DINING

Eating what local land offers seasonally

Food that belongs to the place. Seasonal, unhurried, cooked by people who know what grows here.

Against the Mediterranean planting — composed with the same care as the structures it surrounds — it reads as a thing that belongs.

Three moments
in a dining day

Morning

Each residence has a fully equipped kitchen. Coffee comes from a small roaster in Lovran. Bread is delivered from the village. The morning is yours. The terrace is already warm by eight.

Afternoon

The summer kitchen was made for afternoons. The kind that start at one o'clock and are still going at five. Fish from Mošćenička Draga. Wine from the Istrian interior. The hillside keeps the table in shade.

Evening

Avara works with a small number of chefs from the Kvarner region. Any of them can cook in your residence, or in the summer kitchen, for an evening or a week. Or you cook yourself. Both are the point.

At the meeting point of the Mediterranean and the Alpine.

The result is a microclimate that produces ingredients found almost nowhere else — olive oil with the character of Istrian stone, shellfish fattened in the clean water below Učka, lamb grazed on the karst above. Avara's kitchen is built around this.

Sourcing is local by default, not by policy. When something comes from further away, there is a reason. The wine list is anchored in Istria and Kvarner. The bread comes from the village below.

To arrange a private chef, or to ask about provisioning your stay, contact the host directly.