The story
Puntulina sits on the steep rocks of Rovinj, where the Pellizzer family turned their ancestral home into a restaurant in 2004. The kitchen delivers refined Istrian cuisine just steps from the Adriatic waters, drawing inspiration from the surrounding culture and the island of S. Katarina. Before opening, the building served as the private residence of the Pellizzer family. Corrado Pellizzer and his sons Nereo and Giovanni chose to keep the house rather than sell it, creating a dining room that maintains a comfortable environment while showcasing the spirit of Italian influences found along the coast. Puntulina joins Giannino, Snack bar RIO, and El Bugadur as part of the family's Rovinj portfolio. Giovanni and Mirjana now guide the daily operations, blending hospitality with a vision to elevate local traditions.
The kitchen operates at the intersection of Rovinj heritage and modern technique, sourcing seasonal ingredients that anchor the restaurant's Istrian cuisine. Jodelle leads the cooking team, working alongside sister Rebecca who manages service, while sommelier Pashmina directs the wine program. Appetizers emphasize texture and balance, starting with a white cod cream accompanied by thinly sliced, fried pieces of homemade bread. Main courses rely on pristine seafood, such as a greater amberjack fillet delivered fresh each morning. The fish is roasted to preserve the juicy flesh and render the skin crisp, then plated simply with Swiss chard and potatoes. Desserts honor regional favorites through reinterpretation, offering a deconstructed kremšnita that rests on a forest fruit sauce. The plate features a puffy pastry shell molded into a flower shape, revealing a yellow vanilla custard center dusted with powdered sugar.
Visitors often request tables on the lower terraces to enjoy the direct line of sight to the sea, though diners must watch for gulls that circle the rock formations and occasionally snatch food from plates. The beverage list mirrors the restaurant's dual focus on locality and breadth, highlighting the best of Istrian winemaking alongside international choices. Red wine selections feature prominent bottles of Teran and Refošk from producers like Benvenuti, Tomaz, and Coronica, providing robust pairings that complement the Istrian cuisine. The cellar also stocks Italian labels and prosecco, catering to diverse preferences while maintaining high standards. This dedication to both setting and substance contributed to a 15-point score from Gault&Millau, which notes the effective combination of the cliffside location with the ever-improving kitchen output.
Recognition
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Details
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