The story
Konoba Alla Beccaccia in Fažana anchors its menu in straightforward Istrian cuisine, letting local livestock and forest harvests drive the plates. The kitchen centers on wild boar, pheasant, venison, and lamb alongside Boškarin beef, an autochthonous breed from the region. Diners often start with cold slices of Boškarin tongue dressed in a light sauce of tuna, anchovies, and capers. The main course features hand rolled fuizi pasta tossed in a slow simmered ragout that earned a thirteen point five rating from Gault Millau.
The dining room sits apart from the main hotel buildings, surrounded by mature olive trees and a carefully tended lawn. An open fireplace grounds the interior in a warm hunting lodge aesthetic. Rustic wood and stone finishes keep the environment relaxed. Guests step through a simple gate and immediately leave the residential streets behind.
A glass of the house Franc Arman cuvée bridges the gap between the heavy meat dishes and the coastal air. The blend draws on merlot, teran, and cabernet sauvignon to complement the rich boar and beef sauces. White truffle season brings a simpler plate of pasta paired with skuta cheese, highlighting how the kitchen approaches traditional regional cooking. Homemade gluten free bread arrives at the table, ready to soak up every last drop of sauce.
Recognition
Details
