Boutique hotel San Rocco ****

The traditions, fragrances and tastes of Istria and a family environment have brought the Hotel and Restaurant San Rocco to the top position of the Istrian and Croatian scene. Immersed in tradition, the Hotel San Rocco is situated on a hill, in the typically Istrian village of Brtonigla from where the sea can be reached through the surrounding fields and unspoiled nature in just few minutes.
The Hotel San Rocco was awarded as best boutique hotel in Croatia four times (in 2007, 2008, 2009 and 2010)

The members of the Fernetich family, owners of the hotel, Tullio, Rita, Teo, Luana and Rocco will be at your service to provide you with a very pleasant stay in the surroundings of exceptional beauty, intimacy and elegance.

Facilities
• 12 fully equipped rooms
• Gourmet Restaurant
• Vinoteka-konoba Food&Wine
• Lobby bar
• Conference and meeting room
• Restaurant's wine cellar
• Wellness centre
• Outdoor pool
• Indoor pool-whirlpool
• Sauna
• Relaxation room
• Room for treatments and massages
• Terrace
• Private garden and olive grooves
• Secure parking
• Shop with Istrian products, olive oil San Rocco
• Wireless internet point

Room Type

The hotel consists of 12 double rooms (no twin beds).Each room is designed in detail and each offers a unique atmosphere. Details in wood, stone and wrought iron evoke local tradition and are closely related to the territory.

The rooms are divided into three categories: CLASSIC, CONFORT and TRADITION.
They vary according to size, location and certain facilities. Some of the rooms have a hydro massage bath, while others have a bath or shower. From a number of rooms there is a view of the park, swimming pool, and sometimes when the weather is nice in the distance it is possible to catch sight of the sea. Other rooms have views of the village.
All rooms have air conditioning, a minibar, a safe, satellite TV, a telephone connection and wireless internet access.

Boutique hotel

Boutique hotel is a term popularized in North America and the United Kingdom to describe intimate, usually luxurious or quirky hotel environments.

Boutique hotels differentiate themselves from larger chain/branded hotels and motels by providing personalized accommodation and services / facilities.

Sometimes known as "design hotels" or "lifestyle hotels", boutique hotels began appearing in the 1980s in major cities like London, New York, and San Francisco.

Typically boutique hotels are furnished in a themed, stylish and/or aspirational manner. They usually are considerably smaller than mainstream hotels, often ranging from 3 to 50 guest rooms.

Boutique hotels are always individual and focused on offering their services in a comfortable, intimate, and welcoming setting, so they are therefore extremely unlikely to be found amongst the homogeneity of large chain hotel groups.

Something About . . . ISTRIAN seafood

Istria's pristine coastal waters provide a bounty of fish and shellfish. As one might expect, fish is often served Venetian-style, with pasta or rice, and starters often feature fish soup, black squid risotto, crab or octopus salad.

The Spider crab (Maja squinado)
The spider crab (Maja squinado) is a member of the crustacean family (Majiidae). Its shell is brown-red with red spots along its long legs. 25cm in length, the spider crab weighs in at 1,5 kg. At home on many sea floor environs, they commonly dwell at depths of 30-50 meters but have been found as deep as 150 meters. They are found throughout the Adriatic Sea, including Istria's Premuda, Lošinj, Cres, Unije and Susak islands, with an abundance in the Pula basin near Medulin, Premantura and Banjole.
Considered a delicacy, each crab yields a limited amount of meat but the delicious taste is very similar to lobster. Istrian fishermen often prepare the crabs by roasting them in fires made from grapevines. When the shells begin to separate from the meat, the sumptuous meal is ready.

The Pilchard (Sardina pilchardus)
Summer evokes the sea like no other season, and Istria's pristine Adriatic coastline offers a bounty of delicacies. Along with the renowned red fish, giltheads, sea bass and St. Peter's fish, our waters provide an abundance of lobster, scampi, crab, scallops, oysters, clams and mussels.
But it is the pilchard that is the most authentic staple of the Mediterranean seafood diet. This exceptionally tasty and nourishing fish is very delicate, and offered exclusively when it is fresh. Typically grilled or sautéed, it can also be salted, marinated, conserved in oil or prepared in many other creative ways. Because of its high quotient of healthful omega-3 fatty acids, physicians recommend the consumption of pilchard at least twice a week.
In Fažana, where their most ancient feast is a celebration of the pilchard, this versatile fish is experiencing a renaissance. The community has established the 'little fishermen academy' or 'Sardela' where students can learn the proper techniques for salting pilchard. There is also a coastal promenade with pilchard-themed sculptures crafted by four local artists, and coming soon - Pilchard Park.