Bistro Pizzeria Vesna

Encouraged by the wishes of loyal customers and guests, we decided to make our products even more available by opening a bistro-pizzeria in Loborika where you can enjoy a handful of delicious homemade dishes made according to Vesna’s traditional recipe, the ingredients of which are our cheeses, dairy products and oil.

Quality and tradition

Our bistro-pizzeria opened its doors precisely in Loborika, our home, in the immediate vicinity of the cheese. Wanting to introduce loyal customers, but also all lovers of cheese and dairy products, to the versatility of our products, we decided to make traditional Istrian dishes using only them.

Our dishes, like our other products, are characterized by top quality and unforgettable flavors, and we are sure that everyone will find something for themselves in the wide variety of offers. Try handmade traditional Istrian pasta, various risottos, seafood and meat dishes or our widely known pizzas, which you can refine with one of our extra virgin olive oils.

Vesna's recipe

The uniqueness of our offer consists in the fact that we have successfully combined traditional Istrian dishes with our top quality products – cheeses, dairy products and olive oil – and carefully selected ingredients. We are happy to bring you just a fraction of what awaits you in our bistro-pizzeria, and we hope that you will try your hand at making one or all of the specialties of Vesna’s kitchen listed below.

Fuži with truffles for 4 people

– 700g of domestic Istrian fuži
– 2 soup spoons of truffle
– a little truffle oil
– 2 tablespoons of butter
– vegetable stock for basting
– grated truffle
– cream as needed
– salt and pepper as needed


1. Add truffle oil and butter to a pan heated over low heat.
2. After the butter has melted, add 2 tablespoons of truffle and cover with the stock.
3. In a separate pot with salted water, cook the fuži.
4. Grate the truffles and mix the sauce to the desired consistency and add cream and fudge.
5. Serve on plates and grate fresh truffle.

Chicken with cheese and fried potatoes for 4 people

– 1 kg of chicken breast
– 200g of young cow’s cheese
– salt and pepper as needed


1. Cut the chicken into slices.
2. Place on the grill or pan and bake for 5 minutes on one side, then turn and add a slice of young cow’s cheese.
3. Serve with fried potatoes.

Gnocchi with suga for 4 people

– 500g of beef
– 200 g of onion
– 2 carrots
– 2 cloves of garlic
– ½ tablespoon of tomato concentrate
– 1 sprig of rosemary
– beef stock
– salt and pepper as needed


1. Heat oil in a pot and add finely chopped onion, carrot, garlic and celery.
2. Simmer the mixture and add the beef and continue to simmer over low heat for 2 hours and 30 minutes, adding red wine and basting with beef stock.
3. Add tomato concentrate and remaining spices when the meat is the desired softness.
4. Continue to cook and mix until desired thickness.
5. Cook the gnocchi in salted water in a separate pot.
6. Serve warm.

Ravioli with cheese for 4 people

– 500g of ravioli
– 100g of young cow’s cheese
– 100g of hard cow’s cheese
– 500ml cooking cream
– salt and pepper as needed


1. Cook the ravioli in salted water.
2. While the ravioli is cooking, add 500ml of cranberries to a separate pan. When the cream is heated, add grated hard and young cow’s cheese and mix on a gentle heat.
3. Serve warm.

Pasta with vegetables for 4 people

– 1 red pepper
– 1 green pepper
– zucchini
– 2 cloves of garlic
– 1 tomato
– 1 small onion
– 600g of homemade lasagna
– 2 tablespoons of olive oil
– 100g of butter
– vegetable stock
– 400g of young cow’s cheese


1. Finely chop the onion and sauté in olive oil.
2. When the onion turns golden, add the sliced tomato.
3. Slice the vegetables à la Julienne, add to the pan and simmer.
4. Pour in vegetable stock and let it boil. Add spices and butter as desired.
5. In a separate pot, cook the lasagna in salted water
6. Serve warm and grate young cow’s cheese on a plate.

Pljukanci with prosciutto and rocket for 4 people

– 1000g of Istrian spittoons
– 200g of prosciutto
– 150g of rocket
– 100ml of white wine
– 100ml of cream
– 50 ml of olive oil
– 1 tablespoon of butter
– 200ml vegetable stock
– 200g of young cow’s cheese


1. Add butter to a pan with oil and melt it.
2. Add chopped prosciutto and garlic, then simmer over low heat and cover with white wine.
3. When the wine evaporates, add the stock and after a short cooking, add the cranberries and rocket.
4. Add salt and pepper as desired.
5. In a separate pot, cook the spittoons in salted water.
6. When the sauce is the desired thickness, add the spittoons.
7. Serve warm and grate young cow’s cheese on a plate.