In 2004, Tullio Fernetich embarked on a hospitality service adventure, and opened San Rocco, a hotel and a restaurant, in his home place. The cuisine is modern but closely relies on tradition and territory. The owner is not impressed by xtravagancy or glamour. Zoran Čobanov is the chef, and the wine list, including over 200 wine selections, is the domain of Tullio’s sun, sommelier Teo Fernetich. The restaurant offers six or seven courses tasting menus, depending on the season.
The most popular dishes are potato cream with black truffles, on a bed of black fish, homemade tortellini with lstrian Boscarin oxen meat, homemade ravioli with withe fish and truffles filling, frothy Boscarin soup and grilled Kvarner shrimps on a lentil bed.