Cabernet Sauvignon & oily fish, With love

Autumn is the perfect time to discover Istria’s rich past, and one of the finest ways to experience it is through the flavours and aromas of Istria.

* * * * * * * * * *

From 6 November to 4 December 2026, every Friday, restaurants in Poreč, Tar-Vabriga and Funtana will host special dinners dedicated to the pairing of Cabernet Sauvignon and oily fish.

Each Friday, the dinner will take place in a different restaurant, offering a new gastronomic experience and an opportunity to enjoy carefully designed dishes, selected wines and fascinating stories that connect Istrian gastronomy, winemaking and fishing traditions.

At the heart of these evenings is Cabernet Sauvignon, one of the world’s best-known and most widely planted grape varieties. It originated almost 500 years ago as a spontaneous cross between Cabernet Franc and Sauvignon Blanc, with its roots in Bordeaux, France. The variety also has a long tradition in Istria, where it has been cultivated for around 150 years.

Oily fish is equally deeply rooted in Istrian history. The tradition of catching and enjoying oily fish has been part of local life for centuries, with the earliest written records dating back to the 14th century.

These two stories – one of wine and one of the sea – will come together during a series of special dinners throughout November and early December. Some of Croatia’s distinguished chefs will create menus that give oily fish a contemporary gastronomic interpretation, accompanied by carefully selected Cabernet Sauvignons.

Join us from 6 November to 4 December in Poreč, Tar-Vabriga and Funtana and discover how the sea, wine and Istrian tradition come together to create a truly special gastronomic experience.
 
* * * * * * * * * *

November 06, 2026 - Restaurant Bacchus, Hotel Parentium, Plava Laguna

* * * * * * * * * *