November 21, 2022 - The joint Croatian and Slovenian action led to the Istrian ox, Boškarin, getting protected by the EU.

The Croatian media report today how the meat from a traditional breed of cattle originating from Istria, Boškarin, secured a type of EU protection. Its name was entered 'in the register of protected designations of origin and protected geographical indications (‘Meso istarskog goveda – boškarina/Meso istrskega goveda – boškarina’ (PDO))'. It is the third product placed on that register jointly, by Croatia and Slovenia, after the Istrian pršut and Istrian olive oil were already protected. Istrian sheep cheese and Istrian honey are currently in the administrative stages of the same protection. 

The Boškarin meat is fresh, aged for at least 15 days in a controlled environment, from the cattle calved within the Istrian peninsula (within the borders of the Istria County, certain parts of the Primorje-Gorski Kotar County and within the Slovenian Istria).

Boškarin is an ancient cattle breed that was on the brink of extinction at one point. In the 1960s, during the breed's heyday, there were over 60,000 specimens in Istria, but numerous factors led to the decline of the population. In the early 1990s, there were only a few purebred specimens in the Croatian part of Istria, and none in the Slovenian region. Then an association of their breeders was established, and their hard work led to a sharp increase in population, and there are almost 400 cows and bulls in Istria. Boškarin meat is considered a delicacy, and something you should really seek out when in Istria.

(Iza lože 9) 

Located right next to the 15th century City Hall on the famous Pjaca (Narodni Trg), the urban chique décor of this al fresco café and bistro definitely draws curiosity and as you flick through menu crafted by Croatian masterchef Željko Bremec, you are definitely tempted to have a seat.

Željko Bremec is from Istria, known for its culinary richness, but moved to Split with his family to work in some of the best restaurants in the city. He has now entered the kitchen at No Stress and given the menu an overhaul. The Mediterranean menu has true bistro flair with dishes found nowhere else in the city. For a light lunch, there is a delicious selection of creative sandwiches, handmade pastas, and explosive salads. For a fish fiesta, try the herb-crusted fish fillet or why not one submerged in Champagne sauce? For lighter fare, nibble on the Stress Tapas…or perhaps the No Stress Tapas is more your thing.

Boškarin Istrian Ox

What No Stress has become famous for is their Boškarin and being one of (if not the only) to serve it in Split. Boškarin is the name for an ox with enormous horns that is indigenous to the Istrian peninsula. Boškarin is an Istrian delicacy and is an important ingredient in Istrian gastronomy and in fear of the species’ extinction, breeding programs exist for the protection of the Boškarin. In order to serve Boškarin on your menu, you need to be certified and educated in the proper preparation of this supreme delicacy from cutting, thermal treatment, spicing, ageing and the likes. Additionally, a restaurant must be a contributing member to the Agency for Rural Development of Istria (AZRRI)

On the No Stress menu you will find both Boškarin steaks and carpaccio. For creative cuisine and an urban atmosphere, sit on Pjaca and let life pass by as you take in the flavors of the region.