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UMAG

Northwestern Istria gourmet guide

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Introduction

The Preservation of Historic Sites and the Environment

The Gastronomical Itinerary of North-western Istria

The Olive Oil Route

The Istrian Teran Route

The Istrian Malvasia Route

The Momjan Muscat Route

The Native Istrian Oxen Route

The Wild Asparagus Route

The White Truffle Route

The Sea Scent Route

The Agrotourism and Home Cooking Route

Information and contacts

Recommended restaurants, taverns, agrotourism, wine roads and

roads of olive oil in the northwestern Istria

Accommodation facilities in northwestern Istria

Content

ImpressumPublished by: Tourist Boards Umag, Novigrad, Brtonigla, Buje; Design: Studio Sonda, Poreč; Photographs: Archive of Istria Tourist Board; Archive of Tourist Boards Umag, Novigrad, Brtonigla, Buje; Printed by: Vidović@Co., Umag; Edition: 30.000

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Introduction

Istria

Istria, this magical and diverse miniature world is also the largest peninsula

on the Adriatic Sea, located at the base of the Alps.

On a relatively small space you will find a plethora of green fields and hills,

vineyards and olive groves, as well as seaside towns rich in historical and

cultural heritage. In the continental parts of the Istrian peninsula there

are dotted medieval towns located on hilltops and surrounded by mighty

defensive walls. For some decades now, Istria became well known as a

tourist destination with tame beaches, pleasant climate and crystal clear

sea. Istria is a region increasingly discovered by a number of visitors as a

destination with excellent hotels, top notch wines and olive oils, numerous

restaurants and rural tourism.

In short, Istria is a treasure chest full of diverse beauty and gourmet food

right, not too far from major European cities. With the aid of this booklet,

we will help you to get to know the region and the people of the north-

west Istria.

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Northwestern Istria

Northwestern Istria spans between the Slovenian border in the north and

river Mirna in the south. Here we can find a large variety of natural riches;

from the mainly flatland portion located near the shore, ruled mainly by

shrubland and fertile arable fields, to the tame green hills. These are excel-

lent lookouts with streams and small rivers, meandering all the way to the

fertile valley of the river Mirna.

Traces of a rich historical heritage are present at numerous sites. The me-

dieval town of Grožnjan, famous for its extraordinary beauty is one of the

most interesting, also famous for its numerous artists’ colonies and events

held here during the summer. In addition, towns of Brtonigla and Momjan

are famous for their wine making traditions; Umag, the town of tennis, and

Savudrija the place most connected with the sea and fishing. Moreover, the

town of Novigrad is worth noting with its perfectly preserved defensive

walls and the city hall located right next to the sea, as well as Buje, known

for its olive groves as the “oil town”.

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Here in Istria we are very proud of the cleanliness of our environment,

which you can witness every step of the way. A great ecological event

named “Neka moja Istria blista” (Let my Istria shine) is organized by the

regional tourist board. The event’s duration is 3 months during which the

board organises the removal of bulky waste and scrap material, as well as

workshops for children where they learn how to protect and care for the

environment.

Help us keep the environment clean for future generations. We also kindly

ask you to not leave litter at the historical sites during your visits.

The preservation of historic sites and the environment

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The gastronomical itinerary of north-western Istria

The north-western region of Istria, thanks to its diverse natural riches on

a relatively small space, is an ideal destination for an interesting vaca-

tion with an exquisite gastronomical experience. The region offers a fish

rich shore and inland hills filled with truffles and wild flora. In order to

help you plan your visit and select from an array of bars and taverns,

we offer you nine gastronomical routes which contain the best of north-

western Istria. Some of our routes offer selected local recipes should you

wish to try preparing our specialties at home.

We wish you a pleasant stay and an unforgettable holiday in north-

western Istria!

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Olive, one of the most durable trees and the symbol of the Mediterranean,

has been grown here for centuries. Istrian olive oil has been appreciated

since the Ancient Romans who considered it a delicacy of exceptional qual-

ity, as shown in the written records from the first century AD. It is slightly

bitter when tasted, has an intense scent and is a unsurpassed condiment

for the best of meals. Olive oil is the most valuable oil in the human diet,

also used to cure many health problems, and is, according to few, an elixir

of life itself.

Today, the Istrian olive oil is once again in its rightful place; the the world’s

top. According to the renowned guide for extra virgin oils “L’ extravergine”

the Istrian olive oil is, for the fifth year in a row, amongst the top fifteen of

the best rated olive oils in the world.

On our olive oil route you have a unique opportunity to see colourful olive

groves situated on cascading hill slopes perfectly incorporated in the land-

scape. You will also have the opportunity to learn the techniques of olive

growth and the manufacturing of extra virgin oil, and also, in the unique

and original ambience of our oil pressing facilities, to try and buy some of

the best Istrian oils. In this way, you can take the genuine flavours of Istria

home with you.

Enogastronomical itineraries

The Olive Oil Route

Olive oil manufacturers

Buje

Brtonigla

Novigrad

Savudrija

Umag

Livade

1. Agrofin, Romanija

2. Agro-Millo, Baredine

3. Alojzije Pavlović, Savudrija

4. Al Torcio, Novigrad

5. Babić, Novigrad

6. Benvegnu Remigio, Krasica

7. CUJ – Kraljević, Farnežine

8. F&F Ravalico, Nova Vas

9. Franco Basiaco, Buje

10. Ipša, Ipši

11. Marija Buršić, Nova Vas

12. Marijan Cossetto, Krasica

13. Marino Kraljević, Brtonigla

14. Nino Činić, Krasica

15. Obitelj Cattunar, Nova Vas

16. OPG Maglica, Buje

17. Poljoprivredni obrt Šinožić, Serbani

18. Veralda, Brtonigla

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Teran is a very old grape variety, one of the most distributed red grape

variety in Istria. According to the available written records, teran was first

mentioned 600 years ago. It was written that teran was used as a gift to

emperor’s ambassadors in 1390, who were given 20 ceramic bottles, after

that, in 1408 teran was given as a gift to the ambassador of Mlet, and in

1411 the ambassador of Austria. These facts certainly add to the value and

quality of this istrian red wine. The first description of teran comes from the

Istrian agronomist Petar Stanković in 1825, while in the local professional

literature teran has been discussed for around 180 years.

Just a few years ago, teran was much more bitter in taste than today, but

the istrian winemakers managed to considerably lower its acerbity by bal-

ancing modern technology and traditional processes in order to decrease

the apple acid in the wine, giving it a whole new quality.

We are sure that the modern teran, best examples of can be found here

in north-western Istria on our Istrian Teran Route, will be appreciated by

many. Teran has a characteristic ruby red color which puts on a purple tint if

gyrated in a glass. The aroma is pleasant, emphasized and easily recogniz-

able, the typical fruity character dominated by the scent of raspberry. The

relatively high content of acids and a certain degree of acidity fitted in a

high extract percentage, gives this wine its characteristic taste which is

full, strong and robust, but at the same time complete. Because it is well

rounded and contains a high antioxidant count, it is considered to have

health benefits.


The Istrian Teran Route

Wine makers

Umag

Savudrija

Plovanija

Momjan

Buje

Brtonigla

Novigrad

Grožnjan

1. Cattunar, Nova Vas

2. Celega, Buje

3. Clai, Krasica

4. Coronica, Koreniki

5. CUJ – Kraljević, Farnežine

6. Degrassi, Savudrija

7. Gambaletto, Krasica

8. Istravino, Brtonigla

9. Kabola, Kremenje

10. Kozlović, Momjan

11. Sinković, Momjan

12. Vinerino, Brtonigla

13. Vino P&P, Novigrad

14. Zigante Duvilio, Kostanjica

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Malvasia, which name comes from the Greek city Monamvasia (located

on Peloponnese peninsula), is a grape variety at least 2000 years old. It is

believed that Venetian wine traders brought it to Istria in the 14th century.

When talking about malvasia, we usually refer to a white grape variety,

although there is malvasia nera (red variety) grown mostly in the Italian

regions of Piemonte and Puglia. Today, the most famous variations are the

white malvasia from Italy, specifically Malvasia Bianca del Chianti, Malvasia

del Lazio, Malvasia delle Lipari, Malvasia di Candia, Malvasia di Sardegna,

and of course, Malvasia Istriana.

Malvasia became very popular in Istria around the nineteen thirties and for-

ties, and it is the dominant amongst the white grape varieties. Due to the

fact that the manufacturing technique for producing malvasia was the same

as for the red wine, its characteristics used to be poorly exposed. Malvasia

produced using such a technique used to have a brownish tint and virtually

no scent, a very few fruity and flowery aromas and it lacked freshness. In

short, it was an average wine and its aroma was mostly dominated by the

alcohol content.

During the eighties things started to change for the better. A handful of

young istrian winemakers started manufacturing malvasia in a technologically

more advanced way, and in the nineties a small revolution in winemaking

technology occurred as more and more winemakers start using modern

techniques and production processes of white wine.

The confirmation of the exceptional quality arrived in 1998 at the International

wine fair “Vinovita” in Zagreb when the Istrian malvasia by the Kozlović

family was awarded the title: The Best White Wine in Croatia. In accordance

with the world trend of increased popularity of native varieties, the inter-

est in the Istrian malvasia is increasing interesting and it is an appreciated

wine even outside Istria. Its emphasized alcohol content and extract richness

combined with moderate and lower percentage of acids makes malvasia

a rich and full-tasting wine. It is so discreet, flowery and fruity that many

people say it resembles the scent of the acacia flower. The fruity aromas

are most often dominated by apple and plum, and in a ripe wine you can

also taste a hint of bitter almond.


The Istrian Malvasia Route

Wine makers

Umag

Savudrija

Plovanija

Momjan

Buje

Brtonigla Grožnjan

1. Bassanese, Kaštel

2. Brajko, Oskoruš

3. Cattunar, Nova Vas

4. Celega, Buje

5. Clai, Krasica

6. Coronica, Koreniki

7. CUJ Kraljević, Farnežine

8. Degrassi, Savudrija

9. F&F Ravalico, Nova Vas

10. Gambaletto, Krasica

11. Istravino, Brtonigla

12. Kabola, Kremenje

13. Kozlović, Momjan 14. Marino Kraljević, Brtonigla

15. Prelac, Momjan 16. Sinković, Momjan 17. Veralda, Brtonigla

18. Nerino Visintin, Brtonigla19. Zigante Duvilio, Kostanjica

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The little town of Brtonigla, best known as ‘The town of wine’ is the cradle of

Malvasia wine in the region of Istria. More than 30 years Brtonigla has been

hosting the Istrian Malvasia Fest in honour of the Queen of wine, named

used for Malvasia. This oenogastronomic event, a mix of taste, tradition and

entertainment is taking place every year in July. More information about this

year’s Istrian Malvasia Fest on www.coloursofistria.com.

For those of you who want more, we invite you to visit Istria at the end

of May as the last week of the month is reserved for the “Wine day” - the

day when Istrian wine makers open the doors of their cellars for the public

(more on www.istria-gourmet.com).

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If you would like to experience something special, visit Momjan, a small

picturesque village in the northwest of the peninsula.

At 275m above the sea level, the village offers stunning views of the Alps

and Dolomites on one end and lush greenery of undisturbed nature and a

beautiful sea panorama on the other.

The history of Momjan reaches far back to 1035, and the spirit of history follows

you wherever you go. What makes Momjan so irresistible is by all means the

Momjan Muscat. It is a white grape variety that grows on a limited part of the

Momjan vineyards, mostly on the hills from Oskoruš to St. Ivan near Merišće

at 200-350m above the sea level in the submediterranean climate.

Over the centuries, thanks to the special features of the local climate and

soil, the muscat gained almost perfect characteristics. As well as the tradi-

tional production method still utilized by a few families in Merišće, in more

recent times a modern production method gained a footahold. Many istrian

wine connoisseurs would place the Momjan muscat at the top because of

its golden colour, intense scent of wild carnations and exquisite aroma. Dry

and sweet, it goes well with sweets and many other delicacies. Aphrodisiac

properties have been attributed to the Muscat.

Due to its particularity, the Momjan Muscat is also appreciated outside of

Istria. At the wine fair in Bruxelles in 1935 the muscat won a golden medal,

and it was readily enjoyed at the royal court of Franz Joseph in Vienna and

King Emmanuel III in Rome.

If the emperors enjoyed the Momjan muscat, you should too!


The Momjan Muscat Route (Momjan - The Kingdom of Muscat)

Wine makers

Momjan

Buje

1. Brajko, Oskoruš

2. Kabola, Kremenje

3. Kozlović, Momjan

4. Prelac - Konoba Rino, Momjan

5. Sinković, Momjan

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The hard work of peasants and the natural selection through the centuries

has finally been valorized in a unique gastronimical way.

While in the past the heritage breed of istrian oxen - the boškarin - worked

in the fields along the peasants, dragged stones for building houses and

walls, ate modestly due to poor grazing conditions and provided the little

milk needed for each family, today its meet is the source of regional gas-

tronomical delicacies.

The tradition of tastes returning to the kitchens of renowned restaurants

and to the centre of attention of top gastronomes enriches what Istria has

to offer, revitalising old food-preparation customs with gorgeous smells

that in the old days used to spread from the rural homes of the inland part

of the peninsula.

Boiled or sautéed, baked under the “iron bell” - a traditional method which

involves slow cooking of food placed on an earthen platter, covered with the

iron dome and then surrounded by very hot embers, prepared as a sauce for

the fuži or gnocchi, marinated in home-made olive oil or aromatized with

wild plants,...these are just some of the ways to prepare this unique meet

from the kitchen of our ancestors. The expression “home-cooked”, which

becomes magical these days, truly describes the meet of the Istrian oxen,

awakens nostalgia as well as perks up the senses and makes your stay in

Istria even more special!


The Native Istrian Oxen Route (The Boškarin Route)

Restaurants and taverns

1. A Casa, Grupija

2. Buščina, Marija na Krasu

3. Diana Kempinski Adriatic, Savudrija

4. Hotel - Restaurant San Rocco, Brtonigla

5. Konoba - Vinoteka San Rocco, Brtonigla

6. Ma-Ni, Umag

7. Morgan, Bracanija

8. Nono, Petrovija

9. San Mauro, Momjan

10. Stari podrum, Momjan

Buje

Umag

Savudrija

Brtonigla

Momjan

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The word asparagus is of greek origin and means scion. The whole genus of

asparaguses includes over 300 species, from which the mentioned Asparagus

officinalis is a delicacy, while some others are used as decorative plants.

Asparagus is one of the oldest wild Mediterranean cultures, and it was grown

here since the old ages. The Egyptians used the wild asparagus which grew

along the Nile’s banks not only for food but also as offerings to their gods,

and, in the pharaoh tombs, pictures of it were painted onto the walls. The

Greeks picked wild asparagus, and, as the Romans, they believed it to have

curative properties, so in addition they used it as a remedy for insect bites

and toothache. The Romans were the first to cultivate the plant, they even

knew how to preserve it frozen: after picking it in the south, they would

transport it in carriages to the Alps, where they would keep the scions in the

snow for up to six months, and then bring them back for big celebrations. The

Arabs believed those scions to have aphrodisiac effects, and they mention

them in a 16th-century love manual as stimulants for love quests. Madame

Pompadour had the same beliefs and the French king Louis the XIV had the

scions grown in greenhouses so he could have them throughout the year.

Wild asparagus is definitively one of the most appreciated wild-grown

cultures which flourishes in Istria, and is picked from the middle of March

till the end of April. In that period in the north-western area of Istria “The

days of Asparagus” are held, when numerous restaurants and taverns offer

various specialties with this tasty and extremely healthy plant. The peak

of the manifestation is the “Šparogada” (The Asparagus Festival) in the

village of Kaštel, held in the week after Easter, and which program can

be seen at www.coloursofistria.com. Visit our selected restaurants along

The Wild Asparagus Route and discover why this plant is so popular and

appreciated in Istria.


The Wild Asparagus Route (Spring Route)


Umag

Plovanija

Momjan

Buje

Brtonigla

Novigrad

Kaštel

1. A casa, Grupija

2. Aquarius, Buje

3. Astarea, Brtonigla

4. Atelier, Marušići

5. Bassanese, Kaštel


7. David, Kaštel

8. Furia, Momjan

9. Hotel–Restaurant San Rocco, Brtonigla

10. Konoba–Vinoteka San Rocco, Brtonigla

11. La Quercia, Fiorini

12. La Parenzana, Volpija

13. Malo selo, Fratrija

14. Marino, Kremenje

15. Melon, Petrovija


17. Mulino, Škrile

18. Nono, Petrovija

19. Pjero, Kremenje

20. Rino, Momjan

21. Rondo, Buje

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'Fritaja' (fry-up) with wild asparagus (for 4 persons)

Ingredients

600 g of wild asparagus

8 eggs

1 onion

100 g of ‘pršut’ (prosciutto - a special variation of ham)

Olive oil

Salt and pepper

Preparation

Wash the asparaguses, remove the lower – woody part, and break the soft

stem with the tips into shorter pieces (app. 3 cm). Warm up five spoons of

olive oil in a frying pan, add the chopped onion, put a little salt and stew on

low fire until the onion becomes soft. Then add the prepared asparaguses,

add pepper and stew on for some 4 to 5 minutes (the younger the aspara-

guses are the shorter stewing they need). Mix the eggs in a bowl, add thin

pršut bars, add a very small amount of salt and pepper, mix and pour over

the asparaguses. Choose a harder or softer fritaja and serve.

RECIPES OF THE ISTRIAN KITCHEN

22. San Leonardo, Buje


24. Sergio, Buje

25. Silvano, Brtonigla

26. Sole, Juricani


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What is a truffle? The gastronomes still cannot agree if it is a type of food

or a type of spice, but they are positive about one thing – the truffle is the

peak of gastronomy. It is a strange and mysterious bulb hidden in the ground

with no stem above and it can only be found with the help of specially

trained dogs or pigs.

In Istria there are three kinds of dirt – red in the coastal area, white around

the Učka mountain and grey in the inland. There, in the moisty grey dirt

grows the truffle, and the area in which it grows spreads from the valley of

the river Mirna to the mountain Ćićarija in the north, and from the town of

Pazin and to Raški Zaljev (bay) in the south.

This strange and unsightly bulb, famous as an aphrodisiac with intensive and

unique odor, remained the inviolable king of cuisine from the antique Roman

times to present day. The truffle is always an inexhaustible source of culinary

achievements, from appetizers to salads and main dishes to deserts.

The Istrian white truffle is one of the most appreciated in the world, it matures

in autumn and is best to eat freshly picked, in the original ambience of our

taverns and restaurants. Except the white, which is the most appreciated

and expensive truffle (Tuber magnatum) and matures from mid-September

till the end of January, in Istria we also find numerous species of the black

truffle which mature nearly the entire year.

On our White Truffle Route we have chosen taverns and restaurants which

offer imaginative truffle-based menus combined with excellent Istrian vines,

and stand out with the beauty of environmental designs and kindness as well

as professionalism of their staff. Thanks to all of the above, these selected

places were given a mark “Original truffle-Tartufo vero” by the Istrian Tourist

Board. See more on truffles at www.istria-gourmet.com.


The White Truffle Route


Livade

Plovanija Kaštel

Grožnjan

Momjan

Brtonigla


2. Hotel-Restaurant San Rocco, Brtonigla

3. Igor, Kaštel

4. Konoba-Vinoteka San Rocco, Brtonigla

5. La Parenzana, Volpija

6. Marino, Kremenje


8. Mulino, Škrile

9. Rino, Momjan


11. Tončić, Čabrnica

12. Zigante, Livade

Buje

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'Fuži' with truffles (for 4 persons)

Ingredients

500 g of ‘fuži’ (noodles)

20 g of white truffles

20 g of black truffles

80 g of butter

100 ml of cooking cream

Salt and pepper

Preparation

Put the ‘fuži’ in hot, previously salted and oiled water and cook as per

packaging instructions. Melt butter in a frying pan and leave to boil for 1 - 2

minutes. Remove from the stove and add thinly grated white truffles and

cooked and drained noodles, then mix and put onto plates. Grate black

truffles over each portion and serve.


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The history of Istria and its people has always been closely tied to the sea, and

the historic meaning of Istrian coastal cities is noticeable in all the elegance

of buildings and palaces within them. During the last five hundred years the

sea and the beauty of the Istrian coast contributed to a rapid development of

Istria into one of the leading tourism regions in the Mediterranean. Thanks to

the clean seawater, rocky coast and sandy seabed of the open sea off Istria’s

shores, the aquatorium is rich with fish and other sea fruits.

Try supreme fish, prepared “salted” or baked in the oven with potatoes,

or – why not raw with a little lemon juice and olive oil prepared right in

front of you. Enjoy your fruits of the sea risotto or a combination of shrimps

and wild asparaguses, the raw oysters from the Bay of Lim, grilled shrimps

or buzara, and for a cold appetizer, a remarkable crab or octopus salad, or

simply raw shrimp tails with a glass of refreshing Istrian Malvasia.

It is the combination of traditional fishing, the wealth of the sea and the

tourism that led to the boom of gastronomy in the coastal area so today there

is a number of supreme restaurants that will leave you with unforgettable

gastronomic experiences based on fresh fish and sea fruits, combined of

course with supreme Istrian wines and extra virgin olive oils.

For all fish and sea fruit fans there is a gastronomic event called “Sole fish

days” held in the northwest of Istria from the second half of October until

mid-November, when it is possible to enjoy this extraordinary fish prepared

in the most various ways in specially selected restaurants. You can find out

how to prepare solfe fish dishes in various ways by consulting the book “Sole

fish, delicious sole fish” written by Mrs Rosetta Martincic Zancola, owner

of the Restaurant Maruzza.

More on “Sole fish days” at www.coloursofistria.com.


The Sea Scent Route

Restaurants and taverns1. Amfora, Novigrad

2. Badi, Lovrečica

3. Belveder, Novigrad

4. Čok, Novigrad

5. Damir i Ornella, Novigrad

6. Giovanni, Novigrad

7. Mare Monti, Umag

8. Maruzza, Zambratija

9. Pepenero, Novigrad

10. Porto Salvore, Savudrija

11. San Benedetto, Dajla

12. Sergio, Novigrad

13. Sidro - All’ancora, Novigrad

14. Tabasco, Novigrad

15. Toni, Zambratija

16. Villa Vilola, Zambratija

17. Zlatna vala, Umag

Umag

Brtonigla

Novigrad

Savudrija

Plovanija

Buje

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Spaghettini in sole-fish sauce with red pepper

Ingredients

Spaghettini noodles 320g

400g sole-fish fillet

1 clove of garlic

1 spoonful of minced parsley

1 dl of extra-virgin olive oil

1 dl of white wine (Malvasia from Istria)

Salt

Red pepper

Preparation

Fry slightly the garlic in the olive oil, add red peppers and the sole-fish fillet

cut in stripes and put salt. Afterwards add white wine and minced parsley.

In the meantime boil the spaghettini and add them to the sauce prepared

before, leave them on a low flame fot a couple of minutes. The dish is ready

by adding some olive oil at the end. Secret of this recipe is the red pepper:

it should be minced while still fresh.


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Inner Istria, that likeable world of green hills and fertile valleys provides a

fantastic backdrop for car trips into the colourful villages and places, which

names you probably won’t be able to pronounce, but which will startle you

with their beauty and you won’t be able to forget them. Precisely in that

inner part of Istria diligent Istrian peasants renewed the old stone houses

of their ancestors in a traditional way, and today they host their guests in

them, offering them products of traditional Istrian cuisine. Many of those

households still live off their land, offering meals made entirely of their

own products (agrotourism), while others live of serving meals based on

traditional Istrian cuisine (taverns).

Traditional Istrian food is based on meat and pasta, and the most famous meals

are Istrian pršut dried on Bora (a local dry wind), sheep cheese and Istrian

bacon as a cold appetizer, Istrian maneštra (a soup with beans, potatoes and

dried meat), fuži (a kind of pasta), gnocchi or ravioli (pasta) with game sauce

or chicken gravy as a warm appetizer, and calf meat from underneath a bell,

or ombolo and sausages wit cabbage as a main dish. For desert traditional

sweets are being served, fritule (a kind of small donut) and kroštule (a dry

sweet), or, why not fresh season fruit from one’s own garden.

For our Agrotourism route we selected only the best places and taverns in

which we believe you will experience a real adventure of original Istrian

flavors and all the kindness and warmth of the Istrians.


The Agrotourism and Home Cooking Route

Agrotourisms(only if announced-ideal for small groups and couples)

Buje

Momjan

GrožnjanBrtonigla

1. Dešković, Kostanjica

2. Montižel, Završje

3. Radešić, Krasica


5. Tončić, Čabrnica

6. Vinerino, Brtonigla

23


Gnocchi with stew (for 4 persons)

Ingredients for preparing a stew

600 g veal meat

Oil (mixed olive and sunflower)

4 cloves of garlic

3 onions

3 dcl of mashed tomatoes

2 carrots

A bit of rosemary

A bit of parsley

A couple of laurel leaves

Salt and pepper

0.2 dcl of red vine

PreparationCut a piece of veal meat in similar sized pieces and add salt to it. Fry the

onions. As the onions start to acquire a golden color add the meat and fry

on a low fire for five minutes. Add chopped garlic and mashed tomatoes. Fry

an add water when needed. Add crumbed laurel leafs and rosemary. Add

some salt and pepper in it. Fry until the meat softens. When almost finished

add red wine. Add some pepper and sprinkle with parsley. When the stew

thickens the meal is finished!

Ingredients for preparing the gnocchi600 g potatoes

2 eggs

200 g flour (more if needed)

a spoon of grease (or margarine)

a little bit of oil

salt

PreparationWash potatoes with the peel still on and cook them. Peel the cooked potatoes and mash them onto a table or surface on which you will prepare the gnocchi. Add eggs, salt, grease, oil and flour to the mashed potatoes and knead the dough. Roll the dough into long “sausages” and then cut to pieces of 2-3 cm in length.Put the gnocchi into salted boiling water and cook until they rise to the surface. Take them out with a scoop and serve poured with the already prepared stew.


Taverns (unannounced)

Aquarius, Buje

Astarea, Brtonigla

Konoba - Vinoteka San Rocco, Brtonigla

La Parenzana, Volpija

Malo Selo, Fratrija

Marinero, Umag

Melon, Petrovija

Nono, Petrovija

Pjero, Kremenje

Rino, Momjan

San Leonardo, Buje

Sole, Juricani

Stari podrum, Momjan

Tabasco, Novigrad

CITTÀNOVA

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BUJEVERTENEGLIO

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385

(0)5

2 75

9 14

7

1,

2,3,

5,6,

7

12:

00 -

23:

00

I, D

, E

Seas

on

al p

rod

uct

s, I

stri

an c

uis

ine,

fis

h sp

ecia

litie

s, h

omem

ade

cake

s •

Nah

rung

-sm

itte

l de

r Ja

hres

zeit

, is

tria

nisc

he K

üche

,

Fisc

h Sp

ezia

lität

en, h

ausg

emac

hte

Kuch

en

Rond

oTr

g J.

B. T

ita

6, B

uje

Tel.

+385

(0)

52 7

72 8

98w

ww

.fra

nkov

ic-r

ondo

.hr

1,

2,3,

4,5,

6,7

08:0

0 –

23:0

0

I,

E

Vario

us k

inds

of h

omem

ade

cold

mea

ts a

nd s

a-la

mi •

Wur

stw

aren

und

hau

sgem

acht

e W

ürst

e

Sidr

o -

All’

Anc

ora

Man

drač

5, N

ovig

rad

Tel.

+385

(0)

52 7

57 6

01

1,2

,3,4

,5,6

,7

11:

00 -

23:

00

I,

D, E

Trad

ition

al Is

tria

n an

d M

edite

rran

ean

cuis

ine,

va

rious

type

s of

sca

llops

from

Nov

igra

d, p

asta

w

ith s

eafo

od s

auce

, gril

led

fish

• Istr

iani

sche

un

d M

edite

rran

e Kü

che,

Jako

bsm

usch

eln

und

Cane

stre

lli M

usch

eln

aus

Nov

igra

d, N

udel

n m

it M

eere

sfrü

chte

, Fis

ch v

om G

rill

CITTÀNOVA

NOVIGRADBUIE

BUJEVERTENEGLIO

BRTONIGLAUMAGO

UMAG

Vilo

laU

maš

ka 2

/a,

Zam

brat

ijaTe

l. +3

85 (

0)52

759

940

ww

w.v

illa-

vilo

la.h

r

1,

2,3,

4,5,

6,7

11

:00

- 24

:00

I, D

, E

Fish

an

d s

eafo

od s

peci

alit

ies,

tir

amis

ù • F

isch

und

Mee

resf

rüch

tesp

ezia

lität

en,

Tira

mis

ù

Toni

Zam

brat

ija b

b, Z

ambr

atija

Tel.

+385

(0)

52 7

59 5

70

1,

2,3,

4,5,

6,7

1

1:00

- 2

3:00

I, D

, E

Fish

and

sea

food

spe

cial

ities

, sol

e-fis

h w

ith

truf

fle

and

cogn

ac s

auce

, fis

h c

arpa

ccio

,

hom

em

ade c

ake •

Fis

ch S

pezi

alit

äten

, Se

ezun

ge m

it Tr

üffe

l und

Cog

nacs

oße,

Fis

ch

Carp

acci

o, h

ausg

emac

hter

Kuc

hen

Mor

gan

Bra

cani

ja, B

uje

Tel.

+385

(0)

52 7

74 5

20

1,

3,4,

5,6,

7

12:

00 -

15:

00

18:

00 -

22:

00

I

Wild

boa

r w

ith

pole

nta,

roa

sted

coc

k-

Mea

t pr

epar

ed u

nder

a b

akin

g lid

•

Wild

schw

ein

mit

Pol

enta

, Bra

thah

nche

n-

Flei

sch

unte

r de

r B

ackg

lock

e zu

bere

itet

Non

oU

maš

ka 3

6, P

etro

vija

Tel.

+385

(0)

52 7

40 1

60

2,

3,4,

5,6,

7

11

:00

- 23

:00

I, D

, E

Seas

onal

asp

arag

us, m

ushr

oom

and

Truf

fel m

enu

• Sas

iona

l men

u au

s Sp

arge

l, Pi

lze

und

Truf

fel

Ast

area

Ronk

ova

6, B

rton

igla

Tel.

+385

(0)

52 7

74 3

84G

SM. +

385

(0)9

1 53

9 68

89

ww

w.k

onob

a-as

tare

a-br

toni

gla.

com

1,

2,3,

4,5,

6,7

11:

00 -

23:

00

I, D

Lam

b po

d pe

kom

(pr

epar

ed u

nder

a b

akin

g lid

), g

rille

d fis

h, b

lack

ris

otto

• L

amm

fleis

ch

pod

peko

m (

unte

r de

r Ba

ckgl

ocke

zub

erei

-te

t), F

isch

vom

Gril

l, Ti

nten

fisch

risot

to

Ate

lier

Mar

ušić

i 30,

Buj

e Te

l. +3

85 (

0)52

731

055

2,3

,4,5

,6,7

12

:00

– 22

:00

I

Istr

ian

ham

pr

sut,

tr

uffle

s,

lasa

gne

with

m

ushr

oom

s, b

eefs

teak

with

spi

ces

• Is

tria

-ni

sche

r Sc

hink

en,

Trüf

fel,

Lasa

gne

mit

Pilz

e,

gebr

aten

es,

in d

ünne

Sch

eibe

n ge

schn

itte-

nes

Rind

fleis

ch m

it Ö

l und

Gew

ürze

n

La P

aren

zana

Volp

ija 3

, Buj

eTe

l. +3

85 (

0)52

777

460

w

ww

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enza

na.c

om.h

r

1,

3,4,

5,6,

7

07

:00

- 23

:00

I,

D, E

Plju

kanc

i (tr

adit

iona

l Ist

rian

pas

ta)

wit

h m

ushr

oom

s, “

frit

ule”

in fi

gs s

auce

, tra

di-

tion

al Is

tria

n cu

isin

e • P

ljuka

nci (

haus

ge-

mac

htes

nud

eln)

mit

pilz

en, “

Frit

ule”

in

Feig

ensa

uce,

typ

isch

e Is

tria

nisc

he K

üche

.

La Q

uerc

iaFi

orin

i 13,

Fio

rini

Tel.

+385

(0)

52 7

74 4

55G

SM. +

385

(0)9

9 40

1 08

75

1,2

,3,4

,5,6

,7

12

:00

- 15

:00,

18:

00 -

24:

00

W

eeke

nd 1

2:00

- 2

4:00

I, E

Fish

and

sea

food

spe

cial

itie

s •

Fisc

h un

d M

eere

sfrü

chte

nspe

zial

ität

en

CITTÀNOVA

NOVIGRADBUIE

BUJEVERTENEGLIO

BRTONIGLAUMAGO

UMAG

Zlat

na v

ala

Sv. I

van

45, U

mag

Tel.

+385

(0)

52 7

56 0

60G

SM. +

385

(0)9

8 40

3 87

4w

ww

.zla

tna-

vala

.hr

1,

2,3,

4,5,

6,7

09

:00

– 24

:00

I, D

Fish

pat

è, r

isot

to w

ith

shri

mps

and

tru

ffle,

ho

mem

ade

cake

• Fi

sch

Patè

, Ris

otto

mit

Ga

rnel

en u

nd T

rüff

el, h

ausg

emac

hter

Kuc

hen

Tave

rns

/ Ta

vern

en

Aqu

ariu

sD

igit

rons

ka 1

4, B

uje

Tel.

+385

(0)

52 7

73 4

17G

SM. +

385

(0)9

1 44

6 03

55

1,2

,3,4

,5,6

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1

1:00

– 2

3:00

Gri

lled

veal

cut

let,

fuz

i, nj

oki,

plju

kanc

i • G

egri

lltes

Kal

bssc

hnit

zel,

Fuzi

Nud

eln,

G

nocc

hi, P

ljuka

nci

Bušč

ina

Buš

ćina

18,

Mar

ija n

a Kr

asu

Tel.

+385

(0)

52 7

32 0

88w

ww

.kon

oba-

busc

ina.

hr

1,

3,4,

5,6,

7

12

:00

- 24

:00

I

Dis

hes

cook

ed u

nder

the

“pek

a”,

spec

ialit

ies

with

Ist

rian

beef

, tr

uffle

s, fi

sh •

Ger

icht

e ge

bach

en u

nten

die

“Pe

ka”,

Spe

zial

itäte

n m

it is

tria

nisc

hes

Rind

, tüf

feln

, fisc

h

Kono

ba -

Vin

otek

a Sa

n Ro

cco

Bun

arsk

a 2,

Brt

onig

laTe

l. +3

85 (

0)52

774

704

GSM

. +38

5 (0

)91

523

97 1

6w

ww

.san

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co.h

r

1,2

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,5,6

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0

8:00

- 2

3:00

I, D

, E

Lam

b un

der

the

lid, g

rille

d fis

h, b

lack

ri

sott

o •

Lam

mfle

isch

unt

er d

em

Dec

kel g

ebra

ten,

geg

rillt

e Fi

sche

,

sc

hwar

zer

Riso

tto

(mit

Tin

tenfi

sch)

Mal

o Se

loFr

atri

ja b

b, B

uje

Tel.

+385

(0)

52 7

77 3

32w

ww

.vill

a-vi

lola

.hr

1,

2,4,

5,6,

7

12:

00 -

22:

00

I

Ravi

oli w

ith

truf

fles-

Noo

dles

wit

h he

n •

Ravi

oli m

it T

ruff

ein

- G

nocc

hi m

it H

uhn

Mar

iner

oSv

. Mar

ija n

a Kr

asu

41Te

l. +3

85 (

0)52

732

053

1,

2,3,

4,5,

6,7

1

2:00

- 2

3:00

I

Istr

ian

ham

prs

ut, s

heep

-milk

che

ese,

ho

mem

ade

past

a, la

mb

and

veal

mea

t

unde

r th

e lid

• Is

tria

nisc

her

Schi

nken

Pr

sut,

Sch

afsk

äse,

hau

sgem

acht

e N

udel

n,

Lam

m-

und

Kalb

fleis

ch u

nter

dem

Dec

kel

gebr

aten

Pjer

oKr

emen

je 9

9, M

omja

nTe

l. +3

85 (

0)52

779

200

2,

3,4,

5,6,

7

12:

00 -

22:

00

I

Mea

ls w

ith t

ruffl

es,

past

a w

ith w

ild a

spar

a-

gus

and

mus

hroo

ms •

Spez

ialit

äten

mit

Trüf

-fe

ln, N

udel

n m

it W

ildsp

arge

ln u

nd P

ilzen

Rino

Mom

jan

49, M

omja

n

Tel.

+385

(0)

52 7

79 1

70

ww

w.p

rela

c.co

m

1,

3,4,

5,6,

7

12:

00 -

22:

00

I

Past

a w

ith

truf

fles-

Gno

cchi

wit

h ga

me

• Te

igw

aren

mit

Tru

ffei

n- G

nocc

hi m

it W

ild

CITTÀNOVA

NOVIGRADBUIE

BUJEVERTENEGLIO

BRTONIGLAUMAGO

UMAG

Star

i pod

rum

Mos

t 52

, Mom

jan

Tel.

+385

(0)

52 7

79 1

52G

SM. +

385

(0)9

8 58

0 16

6

1,

2,4,

5,6,

7

12:

00 -

22:

00

I, E

, SLO

Past

a w

ith

truf

fles,

mea

t fo

m g

rill

• N

udel

n m

it T

rüff

eln,

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isch

vom

Gri

ll

San

Mau

roSa

n M

auro

157

, Mom

jan

Tel.

+385

(0)

52 7

79 0

33

ww

w.s

inko

vic.

hr

6,

7

12

:00

- 22

:00

I

Hom

e-m

ade

ham

, tar

tufo

ne •

Hau

sgem

acht

es S

chin

ken,

Tar

tufo

ne

San

Leon

ardo

Trg

Slob

ode

6a, B

uje

Tel.

+385

(0)

52 7

73 2

92G

SM. +

385

(0)9

5 90

0 90

77

1,2

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,5,6

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10:0

0 -

23:0

0

Hom

emad

e pa

sta

Fuzi

and

gno

cchi

wit

h m

ushr

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s, g

rille

d be

efst

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• Ph

ausg

emac

hte

Nud

eln

Fuzi

und

Gno

cchi

m

it P

ilze,

geg

rillt

es S

teak

Mul

ino

(Cas

ino

Hot

el M

ulin

o)Šk

rile

75a

, Buj

e

Tel.

+385

(0)

52 7

25 3

00

ww

w.m

ulin

o.hr

1,

2,3,

4,5,

6,7

0

8:00

-01:

00

I, D

, E, S

LOA

spar

agus

sou

ffle,

fish

car

pacc

io, p

asta

in lo

bste

r sa

uce

• Sp

arge

l Sou

ffle,

Fis

ch

Carp

acci

o, N

udel

n m

it L

angu

ste

Tave

rna

Med

itera

n

(Hot

el M

eliá

Cor

al)

Kato

ro b

b, U

mag

Tel.

+385

(0)

52 7

01 0

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ww

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atur

ist.

com

1,

2,3,

4,5,

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1

2:00

- 2

3:00

I,

D, E

Mar

tin

i ri

sott

o, b

aby

bee

fste

ak i

n b

itte

r ch

ocol

ate

sauc

e, s

alm

on f

lam

be M

are

e M

onti

• M

arti

ni R

isot

to, R

indfl

eisc

hfile

t m

it

Bit

ters

chok

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esoß

e, f

lam

bier

ter

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s

Mar

e e

Mon

ti

Taba

sco

Bol

ničk

a 8,

Nov

igra

dG

SM. +

385

(0)9

8 42

0 31

4

1,

3,4,

5,6,

7

12:

00 -

15:

00

1

8:00

- 2

3:00

I, D

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Past

a in

lobs

ter

sauc

e, p

asta

wit

h se

afoo

d,

Taba

sco

beef

stea

k, d

ishe

s co

oked

und

er t

he

lid •

Nud

eln

mit

Lan

gust

esoß

e, N

udel

n m

it

Mee

resf

rüch

te,

Taba

sco

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fste

ak,

Flei

sch

unte

r de

m D

ecke

l geb

rate

n

Rade

šić

Punt

a 80

a, K

rasi

caTe

l. +3

85 (

0)52

776

001

2,

3,4,

5,6,

7

12

:00

- 22

:00

I, E

hom

emad

e Is

tria

n pr

osci

utto

, hom

emad

e pa

sta,

mea

t co

oked

und

er t

he li

d, s

ausa

ges

• Bes

chre

ibun

g: h

ausg

emac

hter

Prs

ut,

haus

gem

acht

e N

udel

n, F

leis

ch u

nter

dem

D

ecke

l geb

rate

n, W

ürst

e

San

Bene

dett

o D

ajla

35,

Daj

laTe

l. +3

85 (

0)52

735

484

ww

w.s

anbe

nede

tto.

hr

1,2

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1

2:00

- 2

4:00

I,

D, E

Dis

hes

cook

ed u

nder

the

lid,

tra

diti

onal

ho-

mem

ade

spec

ialit

ies

from

Istr

ia, f

resh

fish

,

frui

t ca

kes

• G

eric

hte

gebr

aten

unt

er d

em

Dec

kel,

trad

ition

elle

hau

sgem

acht

e Sp

ezia

li-tä

ten

aus

Istr

ien,

fri

sche

Fis

ch, O

bstk

uche

n

CITTÀNOVA

NOVIGRADBUIE

BUJEVERTENEGLIO

BRTONIGLAUMAGO

UMAG

Sole

Soši

ći 5

8, U

mag

Tel.

+385

(0)

52 7

30 3

60G

SM. +

385

(0)9

1 51

6 94

16

ww

w.k

onob

a-so

le.c

om

1,

3,4,

5,6,

7

10:

30 –

24:

00

I, D

Trad

ition

al h

omem

ade

Istr

ian

past

a Fu

zi w

ith

mus

hroo

ms a

nd b

lack

truf

fle, r

isotto

, sca

llops

with

w

ild a

spar

agus

, gno

cchi

with

gam

e fo

od, h

omem

ade

cake

• Ha

usge

mac

hte

istria

nisc

he N

udel

n Fu

zi m

it Pi

lze u

nd S

chw

arzt

rüffe

l, Ri

sotto

, Jak

obsm

usch

eln,

Ca

nest

relli

Mus

chel

n m

it W

ildsp

arge

l, Gn

occh

i mit

Wild

bret

, hau

sgem

acht

er K

uche

n

Mon

tiže

lM

onti

žel 5

9, Z

avrš

je

Tel.

+385

(0)

52 7

76 2

12

ww

w.p

inci

n-m

onti

cello

.hr

I

Hom

e-m

ade

ham

, pas

ta w

ith t

ruffl

es, g

noc-

chi

with

gam

e • H

ausg

emac

htes

Sch

inke

n,

Nud

eln

mit

Trüf

feln

, Gno

cchi

mit

Wild

Deš

kovi

ćKo

stan

jica

58, K

osta

njic

aTe

l. +3

85 (

0)52

776

315

6, 7

13:

00 -

22:

00

I

Hom

e-m

ade

ham

, hom

e-m

ade

past

a, is

trian

“man

-

estra

”, v

eal u

nder

the

“pek

a” •

Haus

gem

acht

es

Schi

nken

, hau

sgem

acht

es P

asta

, ist

riani

schs

“M

a-ne

stra

”, K

alb

geba

chen

in d

ie “

Peka

”

Silv

ano

Mar

koni

10,

Brt

onig

laTe

l/Fa

x. +

385

(0)5

2 77

4 49

1

1,2

,3,4

,5,6

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10

:00

- 22

:00

I, D

, E

Istr

ian

ham

prs

ut, s

irloi

n sa

lam

i, ho

mem

ade

past

a, n

oodl

es • i

stria

nisc

her S

chin

ken

Prsu

t un

d Le

nden

sala

mi,

haus

gem

acht

e N

udel

n

Agrit

ouris

m /

Erle

bnis

baue

rnho

f

Alle

gro

(Hot

el K

rist

al)

J.B. T

ita

9, U

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