Croatia: Istria

Restaurants: Valsabbion, Pula, Croatia: Interesting introduction to Croatian cuisine

Before our trip to Croatia, Jay and I had read in several places that Valsabbion was one of the best restaurants in the country. So of course we called for a reservation. Unlike some other European restaurants where you need to make reservations a month or two in advance, we were able to get in for lunch with less than a week's notice, no problem.



“I just don’t see Big Wine allowing labels on wine reading something like this: This wine was dealcoholized by reverse osmosis and smoothed out with micro-oxygenation. Ingredients: Water, alcohol, grapes, chestnut tannin, oak extract, oak dust, genetically modified yeast, urea, enzymes, grape juice, tartaric acid, bentonite, and Velcorin.” – Alice Feiring, The Battle for Wine and Love or How I Saved the World from Parkerization

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