19 November 2025
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Nature is the beating heart of this Croatian region, in which you can immerse yourself by sailing on the Adriatic, cycling across its vast plains, and hiking through the Istrian vineyards in search of local customs and the local cuisine. Authentic, just like its people. Here, continental and Mediterranean cuisine blend together: fish, crabs, seafood, the typical corn soup, and then goulash and pasta such as fuži, seasoned with the king of this land, the white truffle.
Tuber Magnatum Pico grows large and abundant here in autumn and winter, thanks to a special microclimate, soil humidity, and the presence of plants loved by the truffle, such as poplar, willow, hazelnut, oak, and linden. The most renowned place for white truffle hunting is the Motovun forest, along the Mirna River basin, outside the walls of the well-known town. In addition to the white truffle, Istria is also famous for its delicious and fragrant black truffles, which can be found throughout the year.
One of the places to best enjoy the local specialties is Brtonigla, a small inland town known for its historical and cultural heritage, its patron saint, St. Zenon, and the small church of St. Roch. In August, a grand festival is dedicated to him: the perfect opportunity to discover a medieval town that may seem discreet and closed, but actually offers the best of Istrian hospitality. Around the town there are parks and natural caves, hills rich in flora and fauna, churches, and chapels that recall a glorious past, hectares of vineyards and olive groves that not only shape the landscape but also define the flavors of the cuisine.
And among the local products are goat cheese, ricotta, honey, boar meat (Istrian or Boškarin), and always fresh fish, as the sea is just a few miles away. Istrian gastronomy is characterized primarily by traditional and bourgeois cuisine, which can be found in the konobe (taverns) of the peninsula.
Traditional folk cuisine and the generosity of nature blend together in modern proposals that also look to international haute cuisine: and so, dishes are born that are united by local gastronomic icons such as local pasta, oysters, crab, seafood, mushrooms, prosciutto, sausages, game, wine (from Terrano to Istrian Malvasia), and, of course, white and black truffles.
The truffle is one of the gastronomic symbols of a place that embodies taste, beauty, and hospitality, which is characteristic of Brtonigla and Istria: the Heritage Hotel & Restaurant San Rocco. Named after St. Roch, surrounded by a large park and a centuries-old olive grove, it is the ideal place to immerse yourself in local peace and tranquility, with the attention of a family with a long history of hospitality. For over 160 years, the Fernetich family has been managing this property, which features 13 double rooms, a wellness center, swimming pools, a charming terrace for dining and breakfast, and an olive oil tasting room. Because here, like the food, olive oil is a serious business.
Considered one of the best in the world, the extra-virgin olive oil is produced by the Fernetich family mainly with the Istrian Bianchera and Leccino varieties: it is fragrant, persistent, aromatic, and delicious, perfect for accompanying the dishes served at the restaurant, which range from fish to game, truffles to mushrooms, paired with the finest local wines.
The menus follow the rhythm of the seasons and tell the story of dishes that have made the history of the place: Squid, mascarpone, and pesto, Sepia cap and black truffle, or Pork belly and pistachio. Try also the asparagus and almond soup and the Orzotto with wild garlic.
In the kitchen, Floriana Ružić combines local heritage with contemporary techniques: the result is a distinctive style that elevates humble ingredients, such as barley (a staple of Istrian cuisine), pairing them with luxurious elements like truffles.
Considered one of the best in the world, the extra-virgin olive oil is produced by the Fernetich family mainly with the Istrian Bianchera and Leccino varieties: it is fragrant, persistent, aromatic, and delicious, perfect for accompanying the dishes served at the restaurant, which range from fish to game, truffles to mushrooms, paired with the finest local wines.
The menus follow the rhythm of the seasons and tell the story of dishes that have made the history of the place: Squid, mascarpone, and pesto, Sepia cap and black truffle, or Pork belly and pistachio. Try also the asparagus and almond soup and the Orzotto with wild garlic.
In the kitchen, Floriana Ružić combines local heritage with contemporary techniques: the result is a distinctive style that elevates humble ingredients, such as barley (a staple of Istrian cuisine), pairing them with luxurious elements like truffles.
