In the Istrian village of Orihi, near Barban, lies Konoba Vorichi – a place where tradition and authenticity meet a modern, thoughtful approach to food.

Known for its elegant ambiance reminiscent of an English countryside estate, complete with a beautifully maintained lawn and vineyard, this konoba offers dishes rooted in Istrian ingredients, including homemade prosciutto, sausages, cheeses, seasonal asparagus, and truffles. Special attention is paid to the presentation of dishes, with homemade sourdough bread, focaccia, and grissini served alongside their olive oil.

Owner Tamara has passionately led the konoba since 2013, focusing on innovation, quality, and a top-tier dining experience.

What’s in the Name “Vorichi”?

“Why Vorichi? When I looked up the land registry, I saw the parcel was registered under ‘Vorichi’. That’s when I realized why my grandmother Ulika always called our village ‘Vorihi’. The name has faded from use, but this is my way of keeping her memory alive,” Tamara explains.

Surrounded by the warmth of a fireplace, the aromas of herbs and food, and glass walls that bring the outside in, you feel like you’ve stepped into a fairytale. Tamara greets each guest with a smile, sharing her journey from opening the konoba in 2013 to the present, emphasizing their commitment to local ingredients.

Local Ingredients as a Foundation

Using local produce isn’t just a culinary choice – it’s the essence of Vorichi’s story. “Only three ingredients in our kitchen aren’t from Istria,” Tamara reveals. “Local produce is vital for capturing our terroir, history, and tradition.”

They cultivate their own herbs and recently introduced a small greenhouse for microgreens and other fresh elements. The seasonal menu reflects the rhythms of the land.

The Kitchen Led by Chef Matko Kovačević

For over a decade, Chef Matko Kovačević has shaped the menu at Vorichi. Trained at Kul IN in Croatia and Alma, Italy’s renowned gastronomic institute, his focus is entirely on quality, locality, and tradition.

The results are innovative yet rooted: traditional gnocchi with goulash, or unexpected combinations like saffron from Kaščergani, almonds, and sage from their garden.

Beyond handmade pasta in seasonal variations, they craft beef tartare with beetroot mousse. Their sourdough bread, focaccia, and grissini are baked fresh daily. Starters include curated cold cuts and seafood options.

When it comes to meat, it’s all about Black Angus, cooked in various ways over an open wood-fired grill.

Desserts? Think pralines filled with teran wine and liqueurs, truffle-infused rice pudding with ice cream, or creamy chocolate creations.

Wine & Pairing

You won’t lack wine options, and Tamara is happy to guide you through the perfect pairings for your meal.

Collaboration with Chiavalon

“I’ve known the Chiavalon brothers even before entering the hospitality world. They’ve always been a role model – a united family who succeeded through hard work and a deep connection to Istria. Their oils help elevate each of our dishes and emphasize the soul of our land.”

More Than a Meal – An Experience

Tamara believes that dining should be memorable. “We aim to create moments that guests cherish and remember with a smile – through our simplicity and sincerity.”

To visit, find them at Orihi 58, 52207 Barban. Reservations are a must: call +385 99 229 4300.