Gastronomy

Don't miss

Travel to Porec
Accommodation
Local products
Event calender

Testimonials

As I have expected, fish was great and Istrian prosciutto, truffle and asparagus dishes are real culinary discoveries. Matjaš Juri, Slovenija

Istrian Specialties

Istrian cuisine, prepared according to traditional recipes for centuries, is based on the fruits of the soil and of the sea. In the area around Poreč all dishes are prepared with the addition of valuable wild plants, wine vinegar and olive oil.
Every household in Istria has since ancient times prepared maneštra, a thick boiled soup made of various vegetables with the addition of cured meat. Traditional pasta such as fuži, njoki, pljukanci or pasutice, are served with a gravy-like sauce made of chicken, beef or wild game known as žgvacet. Traditionally cured ham or Istrian pršut was once served only at special occasions, while fritaje, egg omelettes with wild radicchio or asparagus were eaten all year.
First-class meat specialties other than pršut are ombolo (boneless pork loin) and kobasice (sausages) which can be eaten raw or grilled. Poreč’s restaurants and taverns prepare potatoes pod čripnjom (baked on a hearth by covering with a bell-shaped metal lid and then covering the lid with embers) and serve them as a side dish to meat specialties. Other than these, you can also taste seafood specialties. Depending on the season, on hot summer days Poreč’s restaurants offer fresh and delicious European seabass, gilthead seabream, grooper, sardines and numerous shellfish. It is important to note that flat oysters are eaten raw, while Mediterranean mussels are eaten steam-cooked in their own juices with herbs and wine.
Discover restaurants and taverns in Poreč that will satisfy all your senses.

Istrian pršut
Istrian pršut is prepared in a special way. Today it is a protected food and its quality is recognised throughout the world.
A ham prepared in the Istrian way is first dried in the bura wind for at least six months covered in salt, pepper, garlic and other natural aromas. After drying in the wind it continues to dry in a closed, dark room for the next six to eight months.
Istrian pršut is the pride of all Istrians. It is served to all dear guests paired with homemade cow or sheep's cheese and olives. Thinly sliced slices of Istrian pršut are a true gastronomic pleasure.
Ombolo
is pure pork chop meat marinaded in wine, garlic and laurel, and is grilled together with Istrian sausages. It is served with cooked sour craut.
The Istrian truffle
is unique and worldwide recognized for its quality. It is prepared with pasta, in an omelet, grated on steak or with venison.
Codfish on white
is prepared from dried codfish, which is cooked and then mixed with olive oil and garlic.
Wild Asparagus – Istrian Specialties
Asparagus most often grow as wild plants that peek out as early as early spring. They can be found in meadows and stone heaps, along bushy hedges and forest paths as late as June.
In order to prepare them you must first snap them into smaller pieces by hand up until the place where the stem becomes hard. Young asparagus stems are sweet tasting and can be prepared baked, boiled, sautéed or simply as a salad.
The most famous and to many the most delicious specialty is an asparagus omelette or fritaja prepared with eggs and olive oil. Restaurants and taverns in Poreč will happily prepare this simple dish for you, and it makes a great morning brunch, afternoon lunch or in the evening while you reminisce by the warm embers of the fireside about the day's events in Poreč.