13-05-2019
Meneghetti Wine hotel & Winery is in Bale, Croatia, surrounded by the vineyards and olive groves of Istria
We’re in Valle (Bale in Croatian), a Medieval village in Croatian Istria, an hour and fifteen minutes’ drive from Trieste, in Italy; from this point, after a few kilometres in the local flora and shrubs, you arrive at Meneghetti. The building, a typical stone-house, is surrounded by vineyards and olive groves (Meneghetti indeed was born as a winery making wines like Malvasia, Chardonnay, Merlot, and white and red blends, and Leccino olive oil).
Inside there’s a restaurant and 24 luxury rooms (15 residences and 9 rooms and suites) that make it a Relais & Châteaux. A paradise surrounded by nature, thanks to a luxurious park with two outdoor swimming pools, a restaurant, and – soon – a new part of the residence with a total of 39 rooms. But there’s more. If the weather is still not right to swim outdoors, you can swim inside.
Of course, there’s also a kitchen whose offer is in line with the rest of the setting, a cuisine that enhances the flavours of the Mediterranean Sea. It’s prepared by Italian Executive Chef Fabio Vitale, who a few months ago took the helm of the kitchen and works as food & beverage manager too.
Fabio Vitale
Born in Naples in 1975, Fabio, like most chefs of this standard has travelled a lot to refine his techniques and acquire new experience: in Italy, France, Russia, Germany, Saudi Arabia and, finally, Croatia.
What’s his cuisine like? «The flavours surely enclose the essence of traditional cuisine», he says. Indeed, in his dishes you can trace a perfect balance between classic and contemporary, fully enhancing the Mediterranean flavours.
To approach the challenge of cooking at Meneghetti in the best possible way, Vitale, always in search for natural products and fresh vegetables, has looked for and promoted a collaboration with a local farm: with such raw materials, the success is guaranteed. The simple yet elegant mise en place is perfectly matched by the setting; white linen place mats, cotton napkins and colourful flowers.
Crispy egg with a soft heart, with cream of Grana, wild asparagus and black truffle from Istria
Home-made ravioli filled with Istrian smoked ricotta, basil, San Marzano tomatoes and basil foam
Mangalica suckling pig with black lentils, spring onion and sweet and sour sauce
Almond mousse with compote of pears cooked in Malvasia wine and tartare of pears in wine infusion
Dark chocolate mousse, wild fennel ice cream, crispy fennel and mint gelatine
What with the wine, the good olive oil, and the Mediterranean flavours, the experience at Meneghetti represents a side of Istria that is worth discovering and enjoying.
Translated into English by Slawka G. Scarso
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born in Trieste in 1978. Extroverted to the bone, she loves chatting, discovering, sharing. Thirteen years spent working in the coffee industry, from raw to toasted. After travelling around Italy she left her permanent job and took on a new venture called MissClaire, an editorial project where she shares her passions: food, travel and self-produced design. She carefully selects local-oriented restaurants in Friuli Venezia Giulia, Slovenia, Croatia and Austria