Post image for Restaurant “Alla Beccaccia” Pula: A must for any devoted carnivore and wild game meat lovers

Restaurant “Alla Beccaccia” Pula: A must for any devoted carnivore and wild game meat lovers

by Gogo on February 10, 2010

in Restaurants

Without and doubt Alla Beccaccia is a must-visit for any devoted carnivore coming to Pula, especially if you like wild game meats. Here the meat is prepared exclusively on the barbecue or under peka (a bell shaped metal lid) covered with live coals which gives them that delcicious smoky touch.

Summer evening at Alla Beccaccia

Summer evening at Alla Beccaccia


It is a fact that restaurant in Pula and surroundings serve very good fish and seafood (see here and here) but the meat is usually mediocre, prepared neither according to some old tradition or in some innovative creative way. They serve Fillet steaks, Wiener Schnitzels, ćevapčići and pljeskavice, grilled sausages – it is just too boooring.

but there’s always a but…

On the road from Pula to Fažana, the same one that leads to the Brijuni Islands National Park – famous Tito’s summer residence, you will find signs that will lead you to restaurant Alla Beccaccia (At the woodcock). Here you can find traditional but also wild game meats prepared on the wood barbecue or in a not-so-usual way.

The owner is a passionate hunter so it is reasonably to expect that the game meat will be fresh and local, especially if you come in the hunting season. The restaurants is open throughout the year and reservation is advisable. In 2009 I visited Alla Beccaccia twice. Here is how it was the first time, on a warm summer evening at the end of August.

Alla Beccaccia's terrace

At the porch of Alla Beccaccia

It is surrounded by a well maintained garden with perfectly mowed lawn accentuated with few big oaks, olive, fig and cherry trees. The restaurant was built in traditional Istrian countryside style not more than seven years ago – everything is new and perfect but pretends to be old and warm (too sterile for my taste, but this is only me). Some nice sculptures in the garden would certainly bring some warmth to this sterile ambient. Nonetheless, in the summer it is just great to eat on the porch and feel the sea breeze.
Ambient 8.5/10

Excellent homemade bread

Excellent homemade bread

I was excited when they brought us their homemade bread. The crust is nicely dark and a bit burned, the crumb is soft, humid and tastes like a cake. Simple and delicious, like it came from some ancient times. House red wine was very good, a blend of Teran and Borgonja (here also I mentioned Borgonja) with strong acidic backbone, cherries, red flowers and earthy in the nose, slightly tannic – just perfect for meat dishes. Olive oil we got on the table was local (maybe of their own production) and of good quality. For the effort in making such delicious bread and the fact that there is no a cover charge I give a high score.
Details 10/10

We started the dinner with a dish of pasta that we decided to share in two. Luckily, because the portion was gargantuan.

Pljukanci in wild boar stew

Pljukanci in wild boar stew

Pljukanci in wild boar stew
Homemade egg-free pasta (pljukanci) cooked al dente was served with aromatic and juicy wild boar stew, good and tender meat, a lot of carrots and celery stalks gives the sweetness, but they exaggerated with salt I would say.
Price 60 kuna (8.20 eur) Score 9/10

Two main meat dishes followed.

Boškarin beef sauté with caponata

Boškarin beef sauté with caponata

Sauté of Boškarin meat with caponata
Boškarin
is Istrian ox, an ancient breed autochtonous to Istria that ten years ago was on the way of extinction. But farmers and local authorities understood that only way to preserve this beautiful animal is to start to eat it. Now Boškarin meat finds place on the menus of many restaurants across Istria where its is served as premium quality beef and it is usually more expensive. Here the Boškarin meat was sautéd with onions, aubergines and bell peppers (a sort of caponata). The meat remained a bit al dente but it was savory – you could tell it is not an usual supermarket beef. The vegetables added juiciness to the dish, but it was a bit too salty again.
Price 120 kuna (16.40 eur) Score 9/10

Char-grilled filet steak

Char-grilled fillet steak

Char-grilled fillet steak
It’s turn for a classic. A thick fillet steak was grilled on the wood barbecue so it had a tasty crust and a nice wood smoke aroma. But the steak was not tender enough probably because the meat was not aged long enough. Fried potatoes were homemade and not those fake forzen ones, absolutely delicious!
Price 100 kuna (13.70 eur) Score 8/10

A very good and light Tiramisu

A very good and light Tiramisu

Tiramisu
A very light version of tiramisu, with just right sweetness, nice and strong coffee was put inside. A bit too expensive.
Price 30 kuna (4.10 eur) Score 9/10

Apple strudel

Apple strudel

Apple strudel
A crisp, airy crust, a bit burned with gives nice bitterness on the palate. Juicy apple and nuts inside. Again, too expensive.
Price 30 kuna (4.10 eur) Score 9/10

Grappa aromatized with ruta

Grappa aromatized with ruta

At the end they offered us two grappas aromatized with ruta (rue in English) – a very strong stuff with nice herbal aroma proved to be an effective digestive. Here the summer story ends.

Without and doubt Alla Beccaccia is a must-visit for any devoted carnivore coming to Pula, especially if you like wild game meats. Here the meat is prepared exclusively on the barbecue or under peka (a bell shaped metal lid) covered with live coals which gives them that delcicious smoky touch. A great thing is to see how the owner takes great care to assure that even the simplest things as bread, house wine, olive oil, fried potatoes, green salad and vegetables are genuine products – mostly homemade and local. The prices are maybe a bit higher than the average but the quality justifies every cent.

Price 410 kn (56 eur) for 2 persons

Overall 9/10

PS: I had opportunity to visit Alla Beccaccia once again immediately after Christmas when we had high school reunion dinner. Charcuterie (ossocollo, cured ham/pršut and sausages), pasta and gnocchi were very good, but the highlight of the evening was mixed meat and especially whole veal shanks prepared under peka. The only drawback is that the place is more suitable for a romantic and calm dinner than for 25 people wanting to have some loud fun 🙂 It was obvious (even if he didn’t say anything explicitly) that the owner wants to get rid of us as soon as possible. That was not a very professional way of doing business.

Alla Beccaccia
Pineta 25, Valbandon
HR-52212, Fažana
tel. +385 52 520753
mob. +385 98 421479


View Alla Beccaccia in a larger map

Related Posts Plugin for WordPress, Blogger...

{ 1 comment… read it below or add one }

Dr. Alex MArinoff from Bulgaria June 28, 2010 at 15:02

Dear Sirs,
I am from Bulgaria.

Many years ago I have a german friend Dieter Fienemnn who lives in Pula with his woman Margit Fienemnn.
They have a small restaurant by the see.
D. Fienemann is dead some years ago.

Can you help me with the address of the restaurant/ house of his woman Margit Fienemnn ?

Thank you in advance : Dr. Alex. MArinoff

Reply

Leave a Comment

Previous post:

Next post: