Michelin guide awards fifteen restaurants in Istria

Michelin guide awards fifteen restaurants in Istria

The Michelin Restaurant Guide inspectors have awarded fifteen gourmet establishments from Istria. This is a result of an annual survey of gastronomy in the region presented in 2018 edition of Michelin Croatia.

Top spot goes again to restaurant Monte from Rovinj that was awarded one Michelin star for its exquisite cuisine.

Fourteen other restaurants in Istria received a special recommendation. All the restaurants awarded in last year’s Michelin edition have remained on the list.

Two more gourmet venues have been recognized by Michelin’s 2018 guide: seafood haven tucked in the Lovrecica Bay, Restaurant Badi as well as exquisite refinement of Buscina tavern, both located in North West Istria wine and gastronomy area.

Apart from Monte, two more culinary venues in Rovinj area have been included in the list; Wine Vault nested at five-star hotel Monte Mulini and restaurant at premises of recently redesigned Relais & Châteaux property Stancija Meneghetti. 

In the southernmost part of Istria, Anthony Bourdain’s favorite spot, Batelina made the list again as well as Alla Becaccia in Valbandon, famous for game culinary treats. 

Michelin inspectors have anointed restaurant Sv. Nikola adorning vibrant Porec waterfront while the award for the best gastronomy in truffle area of Motovun Forest deservedly belongs to restaurant Zigante. 

Most awards go to the northwestern corner of the Istrian peninsula. Apart from newcomers, restaurant Badi and Buscina tavern, raw seafood superstars from Damir & Ornela are on the list as well as two other prominent seafood restaurants from Novigrad, Marina and Cok. 

Dining venue at boutique hotel San Rocco in nearby Brtonigla received a special recommendation at Michelin guide just like their neighbors from Morgan, specialized in game culinary fusion. Another exquisite seafood gourmet pearl, restaurant Pergola in Savudrija made the Michelin list as well. 

There are various strict criteria that every Michelin inspector evaluates: quality of the products used in food preparation, mastery of flavor and cooking techniques, the personality of the chef and cuisine, value for money and consistency in quality between visits. 

To remain independent in their opinion of restaurants they review, Michelin inspectors visit anonymously and pay for their own meals. It is only after paying their bill that inspectors may choose to introduce themselves and ask for more information, if necessary.