Published · 2026-06-08
Lobster buzara – the most festive dish of Adriatic cuisine
Lobster prepared the classic buzara way, with olive oil, garlic, white wine, tomato and parsley – a symbol of the richness of the Adriatic.
Along the Croatian coast, lobster has always been regarded as one of the sea's greatest treasures and among the most prized catches of every fisherman. Landing one was an event, and the dish was traditionally served to honoured guests, at family celebrations and on special occasions.
Buzara is a technique, not a recipe. Olive oil, garlic, white wine, tomato and parsley cook quickly and intensely so the juices of the lobster merge with the sauce. The result is a dish that demands bread, unhurried time and good company.
At Oli Mare we serve lobster buzara, often with homemade pasta that soaks up the sauce. The price is €10.50 per 100 g, and we show you the lobster at the table before cooking so you know exactly what you are eating.
It is most often chosen by couples for a romantic dinner in Poreč and by guests celebrating an anniversary, a birthday or the end of the season. Because availability is limited, we recommend mentioning it when you book.
Lobster buzara pairs excellently with a Malvazija aged on fine lees, or a lighter rosé. To close the evening, we suggest a homemade dessert and a view over the Poreč riviera at dusk.
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Bože Milanovića 25, Poreč — fresh catch, Istrian wines and Mediterranean cuisine every day.
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