Istrian food is seriously underrated. Truffles, olive oil, fresh seafood, homemade pasta, and local wines — Rovinj is one of the best places in Croatia to eat well. Here's our take on the local food scene.

The region's culinary identity sits somewhere between Venetian, Austrian and Slavic traditions — natural given the history. Truffles (both white and black) come from the Motovun forest 40 minutes inland; Istrian olive oil consistently rates among the best in the world in Flos Olei rankings; the native Malvazija white and Teran red wines grow in the red-earth vineyards between here and Poreč; and the coastline means fresh fish, scampi, branzino and cuttlefish land at the Rovinj harbour every morning.

Rovinj packs four Michelin-starred restaurants — Agli Amici, Cap Aureo, Monte and Tekka by Lone — into a town of 14,000. That's a rare density anywhere in Europe. But the soul of Istrian cooking lives in the konobas, the family-run taverns where you'll find slow-cooked pašticada, fuži with truffles, manestra, and fish grilled simply over coals. See our honest picks for a curated shortlist across price ranges.