Trieste's recipes Restaurants and buffets Cuisine of Trieste Osteria da Marino Vecio Buffet Marascutti Buffet da Pepi Antica Trattoria Suban Trattoria Da Giovanni Kapuziner Keller Buffet birreria Rudy Buffet Siora Rosa Buffet Bier Stube Al Petes Theresia mittel bistrot Where to eat meat Al Toscano Dardo Rosso 040 social food Pub Skala Gropada Golden Horse Antico Convento C'era una volta Osteria Marise Hostaria Strehler Where to eat fish Arcoriccardo Ristorante Osteria di mare alla Voliga Ristorante Ai Fiori Al Bagatto Antica ghiacceretta La bottega di Trimalcione Joia Principe di Metternich Hostaria Malcanton Puro Chimera di bacco Chimerina Where to eat vegetarian/eco-friendly/organic/gluten-free foods Genuino Sweet Trieste Pastry Shops and ice cream La Bomboniera Pastry Shop Pirona Pastry Shop Eppinger Pastry Shop Zampolli Ice Cream shop Viti ice cream shop Chocolat Marco Ice Cream Shop Ginger Jerian pastry shop Udevalla ice cream shop Liberty Pastry Shop Pasticceria Viezzoli Mug - cookies cakes coffee Cadenaro bakery pastry shop Chocolaterie Our desserts Trieste-style presnitz Crostoli Struccolo de pomi Kugelhupf Rigo Jancsi Pinza and titola Fave Trieste's recipes Minestra de bisi spacai o bunkersuppe Jota Risi e bisi Rotolo di spinaci in straza Sardoni impanai Capuzi garbi Capuzi garbi in tecia Trieste by night Our guide to Trieste nightlife LGBT Minestra de bisi spacai o bunkersuppe Simple to make but with high nutritional value from the dried peas, this very old household recipe is still part of Trieste's culinary tradition. Jota An ancient and traditional Trieste dish that has probably not changed in 500 years. Risi e bisi A traditional dish from Veneto made with rice and peas. It is best in the spring, when made with new peas. Rotolo di spinaci in straza A classic dish from the Karst plateau and the territories of the Austro-Hungarian Empire. Sardoni impanai This dish, a Trieste favourite, is very nutritious and can be eaten cold, many people preferring it to more refined and sophisticated fish. Capuzi garbi Capuzi garbi is the most typical side dish of Trieste's cuisine. As well as a side dish for pork, it is the key ingredient of jota, the quintessential Trieste soup. Capuzi garbi in tecia One of the most common capuzi garbi (sauerkraut) dishes. It is frequently served as a side dish with pork or boiled meat.