stria smells of honey-sweet acacia blossoms, wild herbs, truffle mushrooms and sea. Istria tastes of fruity Malvazija, spicy prunes, aromatic cheese, game, fish and crustaceans - a delightful journey through the delicious Adriatic peninsula.

On one hand, the low growing Konoba, on the other hand the highest rated top restaurant. The rustic charcoal grill, the fine truffle, the oyster bank. Here is the peka, the tinplate grill hood, there the toque of Gault Millau. In one glass is the honest country wine, in the other the a top refined barrique.

Istrian lovers come for this diversity in swarms. But not only from the large selection of restaurants, but also from the wide range of delicacies such as the wild asparagus, which is picked in the spring and used in salads, risotti or egg dishes, or from black truffles, dog spears from the beginning of May as well as olives, which are pressed into fruity extra virgin oils and grapes, which innovative winemakers turn into internationally renowned wines.

We continue to swarm from the rich pilgrimage areas where Istrian cooks gather in the autumn and from "Tuber magnatum pico", the white truffle, a specialty still found in Istria. From mid-September to January, about 1,000 Istrians with their dogs are looking for truffles - the delicious aromatic specialties in the oak forests of the Mirnatal.

The conisseur never regrets a pleasure - the uncultivated does not know at all what pleasure is.