Located in the small village of Lovrečica, not far from Umag, Badi belongs to the category of restaurants that offer high gastronomy in a pleasant and warm environment. The restaurant is part of a small family hotel. The large interior is modern. In front of the spacious terrace you can see the beautiful olive trees and far away the sea. This year Badi celebrates its 35th birthday. The change of generations in Badurina family – the owners of the place – brought as well some changes in the concept of the restaurant. The parents, Nado and Mileva, both born on the island of Pag, moved to Istria and opened a classic restaurant. Their regular guests, mainly Italians, have been coming for years for fresh fish and excellent local food. Their son Ivan turned the restaurant into a refined culinary destination. The spring tasting menu began with 6 or 7 amuse bouche. The first was a colorful bite of parmigiana (a row of eggplants, a row of mozzarella, a row of tomato sauce) in a silky parmesan cream, then an excellent ball of sparkling mashed potatoes and mushrooms in a crispy crust with black truffles, served on a bed of olive branches. Much more followed - fried cuttlefish in garlic oil on turmeric cream, raw smoked cuttlefish with hazelnut oil, sprinkled with bread crumbs fried in butter, a delicious raw scampi with asparagus ice cream and marinated asparagus with emulsions of chives and raspberries, with confit cherry tomatoes and mandarin. All full of creativity and refined taste. They also served an excellent homemade sourdough focaccia. We were delighted by the soup of radish leaves with marinated radishes and bear onions and an emulsion of garlic oil with some fried mussels and vongole inside. Just like breaded red mullets on a cream of blue potatoes and red cabbage with glazed carrots, spinach and cuttlefish chips. The harmony of textures and tastes is respected in all Badi’s dishes - crunchy, soft, creamy, sweet, spicy. All the dishes were extremely attractive, with skillfully arranged compositions, in a rich palette of colors. Dessert deserves special praise. We got a light yellow pear served on a black plate. Actually it was a delicious gel/cream of pear and cardamom, with a little of cinnamon in it, in a coating of white chocolate’s glaze and in the perfect shape of a pear. There was even a stalk of dark chocolate. Badi is one of those Istrian restaurants that you cannot miss. You will enjoy the excellent food, appreciate the attractive wine list and feel comfortable with the very good and friendly service. During the summer season it is better to book a table.