Goložec is a gastronomic Bon vivant that enjoys all the edible tastes of the world. At least a little Goložec hides in each of us, and so many Goložec people come to Vrsar that they decided to make a gastronomic festival for them - Goložece di Orsera. Of course, this was an event that we could not miss, and coming to Vrsar often means heading to one of the oldest restaurants that operate continuously on the Adriatic - restaurant Trošt. It is located in a pleasant corner of th

Above the legendary Lim Channel, olive groves have been lined up for centuries. Among them, you can still find the olive rosinjola, an indigenous olive sort in Istria that is still grown today around Vrsar, Rovinj and Vodnjan. Its oil has an intense aroma, a pronounced spicy taste and moderate bitterness, and the Radovčić family from Vrsar considers rosinjola to be their best olive oil, despite the fact that it is a small olive and difficult to harvest. In order to show other

On the terrace of the famous gathering place of young people (and everyone who feels like it), Swanky Monkey Garden in the centre of Zagreb in Ilica, around the Istrian winemaker Klaudio Tomaz, many women gathered, and there were also several men. After a long corona shocking break, members of the WOW (Women on Wine) association, their guests and journalists, came to socialize and party with Tomaz wines. After a long isolation and quarantine, it was a ray of optimism after al

At the Zagreb Cheese Bar a number of media representatives were introduced to the two new Meneghetti products. These are the Meneghetti Malvazija Black Label 2017 and the fresh non-filtered olive oil Meneghetti Novello, as well as the refreshed look of all Meneghetti labels. At the same time this Istrian wine maker introduced new wine grapes – sparkling wine Meneghetti Classic Brut 2016, Meneghetti White 2017, Meneghetti Red 2013 and all olive oil from 2018. Meneghetti Novell

Prosciutto defines the Croatian palate. There is no meeting with friends, family celebrations or business lunches that does not include prosciutto as an appetizer. In the area where ham is produced, it is a total shame if the guest does not have to cut a few slices of this delicacy that has traditionally been dried in the wind or smoked. There are numerous prosciutto fairs in Croatia, but two of them are the most famous: the International Fair of Prosciutto in Drniš and the I

For a long time, we encounter rakija from the Istrian Aura distillery. The gentle tastes of olive and almond brandy on the Liburnian coast and the strong herb brandy (travarica) in Dalmatia have just made us more willing to visit the distillery in the Istrian town of Buzet, otherwise known for truffles. The summer heat of Central istria turns into a cold bliss of a cellar decorated in an old rural Istrian style. Here, Danijela Kramar and her associates welcome us, and they gi

In the peaceful alley of the Vodnjan’s Babos neighbourhood there is a family winery bearing the same name. Mother Lorella comes from the Vodnjan’s family Giacometti, while father Gugliemo Moscarda is from the neighbouring place of Galižana. Together they blend continuation of at least one century old family traditions of wine making and olive growing, despite also traditional enmity between Vodnjan and Galižana. Their sons Matteo and Luca are oenologists and work diligently f

“Write everything I say, don’t be like other journalists!”, warns us Mr Franko while we sip a glass of rose rakija. “But they are here for gastronomy, they are not political journalists”, shouts Mrs Stana from the background, who made the rakija herself as every other kind on the shelf of the restaurant within the Agritourism Sia near Vodnjan. Mr Franko Cetina, the winner of numerous awards for the sheep cheese and president of the Istrian association of sheep and goat herder

One cannot miss the Orthodox church of Saint Spiridon in centre of Peroj. It’s church tower rises high above the village and is seen from afar. It is here that we met Mr Nikola Škoko, secretary of the Peroj 1657 association. His knowledge about the place and history of his Montenegrin heritage is unavoidable in understanding this small enclave of Montenegrin people, far north from the homeland. After the plague in 1561 completely destroyed the previous small settlement, the V

In the realm of Momjan Moscato there is a perfect hiding spot for gastronomy connoisseurs within the labyrinth of small alleys in Momjan. It is the tavern – konoba – Rino, proud ownership of Prelac family, which is known for its spectacular Momjan Moscato and other wines. We went to this konoba after wine tasting in the Prelac wine cellar and we were accompanied by Mr Ibrahim Espinosa, a jolly Mexican chap who is now working as a chef in Montreal, the gastronomy capital of No

It was quite busy in Prelac courtyard. The boxes of wine are rushing in and out of the family winery, ready to be delivered in several restaurants and shops in Istria. People greet us warmly and soon we were tasting great local wines, typical for Momjan. Somehow, the taste is not all new, since we get some deliveries through our friends from Prelac winery. But, this is quite a different story. The Prelac Family owns some of the oldest vineyards in Momjan, situated near the Ar

Among the small places in the Istrian peninsula, Momjan is especially famous for its wine production. In our mind, it is not a place where you can get drunk and sleep in a nearby ditch. This Croatian tradition resembles some folktales of evil fairies throwing mostly men in ditches and trenches, obviously as a good explanation to their wives. No, Momjan is much more sophisticated and posh place, the Tuscany-like area of North-Western Istria where wine and food blend in a magni

Medea wines and Vivat fine wines organized the first tasting of the new vintage wine of Medea Punta Greca. In addition to the new harvest of Punta Greca, the Medea sparkling wine and Medea Montiron Malvasia were tried as aperitif wines. The presentation was led by winery winemaker Marko Krstačić. Champagne Medea brute was made of Malvasia by the charmat method (drip in the tank) with eight grams of sugar and 11.5% of alcohol. Montiron is a Malvasia hybrid of fresh and whitewa

Every year in tennis matches, around 100,000 guests from all over the world enjoys the gourmet offer in the Blue Lagoon Croatia Open Umag and this year's edition from July 13 to 22, Istrian delicacies will be available for tasting at ten Michelin-recommended points. Apart from the Zigante restaurant, which has traditionally been part of the Istrian gourmet festival, Blue Laguna Croatia Open Umag will be joined by three more Michelin recommended restaurants, which will present

For the second year in a row, Istrian winemaker Franković was awarded the gold and silver medal at the world's prestigious Decanter World Wine Awards in London. The gold Decanter medal award went for this year's excellent matured Malvasia Franković Korona Sur Lie 2016, and the silver medal was awarded to Franković Teran 2017. Franković Korona Sur Lie 2016 is a wine that gives with its creamy texture full taste and long-lasting aftertaste that remains indelible in its memory.

When you have an inn that runs as family business since 1933, then you really have something to tell to the world! The restaurant Most is such a place. It is situated just beneath the old town of Buzet, along the bank of the Mirna river. Its name, meaning bridge, explains its position just across the bridge that divides Buzet from the small neighbourhood. A big three-floor house was an inn even before it became a property of Marinac family. The history is visible on the wall,

Perched on a clifftop overlooking the gorgeous Plomin Bay, the old town of Plomin is often overlooked as sleepy small town next to the huge electric plant chimney. The position may be unfortunate for Plomin, but it is unfair to say this is not a splendid destination on the eastern coast of Istria. So, don’t be lazy to stop over and walk within the medieval walls of Plomin and it you get hungry to not hesitate to visit the restaurant Dorina. This place is far more than a casua

A beautiful family business awaits everyone visiting the town of Vodnjan, usually known for the excellent extra-virgin olive oil. There is olive oil here too, of course, but the family Buršić is known for its superb prosciutto, sausages, and other dry meat products. Several generations work at an estate that was once the family’s farm and today it hosts a large restaurant, prosciutto tasting room, beautiful small olive grove, and dry-meat production. Every year, the Buršić fa

We don’t remember last time we have seen so big amount of snow in Istria as on this marvellous and sunny day when we headed for the very centre of the Istrian peninsula. It looks somewhat charming to see Istria in a totally new fashion. For gastronomy travellers, however, colder days and bura wind means only one thing: there should be some excellent dry meat products round here. In fact, we are in the municipality known for the sausages. Sveti Petar u Šumi (literary, St. Pete

Central Istria is perfect place for creating superb and high-quality prosciutto (pršut). Jelenić’s prosciutto is no different. It is made in a traditional way known to the Istrian people since… well, since the memory goes back. Use of sea salt, pepper, and natural microclimate gives one of the most recognisable Croatian gastronomy product. No family gathering, friend’s visit or any other way of socialising in Istria could go without it! Sveti Petar u Šumi is lucky to have one