Contemporary Istrian cooking under chef Floriana Ruzic inside a stone hotel dining room, house-baked bread and four house extra virgin olive oils alongside an interesting wine list.Buje and the Bujstina
Fernetich family hotel restaurant in Brtonigla pairing chef Floriana Ruzic's Istrian hinterland-to-sea menu with an interesting wine list and four house olive oils.
Awards: Michelin Guide, one star (Croatia 2026) 2026, Jeunes Restaurateurs member 2026
Fish and seafood konoba run for over 20 years by fisherman chef-patron Danilo Skoko, catch of the day presented tableside on a tray with Mediterranean first courses.Pula and the South
Fisherman-run Banjole konoba where chef-patron Danilo Skoko presents the day's catch tableside, over two decades of seasonal seafood cooking south of Pula.
Awards: Michelin Guide selection (Croatia 2026) 2026
Traditional Istrian konoba cooking under a wooden ceiling and open fireplace, generous meat-forward regional fare finished with a house olive-oil dessert.Vodnjan
Rustic Valbandon konoba built around an open fireplace and a wooden-ceiling dining room, traditional Istrian fare with a regional wine list, open Tuesday to Sunday evenings.
Awards: Michelin Guide selection (Croatia 2026) 2026
Truffle-focused gourmet menu in the Mirna valley, carpaccio and beefsteak dishes finished with black or white truffle depending on season, wine pairings offered with the tasting menu.Motovun and the Mirna Valley
Truffle-house restaurant at Livade in the Mirna valley pairing seasonal Istrian truffle dishes with regional wine, attached to the Zigante Tartufi shop.
Zero-kilometre Istrian cuisine inside the Roxanich design hotel, built around the estate's long-aged and macerated wine range.Motovun and the Mirna Valley
Hotel restaurant inside Roxanich's Motovun cellar and design hotel, serving zero-kilometre Istrian cuisine matched to the estate's macerated whites and reds.
Estate dining built on long lunches and intimate dinners, drawing on the Meneghetti winery, olive groves and kitchen garden.Bale
Relais and Chateaux estate dining room at Meneghetti near Bale, long lunches and dinners built from the property's own wine, olive oil and kitchen garden.