Less than ten minutes by car from Opatija, set among greenery at the foot of the Učka mountains, a historic late-nineteenth-century family farmhouse has been transformed into a restaurant with some rooms. The atmosphere is simple and genuine, with a family management led by chef-patron Vinko Frian. The menu includes some fish dishes, but it is the meat that truly stands out: the preparations based on boškarin (the typical Istrian cattle breed) are well worth trying, in particular the flavourful shank slowly braised in its sauce. The kitchen relies exclusively on regional ingredients and interprets the local gastronomic tradition with authenticity.