The proximity of the fertile lands provide for a unique blend of Istrian and maritime cuisine. The traditional dishes of the rural outskirts are based on homegrown produce, thriving among the vineyards and olive groves, while the seaside cuisine relies on fish and molluscs. Local homegrown produce is also sold at the farmer’s market during summer. Enjoy the many flavours of Izola!

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Pier of tastes

Culinary events in the »street food« style take place on the Nord pier in Izola and are marked by an excellent gastronomic offer from Izola and the surrounding area. You will also be spoiled by dishes from other countries, inspired by Istria.



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Farmer's market

The seasonal market »Ruba sz moje njive« (Stuff from my field) offers an opportunity for the local farmers to sell their crops.  It is part of the Kilometer Zero initiative, which has been established for several years and has enriched the gastronomic offer in Izola. The goal of the initiative is to promote the use of produce from the immediate environment and offer support to local agriculture. However, it also ensures that the dishes in Izola’s restaurants are made from fresh and local ingredients. The restaurateurs involved in the initiative undertake to use at least 80 % of ingredient...



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Tastes of Izola 2022 booklet

The Tastes of Izola booklet is this year’s novelty created by Tourist Board Izola. The booklet, available in three languages, highlights the culinary year in Izola, presenting all five culinary campaigns, restaurateurs, and menus for each campaign. In it, you will also find some recipes, a list of this year’s events entitled Pier of Tastes, and a free ticket to Izolana – House of the Sea. If you would like to receive a copy of the brochure, visit TIC Izola, send us a message at tic.izola@izola.si, or download it HERE.



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Calamari in sauce with pasta or polenta

The recipe was prepared for you in the restaurant of Hotel Marina. Ingredients for 4 persons: - 800 g of cleaned calamari - 200 g of polenta or 400 g of pasta- 1 onion- 1 head of garlic- 2 to 3 pieces of larger - ripe tomatoes or 250 to 300 g of peeled tomato sauce- 1 dl of Malvasia- 1 tablespoon of capers- 1 tablespoon of pitted - olives- 4 small salted fish fillets - 0.5 l of fish base- olive oil- salt, pepper, parsley, chili, bay leaf, Mediterranean spices

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