Wild Asparagus – Istrian Spring Delight

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Wild Asparagus – Istrian Spring Delight

April is the month of wild asparagus and this wonderful vegetable is our central culinary theme for spring. Asparagus grows in the bushes among thick grass or in the forests and only a trained eye can spot it. It is picked from mid-March until mid-May and is an endless inspiration to local Istrian cuisine.

This wild vegetable has numerous benefits and is known as the keeper of health, not only due to its detoxifying effect, but also due to the active substances that are beneficial for our organism. Favoured by nutritionists, this vegetable is rich in vitamins, minerals, fibres and proteins and has a low level of fat and carbohydrates. The bitter taste of asparagus makes it interesting to combine with many other ingredients and that is one of the reasons why it can be seen on a typical Istrian table several times a week during springtime. The variations are endless – from refreshing salads, traditional omelettes, known as “fritaja”, or homemade pasta, called “pljukanci” and “fuži”. Don’t miss trying the favoured ingredient of Istrian spring cuisine during your stay in Umag or at Kempinski Hotel Adriatic!

A special wild asparagus menu is offered upon availability at restaurant Dijana during April and until mid-May:

Wild asparagus cappuccino soup
(Wild asparagus capuccino / Grana Padano ice cream / olive oil)
New Istrian Fritaja
(Fried egg yolk with squid ink breading / cured Istrian prosciutto / truffle foam / black truffle / caviar)
Sea bass fillet
(Fillet of sea bass / spinach sponge / Malvasia wine / olive oil / asparagus salsa / orzotto)
(Fruit sorbet / lime / mint)

Price per person: KN 370 / EUR 48

This simply is a must-try and it is one of our holiday essentials! It is even more tempting when you discover that wild asparagus is a well-known aphrodisiac!

For this menu we recommend making table reservation at restaurant Dijana in advance. Please contact us at dijana.adriatic@kempinski.com or via telephone at +385 52 707 152.

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