By: Morana
December 17, 2013
Bakalar is stockfish or air dried cod, usually coming from the Lofoten islands in Norway. Although it's an imported fish, it's since many centuries deeply rooted in traditional Croatian cuisine, especially around Christmas. In Istria it is prepared bakalr na bijelo (in bianco), as thick spread made with...


By: Morana
November 15, 2013
Mistletoe brandy found in Istria. Supposedly, dating back to the ancient Celts. Tiny medieval town called Hum is nicknamed the world capital of biska.


By: Morana
November 15, 2013
Indigenous Istrian ox, at the brink of extinction at the end of the 20th century, but nowadays coming back to life as first-class meat and local delicacy. Only selected restaurants are allowed to serve it.


By: GastroLada
September 26, 2013
Known also as brudet or brujet. This dish covers a wide range of styles and recipes, but it all boils down to fish and/or shellfish (either a combination or one kind only) slowly cooked with olive oil, wine, garlic and optionally some Mediterranean herbs. The result is a thick stew, eaten with polenta...


By: Morana
November 15, 2013
Salted and dried fish roe. Rare and precious delicacy.


By: Morana
February 14, 2014
Native olive tree variety originating from the area around Vodnjan. Although it's not particularly fruitful, it gives very high quality olive oil, whose mild and elegant aroma can be used for drizzling over the most delicate fish. Extra virgin olive oils made from buža olives regularly reap gold medals ...


By: Morana
January 10, 2014
Shrimps, prawns or shellfish (mixed or just one kind, most often mussels) cooked slowly on some olive oil, white wine, garlic and parsley. This version is called "white", and if you add some tomato puree, you get "red" buzara. It doesn't require any side dish, only good white bread ...


By: Morana
February 14, 2014
The ever so popular and omnipresent Balkan grill speciality - minced meat fingers - can be found always and everywhere. It's probably the number one fast food item in the whole country, but beware, the quantity does not reflect the quality. The quest for greatest ćevapčići is a real mission, and if you ...


By: Goran Zgrablic
November 15, 2013
One of the most brilliant inventions for preparing food, dating back to ancient times. Čripnja is the baking bell traditional in Istria that is, unlike very similar Dalmatian peka, made of clay used when cooking in the open fire and covered with hot coals. It is very versatile: bread, lamb, kid, ve...


By: Morana
January 20, 2014
Spicy stew made with tripe, the edible lining of the stomach of a cow or a lamb. Bacon is often added, and optionally it's sprinkled with grated cheese.


By: Morana
November 15, 2013
Scrambled eggs enriched with ingredients like asparagus, pršut, bacon, mushrooms… Very popular in Istria.


By: Morana
November 15, 2013
Traditional Istrian pasta, most often eaten with truffles or meat stews. Photo by: Duško Marušić/PIXSELL

Istarska supa

By: Morana
November 15, 2013
Drink-meal made from tepid Teran wine, toasted, slightly burned bread, olive oil, sugar and black pepper. Find it in local Istrian konobas (taverns). Great appetizer and mood booster!


By: Morana
November 24, 2013
Hearty Istrian thick soup ideal for cold weather, made from beans, sauerkraut and potatoes, with obligatory meat like smoked bacon, sasusages or/and dry ribs.


By: Morana
February 14, 2014
Soup - wherever you might be in Croatia, whatever the time of the year, you can always get soup. Actually, not can, but must. Soup is supposed to warm up your stomach for all the heavy food that comes after, as well be miraculously healthy for the person eating. The most common variety is the clear boui...


By: Morana
December 25, 2013
Croatia is blessed to have two first-class locations where oysters are grown: Lim Channel in Istria and Ston in southern Dalmatia. For some people, those coming from Ston are among the best in the world. March and April are the best season to enjoy this delicacy. Eat them raw, only with a slice of lemon an...


By: Morana
November 15, 2013
Traditional crispy fritters similar in shape to tangled flat noodles. Originally an Istrian speciality, but wide-spread in Dalmatia too.


By: Manjada
November 15, 2013
Dalmatian red wine vinegar. Many families dedicated one very old barrel for making of kvasina and it was usually kept far away from the wine cellar (konoba) to avoid contamination of wine with acetic bacteries. In other parts of Croatia, like in Istria, kvasina is also made but it is called ocat and may be...

Labinski krafi

By: Morana
November 15, 2013
Traditional Istrian pasta from the town of Labin. Very similar to ravioli, but filled with a semi-sweet mixture of at least two cheese varieties (from cow and sheep milk), raisins, lemon zest, rum and spices, and usually served with a savoury sauce like žgvacet. Very versatile dish, with a lot of possib...


By: Morana
November 29, 2013
Malvasia Istriana, or simply Malvazija, is the most common and popular indigenous grape variety in Istria. Although it's part of the wider Mediterranean family, it’s unique on its own. This medium-bodied refreshing white wine is usually enjoyed young, when it’s floral and fruity aromas are bursting, but...