In Istria, the word torkla means oil factory – the place where one of the basics of Istrian cuisine is produced – olive oil. This restaurant used to be an oil factory long ago. Now, it is a completely renovated, elegant restaurant with a lovely view of the surrounding Istrian hills. If you don’t decide for their 4-course menu, at least leave the choice of cold starters to the chef because he will show you the true aces of the restaurant. With a plate (actually, we got 6) of chosen cold starters, you will be able to enjoy liver pâté with truffles, served with onion marmalade and homemade bread, and many other simple but masterfully prepared dishes. We were absolutely charmed by two of them: vitello tonnato, a classic Italian dish, which is the perfect example of a balance between juicy slices of perfectly prepared veal and an intense tuna sauce. The second one was the octopus carpaccio with a simple yet effective side: white beans, excellent olive oil and a few drops of aged balsamic vinegar. It is clear from the entrance, where you are greeted by a cooler with ageing pieces, that Torkla stresses meat. No matter if the meat is Slovenian or Australian, fresh or dry aged, they prepare it in the dining room in front of the guests, on an open fire. Along with a variety of wines that mostly stem from Istria and very intriguing desserts, Torkla will become a constant stop when visiting the Slovenian coast.