What to see in Pula

Pula highlights

The places you can’t miss. In the app we sort them by day and close to each other.

1. Amphitheatre

   Pula’s Roman amphitheatre, among the best preserved in the world; in summer it hosts concerts.

2. Temple of Augustus

   A Roman temple in Pula’s old forum, still standing since the 1st century.

3. Kamenjak

   A protected cape south of Pula, with cliffs, coves and rocks to jump from; best by car or bike.

4. Rovinj

   A Venetian town on a peninsula, with steep streets up to the Church of St Euphemia.

Day trips from Pula

We take you straight to the best-rated tour on GetYourGuide, with its reviews and dates.

• Brijuni Islands ★ 4.6 (1,559 reviews)
• Istria ★ 4.9 (44 reviews)

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Typical food of Pula

The dish you have to try there and how to make it at home, to whet your appetite before the trip (or to go back to Pula from your kitchen).

Istrian jota

The thick soup of beans, sauerkraut and potato with smoked ribs from Istria and Trieste: winter food in Pula and the villages of the peninsula’s interior.

• Serves 6
• 2 h

Ingredients

• 250 g dried beans (soaked)
• 400 g sauerkraut
• 2 potatoes
• 300 g smoked pork ribs
• 2 garlic cloves
• 1 tablespoon flour
• Bay leaf, cumin, olive oil and salt

How to make it at home

1. Simmer the beans with the ribs and bay leaf for 1 hour.
2. Add the potatoes in pieces and cook for 20 minutes; mash some against the side of the pan to thicken.
3. Separately, cook the drained sauerkraut with a little water and cumin for 20 minutes.
4. Brown the garlic in oil, add the flour and mix it into the sauerkraut.
5. Combine everything and simmer for 15 minutes more. Serve with the meat shredded.

The trick: Better the next day, when the sauerkraut and beans have got to know each other.

Frequently asked questions about Pula