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L'avis de Gault&Millau
Konoba Pula Pineta, in Žminj, in the heart of Istria, is still one of the favourite addresses of locals and food lovers. Although he hasn’t cooked for a long time, the premature departure of legendary chef Pino Kuhar, who has been for years the soul and the heart of the tavern, has hit both regular guests and staff. Nevertheless, the young Paula Pucić, who replaced him in the kitchen, has already proved that she can successfully continue on his path. The tavern is one of the few that is open all year round. Inside you will find a pleasant, rustic ambience with a large fireplace, while in front of the tavern there is a small covered terrace with several tables. Recently, they have introduced the marenda (a traditional morning warm meal for the workers) and every day, around noon, they offer a variety of ready cooked dishes. The rest has not changed. They still offer excellent Istrian sausages, prosciutto and cheese for appetizers, along with traditional pasta and gnocchi with meat sauce, venison, wild asparagus or truffles. After the cold platter, we ordered an excellent asparagus fritaja (Istrian scrambled eggs), soft and creamy. As the wild asparagus season is short, we decided on fuži (homemade sort of Istrian pasta) with asparagus and prosciutto. A dish with a powerful taste in which the light bitterness of wild asparagus and the saltiness of fried prosciutto combine well. A rump steak tagliata on a bed of rocket is always a good choice. The delicious, well-seasoned, thinly sliced meat was pink on the inside and finely roasted on the outside. After a hearty lunch, there was no more room for desserts. In this small family run tavern, you will feel at home, but with a good cook cooking instead of you, and friendly staff taking care of you. For every recommendation.