Istria, a captivating Mediterranean peninsula embraced by crystal-clear sea, is renowned for its coastal tourism amenities and the beauty of its interior. It's graced with an abundance of cultural and historic landmarks and breathtaking natural vistas from its hilltop villages. Additionally, Istria is a treasure chest of culinary delights.

Istrian gastronomy reflects the historical, geographical, and climatic attributes of the region. It seamlessly blends various local culinary traditions rooted in indigenous flora, aromatic spices, seasonal vegetables, fresh seafood, and fragrant olive oil. Behind the welcoming smile of your Istrian host lies an open invitation to explore and savor the true essence of this emerald paradise.

Many traditional dishes, once born of necessity, are experiencing a renaissance in modern dietary trends. The historical fare of fishermen and peasants now aligns with the principles of contemporary nutrition. A diet rich in (predominantly blue) fish, featuring boiled rather than baked dishes, an abundance of fresh fruits and vegetables, locally grown herbs, the use of olive oil, and moderate consumption of (mainly red) wine characterize Mediterranean cuisine.

Numerous gastronomic events celebrating local ingredients are organized. Special days are dedicated to various iconic Istrian products, including truffles, mushrooms, cheese, honey, sausages, ombolo (pork neck), snails, pilchards, asparagus, chestnuts, and more. Throughout the region, charming taverns (konobas) prepare dishes in time-honored ways, often cooked over an open flame or under a baking lid. Exclusive restaurants with increasingly specialized offerings are also emerging.

Istrian gastronomy's appeal has been further amplified with the recognition of dried Istrian ham as an indigenous product, as well as the growing popularity of other Istrian culinary gems, such as the white truffle (Tuber Magnatum Pico), scampi from the Kvarner bay, cheese, honey, and notably olive oil.