What’s good to eat in Premantura?
There are many restaurants where you can eat excellent fish and meat, taste good local wine, olive oil and Istrian white truffle.
Whether in the restaurants of the famous seaside resorts the first courses vary between pasta and risotto made from prawns with busara sauce, lobster and seafood; in konobe and in holiday farms of the tiny villages of the hinterland are popular the juha, a broth made with chicken meat and beef that requires a long slow cooking over low heat, or maneštra, a vegetable soup, made with beans, chickpeas and seasonal vegetables.
If you are looking more at dry dishes, then ricotta stuffed ravioli, fuži, pljukanci and njoki (dumplings) seasoned with žgvaceti (a thick goulash of beef or game) are the one for you.
As an alternative to soups and pasta you can opt for a variety of cold cuts, sheep and goat cheeses platters, which are typical local specialties. Istrian ham (istarski pršut) never fails, as well as sausages (kobasice), goat cheese (ovčji sir), truffle cheese (kravlji sir s tartufima), olives and pickles.
If you want to focus on fish specialties then we recommend you try the bakalar na crveno, prepared following the traditional Dalmatian recipe. Cod fillets (salted codfish) are slowly cooked with potatoes and tomato sauce.
Alternatively, you can taste the products of the Lim Fjord (Lemme), such as delicious oysters, seabass, sea bream and mussels.
On the other side the main courses in the heart of the region are usually meat-based.
The ombolo (pork cutlet), homemade sausages, pork chops, the famous ćevapčići (sausage-like patties prepared with minced and spiced meat), grilled meat skewers (ražnjići) accompanied by seasonal vegetables.
The typical Croatian sweets are delicious. The palačinke are crêpes filled with skuta (ricotta), honey or chocolate that are cooked in several countries of the Balkans. The fritule (pancakes) and kroštoli (crostoli) instead are like the typical sweets of our carnival. The povitica, a strudel with apples and walnuts.
Thanks to its microclimate, excellent autochthonous wines are produced in Istria, which in recent years have been receiving various appreciations even at an international level.
You can taste the Teran a full-bodied red not too strong with an intense and harmonious aroma. Malvazija Istarska (Istrian Malvasia) on the other hand is a white wine with a dry and fragrant taste, while Muscat of Momjan is a sweet and refined white wine.
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