The story
At Salicornia, the flavors of the Adriatic Sea and the Istrian countryside converge. Chef Vjekoslav Hederic, a veteran with over 25 years in hospitality, builds his cooking around the region’s finest raw materials: daily catch from local fishermen, mushrooms, truffles, chestnuts, and asparagus. His philosophy is one of respect – letting quality ingredients speak. This approach earned Salicornia a Michelin recommendation, a recognition that underscores the precision and sincerity of the kitchen.
Chef Hederic and wine consultant Jan Sincic form what the restaurant calls the “Istrian duo.” They began their partnership at a well-known Koper restaurant before opening Salicornia. Sincic, a second-level WSET sommelier, curates a wine list that leans heavily on Slovenian vineyards, with forays into Croatian Istria, Friuli Venezia Giulia, Champagne, and Burgundy. His service – relaxed, knowledgeable, and warm – earned him the Michelin Best Service Award in 2025. Together, they aim to pamper guests from first bite to last sip.
The menu changes with the seasons and the catch. Cold starters like sea bass carpaccio with pomegranate and citrus emulsion, or tuna tartare with roasted sesame and raspberries, show a light, modern hand. Warm dishes include pljukanci with octopus, burrata, and salicornia pesto, or fuži with Adriatic prawns and black truffles. Main courses are priced by the kilogram: whole fish baked in salt, Adriatic scampi, or turbot fillet with truffles. A three-course tasting menu (€30, lunch only) and a five-course option (€50) offer a curated journey through the kitchen’s best.
Salicornia is about comfort and storytelling. The dining room is air-conditioned and wheelchair accessible. “Every dish, every plate and every wine has its own story,” the team says. The goal is to let guests listen – with a glass of local Malvasia or a sparkling wine from Slovenian Istria in hand. The restaurant is open Tuesday to Saturday, closed Sunday and Monday.
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