In a small village near Umag, in the northwest of Istria, lies Restaurant Badi – a symbol of family dedication, culinary creativity, and unforgettable hospitality. With nearly four decades of existence, one family name and countless stories are woven into this small but heartfelt restaurant. It all started with a father – and today, the story continues with his son, Ivan Badurina, who carries the same passion, warmth, and knowledge he began absorbing as a child.

“I started helping out in the restaurant when I was twelve. My father showed me how to be a host, and even though I once said I wouldn’t be like him – always present and hands-on – I ended up doing exactly that.”

Roots in tradition – steps forward

Badi is not a restaurant that seeks to expand, but one that focuses on quality. With around thirty seats, Ivan says that’s more than enough:

“We’re not after quantity, we want quality. Every plate that leaves the kitchen needs to be exactly as we envisioned.”

Ivan’s father opened the restaurant with a vision – to offer something different and more creative than the typical cuisine of the time. He was a pioneer, often ahead of his time: fish baked in bread, various types of brodetto, and themed dinners like Greek nights.

“I remember evenings when you couldn’t even see the floor because of all the broken plates. Dad really knew how to entertain!”

A kitchen inspired by the seasons and terroir

Today, Ivan runs the restaurant with his wife. Lahorka has been the head of the kitchen for 15 years, and in recent years, Nikola has joined her. The menu is divided between an à la carte offering – featuring long-time favorites like the legendary spaghetti with lardo and pistachios (the best-selling dish for the past 15 years) – and a seasonal tasting menu, which changes three times a year.

At Badi, everything revolves around ingredients. Fish comes from Istria and Kvarner, vegetables from the Umag market and local farmers. While speaking with Ivan, a man walks in carrying live lobsters – today’s delivery of freshness.

“I have a guy for asparagus, for everything. Until July 1st, we get plenty. After that, we start struggling with shortages. Prices have gone wild since COVID and the war in Ukraine. Maintaining quality has become a real challenge.”

JRE – A family with the same heartbeat

Since 2016, Badi has been a proud member of the prestigious JRE (Jeunes Restaurateurs) association.

“It’s an honor, a responsibility, but also a joy. These are people who exchange ideas, knowledge, chefs… It’s a family where everyone supports one another.”

Badi’s collaboration with Chiavalon began 12 years ago – purely by chance, with a Facebook message Ivan’s father sent to the Chiavalon brothers. Today, the restaurant uses three of their olive oils: Istra, Organic, and Ex Albis, and they even surprise guests with their own homemade basil oil from time to time. Innovation with roots firmly planted in tradition.

Why Badi?

At a time when many restaurants try to impress with modern techniques, Ivan stays true to a philosophy of balance:

“You don’t need to go overboard with modern trends. People want the flavors of their childhood. Finding the middle ground – that’s our vision.”

As a host, Ivan is the heart and soul of Badi. His presence, humor, and expertise lift the entire dining experience – whether it’s during a multi-course dinner, a glass of wine, or a friendly chat with guests.

“Why Badi? Well, because of me, ha-ha! Because of a hundred different things – fresh ingredients, our team, our family, and the story we’ve been living for nearly 40 years.”

If you’re looking for a restaurant with an authentic atmosphere, flavors that tell a story, and people who are there because they love what they do – Badi is your destination.