ISTRIAN TAVERN ASTAREA Brtonigla

The heart of the space - hearth of traditional flavors and warm hospitality

A large hearth where most of the dishes are prepared as the central part of the space.

Tavern Astarea retains its original interior and concept, with a large hearth as the central part of the space, where most of the dishes are prepared. Grill and baking bell, or "peka", are the basic cooking tools that the skillful owner uses to prepare attractive and exciting dishes from top-quality and fresh ingredients.

Dishes like gratinated scallops, mixed fish with potatoes and apple strudel (both prepared under the bell) delight guests with their unique preparation on open fire. The hospitable, homely, and almost familial relationship with the guests visiting the tavern adds extra warmth to this charming ambiance.

Mother and son Alma and Ivan Kernjus - charismatic and well-coordinated tandem

The Tavern Astarea is successfully run by a likable duo, mother and son, Alma and Ivan Kernjus, who act as a well-coordinated tandem. They are not overly servile, but keep a certain distance, while still creating a pleasant and intimate atmosphere. Their presence among the guests attracts attention, and it is clear that both possess charisma.

Alma and Ivan are experienced veterans of the hospitality scene, with years of experience in the kitchens of Poreč's hotels. In Astarea, their work spans from the kitchen, hidden behind a small bar, to the fireplace in the opposite corner of the most beautiful and oldest part of the restaurant. Ivan has an additional role as the main waiter serving "regular" guests, contributing to the warmth and charm of this rustic place.

Our Story

In Astarea, there is a framed menu that has been present since its opening. This menu is located on the left side of the kitchen entrance. Although it dates back to 1980, it can still serve as a great guide when choosing dishes at Astarea today. Those were different times then, so you could order mussels in buzara, which cost 80,000 of the then-dinars per kilogram. However, today there are neither dinars nor mussels.

Nevertheless, if we exclude the mussels and the dinars, the menu is still relevant. It features cod in white as a daily offer, grilled scallops, shrimps, quality fish, lobster, tagliatelle with crab, and black risotto. All of these are tasty dishes, even though it's unusual to see so many seafood specialties in an Istrian tavern that is not located right by the sea.

Such a prevalence of seafood dishes can still seem unusual today, and you can imagine what it was like 32 years ago in Brtonigla. Then, all the local inns, even those ten kilometers away, served reheated cabbage and roasted sausages.

Istrian Tavern - all goodness to goodness

What's more, it is worth noting that Astarea, all these years, has maintained its gastronomic consistency despite the fact that it has changed owners in the meantime, and anyone who has been in the restaurant business for a while knows very well that change of restaurant owners can often end dramatically. This was not the case with Astarea. Two people – different in origin, profession, and if you will, even in appearance, are the creators of a unique Istrian story under a rather unusual name for Istria: Astarea.

After Nino and Alma took over Astarea, they continued the tradition of quality cuisine and a warm atmosphere. Unfortunately, Nino passed away, but his son Ivan continued the family tradition and took over the tavern. Ivan, like his father, is dedicated to the guests and the quality of the kitchen, and continues to run Astarea successfully for new generations.

The interaction between guests and the owner today seems to me the most valuable aspect of the experience in Astarea. This close relationship between staff, owner, and guests creates an incredibly pleasant atmosphere, which contributes to an unforgettable experience in this Istrian tavern. Besides excellent food, this is what attracts people to Astarea again and again and makes it special in the Istrian gastronomic scene.