can be recognized by the wooden signpost with a branch of ivy placed beside the road. They can only offer wine and food produced on the farm. In the Trieste Karst, these would usually be white and red house wine and air-dried ham, sausages, bacon, eggs and pickled vegetables, whereas in Istria and the Karst in Slovenia you would also find cooked dishes, such as the Yota, a traditional Istrian stew, or sausages and sauerkraut. As each individual Osmica
can usually be opened only twice a year, it is worth checking which of them are opened during the time of your visit. The osmize website
offers information on the opening hours of the osmicas in the Trieste Karst, while information on the ones in the Istrian and Karst region in Slovenia is available on the osmice website
. We recommend making a reservation for larger groups.
There are no osmicas
in Gabrovica, Osp or Črni Kal, yet we can recommend several just across the border, such as Pri Slavcu in Caresana (Mačkovlje), Žerjal in San Giuseppe della Chiusa (Ricmanje) and the Osmica Merlak in Trieste. A little further away, but still close enough to facilitate comfortable access, there are several osmicas
we would recommend visiting in the Trieste Karst: Fabec in Malchina (Mavhinje), Sardo in Samatorza (Samatorca), Štubelj in San Pelaggio (Šempolaj), Pertot in Aurisina (Nabrežina), Žigon and Furlan in Sgonico (Zgonik), Tavčar in Repen, and Starc, Zidarich and Gabrovec in Prepotto (Praprot). In the Karst and Istria area, we would especially recommend Barut in Izola, Krmac in Bertoki, Markežič at Grintovec and Abram-Žerjal in Sveto, a village northwest of Komen. This selection is not solely based on quality, but also on the atmosphere and genuine environment you can experience while visiting one of the recommended osmicas