At one of Croatia’s northernmost points, and directly across The Adriatic Sea from Venice, Italy, lies one of Croatia’s best-kept gastronomical secrets —Pula.

Most easily reached by plane from Zadar aboard the regional carrier, Croatian Airlines, Pula is Croatia’s eighth largest city, located in the Istrian Peninsula. Much of its tourism stems from its impeccable food and wine offerings, which are much different than the cities further to the south.

The Istrian region gained even more recognition in 2012, when the late celebrity chef Anthony Bourdain traversed through Croatia to film an episode for his series, “No Reservations”. During the episode, Bourdain hunted for rare white and black truffles that nowadays can fetch upwards of 2,500 euro for even the smallest mushroom. 

While the restaurants found along the Dalmatian coast all serve the freshest catch of the day and a series of traditional pastas, including frutti di mare (grilled squid, clams, and shrimp done in white wine garlic or tomato sauce), in Pula, the diet becomes largely influenced by the proximity of Croatia’s next door neighbour, Italy.

Here, the wine flows as freely as the olive oil, which is poured on everything from woodfired pizza crusts to hearty traditional stews and soups. Homemade olives make their way onto charcuterie boards and meat dishes are featured more prominently on the menus.

Croatia is home to more than 300 geographically-designated wine regions, with a history of winemaking that dates back 2,500 years when the Ancient Greeks inhabited the area and planted the first grapes. Istria’s rich, red soils and sub-Mediterranean climate enables the wines made here to be flavourful and full-bodied. Food and wine tourism continues to dominate the Istrian Peninsula, and many culinary tours are available for booking.

Eat Istria, led by Istrian-born Goran Zgrablić, is one such company that offers both private cooking classes and organized wine tours. Guests can try their hand at rolling out traditional Croatian pasta (fuži), or chopping vegetables and preparing meat to make a traditional žgvacet or brodet goulash.

Not to be missed in the quiet city of Pula is the Pula Arena. Constructed between 27 BC and 68 AD, this Roman amphitheatre is one of the world’s largest six surviving arenas, and the only one of its kind to have all four walls preserved. Purchasing a ticket grants entry to the ancient seating area, where gladiators and beasts once faced off for royal entertainment, as well as a museum located beneath the arena where ancient artifacts can be viewed.