ONE OF THE REASONS WHY PULA HAS HAD SUCH A TURBULENT HISTORY IS THE LARGE BAY WITH ITS HARBOR AT THE SOUTHERNMOST TIP OF THE ISTRIAN PENINSULA. SINCE THE ANCIENT GREEK TIMES, EVERY CIVILIZATION HAS LEFT A TANGIBLE MARK HERE. ONE OF THE MOST STRIKING HISTORICAL LANDMARKS IN PULA IS OF COURSE ITS FAMOUS ARENA – A MOST IMPRESSIVE AMPHITHEATER DATING FROM ROMAN TIMES. JUST A BIT TO THE NORTH OF THIS PEARL OF ANCIENT ARCHITECTURE LIES THE GARDELIN RESTAURANT, WHICH HAS SUCCESSFULLY ATTRACTED MANY A FOOD TRAVELER FOR MORE THAN 50 YEARS.

The tavern is located in Veli Vrh, at one of the city’s most important intersections with the Vodnjan road which leads to Vodnjan, a small town known for the tallest bell tower in Istria, situated just 10 kilometers away from Pula! This tavern has built an impressive reputation among the locals of Pula as well as their many visitors.

The tavern, which is open year-round, skillfully balances the classics of traditional Istrian cuisine with regional dishes. It has become especially famous for its charcoal grill and spit-roasted specialties. Their grill specialties known as gradela include the finest cuts of fish and carefully selected meats in all forms. For example, lamb or suckling pig on the spit is a daily feature during the summer. The flavors of their dishes are distinctly homemade, which is truly commendable. This comes as no surprise as this is a family-run tavern where homemade pasta is still made by hand, and most dishes are prepared according to traditional recipes. In fact, this is just what gourmets have in mind when they think of an authentic Istrian oštarija (tavern).

Brodet made with folpi (cuttlefish) and squid served with polenta, or mussels in buzara sauce, locally caught fried or grilled squid, a fish platter with several types of fish, as well as pasta with various seafood—these are all fish classics that reaffirm the restaurant’s strong roots in local cuisine and its genuine oštarija-style approach. The same goes for the meat on the menu, where the highlights include lamb shank or spit-roasted lamb and suckling pig, alongside some more modern dishes such as BBQ pork ribs or a T-bone steak (Black Angus). As befits a well-established restaurant of Istrian cuisine, one can also enjoy excellent risottos, pastas, and gnocchi, served in a variety of seafood or meat-based sauces.

As for food presentation, they favor a modern style and the same applies to the very pleasant interior which blends contemporary design and traditional elements — most notably a large, old fireplace still actively used for cooking. The outdoor area is surrounded by greenery. The centerpiece of the garden area is the traditional Istrian grill, built to resemble a kažun -a field shelter made of stone typical of the region.