RestaurantAltrokè

The name Altrokè means nothing to an average Slovenian, and even less to a foreign visitor, while it is an indispensable companion to the debates of Slovenians from the littoral. Altrokè means certainly, and in the Istrian dialect it is used to express gratitude and confirmation.

The restaurant is also a family story. In the Istrian village of Plavje, right on the border with Italy, the Čok family owns vineyards and olive groves, which they cultivate together under the baton of uncle Danimir. This means that guests are welcomed with their excellent home-made olive oil and vinegar, made from grapes of the Refosco variety. The menu consists of fresh seasonal ingredients, including those from the Čok’s home garden, and some typical ingredients such as Boškarin beef, Karst prosciutto and many other specialities that only this region can offer.

Grandma Lidija had an inn in the 1960s, where they also served home-made tortellini. This tradition is preserved in Altrokè, as they make their own pasta, which is changed in accordance with the season. They also place special emphasis on meat dishes from Boškarin, the native Istrian cattle breed, such as cheeks or tongue, Boškarin ragu or Boškarin beef soup.

The Čok family strives to use products mostly from their native area, including dry-cured meats, dairy products and, of course, wine, olive oil and spirits. They also grow aromatic herbs such as rosemary and thyme themselves. They also bake their own bread and focaccias in the restaurant. They also boast a pastry chef, Carlo, who comes from Rome and creates excellent desserts.