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Way down in the watersports hub of Pomer, the Konoba Istriana knows how to handle boškarin ox, scampi and, perhaps the key to why diners come down here from Pula, a peka lid. Succulent seafood and meat dishes are slow-cooked in hot coals, an option you’ll need to order a day in advance. Whatever can be home-made, is, such as the pasta, while the prosciutto and vegetables are sourced from close to home. Amalija and Milan Kerniat keep a cosy spot, operating year-round, closed lunchtimes and Wednesdays in winter.