The story
At the San Canzian Hotel & Residences in Buje, Luciano Restaurant stands as a testament to Istria’s rich gourmet heritage. Named after a beloved local neighbour and supplier of authentic Istrian produce, this Michelin-recommended restaurant is a destination for those seeking refined Mediterranean cuisine rooted in tradition.
Young and talented chef Pavo Klarić leads the kitchen with a philosophy that draws endless inspiration from local traditions. Together with his team, he adds a sophisticated touch to regional flavours, turning every meal into a masterclass in culinary mastery. The restaurant’s farm-to-table approach is central to its identity, with a strong zero-waste concept that supports local suppliers and focuses on the freshest, seasonal ingredients. This commitment to sustainable food practices ensures that each dish is both honest and inventive.
The menu at Luciano highlights the stars of Istrian gastronomy: prized truffles, artisan cheeses, and award-winning local oils and wines. The kitchen flirts with creative cuisine while remaining deeply respectful of its sources. For wine enthusiasts, the walk-in wine cellar is a treasure trove, boasting over 600 labels that range from indigenous Istrian sorts to international favourites. Whether you choose from the breakfast, lunch, or dinner menu, the experience is a celebration of the region’s finest produce, served in a setting that feels both elegant and welcoming.
Recognition
Ambience
Details
History
Arriving at this place is an experience in itself – a journey through the picturesque landscapes of inland Istria. Nestled among the rolling hills with views on the vineyards and the olive groves, Luciano captivates with its location, within the luxurious San Canzian Village & Hotel. The restaurant offers a complete experience – a harmonious blend of nature, culture, and gastronomy. Pavo Klarić, the talented young chef, has crafted an intriguing menu of sophisticated and visually striking dishes. It would be good if the young personnel could improve the way of presenting the food. All the ingredients come from local family farms, and during the truffle season, a special menu celebrates this prized ingredient in both savoury and sweet creations. From that seasonal menu, we sampled the rabbit with truffles, black trumpets and roman-style gnocchi with walnuts. A tasty and nicely served dish. It’s a pity that the rabbit meat was a bit dry. The excellent tagliolini with veal brain and white truffle revisit an old-fashioned ingredient in a modern and creative form. Although set in the heart of Istria’s hills the seafood selection is equally impressive. The octopus with lardo, hazelnuts, and green beans is an unexpected yet nicely balanced combination. We loved the texture of the crispy green beans, the earthy taste of the hazelnuts velouté and the octopus. While the dentex with potato foam could be more juicy, even if the mussel “buzara” sauce gave to the plate a deep richness of flavour. Completing the experience is an impressive wine cellar, where the sommelier expertly pairs each dish with the perfect wine, elevating the entire dining journey. Reservations are mandatory.
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