Our cuisine pays special homage to local, simply prepared seasonal dishes. The most common specialities are mushrooms, asparagus, black and white truffles, and veal, venison and boškarin (the indigenous Istrian beef) meals when it is season. We prepare strong veal, venison and boškarin meat-based sauces, which are later served with fuži, gnocchi, polenta, noodles, pljukanci or stuffed ravioli.
It is worth to know that it is all prepared with our hands and with local products. We also make our own bread. During the asparagus season, we serve asparagus- based dishes, like for example scrambled eggs with asparagus, pork loin with asparagus, pasta with asparagus or goat cheese with asparagus. asparagus fritters, asparagus ombolo, asparagus pasta or goat cheese with asparagus. Also, we serve mushroom speciality meals in the fall during the mushroom season.
Meat dishes that we offer are veal cutlet, beefsteak, rump steak and inevitable ombolo (pork loin) and sausages. We take special care that the meat is aged for a short time in the so-called. “pac”, the sauce consisting of a mixture of herbs and other additives that improve texture and taste of the meat.