Istrian landscape of hills and villages

From a guide’s notebook

Istrian stories, words and flavors

Notes gathered while guiding and in everyday life: encounters, local language, traditions and places I return to. Here there is room to tell their stories.

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Stories lived firsthand

Istria, told by someone who lives it

Encounters, flavors, words, and small details gathered over more than 25 years of guiding offer another way into Istria’s identity.

From Rossana’s notebook

Pula Arena: a Roman amphitheatre that surprises even seasoned travellers

Recently, just as we arrived outside Pula Arena, one of my guests admitted that she had been worried she would see just another Roman amphitheatre. She had already visited several and was not expecting any great surprise.

Then she stopped.

For her, Pula Arena was the most beautiful she had ever seen. She was particularly impressed by its preservation, but also by its setting beside the sea and Pula harbour. I was pleasantly surprised by how firmly she expressed her opinion.

Her reaction made me wonder: what makes Pula Arena so special, even for people who already know the great Roman monuments?

Architecture we can take in at a glance

One of Pula Arena’s greatest strengths is the exceptional preservation of its outer stone shell. We can follow the outline of the building with our eyes and imagine its original grandeur. Architectural research also reminds us that many internal elements have been lost: the Arena we see today is not a completely preserved Roman amphitheatre.

The distinction becomes clearer when we compare it with other famous buildings. The Colosseum preserves its complete outer perimeter only in its northern sector. Verona has lost much of its outer ring. In Pula, it is the exterior architecture that makes a particularly strong first impression.

Nîmes, on the other hand, also ranks among the best-preserved Roman amphitheatres. Beauty and preservation are not a single category in which we can simply declare a winner.

The sea is part of the Arena’s story

Pula’s amphitheatre was built on the slope above the bay, about 200 metres to the northeast, outside the Roman city walls. According to the Archaeological Museum of Istria, the ancient shoreline came almost to its foundations. The Via Flavia ran between the amphitheatre and the sea.

Looking towards the harbour therefore also opens a historical perspective. Today’s view does not entirely match the ancient one, but it helps us understand the building’s close connection with the sea.

That connection had a practical side too. In their study of the extraction and use of Istrian limestone, Klara Buršić-Matijašić and Robert Matijašić explain that transporting stone blocks by ships and barges was much more practical than the demanding journey over land. They also identify a nearby bay that could have been used for loading, close to the Cave Romane quarry at Vinkuran.

We can therefore understand proximity to the sea as an important logistical advantage during construction. Claiming that the Arena was placed here exclusively to facilitate the transport of stone would, however, go beyond the available evidence.

Four towers and a building adapted to the slope

The four rectangular towers are a distinctive feature of Pula’s amphitheatre. They housed wooden staircases, with rainwater tanks at the top. A comparison with Arles is particularly interesting: its four defensive towers were added only in the Middle Ages. A similar exterior detail can conceal an entirely different history.

The builders also made use of the natural slope: towards the sea, the building rises to its full height, while only the upper levels emerge on the higher eastern side. Stone, slope and structure shape its appearance together.

Each amphitheatre preserves a different part of the Roman world

El Jem impresses with its preserved supporting structures and underground passages. Pozzuoli and Capua reveal the technical workings behind the spectacles. Pompeii takes us back to an earlier stage in the development of amphitheatres, while Itálica shows how much of a building’s former volume we must reconstruct in our imagination.

Nor is a seaside location unique to Pula: Tarragona’s amphitheatre was also built near the coast, outside the city walls.

Pula Arena captivates through its particular combination: exterior architecture whose form we can still clearly read, four towers, its relationship with the slope and views towards the harbour.

Why it is worth pausing outside the Arena — and in the centre of its arena floor

During my tours, I like to leave a moment for that first look, before the dates and explanations. Visitors can notice for themselves the rhythm of the arches, the height of the stonework and the building’s relationship with the sea and the city.

When you step into the centre of the arena floor, the experience changes. Surrounded by stone arches, beneath the open sky, you may feel an unusual combination of spaciousness and shelter. The Arena is large, yet its ring of stone seems to embrace us for a moment and offer a sense of protection. It is worth stopping, looking around and allowing the space to make its impression.

In her encounter with Pula Arena, my guest found her own most beautiful Arena.

Her impression speaks of something that numbers struggle to convey: an encounter with a place that surprises us even when we think we already know what to expect.

Sources and further reading

From a guide’s notebook

Stories discovered along the way

A guest’s question, a half-open doorway, a dialect word, or an unexpected detour can transform a story. After more than 25 years, every tour still reveals something new.

Flavors and seasons

The landscape reaches the table

Wild asparagus announces spring, sardines tell the story of the coast, the grape harvest colors late summer, while truffles and freshly pressed olive oil belong to autumn. They are more than foods: they carry work, family memory, and Istrian identity.

Places I enjoy eating

Beyond Michelin stars: my personal favorites

Istria has earned an important place in the MICHELIN Guide. Its best-known names include Ana Roš with JAZ in Poreč, Emanuele Scarello and resident chef Simone De Lucca of Agli Amici in Rovinj, and Danijel Đekić of Monte. Alongside them are many less celebrated chefs and restaurateurs who are just as devoted to local flavors, traditional recipes, and the quality of fresh ingredients. After all, lunch or dinner is not only about what arrives on the plate: it is an experience to enjoy and a lovely memory to take home.

I must be honest: I have not yet had the opportunity to try Istria’s Michelin-starred restaurants, but I will certainly treat myself to this special gourmet experience. For now, I can recommend places I genuinely know—chosen for their atmosphere, the quality of their ingredients, and the pleasure of returning.

As the years go by, I find myself choosing fish, shellfish and scampi more often, together with seafood spreads and salads or a good risotto. In Pula, I enjoy Volaria at Marina Tehnomont and Konoba Feral. In Fažana, I recommend Sapori di Mare and, before a trip to the Brijuni Islands, Taverna Fasana. In Rovinj, I gladly return to Kantinon and Giannino; Rio Bar is a lovely choice for pasta and a good wine list. Kantinon and Rio Bar also offer beautiful views of Rovinj’s Old Town.

Among the relaxed, unpretentious places where the food is genuinely good, I would also mention Sveti Mikula in Rakalj, by the sea beside the lighthouse, for excellent fish, shellfish, and Kvarner scampi. Of course, Istria has many more fine konobas and restaurants—we will save those for another time.

Words, dialects, and traditions

When Pula speaks Istro-Venetian

Istro-Venetian is one of Istria’s historic voices. It is still spoken in several communities today, especially along the coast but elsewhere too, with shades of pronunciation and vocabulary that vary from town to town.

My Italian guests are often pleasantly surprised to discover that we still speak Istro-Venetian here in Istria. During my walks through Pula, I enjoy taking guests to the wall of the Italian Community, known locally as the Circolo. It is covered with words from Pula’s local form of speech, known as el dialetto polesan: cucal, caligo, vin, strussa, stramasso, pindolon, bagolina, mona… Italian guests have fun guessing which words they recognize, what the others might mean, and whether they resemble expressions from the dialects spoken in their own regions. It is a small game that opens a conversation about language, memory, and the many ties that cross the Adriatic. A simple wall often becomes one of the liveliest stops on the tour.

Calle, spàcio, batana, bitinade, marenda, and fritaja: each word holds a way of living, working, singing, and gathering together. They reveal how deeply the cultures that have shaped Istria over the centuries remain intertwined—and how they continue to shape its identity today.

Desserts and gelato

Discover Istria’s sweeter side

Almost everyone asks me where to find good gelato. I do not make rankings: I simply share two places I have tried myself, together with a few desserts that tell the story of our celebrations.

Gelato: two personal discoveries

In Fažana, I very much enjoyed the gelato at Sapori di Mare; in Rovinj, I had the pleasure of trying Ombra – laboratorio del gelato. Two refreshing stops to enjoy during a walk.

Sweets for holidays and gatherings

Fritule, which also entered Istrian cooking through the region’s long ties with Venice, are prepared for major celebrations and found at village festivals or agritourism restaurants. Kroštule belong especially to Carnival and are harder to find out of season. My favorites include strudel de pomi and, when sour cherries ripen, a wonderfully sweet-tart cherry strudel. Those who enjoy dry biscuits should look for bucolaj and cukerančići.

Where to look for traditional flavors

Torta bumbara, made with almonds, eggs, and sugar, is not easy to find: in Pula, it is currently served at the Da Danielli bistro, while in Vodnjan you can also taste it at a café on the main square. In Žminj, look for Kristova kruna, an old almond crown once made for weddings and major celebrations. During Barban’s summer Wednesday events, a local woman prepares and offers visitors barbanski kolač, the town’s traditional wedding cake, while the local market accompanies the horsemen’s training for the Trka na prstenac. To sample many sweets in one evening, look for Sweet Istria in Vižinada.

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