The geographical features of Istria include the Učka mountain ridge, which is the highest portion of the Ćićarija mountain range; the rivers Dragonja, Mirna, Pazinčica, and Raša; and the Lim bay and valley. Istria lies in three countries: Croatia, Slovenia and Italy. By far the largest portion (89%) lies in Croatia. "Croatian Istria" is divided into two counties, the larger being Istria County in western Croatia. Important towns in Istria County include Pula/Pola, Poreč/Parenzo, Rovinj//Rovigno, Pazin//Pisino, Labin/Albona, Umag/Umago, Motovun//Montona, Buzet/Pinguente, and Buje/Buie. Smaller towns in Istria County include Višnjan, Roč, and Hum.
The northwestern part of Istria lies in Slovenia: it is known as Slovenian Istria, and includes the coastal municipalities of Piran/Pirano, Izola/Isola and Koper/Capodistria, and the Karstic municipality of Hrpelje-Kozina. Northwards of Slovenian Istria, there is a tiny portion of the peninsula that lies in Italy. This smallest portion of Istria consists of the comunes of Muggia and San Dorligo della Valle, with the place of Santa Croce (Trieste) farthest north.
The ancient region of Histria extended over a much wider area, including the whole Kras plateau until the southern edges of the Vipava Valley, the southwestern portions of modern Inner Carniola with Postojna and Ilirska Bistrica, and the Italian Province of Trieste, but not the Liburnian coast which was already part of Illyricum.
Ryanair provides a connection London (Stansted) to Pula three days a week, and Dublin Pula also. Scandjet connects Pula to Oslo, Copenhagen and Stockholm once a week (on Saturdays) during the summer. Eurowings also serves Pula.
Trains run daily between Ljubljana in Slovenia and Pula, and from Rijeka to Ljubljana. Unfortunately due to historical accident, the two train lines do not meet up despite some works having been commenced on a rail tunnel to link the two short distances.
Buses run from Trieste in Italy, Zagreb and other major cities to Pazin in the centre of Istria, and most to Pula in the south.
Crossings from Venice arrive in Porec, Pula, Rovinj and a few other places, check the Venezialines websites for details. Note that some crossings are only made during high season, meaning July and August.
Istrian gastronomy is known by its huge diversity. Pasta, gnocchi, risotto and polenta, as well as its high-quality vegetables (which can be found, at a cheap price, in any of the numerous open-air markets present in almost every Istrian town), accompany main dishes, as an Italian heritage. Especially, Istrian peppers have international recognition.
At the coast, fresh fish and seafood are a tradition. Scampi is the favourite, together with squid and sole. In the inland, air-cured ham (Prsut) and sausages are the highlights.
But the gastronomic pearl is no doubt the truffles. After the beginning of the season, in late September, truffles can be found accompanying any dish and sauce. Especially recommended is pasta with truffles. Also, olive oil with truffles is a typical product of the region.
Simple but tasty “meštra” (minestrone), made from seasonal vegetables, is still prepared nowadays. A characteristically Istrian minestrone is made from “bobici” (corn), fennel, barley, etc. All of these dishes are spiced with pesto. It is the ingredients, and not just the flour, that makes Istrian dishes so thick.
Home-made pastas such as noodles, lasagne, macaroni, “bleki” or “posutice”, and the very Istrian “fusi”, are used in soups and side dishes. Fusi are offered as a starter or side dish and are prepared in various ways with sauces. Polenta and gnocchi have been prepared in Istrian homes for ages, but these dishes have their origins elsewhere.
Due to the plentiful sunlight and the vicinity of the sea, vegetables, which are widely grown in Istria, have a very special taste and naturally, interesting local names. Various vegetables, from “verzot” (Brussels sprouts) to “cikorija” (radicchio), “koromač-finoči” (fennel root), “cuketi” (zucchini), mangold, “melancani” (eggplant), peas, and “kapus” (cabbage), are used to prepare side dishes, with the obligatory olive oil and plenty of garlic.
Meat dishes (fish, mutton, poultry, beef) are well known for their method of preparation, “gvacat” (squazzetto) is a meat dish with sauce containing native Istrian spices. Many dishes are prepared in a “padela” (a frying pan with a handle) or under a “črepnja” (cover for cooking over embers). These dishes are more commonly found in the vicinity of Koper than in the town itself, but with a little effort you will be able to find excellent fish soup, marinade, or similar dishes even within the town itself. Despite some attempts to preserve and revive authentic Istrian cuisine, there is a tendency in Koper towards more modern culinary ideas, which offer the most varied dishes, from fish, meat, pasta, and pizzas – something for every pocket.
Istria is a land of vineyards. Wines are sweet and fruity, with a wide variety of grapes present, such as white malvasia, red teran and muscat. The most famous vineyard area is Kalavojna, on the Eastern coast.
Regional liquor grappa is widely produced in here, with several varieties available.
We have a comprehensive list of accommodation in Istria searchable right here on Travellerspoint. You can use our map to quickly compare budget, mid-range or top of the range accommodation in Istria and areas nearby.
We don't currently have any Travel Helpers for Istria
Except where otherwise noted, content of this article is licensed under a Creative Commons Attribution-ShareAlike 3.0 License