A room with two thousand years of view

The house has stood on the Forum since 1875 — back when a belle-époque café traded coffee and gossip on this corner. We kept its bones: the tall windows, the worn stone, the good afternoon light. Then we filled the rooms with deep-blue velvet, warm brass and candlelight, and called it Salon 1875.

What we couldn't improve on is the address. Step onto the terrace and the Temple of Augustus is right there, close enough to read the inscription. It's one of the oldest squares in Pula and, we'd argue, one of its finest tables — so we cook to earn the view.

La Carta

What we cook

A short menu that leans on the Adriatic, the Istrian hills and whatever the market handed us that morning. A few of the things people come back for:

To begin

Istrian pršut & Grana PadanoHand-cut prosciutto from the Istrian hills, aged cheese, good olive oil.

Burrata & tomatoCreamy burrata with sweet tomato and basil — summer on a plate.

Truffle aranciniCrisp risotto croquettes, a molten centre and a shave of Istrian truffle.

Pasta, by hand

Bavette “od škoja”The house signature — bavette tangled with Adriatic clams, shellfish and white wine.

Truffle tagliatelleRibbons of fresh pasta, butter, aged Grana and a generous hand with the truffle.

Ravioli al tartufoHandmade ravioli in a quiet, creamy truffle sauce.

From the Adriatic

The day's catchWhatever came in this morning, grilled over open flame and left well alone.

Sea bass, Salon styleFillet of sea bass with seasonal vegetables and a herb oil.

From the grill

The Vintage 1875 steakThe one we're named after — a dry-aged cut, chargrilled, with truffle or green-pepper sauce.

Beef fillet & truffleTender fillet under a blanket of shaved Istrian truffle.

The full carte turns with the season — ask about the day's catch and what the truffle looks like in the kitchen.

Two good ways to spend an evening

Some come for the sea — octopus charred in the Mibrasa charcoal oven, or a plate of bavette heavy with Adriatic clams. Others come for the Vintage 1875, a dry-aged steak finished with truffle and the dish the whole place takes its name from. Order both, share across the table, and you've read the kitchen right.

On the Forum, in the heart of Pula

You'll find us right on the Forum square, facing the Temple of Augustus, two minutes from the Arena. Open all day — but best at dusk, when the square turns to gold and the terrace fills up.