The spacio or, in the Rovinj dialect, spàcio, is actually a localised version of a tavern or wine cellar and is another peculiarity of Rovinj which helps shape the town’s identity and its people.
About Rovinj’s spacio
It is the place where the people of Rovinj, in their stone houses, keep, taste and sell wine, but it is also a place for socialising, eating, playing briškula and trešeta, singing and entertainment. One such authentic preserved spàcio, owned by Roman Matika is at number 35 in Švalba Street, and it became an integral part of the Eco-museum in 2006 and since then there have been many musical, culinary and other fun events organised inside by members of the Eco-museum.
Evenings at Spacio Matika
Here are presented the finest produce of the land and sea: the local wines – malvasia and teran, local olive oil, fish and seafood, freshly caught by local fishermen. It is difficult to describe an evening in spàcio, but if we must, then it looks just like a well-prepared brodet (fish stew). The tastes and smells of the batana’s kitchen which are created by the married couple Marisa and Sergio Ferrara, are especially seasoned with the smiles and the hospitality comes from the married couple Zvjezdana and Darvin Kliman, who will serve you and do everything to make you feel comfortable and relaxed here. When to that we add a performance of bitinàda, typical Rovinj fishing songs, as interpreted by the excellent singers of bitinadùra from the ‘Marco Garbin’ Cultural Artistic Society of the Italian Community of Rovinj or the musical folklore ensemble of ‘Batana’, a visit to the Spacio Matika becomes a unique experience, or more precisely it becomes an unforgettable initiation into the world of Rovinj’s maritime culture!
From 28th June to 8th September every Tuesday and Thursday from 8 pm – 11 pm.
From the second week in July it is also open every Friday (except 12th August), and visitors can choose a night-time trip on a batana boat. Departure is from Mali Mol at 8 pm.
Out of season the Spacio Matika opens for lunch or dinner for parties of at least 25 diners and should be booked three days in advance.