Alla Beccaccia
Restaurant · Fasana D'istria ·
Homestyle Istrian meals, slow-cooked veal, grilled meat, and desserts
Homestyle Istrian meals, slow-cooked veal, grilled meat, and desserts
"Just inland in Valbandon, this modern Istrian konoba is led by Annamaria Kolić alongside her husband and sommelier, Ivor, and celebrates the freshest local ingredients with seasonally inspired recipes. Bread (including gluten-free) and pasta are homemade, and the menu spans meat and vegetarian options: Istrian prosciutto and pancetta, hard cow’s milk cheese, bone marrow with an herb crust, and Istrian beef tongue with sauerkraut and horseradish to start; white truffle pasta, peasant-style pasta with tomato sauce, Istrian sausage, pine nuts, and capers, or posutice with cabbage, Istrian prosciutto, and Kumparička goat cheese among the first courses. Mains spotlight regional traditions such as Istrian beef liver with sweet and spicy apples, slowly braised Boškarin neck, and, by reservation, free-range rooster cooked under a peka—a bell-shaped dome covered with embers that yields tender, flavorful meat after hours of slow cooking. A wooden ceiling and a large fireplace set the scene for winter peka cooking, while a spacious terrace and garden enable outdoor meat grilling in summer. Game regularly appears (wild boar, pheasant, or venison), and for dessert, the Čokooliva blends chocolate, vanilla gelato, olive oil, and chili pepper. The kitchen values and showcases prized Boškarin beef, a point of regional pride." - Sarah Scaparone
"A quintessentially modern Istrian konoba (tavern), this venue is both rustic and cosy. Under a large traditional wooden ceiling, a large fireplace stands out, also used for preparing some dishes, such as the excellent veal slow-cooked under the typical bell covered with embers. The menu reflects the authentic flavours of Istria: dishes that are generous in portion size and taste, simple, fragrant and predominantly meat-based. Among the desserts, Čokooliva deserves a mention: served in a Martini cocktail glass, a creamy vanilla ice cream is topped with a drizzle of dark chocolate enriched with crumbled peanuts, while a delicate drizzle of homemade extra virgin olive oil is revealed at the bottom." - Michelin Inspector
"On this peninsula enriched by medieval villages, rolling hills, and some of the most beautiful bays of the Adriatic, I found a trattoria (konoba) that makes hospitality its essence and stands out as a gem dedicated exclusively to serving the finest local meat and fish." - Sarah Scaparone
"Features traditional cuisine and grilled specialties." - Le Guide MICHELIN
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