previous page...

For some years already, this rustically set place has been the synonim for Istrian hospitality and typical Istrian cousine. It is located near the town of Buje directly on the road that leads from Buje to Novigrad and the sea. An open-log fire is the focal-point of the whole place. This is where efficient and friendly owner, Anton Kernjus, prepares different culinary delicacies from under èripnja (in cinders of open fire under an inverted bowl – rouind or oval oven proof liddle placed on a hot, fire-clay slab) such as apple pie, which is one of many specialities our restaurant is proud of.

The restaurant is not too big, it is decorated with many old paintings and Istrian handiwork. There are 50 seating places in the main room, and some 40 more in the garden room (which, although you are sitting under the roof, will give you the open air feeling). As Astarea ranks among th best Istrian fish restaurants we recommned you book your table well in advance to avoid unpleasant surprises.

Apple pie ingredients:

  • 500g flour
  • 2 eggs
  • 20g powdered sugar
  • 20g flour
  • 20g lard
  • milk, salt, grated lemon rind


  • 800g apples
  • 50g raisins
  • 50g finely minced (or finely chopped) wallnuts
  • 30g bread crumbs
  • sugar, rhum, cinnamon, butter, powdered sugar

Mix flour eggs, melted lard, salt, grated lemon rind and milk (if needed) into a dough. Leave it for some time to rise and rest. Roll the dough thinly out on the table covered with flour. Cover one side with the filling (previously well mixed, do not forget to add rhum). Roll, starting with the side with filling. Put into baking pan previously greased with lard and cover with egg yolk. Put into oven and bake for 40 minutes. When done sprinkle with powdered sugar. Serve warm.

taken from book:                                   
Kroatien: Istriens köstliche Ziele
Ferdinand Neumüller                 


    Sounds good!


    Prosciutto cut by hand is the best

    Apple pie is also prepared
       under èripnja