Boccaporta says on their website that their goal was not to create another Istrian restaurant in the classical mould. And we must admit that they succeeded. They are a little more than the conventional Istrian restaurant and yet very, very far from nouvelle cuisine. Boccaporta is a place for people who want large portions of food that we all like to call homemade: a cozy environment, happy guests, friendly staff and a free digestif at the end. When you add their selection of ten wines from local producers and their desserts — that significantly outperform the ordinary — with the downsides — greasy veal flank or shanks with potatoes that are not prepared in the manner they advertise — it seems kind of pointless.