Valsabbion restaurant has long time ago become a legend of the Croatian, and especially Istrian catering. Based on slow food principles, maximally creative, refined, with minimalist elegance, it was “something else” from the very start. Personal philosophy of restaurant’s owner Sonja Peric and her team of collaborators are original, with original flavors and aromas from this particular climate. They are not shy in exploring and experimenting on their quest of perfection.
The accent in Valsabbion lies on the radical inventiveness in everything; from the philosophy behind creation, consideration and quest for the extraordinary things hidden in the traditional local ingredients, to the very look and design of food that is on the trace of artistic performances. That is why many people decide to go to Pula only for the extraordinary gastronomic surprises that expect them in sampling or designer menus of numerous courses, accompanied with select wines and olive oils.
Everything is special and unique in Valsabbion – from interior design to menu design and staff’s treatment of the guests. If you are not sure about what you will eat as you overlook the sea, you can leave this decision to your hosts in the impeccable black and white uniforms, or choose one of the carefully tailored 6 or 12 courses of top quality gastronomic experience with hints of art. For starters or peculiar couvert, Valsabbion serves home-made salty sticks for dipping into different tapenadas, olive oils and similar home-made delicacies. Guests can choose from freshly baked little breads with unusual flavors (with hazelnuts, arugula, herbs) stored in tall glass jars.
If you decide to take the fish menu, the courses will start with a special experience – a raw scampi placed on your plate and frozen in liquid nitrogen, pierced with a stick and completely covered with coarse salt. To eat it, you first need to dip it into the solution of rum and cloves. This was followed by delicacies prepared and served in unexpected ways – sauces in closed metal tubes and dishes in manually stuffed cans, risottos of asparagus and ricotta served in glass, meat cooked for several hours using the sous vide method (vacuumed meat is cooked slowly in water whose temperature does not exceed 60 degrees Celsius).
It is clear that every course requires a precise expert explanation about the dish in front of you, how it was prepared and how to eat it properly. The courses are presented and served by the expertly educated and coordinated staff, with the inevitable ritual of putting on white gloves. Every visit of the waiter is completely unpredictable, and the flavors and aromas are in complete harmony. One of the finest moments they reserve for the end - the perfect dessert cream made of mascarpone with white polenta, cinnamon and honey. And just when you think that your stomach is finally off for a long rest, chocolate candy and lollipops arrive onto the table. It is then the end to gastronomical delights lasting several hours, accompanied by impeccably paired wines.
Valsabbion’s kitchen is a laboratory; however, the relationship towards the ingredients that are largely home-made and authentic, do not cross the line of unpalatable experiments. A visit to this modern temple of molecular cooking is an unforgettable and timeless experience.
haute cuisine with experimenting and respect to the ingredients at the same time
Pješčana uvala IX/26, 52100 Pula
052 218 033
11 am to midnight (closed from 5 January to 10 February)