When visiting one of the restaurants be sure to order a typical, local dish. You surely won't regret it. Istrian cuisine is healthy and diverse. Strong Italian, German and Slavic influences are felt, but Istrian cuisine also reflects the Mediterranean setting. Traditional dishes are stronly influenced by the agricultural tradition of Istria.
You can taste the influence of cuisines typical of Trieste and Venice in restaurants along the coast, serving mostly shellfish in exquisite combinations with pasta or rice. Top quality fish is prepared grilled or oven baked with potatoes. If you choose a seafood restaurant, begin your meal by ordering fish soup. As a starter you can try black cuttlefish risotto or crab salad. An excellent choice is one of the many types of shells prepared "buzara" style or with pasta, but lobster with noodles is definitely the top choice. Which fish to order as the main dish depends on the taste, but you won't make a mistake by choosing sole, scorpionfish, sea bass or gilthead. If you happen to be in Premantura on May 1, you will have a chance to taste all this at the Crabs festival, whereas in Medulin the Brodetto festival is organized in August. Grilled pilchard at a Fisherman's festival will surely be a pleasant surprise since it is a delicious, yet simple healthy and inexpensive specialty.
Culinary experts regard the spoon as the master of cuisine and "maneštra" as the queen of rural Istrian cuisine. This is a thick soup prepared with beans and potatoes. Other ingredients are usually added - barley, chickpeas, fennel, sauerkraut in winter and young corn in summer.
In almost every restaurant you can order homemade pasta with goulash. "Fuži" pasta, macaroni or gnocchi are served with game, veal or chicken "žgvacet" and each of these are equally delicious. An ultimate Istrian delicacy is surely the truffle from Motovun forest. This aromatic aphrodisiac is added to various specialties, although it is mostly served with tagliatelle or eggs. Don't miss the renowned Istrian prosciutto, sausages, bacon or "ombolo" (pork loin). If you happen to be in Istria in spring, the delicious seasonal specialties are wild asparagus with eggs or pork shoulder "dira - volta" served mainly at Easter time. Delicious food should be accompanied with a fine glass of wine, so top quality wines of Istrian wine makers are not to be missed. With seafood we recommend Malvasia, Pinot and Chardonnay, whereas with meat dishes Teran and Merlot. The sweet Istrian Muscat also has an exceptional aroma.
At the end of the meal try something sweet, figs that are the ideal summer fruit or grapes that ripen in the second half or August. Enjoy your meal!