Konoba Borgonja in Višnjan

At Borgonja, lamb is braised for hours. Alongside maneštra and homemade fuži, ombolo and sausages are cooked over an open fire in winter.

Slow-braised lamb and a seasonal menu

Large cuts of lamb are slowly braised with onion, carrot, bay leaf, sage and rosemary. White wine goes in halfway through cooking, and the dish takes three and a half to four hours to prepare. Meanwhile, potato halves roast in lard with garlic.

Depending on the season, they also prepare maneštra and homemade fuži with truffles or boškarin beef. In colder weather, ombolo and homemade sausages are cooked over the open hearth in the main dining room. The Florentine steak is ordered by weight.

The Čendak family’s inn

An inn stood on this site when Višnjan was still a trading centre on the route from inland Istria to the coast. The Čendak family took it over in the mid-1980s. Loreta Čendak now runs the kitchen.

Distance from Bale: 29 minutes driving (33.8 km)

Types of food: Meat

Pets: allowed

Parking: free of charge

Working hours: from 12:00, to 22:00

Working hours on monday: Closed

Address: Istarska 10, 52463 Višnjan, Istria, Croatia

What to do: food and drink

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