Portorož and Piran hide many treasures, landmarks and beautiful viewpoints. But you might be surprised to hear that here you will also discover exceptional flavours.
Istria is actually very simple in its logic: the sea brings freshness, the land brings depth, and the people turn both into a story that we truly understand only when we taste it. That is why our blog is actually an invitation to slow exploration – from the first bite to the last sweet spoonful, without rushing and with a pleasure that lingers.
Are you ready to discover stories from the plate?
When the Adriatic speaks through shellfish, fish and buzara
If there is a place where the taste of the sea truly feels at home, it is in Portorož and Piran.
Brodet is one of the classic seafood dishes you simply must try. A mixture of different fish and seafood slowly cooked until the flavours merge into a beautiful harmony. And of course, the final traces of brodet on the plate must be soaked up with bread.
Then there are sardines in šavor. A dish with character. Fried sardines with onion, garlic, bay leaf, rosemary, wine and vinegar – and that delicate acidity that makes you want another bite after the first. It is the true, authentic taste of our Istria and its tradition.
Among the favourite seafood dishes you will also certainly find pedoči (mussels) prepared alla buzara: white wine, garlic, parsley, olive oil and the delicious sauce at the bottom of the pot that turns bread into the most important tool at the table. And if you are a fan of scampi, you must try scampi alla buzara.
Another typical seafood dish of our destination is cuttlefish with Swiss chard and polenta, as well as Piran sea bass baked in salt.
Truffles, oil, wine
If you want a true culinary experience on your plate, you must try truffles.
Fuži with truffles are probably one of the most recognizable dishes of Istria. What makes fuži special is their shape, which holds the sauce perfectly and highlights the aroma of truffles. With truffles, the key is proper use: their aroma is most intense, so they are often added at the end, on a still-warm dish, without additional heat treatment.
Another interesting aspect is the way they are harvested. Traditionally, truffles are searched for with specially trained dogs, as they can reliably detect them in the soil mainly through their aroma.
The warmth of home in the form of jota and bobiči
Sometimes we crave authentic food that reminds us of home and comfort. In Istria, such dishes are jota and bobiči.
Primorska jota is a simple dish that instantly brings a smile to your face: beans, sauerkraut, potatoes and bacon. On colder days, it feels like a hug served on a spoon.
Bobiči is another Istrian answer to the question of how to turn humble ingredients into something with soul. This traditional minestrone made with young corn, beans and potatoes is often described by locals as a bridge between the past and the present.
Fritule, kroštole… finger-licking good!
The smell of freshly baked fritule or kroštole has probably marked many childhood memories in Istria. Simple, homemade, festive – perfect for any occasion. There is always room for fritule or kroštole.
Have you ever tasted them?
The shortest path to happiness
Can you imagine summer in Portorož and Piran without ice cream? We certainly cannot!
Mersii Gelato stands out because it is not just “ice cream”, but a playful mix of ideas and flavours. You will discover true Italian gelato in the street near Prvomajski Square – we recommend stepping into this boutique gelateria and tasting authentic homemade gelato.
Cacao in Portorož tells another story: ice cream, cakes, coffee drinks and a location right by the promenade where the view becomes part of the experience. Let yourself be surprised by more than 30 flavours of ice cream. What do you prefer – the classics or bolder flavours?
One plate, one story
“Stories from the Plate” are not a list of restaurants and not a hunt for the perfect dish. They are a way to truly remember a destination: through brodet that smells of the Adriatic; through mussels alla buzara where bread becomes part of the dish; through fuži with truffles that carry the scent of the earth; through jota and bobiči that ground you; and through ice cream that convinces you, on a summer evening, that the walk is still too short.
