HIDDEN GUEST: Pical Suites, Valamar Collection

the resort is tucked away in the protected Pical cove on the western part of Poreč, right next to the coastal promenade.

Locals have been eagerly watching as one of the most significant tourist investments in the region nears completion. Pical Resort is far more than an ordinary hotel complex, but a milestone development for Poreč, where the destination and its most emblematic coastal part have been intrinsically connected for the past decades. The investment, estimated at over 139 million EUR, is reflected not only in the rising contemporary infrastructure but also in a holistic restructuring of the everyday flows of locals and visitors alike, who had to adapt to the temporary changes during the construction. At the same time, the project symbolically concludes the development phase of a former 1970s coastal hotel. Once a dilapidated building, it was later demolished and will now be reborn as a contemporary, lavish resort. A new chapter for the development of the western part of the Poreč riviera will thus commence. The resort’s location is stunning, tucked away in the protected Pical cove on the western part of Poreč, right next to the coastal promenade, which connects the old city centre with the Špadići district. The cove, encircled by a lush, aromatic pine forest and overlooking the serene azure Adriatic Sea, has been one of Poreč’s most alluring parts for decades. The postcards from Poreč have been dominated by this area.

Reaching Poreč is relatively easy, but not without challenges. The destination lacks direct train connections and an airport, meaning it remains largely dependent on road infrastructure. The closest airports are in Pula (some 60 kilometres away) and Trieste (some 110 kilometres away), while airports in Venice and Ljubljana offer better connections.

Road accessibility is a boon for regional events and incentive programmes.

Most guests still arrive by car. As a result, the road infrastructure is heavily overburdened during the summer season, especially on weekends. Nevertheless, Istria’s motorways are well connected to central Slovenia, north-east Italy and Austria, ensuring stable and easy access from main markets. For events here, a key challenge remains the lack of direct air connections in the immediate vicinity, which reduces the destination’s competitiveness. On the other hand, road accessibility is a boon for regional events and incentive programmes. The resort renders parking easy thanks to a new, spacious parking garage. From the parking lot to the hotel, they are whisked away in electric golf carts. Adding value to the resort is the nearby bike centre, which offers ample opportunities for active incentive experiences.

Valamar Pical Resort is not the brainchild of a single architect, but a thoughtfully orchestrated hybrid conceptually developed by Valamar. This makes the resort stand out from its Istrian competitors, which often bear the signature of a single architect. Given that the exterior and some facilities are still under construction, we will focus our evaluation on Pical Suites. Among all facilities, this V-shaped part of the resort most closely seeps into the Parenzana park. Its central lobby entirely overlooks the verdant park. As guests dine in the hotel restaurant, it feels as if they are in the park itself thanks to the expansive glass windows. From the outside, the top three floors leave a lasting impression, with their undulating glass fence and facade.

Pical Suites may be the most elegant, contemporary and architecturally outstanding part of the entire resort.

The interior combines several organic materials, especially oakwood. The vertical sculpture greeting guests in the lobby and the interior garden with natural plants follow this style. We were equally mesmerised by the walls blanketed in green moss and several exhibitions, such as the photo exhibition of the Istrian landscape through the lens of photographer Renco Kosinožić. The entire facility bridges the outdoor and interior ambience and creates a recognisable Mediterranean feel-good feeling. Once the horticulture is spruced up, the impression will be even more lasting.

Supposing this is only a preview of the resort, we can only imagine what it will be like when it’s fully operational. The staff is exceptionally kind, professional, and, what is rarer than anything in hospitality, proud of the work they do. Each staff member embodies the new, modern luxury hospitality story that is both inspiring and promises quality in the long run. We hope this elation lasts.

The cuisine left us speechless. First, when guests book a room at the Pical Hotel or Pical Suites, they receive half-board. We tried it in the Parenzana Restaurant. Partly served and partly à la carte (warm appetisers and the main course), the dinner was splendid. The daily menu always includes some signature dishes, such as the fish menu by chefs Matteo Metullio & Davide De Pra of Harry’s Picollo Poreč, which boasts two Michelin stars. We were drooling over the fish arancini in a velvety prawn sauce, followed by a beetroot ragu served on white polenta. Umami!

According to the staff, over 80% of ingredients are locally produced.

Sliced before your eyes with the precision of a surgeon, the Istrian prosciutto can easily rival its Spanish jamon brothers. The selection of sashimis and sushis is the icing on the cake, although the ingredients are locally inspired – from select olive oils to truffles and local cheese. The ambition of the gastronomy is fully on display at breakfast, which we dub trailblazing and leading in the region. According to the staff, over 80% of ingredients are locally produced, including the bio yoghurts from the Vedrine cheese farm based in Lika. Only the finest Croatian cheeses are served, including the best Kolan cheese produced on the island of Pag. To top it off, a classic “fritata” is made with black Istrian truffles, eggs from the Poropat farm and the Histris panceta. Finally, we must mention the outstanding selection of bread and pastries, which will likely warrant a visit to the hotel’s in-house Attelier Patisserie and a purchase of their baked goods for the road.

Unlike others who simply blow their own horn in sustainable gastronomy, Valamar Pical Hotel is demonstrating it without pomp. Once everything is in place, this resort will be a culinary epiphany and a paradise for gourmets seeking a journey through Istria’s gastronomy. Even now, before everything is polished, the dine-around offering is inspiring. Exceptional!

Hotel rooms

The hotel’s ambition is best evinced by its rooms. On this occasion, we tried the V Level Suite, labelled the most exclusive in the resort. Indeed, we dare say Valamar put in the extra mile to make them stand out. We needed a while to process all the wow effects in this excellent, perhaps most refined suite in the Adriatic. While the details are ample, we jotted down some that inspired us most: the graphics by Miran Šabić beatifully capture the Parenzana trail, the gin-tonic set, comprising Croatian-made Karbun gin and rosemary-flavoured tonic, beckons guests to refresh themselves, the glass bottles of Gineta and Pašareta (a refreshing, fizzy, red-hued non-acoholic beverage) cater to those who have Istria-inspired nostalgia, the tiny plant terrarium in the bathroom adds a wow effect, while the finest Croatian teas from Lika, adjoined by a wine cabinet featuring the best wines from all the stops of the former Parenzana, ensures guests are never parched. Finally, guests can pamper themselves with Amougae cosmetics made in Oman.

In this room, you will never feel bored if you cherish Mediterranean style and a comfortable bed that ensures you wake up refreshed and reinvigorated.

The furniture is designed in a Mediterranean style, with inviting earthy grey colours in the bathrooms, coffee hues on the wooden walls, an open wardrobe, and eye-catching oakwood furniture that exudes elegance. The room opens onto a terrace overlooking the entire resort. Did we forget anything? Certainly, the splendid, plush bed, and the fact that several iconic local staples are available in the minibar free of charge. These include Bura beer and excellent champagne. In this room, you will never feel bored if you cherish Mediterranean style and a comfortable bed that ensures you wake up refreshed and reinvigorated. Last but not least, when you leave, you take home a mix of seeds that will grow into blooming plants that will remind you of your stay. This courteous gesture implicitly tells the story of the hotel’s sustainability.

Meetings centre

The event centre, located in the central part of the hotel complex, has a separate entrance and is dubbed Pical Event Centre Poreč. When we visited, it was still being decked out. In total, the new event centre will officially comprise 10 conference halls, accommodating up to 1,200 attendees. Still, this data seems somewhat optimistic, especially when considering the German DIN standards for event organising. In practice, the planned total capacity rarely meets expectations. Only time will tell if the predictions will come true. Regardless, the event centre will be the largest hotel-based venue in Istria. In line with the published layout, the main Parenzana Hall will accommodate up to 850 attendees, with adjoining foyers for networking and accompanying exhibitions. There is more good news for event organisers: the ceiling height will be 6.5 metres, enabling the most demanding productions. Once the event centre is fully operational and we return, we will be curious to see how it runs in practice. So far, the hotel has promised that cars will be allowed to enter the main hall, clearly demonstrating that they are targeting the automotive/production event segment.

DESSERT – The extras

The Pical Rooftop Bar by Laurent-Perrier is slated to become one of the resort’s key social hubs, boasting an elegant terrace, infinity pool and sweeping views of Poreč’s old town. Capacitating up to 105 guests, the rooftop bar will cater to private events, corporate meetings and exclusive receptions. The space will enable the flexible use of indoor and outdoor lounge areas. In our view, the most luxurious and memorable moments will happen here.

FLOP – NEGATIVE SURPRISES

Check out at 10:00? We found that somewhat strange. We would advise Valamar to consider a serious prolongation of the check-out time. Usually, resorts of this calibre have check-out at noon or later. The internet speed will, likewise, need tweaking once the resort is completed. Currently, the internet speed is borderline functional. Not least, the disturbing light in the room at night should be addressed, as it affects sleep quality (the temperature display in the wine cabinet has a particularly aggressive blue colour, as does the illumination of the light switches).

TOP – POSITIVE SURPRISES

Ample outdoor surfaces, a slew of intimate nooks and green oases have tremendous potential for event organisation. They ooze the feeling of an event paradise tailored for event organisers. Although not all possibilities have been fully explored in this phase of construction, we see this segment as a key opportunity for future development. We would advise that the resort examines all the options and presents them in the form of an overview (table and descriptions) of all the smaller and larger venues within the resort, suitable to host various event types – from pool parties to exclusive, private events. If Valamar has foreseen that these flexible venues can and will be used for events, this may be one of the resort’s key differentiating factors.

SUSTAINABLE ENDEAVOURS

We had not been so positively surprised by a hotel’s sustainable approach in a while. As soon as you set foot into the room, the labels make it clear that the hotel is transparent about its pledge to transition to 100% green electricity and solar panels. The room even features a charming water bottle that you can (re)fill at any time at the water fountains on the fourth and fifth floors. We have written about the cuisine – this segment, too, follows sustainable principles. In line with the hotel’s plan to act sustainably, it will prioritise cooperation with local food and beverage vendors and suppliers, aiming to use 80% of all ingredients sourced from the local environment.

For the grand finale, you receive a packet of flower seeds during the turn-down service. Once you return home, you can plant them to remember your stay.

Most telling about the breadth of the hotel’s sustainable strategy are so-called Valamar flowers, strewn across the resort to communicate the hotel’s key sustainability goals: investing in the local community, the hotel chain’s position as one of the best employers in Croatia and their pledge to go carbon-neutral (scope 1 and 2 emissions). If they also included scope 3 emissions, we could say that the sustainability story would be unparalleled and holistic. Even now, it is one of the hotel’s trump cards. For the grand finale, you receive a packet of flower seeds during the turn-down service. Once you return home, you can plant them to remember your stay. A hitherto rarely seen and utterly charming token.

CREATIVITY

The story of the narrow-gauge rail track, Parenzana, is carefully interwoven into the layers of the hotel’s identity. It crops up in the restaurant’s name, in labels under the rooms named after former stations, and in subtle details, such as the elevator’s sound that evokes the hissing of a train. The story is not only decorative but also consistently present in the culinary offering and in the selection of products in the curated hotel shop.

The hotel’s creativity particularly stands out in its partnership with the local environment.

Through experiences such as olive oil tastings, visits to oyster producers in the Istrian fjord known as Limski kanal, or guided tours of the Radovan wine estate, guests explore the destination’s authentic side. From this prism, the hotel is not an isolated, estranged oasis, but a bridge that connects the guests with the local community and region. A helpful team of concierges ensures guests choose what suits them best. We had not encountered such a holistic, thought-out and consistently designed story in hospitality in a while. You can also feel all of this in the charming little hotel shop, which offers the best from the former Parenzana route. The complete intertwinement between space, content and local context is the essence of modern incentive experiences.

The Valamar team is demonstrating that even traditional hoteliers can be bold, out-of-the-box thinkers with their new Pical project. The resort is more than a copycat; Pical Resort is a carefully considered, strategically focused story with a grounded ambition: to raise the level of tourism in Poreč and the broader region, especially in the luxury, event, and incentive segments. This project transcends the framework of a classic hotel investment and represents a milestone in transitioning toward a year-round, sustainable tourism with added value.

Valamar is not constructing a cordoned-off resort, but curating a space that actively includes and invites the local community.

What imbues the resort with character is its open design. Valamar is not constructing a cordoned-off resort, but curating a space that actively includes and invites the local community. The evolution of the Pical area follows the most rigorous sustainability standards and brings a slew of benefits – from new public surfaces, beaches, sports facilities to an economic uptick for the region. In terms of content, the project is already inspiring: the superb gastronomy, diverse bars, modern wellness and family-friendly activities herald a holistic experience. Design-wise, the hotel is a sophisticated, alluring entity. Its market success will largely depend on its pricing policy – by offering additional services, the hotel can quickly transcend its basic purpose. While it may attract discerning incentive guests, it may deter event and congress organisers. If they know how to properly manage different groups of guests, who don’t always mix together, this will certainly be a success story.

Disclaimer: The evaluation was prepared during the pre-opening phase as an initial insight into the new resort. The final evaluation for 2026 will be completed after a follow-up visit by a hidden congress guest once all work is completed.

FINAL GRADE: 4.97 THREE MEETING STARS⭐⭐⭐ Resort Meeting Hotel 

3 MEETING STARS⭐⭐⭐ final score from 4.81 to 5.00
2 MEETING STARS⭐⭐ final score from 4.61 to 4.80
1 MEETING STAR⭐ final score from 4.41 to 4.60