The final evening of the eno-gastronomic cycle "Cabernet Sauvignon & blue fish, with love" turned the Poreč restaurant Spinnaker into a backdrop for an unforgettable gathering by the sea, wine, and top-quality cuisine. On Friday, December 5, 2025, the last dinner of this year's event gathered in the center of Poreč accommodation in Poreč for wine and gastronomy lovers numerous guests from Croatia and abroad, and confirmed that even outside the peak season on the Istrian coast, an extra seat is sought after when good Cabernet Sauvignon and creatively prepared blue fish come together.

The cycle, which has been held since the beginning of November in restaurants in the area of Poreč, Tar-Vabriga, and Funtana, is conceived as a journey through five evenings, five different views on the same theme – how one internationally famous wine variety can retell the story of the Istrian tradition of fishing and cooking blue fish. The final evening at Spinnaker, located right by the sea in the old core of Poreč accommodation by the sea in Poreč for eno-gastro guests, was the logical culmination of the event: intimate, sold out before it even began, and dedicated to the nuances of Cabernet Sauvignon from different Croatian regions.

The third edition of the event extending the eno-gastro story of Poreč

"Cabernet Sauvignon & blue fish, with love" was created as a collaboration between the Tourist Board of the City of Poreč, leading local winemakers, caterers, and the Institute of Agriculture and Tourism in Poreč, and in its third edition, it has grown into an eno-gastronomic cycle that connects the entire Poreč region. From November 7 to December 5, 2025, guests could explore a different interpretation of the same theme every Friday – from the first evenings in hotels and restaurants in Tar-Vabriga and Funtana, to the finale in Poreč accommodation in Poreč for a weekend eno-gastro escape, where the program symbolically returned to the city from which the idea started.

The organizers gave each evening a clear task: the chef and sommelier must jointly design a menu based on blue fish and seasonal ingredients, and then offer Cabernet Sauvignon in the glass that will follow the rhythm of the plate. In this way, the event positioned itself as a project that simultaneously promotes local restaurants, Croatian winemakers, and the autumn offer of the destination Poreč accommodation in Poreč for an autumn vacation with gourmet experiences, extending the season even after the summer months.

Spinnaker as a natural stage by the sea

Restaurant Spinnaker, located by the sea on the Poreč waterfront, has been known for years for its combination of fine dining and local ingredients. The elegant interior with glass walls facing the sea and discreet lighting was at full capacity during the evening, while plates interpreting blue fish in a high-gastronomy style, but without losing its recognizable simplicity, were served to the sound of waves. Guests in Poreč accommodation in Poreč for gourmets and wine lovers got the opportunity to see how everyday ingredients from the nets of local fishermen turn into plates worthy of the most demanding foodies.

In the foreground of the evening was chef Goran Hrastovčak, Spinnaker's long-time chef, known for liking to "disassemble" Istrian and Mediterranean ingredients into component parts, and then combine them into unexpected textures and combinations. For the final dinner of the cycle, he designed a four-course menu that many will remember, precisely because he was not afraid to put blue fish in the role of the main star, and not just a modest addition on the plate.

Aperitif from the Croatian Littoral as an overture to the Istrian story

The evening began with the sparkling wine "Ružica Vinodola" brut vintage 2023 from the Pavlomir winery in Novi Vinodolski. This aperitif from the Croatian Littoral served as a bridge between the more continental part of the coast and Istria – fresh, lively, and with fine pearling, it opened the palate and emphasized the Mediterranean character of the entire evening. With a light mousse structure and aromas of fresh fruit, guests gained insight into how Cabernet Sauvignon can also appear in the form of sparkling wines that do not require heavy dishes, but precisely delicate bites of fish.

While the audience slowly took their seats, sommelier and moderator Sandi Paris used the introduction to remind that the goal of the evening is to explore Cabernet Sauvignon in multiple styles – from sparkling wine and rosé to serious, aged reds and sweet wine from dried grapes. He emphasized that blue fish is often stereotypically linked with white wines or light rosés, while red wines, correctly chosen and served at the appropriate temperature, can bring out unexpected nuances of flavor.

First course: tuna, smoked potato, and rosé from Poreč

The first course at Spinnaker was a kind of visual postcard of the Istrian sea: tuna combined with kohlrabi, smoked potato, and sesame. Hrastovčak approached the blue fish with minimalism on the plate, but gave complexity through layers of flavor – he softened the fattier, meaty character of the tuna with fresh, almost crunchy kohlrabi and creamy smoked potato, while the sesame added a nutty note and mild toastiness. In one spoon, guests simultaneously felt the sea, earth, and smoke.

Served with this course was Rosé Festigia 2024 from the Laguna winery in Poreč, a kind of homage to the local wine scene. The rosé brought nuances of red fruit, refreshing acidity, and a discreet trace of spice, which perfectly "washed" the fat of the tuna, but also emphasized the smoked component of the potato. At the moment when the sip combined with the bite, it became clear that the evening in Poreč accommodation in Poreč for tasting Istrian rosé wines is focused on finely tuned details, and not on effective but short-lived impressions.

Second course: ravioli with salted sardines and Cabernet from Baranja

The second course was dedicated to one of the most modest symbols of the Adriatic – sardines. At Spinnaker, they ended up in delicate ravioli stuffed with salted sardines and pistachio, with the addition of burnt kale which brought a dose of bitterness and smokiness. The salted sardines in the filling had an emphasized umami note, the pistachios rounded off the dish with a nutty, almost buttery character, while the kale gave the dish a rustic "earthiness".

Served with this course was Cabernet Sauvignon "Grand Selection" 2021 from the Antunović winery from Dalj in Baranja, a wine whose structure and elegant tannins can accompany even more ambitious meat dishes. In this case, the red wine took on the role of a partner that calms the saltiness of the sardines and underlines the fullness of the filling. The aromatic profile, in which notes of blackcurrant, ripe sour cherries, and discreet vanilla intertwine, showed how versatile Cabernet Sauvignon can be when paired with blue fish prepared in a refined, but not heavy sauce.

Third course: mackerel "barbeque" style and Istrian Cabernet

The third course focused on mackerel, another typical representative of blue fish that often ends up on the grill or in a simple brodetto. At Spinnaker, the chef combined mackerel with barbeque salad, miso, and grapes, creating a dish that plays with the roles of sweet, salty, and smoked. The barbeque salad gave the dish a mild caramelized sweetness and smoke, deep umami notes were added with miso paste, and fresh grapes playfully refreshed the palate between bites.

Such a dish required a wine of stronger character, so Cabernet Sauvignon 2016 from the Degrassi winery from Istria was poured into the glass. Aged Cabernet with ripe tannins, layers of dark fruit, spices, and discreet wooden tones, showed how Istrian red wines fit excellently into the story of blue fish that is not only "summer" and "light", but also complex, smoked, and rounded. In that course, the audience perhaps most clearly felt what it means when an eno-gastronomic concept transcends expectations and shows that Poreč accommodation in Poreč for true wine lovers is a destination that takes both food and wine equally seriously.

Finale in the glass and on the plate: chestnut dessert and sweet Cabernet

For the end of the evening, the kitchen served a dessert that brilliantly captured the autumn atmosphere on the coast: a combination of chestnuts, mushrooms, chocolate, and sourdough bread. A bold play with ingredients rarely associated with dessert – especially mushrooms – brought earthy, almost forest tones to the plate, combined with dark chocolate and the mild tartness of sourdough bread. Textures changed from creamy to crunchy, and every bite revealed a new nuance.

In the glass, the dessert was accompanied by Cabernet Sauvignon 2024 from the Apolitico winery from Virovitica, a sweet wine made from dried grapes. Thick, concentrated, and with pronounced aromas of dried fruit, chocolate, and spices, this Cabernet showed a completely different face of the variety. Its fullness and sweetness in combination with chestnut and chocolate created an end to the evening that reminded of the elegance of classic dessert wines, but with the modern signature of continental Slavonia.

Cabernet Sauvignon – a variety that connects Istria, Slavonia, and the Croatian Littoral

One of the highlights of the evening was also on the fact that Cabernet Sauvignon is not just a global variety we associate with Bordeaux or the New World, but also an important part of the contemporary Croatian wine scene. Specimens from the Croatian Littoral, Istria, Baranja, and Slavonia were found at the table, so guests practically "traveled" the geographical map of Croatia through four courses. In this way, the final dinner of the event further emphasized the role of Poreč accommodation in Poreč for exploring Croatian wine regions as a starting point for getting to know domestic wines.

Cabernet Sauvignon in Croatian vineyards has proven that it adapts well to different soil types and microclimates – from calcareous, sunny positions in Istria to alluvial soils along the Danube and Drava. Precisely because of this, winemakers gladly use it as a variety that can give both fresher, fruity wines for earlier consumption and serious, aged wines with aging potential. Through carefully designed pairings at Spinnaker, guests could experience these differences without the need to leave Poreč accommodation in Poreč as a base for wine tours.

Scientific look into the glass: lecture by Ph.D. Marijan Bubola

A special dimension was given to the evening by the scientific segment which brought the variety closer to the audience from the perspective of viticulture and enology. Ph.D. Marijan Bubola from the Institute of Agriculture and Tourism in Poreč spoke about the history of Cabernet Sauvignon, its genetic roots, and the reasons why exactly this variety became one of the most widespread in the world. He explained that it is a late variety that starts vegetation late and ripens late, making it suitable for warm, sunny habitats with well-drained, often acidic soil.

The audience had the opportunity to hear how small berries with thicker skin result in wines of full body, strong tannins, and intense color, with relatively high acidity that allows for long-term aging. Through his story, the centuries-old tradition of growing black varieties in Istria was also connected with today's modern interpretations of Cabernet Sauvignon, which further consolidated the idea that Poreč accommodation in Poreč for guests interested in wine education is the right place for enological curiosity.

Sommelier as a guide through pairings

Sandi Paris, the main sommelier and moderator of the evening, patiently guided guests through each course, explaining why a certain Cabernet was chosen precisely for that combination of blue fish and side dishes. He highlighted the balance between acids in the wine and the fat of the fish, the importance of serving temperature, but also the influence of tannins on the experience of the dish's texture. With the first course, the emphasis fell on the freshness of the rosé and its role in "cleaning" the palate, while with the mackerel with barbeque salad, he directed attention to how aged Cabernet can support deeper, smoked flavors.

For guests who might not be used to connecting blue fish with red wines, this approach gave the necessary security: every pairing was argued, but expressed in simple, understandable language. The atmosphere in restaurant Spinnaker remained relaxed and unpretentious – conversation at the tables spilled over from stories about wines and dishes into planning the next visits to Poreč accommodation in Poreč for the next eno-gastro edition, which is the best indicator that the event fulfills both a tourist and educational role.

Blue fish as identity and sustainable inspiration

Throughout the entire eno-gastronomic cycle, it was emphasized that blue fish is not just a more affordable ingredient, but also an important part of the Mediterranean diet and the local identity of Istria. Tuna, mackerel, sardines, and other species that chefs used in menus come from the Adriatic and are traditionally present on the tables of families in Poreč accommodation in Poreč for guests who want to experience local taverns and surrounding places. Precisely the combination of blue fish with Cabernet Sauvignon shows how one can simultaneously respect tradition and push the boundaries of contemporary gastronomy.

The event thereby also sends a strong message about sustainability – by using local fish and seasonal ingredients, along with presenting domestic winemakers, eno-gastro evenings encourage short supply chains and the valorization of resources already present in the region. For those who come to Poreč primarily for vacation, such events become an additional reason to stay longer, plan another dinner, and look for accommodation in Poreč near restaurants and wineries.

Sold-out evening and an audience that returns

The fact that the final evening at Spinnaker was sold out well before the date itself is another indicator of how the event has created a loyal audience in just a few years. Among the guests, along with local visitors, were numerous guests who extended their stay in Poreč accommodation in Poreč for a multi-day stay due to the event, but also those who came specifically for one of the eno-gastro evenings. For restaurants included in the cycle, this means additional occupancy outside the classic season, for winemakers an opportunity to bring their wines closer to a new audience, and for the destination another recognizable signature.

At the end of the evening, while the last sips of sweet Cabernet Sauvignon slowly faded on the palate, guests were already talking about what they would like to see in glasses and on plates next year. Conversations continued with a view of the illuminated old town core of Poreč accommodation in Poreč for returning to the event, and the feeling was that this is precisely the greatest success of the cycle "Cabernet Sauvignon & blue fish, with love" – creating a community of people who return to the same destination year after year, ready to explore new combinations of the same story about the sea and the vineyard again.