Here is how you can spend 5 days out of main summer season at the south of Istria having a base our apartment in Liznjan.
National park Brijuni. Out of the summer season it is recommended to book the trip to the island of Brijuni in advance on +385 52 525 883. The shuttle boat sails out from the port of Fažana that is around 13 km from Ližnjan. To reach Fažana, first drive to Pula and then follow signs for Fažana.
For up-scale dining experience I recommend restaurants Milan in Pula (+385 52 300 200), or Vela Nera (+385 52 300 621) in nearby Šišan that is just 2 km from Ližnjan.
Visit of coastal town of Rovinj (49km from Ližnjan) and picturesque town of Bale (Valle) (35km from Liznjan) is a great one day excursion. I suggest starting the trip in the morning with sightseeing of Rovinj. On the way back stop in Bale where you can visit medieval castle and have lunch at hotel-restaurant La Grisa (+385 52 824 501).
One day you can also take EatIstria cooking class which includes visit to the Pula fish and farmers market. During the course you will learn making of the traditional Istrian pasta like fuži, pljukanci or krafi or, if you prefer fish, learn how to make brodet (fish stew) and perfectly grill entire fish on wood fired barbecue.
Visit local winemakers. First of all Trapan winery in nearby Šišan. Book the tasting on +385 52 574 770. Usually the visit is held in the afternoon. Another winemaker to recommend is Giacometti-Moscarda winery in Vodnjan (10 km from Ližnjan) that you can book on +385 52 511 975.
For more relaxed dinner with the freshest seafood prepared simply and traditionally you can choose between Miramare in Pomer (+385 52 573 165) and Galiola in Ližnjan (+385 52 578 323).
One day you should reserve for visit of Pula, the city with 3000 years long history that has many well-preserved Roman monuments amond which the most important one is Arena, Pula’s colloseum.
A mandatory place for diner while you are in Istria is family run tavern Batelina in Banjole. As the place is very popular among local and international gourmet travelers, it should be book at least five days in advance on +385 52 573 767. I suggest trying all fish starters, most of them based on raw fish, that are on offer that day. Just let yourself in the hands of chef David Skoko and you’ll remember that dinner forever.