Green facts - Portorož

In the salt pan cradle

Portorož and Piran are geographically position between two salt pans, the Strunjan and Sečovlje salt pans. Both nature parks are responsible for maintaining the park and bionic diversity.

Salt pans against the wind

Visitors to the Sečovlje Salina Nature Park can cycle to the salt pans museum and the salt pans themselves for free.

The sea bursting with health

The Adriatic Sea is considered to be among the healthiest seas in the world. Most local beaches and marinas are yearly awarded the Blue Flag which is the international ecological symbol for quality for natural beaches and marinas.

The largest section of undeveloped coast

The tallest cliff wall on the Eastern Adriatic coast is 80 m high. Underneath lies the largest section of undeveloped coast throughout the whole 130 kilometre coastal line, between Grado in Italy and Savudrija in Croatia which make up the Gulf of Trieste. The steep walls and the gravel coast under the cliff are wholly entrusted to the natural processes where the sea, rain and wind constantly deface the crumbling wall layers.

The mighty line of pine trees

This two sided line of 110 pine trees is part of the Strunjan Nature Park and is the longest and most preserved line in Slovenia. In 2004 it became protected and declared as a natural monument.

The mystery of Piran's salt

Piran's salt is stil harvested following the 700 years old method. It is harvested manually using traditional tools. The biggest mystery about the quality and natural whiteness of salt from the Sečovlje salt pans is the clayey soil of the salt fields covered with a thin layer of petula, which is a few millimeters thick substrate from the biodimen that is made up of minerals and microorganisms. It is a "live" substance full of microorganisms and algae which, after application, solidifies and then, when collecting salt, ensures that the mud does not mix with salt, but at the same time ensures that the salt is richer with minerals.

Breathe in youth and health!

Both Portorož and Piran are surrounded by salt pans. These belong to the Regional Park of Strunjan and the Regional Park of Sečovlje. The Sečovlje salt pans are still active today and salt is still harvested by the traditional method with the help of petola. Petola produces the same amount of oxygen as a tropical rain forest at the height of 30 to 40m. This enriches the air and makes our air the richest in antioxidants in all of Europe!

The prestigious salt flower

The salt flower is formed on the surface of brine from the crystals of salt, which form a characteristic downwardly oriented pyramid structure in the form of a thin, fragile crust. The salt flower can crystallize throughout the crystallization range of the salt, but the highest quality grows at a higher concentration of brine. It is white to slightly pink in color.

The power of healing with tradition

It has been recorded that the Beneditian monks have used the local salt pans for their healing proprerties as early as the 13th century. Portorož had already been known at that time as a health resort, where the monks from the monastery of St. Lovrenca treated themselves using seawater and brine. The positive healing effects on diseases such as rheumatism, guinea pigs, scrofula, obesity and some wounds were well documented. Portorož was also officially proclaimed as a health resort on July 25, 1897 with the state law of the Austro-Hungarian interior ministry.

Local delicacies throughout the year

The Dragonja valley and the Šavrin hills in the Piran hinterland are a source of quality locally grown fruits and vegetables throughout the year.

Renowned oil from authentic Piranese olives

The Piran hinterland is a true paradise for olive growing. A number of autochthonous varieties of olive trees grow here, such as piranska komuna or rosulja, piranska žižula, piranski zmartel or mortino, piranska štorta, piranska mata, piranska črnica and piranska buga . These magnificent beauties can be also admired in the Forma Viva park near Portorož. Istrian olive oil is also known abroad for its special taste due to the specific climatic conditions in this area.