San Rocco is still one of the unmissable Istrian addresses for lovers of fine food, fine wines and refined ambience. The eponymous boutique hotel in the small, picturesque town of Brtonigla, in the northwestern part of Istria, is a true oasis of pleasure. With a lot of effort from the Fernetich family, the owners of the hotel, San Rocco has gained a respectable clientele that is always happy to come back. Once again, we got the confirmation that chef Floriana Ružić deserved the Gault & Millau Young Talent Trophy that we gave her last year. We enjoyed her creative and delicate dishes again, and as we visited the restaurant during the white truffle season, we had the opportunity to see that this place is truly one of the best truffle restaurants in Istria. Abundantly grated on pasta and ravioli filled with fish, the white truffle (magnatum) delighted us with the intensity of the aroma and the earthy taste. We also enjoyed the white truffle shavings on the top of the lightly roasted Saint Jacques scallops with the thinly sliced lightly roasted lardo of Istrian prosciutto. The young potatoes baked in salt, then hollowed out and stuffed with egg yolk, with grated white truffles were delicious. We ordered a few truffle free dishes: a tasteful carpaccio of Boškarin, the Istrian autochthonous beef, spiced with an extraordinary olive oil produced by San Rocco. And we were pleasantly surprised by the soft and juicy pork belly covered by a crispy ground pistachios crust. There was no more room for dessert, so we ended our lunch with a short espresso. Excellent food, excellent vine list, excellent staff. Gourmet restaurant San Rocco deserves only words of praise, and its greatest value is that it has maintained the highest gastronomic standards and has improved over time.