The Karst table enchants with its authenticity and specialties
Prosciutto and dried-cured meat
Tasting a slice of Karst prosciutto, pork neck, or pancetta is the first obligatory step in learning about the specialties of the Karst. The rich tradition of meat drying is one of the bases of Karst cuisine. It gives the Karst gastronomy that special charm by which we will remember the tastes of the Karst forever.
Karst red soil gives birth to red wine… Teran, a karst wine with the Protected designation of origin, which will delight you with its intense red colour and unique taste. Many Karst winemakers produce top quality wines, but Teran has the most important place among them.
Spices and wild plants
When you come to the Karst, you will be enchanted by the scent of the karst vegetation. The diversity of the karst gmajna, where many spice plants grow in the natural environment, also reflects in the gastronomy. Top chefs always use local spices and wild plants as the secret of their original dishes. It has a different smell and the flavours are also typically karstic.
The fruity luxury of the Brkini
On the edge of the Karst, where the hilly Brkini invites you to a unique world, where the land of fruit begins. Brkini has long been famous for apples, plums, and pears. Their fruit desserts are sinfully good. The typical sweet plum dumplings (“češpovi njoki”) are particularly popular, and they make it worth visiting Brkini in autumn. The locals also use the fruits to distil excellent spirits, such as the famous plum brandy, called “slivovec”, that has the Protected geographical indication.