Istrian maneštra is a Croatian take on the popular Italian minestrone soup. This hearty and thick stew-like soup is made with dried meat, beans, and spring corn. There are numerous variations on the dish, so maneštra is typically served as the first course when dried meat is omitted, and if it is prepared with meat, the dish is then usually served as a main course.

Carrots, celery, turnips, onions, and tomatoes can all be used in maneštra, which is often flavored with parsley, black pepper, olive oil, and bay leaves. There is also the annual Maneštra Festival in the county of Gračišće. 

Kroštule are traditional Croatian pastries originating from the regions of Istria and Dalmatia. They are made by deep-frying ribbon-shaped dough. The dough consists of flour, sugar, egg yolks, oil, and milk. It is traditionally flavored with lemon zest, limoncello, or orange liqueur.

Kroštule are sprinkled with powdered sugar while they are still warm. Nowadays, these deep-fried pastries are typically associated with the festive carnival season.

Fuži s tartufima is one of the most popular Istrian specialties – a delightful combination of traditional fuži pasta and the famous Istrian truffles. However, one should be careful when ordering the dish - there is a chance you won't taste real truffles, but truffle oil or tartufata instead - both of those are flavored with a toxic gas that has a fake truffle aroma, while the inexpensive and bland black summer truffles are shaved over the dish only as garnishes, although consumers might think that's where the flavor of truffles in this pasta dish comes from.

You should always make sure that the dish doesn't contain truffle oil, truffle butter, truffle cheese, or tartufata. If it does, it's not the real deal, so you shouldn't order the dish. Fuži s tartufima should be prepared with the expensive white Istrian truffles, as the dish needs only fuži pasta, butter, and shaved white Istrian truffles. 

Fritaja sa šparogama is a popular Istrian egg-based dish. Its key ingredients are wild Istrian asparagus – slightly bitter and with an aroma that is reminiscent of the sea, Istrian pines, and aromatic herbs. The dish is prepared by combining the asparagus with olive oil, onions, eggs, and simple seasonings such as salt and pepper.

Fritaja should be served warm, preferably with homemade bread on the side. For extra flavor, it is recommended to top it with grated goat cheese before serving.

Though it is incorrectly translated as Istrian soup, this unusual combination of ingredients does not have much in common with the traditional concept of what constitutes a classic soup. The dish is prepared in a clay jug called bukaleta and combines spices, olive oil, and warmed red wine, preferably the local teran variety.

Supa is completed with the addition of grilled slices of bread that are left to soak in the flavorful base. When served, the wine is slowly sipped, while the bread is usually eaten with a spoon. Once a popular dish that was mainly used as a way to warm up during winter, istarska supa is nowadays considered one of the authentic delicacies of the area.