus, and honeyed notes. It is often enjoyed as an aperitif or with desserts.
A traditional Croatian dessert wine with concentrated sweetness, dried-fruit depth, and a warm amber tone. Served in small glasses, it is a contemplative finish to a rich coastal meal.
A regional fruit brandy, often made from grape pomace or local fruit, offering a clean, warming burn and rustic aromatics. It is typically sipped as an aperitif or after dinner.
An herbal rakija infused with Mediterranean herbs, giving it piney, medicinal, and slightly bitter notes. In Rovinj it is a classic seaside digestif, best served cold.
Istrian fuži pasta dressed with truffles and often a little cream or butter, creating an opulent, earthy dish with a luxurious aroma. It is one of the most celebrated plates in Rovinj’s fine dining scene.
A hearty Istrian soup built around young corn, beans, potatoes, and vegetables, with a comforting sweetness and rustic depth. It reflects the agricultural traditions of the region and is often finished with olive oil.
A coastal fish stew slowly simmered with multiple kinds of Adriatic fish, onions, tomato, wine, and herbs. Rich, brothy, and intensely marine, it is often served with polenta.
A squid-based version of the classic brudet, with tender pieces of seafood in a savory tomato-wine sauce. It delivers deep coastal flavor and pairs beautifully with creamy polenta.
A luxurious scampi sauce or stew, often spooned over pasta, featuring sweet shellfish flavor enriched with olive oil, garlic, and sometimes wine. It is elegant yet unmistakably rooted in the Adriatic.
Black risotto tinted with cuttlefish ink, briny and deeply savory, with a silky texture and dramatic color. In Rovinj it is a signature seafood dish, often served with a wedge of lemon.
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