In the Bokoon restaurant at the accommodation in Funtana, the fourth dinner of the cycle "Cabernet Sauvignon & blue fish, with love" was held on Friday, November 28, 2025, an eno-gastronomic event that has been systematically promoting sustainable fisheries, table culture, and the potential of the international Cabernet Sauvignon variety in Croatian regions for recent years. In the Mediterranean atmosphere of Valamar's Camping Istra complex, accompanied by the sound of the sea and the scents of grilled Adriatic fish, it was once again confirmed how carefully designed food & wine pairs can inspire both the curious and experienced connoisseurs. Guests gathered for the fish and wine, but left with new insights into terroir, styles, and seasonality.

Culinary direction was signed by chef Ivan Načinović, while wine storytelling and the educational part of the evening were led by sommelier Sandi Paris. The two of them, a well-coordinated tandem of Istrian eno-gastro events, prepared an evening that was – as they emphasized – equally intended for curious travelers, local gourmets, and hospitality professionals. Through carefully shaped courses, guests could taste a wider range of Cabernet Sauvignon styles, including fresh, fruity interpretations, more serious vintages, and Cabernet-dominant blends, all within a calculated arc of flavor intensity.

Why Cabernet Sauvignon with blue fish

Cabernet Sauvignon is known for its firm tannin structure, pronounced aroma of blackcurrant, pepper, and spicy notes, and its ability to age in wood. At first, many instinctively associate it with red meat. But this very event showed how a thoughtful approach to cooking and wine styles can break down prejudices. Blue fish – sardine, mackerel, tuna – abounds in omega-3 fatty acids and a strong, "marine" aromatic profile. When thermally processed with measure, with a dose of freshness (citrus, tomato, herbs) and textural bridges on the plate (polenta, potatoes, creamy emulsions), it can communicate surprisingly well with a Cabernet that offers an acidic backbone, ripe fruit, and polished tannins. The key lies precisely in the style of the wine and the method of fish preparation: a younger, livelier Cabernet often suits cold seafood bites better, while more mature and structured interpretations seek deeper, "umami" plates.

Aperitif and courses: Istrian blue fish in creative attire

The evening opened with the aperitif Ružica Vinodola 2023, a sparkling wine that excellently awakened the palate and announced the marine character of the menu. A cold seafood platter followed – thinly sliced tuna carpaccio, salted and marinated sardines – designed to show how raw and "semi-raw" textures converse with wine offering an acidic backbone and red-fruit freshness. Then came a dish that many perceive as a culinary postcard from the Adriatic: sardine brodetto with soft, creamy polenta, a layered dish in which the umami of the fish and the sweetness of the corn find a common language with the Cabernet that brings black fruit, freshness, and finesse. Such a sequence builds dynamics – from delicate to fuller, from raw to cooked – while remaining faithful to local seasonal ingredients.

As the evening progressed, the kitchen raised the intensity of flavors: grilled Atlantic mackerel, served with leafy chard and potatoes, was deliciously "smoked" from the grate, but also juicy enough to invite a sip of wine with a bit more depth and structure. Precisely such a range of styles – from livelier, fruity expressions to more mature, potentially barriqued interpretations or Cabernet-dominant blends – emphasized the idea that blue fish and Cabernet can meet at multiple points, depending on the preparation of the dish and the targeted effect of harmony. Through each course, guests also received brief guidelines: to pay attention to serving temperature, the rhythm of sips and bites, and to note impressions for their own "flavor dictionary".

For the end, the tavern treated the audience to a dessert that has become a sort of trademark of such evenings: chocolate dessert combined with late-harvest Cabernet Sauvignon. Natural sweetness closes the circle – cocoa and ripe dark fruit intertwine in a combination reminiscent of an elegant, bittersweet finish. Thus, the experience is rounded off: from marine freshness to a lavish chocolate finish, all with the continuity of a variety that changes its face from course to course.

Chef and sommelier: a tandem with the signature of Istria

The fourth dinner of the cycle was also a homage to the authorship of the local team. Chef Ivan Načinović carefully builds menus around blue fish – a catch that is often skipped in fine dining experiences, yet actually represents the core of Adriatic everyday life. Sommelier Sandi Paris guided guests through styles and vintages, patiently explaining the difference between vineyard positions, approaches to vinification, and aging decisions. In the relaxed atmosphere of the tavern, the audience received what is most important: a safe topic for conversation, clear reference points, and an incentive to transfer what was tasted into their own kitchen.

Valorization of the variety in Croatian vineyards

The program "Cabernet Sauvignon & blue fish, with love" has emphasized from the beginning that the variety does not belong to one country or continent – it is the globally most widespread red variety, present today in almost all wine-growing regions. Croatia is no exception here: from Istrian plantations, through the vineyards of the Croatian Littoral and Slavonia to continental positions, Cabernet Sauvignon shows a character that combines recognizability and a local signature. Through calibrated food & wine pairs, the audience could compare differences in style, fruit intensity, and tannin texture – a reminder that terroir, vintage, and approach to enology strongly shape the wine, even when the variety is the same.

The setting: accommodation in Funtana and the Mediterranean rhythm

Funtana – accommodation and experiences are increasingly filling the travel notebooks of gourmets. It is a small place stretching along the coast, between fishing charm and modern tourist facilities. Valamar's Camping Istra complex provides a stage where gastronomy and the sea breathe in the same rhythm, and the Bokoon tavern relies on the proximity of the fish market and seasonal gardens. For visitors planning an overnight stay, check the accommodation offer in Funtana and the surrounding area because precisely the possibility to walk by the sea after dinner or have local fish for breakfast gives the experience special completeness.

The hosts themselves encourage exploring the surroundings. Along with a walk by the sea, it is worth hopping to nearby olive groves and local fishing berths. If the road leads to neighboring towns, accommodation in Poreč allows a quick connection with events throughout the year, from cultural festivals to sports competitions. At the level of the wider destination, accommodation in Istria opens countless possibilities – from wine roads to hiking trails and gastronomic workshops.

Education through the glass: how to taste and compare

The program is designed as a walk through styles: each wine is presented in a short introduction, with an explanation of the vintage, style, and kitchen logic of the selected course. In practice, this means starting from fresher and aromatically more open expressions, and then moving to more complex, fuller bottles. Guests are invited to think about serving temperature (14–16 °C for lighter, 16–18 °C for more mature wines), glass type (tulip-shaped for better concentration of aromas), and the order of tasting – from more neutral to more intense. Thus, it is avoided that a stronger wine "overwhelms" the palate for a gentler course coming later. Additionally, moderation discreetly directed attention to textures: how creamy polenta "calms" tannins, and juicy mackerel seeks freshness in the glass.

Blue fish as a sustainable theme

The manifestation insists on the valorization of blue fish for sustainability reasons as well. Sardine and mackerel are often more accessible, a less burdensome catch for the marine ecosystem, and nutritionally very rich. Their presence on menus returns focus to local resources, short supply chains, and seasonality. In this sense, the fourth dinner of the cycle in Bokoon confirmed that sustainability and hedonism do not exclude each other – on the contrary, they strengthen one another when conceptually well connected.

An atmosphere that teaches without lecturing

The ambiance of the tavern in Funtana played an important role in the success of the evening. It is not about a ceremonial tasting with strict rules, but a friendly, cordial gathering with clearly set goals. On one hand, visitors got the opportunity to experience carefully matched pairs of food and wine. On the other, they gained the confidence to try similar combinations at home – for example, grilled sardines with a simple lemon and parsley dressing alongside a Cabernet with more pronounced acidity and fruitiness. Such small "tricks" make the difference between accidental and thoughtful pairing.

Where and when the finale follows

The cycle is coming to an end with a grand finale: on Thursday, December 5, 2025, the finale will be held at the renowned restaurant Spinnaker in Poreč – accommodation and events. A specially created menu by chef Goran Hrastovčak is announced, while wine guidance and moderation will again be taken over by Sandi Paris. A focus on combinations merging marine and continental elements is expected, with an emphasis on Croatian Cabernets and Cabernet-dominant blends. For guests planning to arrive, it is good to consider accommodation in Poreč in advance so that the experience is complete and without haste.

Istria as a backdrop: a short guide for guests

For those coming to Istria for such gastro experiences, it is good to have a small itinerary with which every course and glass of wine will gain additional context. In Funtana, it is easy to combine a visit to the tavern with a short trip to nearby coves, while Poreč provides a rich network of wine bars and specialized shops where Cabernet Sauvignon from different producers can be compared even after the official program. Whoever wants a broader picture should consider driving along the wine roads of the interior of Istria, visiting olive growers, or participating in blue fish filleting workshops – an excellent experience for families and smaller groups.

Notes for gourmets and professionals

For sommeliers, as well as for culinary teams, this evening offered several important lessons. First, temperature: a Cabernet served too cold acts closed and tannin-hard, so blue fish loses freshness and finesse. Second, umami and salt: sardine and mackerel have pronounced umami which can emphasize the bitterness of tannins; therefore, it is useful to reach for a wine style with good acidity and ripe fruit. Third, texture: an element like polenta or potatoes serves as a bridge between wine and fish, so it is worth incorporating into the plate when one wants to "soften" the structure in the glass. Fourth, serving rhythm: courses should be spaced enough for the palate to "rest", but also close enough to remember nuances in the glass.

For guests just starting their wine journey, the recommendation is simple: listen to the sommelier's instructions, but also trust your own impressions. If a certain combination sounds particularly good to you, write down the name of the wine and the method of fish preparation. This is how a personal glossary of flavors is built, which will guide you even outside such manifestations.

The power of community and local identity

What makes this cycle special is the persistent connection of local ingredients, winemakers, restaurateurs, and the audience. Blue fish procured from fishermen working along the coast, wine coming from plots only a few dozen kilometers away, a kitchen that respects seasonality – all this makes an ecosystem that rewards patience and knowledge. The fourth dinner in Funtana was thus more than a series of beautiful plates and glasses: it was a sort of flavor workshop, a meeting place, and shared learning. The audience actively participated, compared impressions, and noted preferences – which is the best sign that the goal and message reached their audience.

Planning a visit

If you want to experience a similar event or attend the grand finale, plan your trip a few days in advance. Although Istria is well connected by road with the rest of Croatia and neighboring countries, winter schedules and holiday crowds can bring additional challenges. Therefore, it is smart to immediately consider accommodation in Poreč or accommodation in Funtana, depending on whether you want to be in the city center or right by the sea. For those combining business and pleasure, a short stay in the interior of Istria is also recommended – this way one can get to know a wider spectrum of wines and local ingredients, and evenings like this are just the highlight of the journey.

Looking ahead

As the manifestation matures, so does the ambition of the organizers to present Croatian Cabernet Sauvignon in its full range. New generations of winemakers also play a role, bringing to the market wines of a more precise style, cleaner lines, but also an authorial stamp. In combination with blue fish – one of the most important elements of Istrian and Croatian cuisine – this creates a story that is equally attractive to tourists, the local audience, and the professional community. The fourth dinner in Funtana was, in that sense, a clear message: when tradition, knowledge, and creativity meet at the same table, the result is an experience that is remembered and that inspires one to come again to Funtana, but also to Poreč and wider Istria – for the fish, for the wine, and for the people who know how to combine the two.