Parking Space – restaurants in Istarska županija
This high quality restaurant is of a unique and distinguished nature. Chef Emanuele Scarello has created three tasting menus: Godia, Istria and Rovinj. The use of the best produce is important, sustainability has a very high priority.
In the top hotel, you dine under candlelit chandeliers in the polished vaulted ceiling. The cuisine is French-influenced, but the ingredients come from the region. There are courses like beetroot risotto with beetroot confit and goat cheese. Wine cellar with 250 labels.
Unspoiled nature, a luxury hotel with pool and spa; these are ideal ingredients for a pleasurable stay. In the restaurant you will be spoiled with the best wines and dishes based on organic ingredients. Appetizer: breaded cod croquettes with caper sauce and tomato confit.
A gourmet restaurant in a charming boutique hotel. The cuisine of the well-known Fernetich family focuses on traditional recipes with regional, partly home-grown ingredients, which are very creatively translated into modern dishes. Excellent wine list, great service.
An upscale gourmet restaurant set among the grapevines and olive trees. In addition to pasta, fish and risotto, the kitchen also makes wonderful use of colourful and crispy vegetables, mixed with almonds, olives and tomato vinaigrette.
In the small, top restaurant of David Skoko and his father Danilo, the dishes are prepared in the traditional way of the fishermen, spiced with a pinch of creativity - and also with olive oil, herbs and spices, all from local farmers.
Elegant restaurant on the harbour; in the evening the sky behind the masts turns blood red. Marina Gaši offers two seasonal menus that captivate with creativity and unusual taste compositions. Good wines are recommended by Marina's husband Davor.
In front of the terrace stretches a beautiful landscape; the hosts create an additional feeling of well-being. The focus of the kitchen is on homemade pasta with wild asparagus or truffles - and meat, which is particularly tender in the peka.
The use of the best produce is the top priority; vegetables come from their own organic garden, even olive oils are produced by the family itself. The pulpo salad with marinated fennel brings freshness, ravioli with Istrian cheese have a lot of flavour. Top wines.
The Badurina-Badi family has been breathing its very special energy into the restaurant since 1986. They are known for raw fish starters, pasta buzara and the truffle dishes. Another highlight is the sea bass in bread crust. Very good Istrian wines.
Here everything revolves around the truffle. Whether as a delicate carpaccio, on steak, pasta or in homemade ice cream, the aromatic powerhouse is put in the best light on every plate. To take home, there is good olive oil and a wide selection of truffle products in the store.
So cosy: wooden beams, rustic stone walls and a lovely fireplace. The signature dish is pasta served with a tender beef stew, made from the famous Boškarin beef. Mounds of truffles are shaved onto the pasta, and there's chocolate cake for dessert.
A very friendly konoba that focuses on warm hospitality, traditional recipes and fresh regional produce. The menu includes tuna tartare and several classics such as black risotto, pasta buzara or pasta with truffle.
A modern, upscale restaurant with a very friendly staff, and knowledgeable advice on wine. The colourful starter platter is appetising. The grilled sole and the creamy risotto with shrimp are equally nice.
This small boutique hotel offers a pleasant, almost private setting with a wonderful bay, beach and wellness activities. The first-class service and cuisine keep up: upscale pasta and risotto classics, creative Mediterranean dishes, but also plenty of international fare.
This small design hotel not only looks pretty, but its restaurant also shines. Classic Istrian dishes are interpreted in a modern way. Homemade pasta, fish and meat are finely prepared. Pannacotta and chocolate tart are worthy finishes.
Fresh and airy is the feeling on the terrace with a sea view, also the beautifully arranged plates are a feast for the eyes and Chef Goran Hrastovčak plays with colours, shapes and consistency. Traditional becomes an explosion of flavour through unusual ingredients.
In the konoba with modern glass cultivation, many things are grown in-house, mushrooms and wild asparagus come from untouched nature. Pasta with truffles is a must, as are grilled steak and strawberry tiramisu. The Malvazija comes from the son-in-law of the Franceschini winery.
A rustic, nostalgically decorated konoba. Sausages, sauerkraut and hearty soups are made according to grandmother's recipes. An experience are the steaks, in many variations from the charcoal grill. Also the good truffle dishes should not be missed.
This lovely konoba is cosy and familiar, with an overgrown, walled terrace. A nice choice of fish, as well as grilled steak and scallops. The crispy fried potatoes are a triumph in themselves.