Join us!

Applications for 2023 are now closed (deadline 31st January 2023).

“A completely unique, immersive experience of living and working in a gorgeous setting where you will learn everything from cooking with home-grown produce to maintaining a beautifully restored stone house to caring for guests with warmth and hospitality. You will work hard and also get to reap the rewards by enjoying wonderful food, peaceful surroundings and being welcomed into the community.”   (Rochelle, Canada)

We offer accommodation for up to 14 paying guests, breakfasts, dinners and occasional cooking classes, and have a large vegetable garden, olive grove and chickens to look after, among other things. We have a small permanent team of 3 people based here, and during tourist season (spring to autumn) we need extra help! This page is about joining our team for part or all of the tourist season.

For the period April to November 2023 we have three types of temporary position available. All are full-time positions.

  • 2023 Season Manager or Assistant Manager (6+ months employment)
  • Seasonal Worker (3 months employment)
  • Intern (6-8 weeks voluntary position)

Our schemes for these positions build on our experience over five previous seasons, during which time we have hosted over 50 interns/volunteers and several employees, a number of whom have returned for subsequent placements or promoted positions. People come from around the world to join our small team – to experience work and life in a rural guesthouse in Croatia.

On this page you will find out about working and living at Bolara 60, the differences between the roles, and how to apply for them.

Recruitment timetable:

31st January 2023: Application deadline for all positions

February: Shortlisting and interviews

March: Placements and posts confirmed

Note that there is one application form, which can be used to apply for any of the roles. You can find full details on how to apply, including the link to the application form, further down this page. Only applications received in the correct way will be considered.

If you apply after 31st January we will probably only be able to consider your application once the initial recruitment round has ended, if we find we still have vacancies (for example if someone selected withdraws).

Why join us?

“Volunteering at Bolara 60 was a hugely rewarding experience: I learnt an enormous number of new skills, very fast, in a friendly and supportive atmosphere. It is challenging, sometimes non-stop, and hard work so not for the faint-hearted, and with huge bonuses of a beautiful setting and gorgeous food and company. And you couldn’t ask for better hosts: Anna and Matt are interesting, and interested, people, who really care for and look after their volunteers. I highly recommend Bolara 60 as a place to volunteer!”  

(Eleanor, UK)

Whether you are here for formal employment or an intern position there is plenty to do and to learn here, in a rather special setting. Bolara 60 is more than a tourism business; our mission has always been to bring people together in this beautiful spot as it offers such rich opportunities for conviviality, connection, collaboration and learning.

We look for people who will really enjoy living and working at Bolara 60, people who bring a positive attitude as well as useful skills. It is an opportunity to learn how a rural guesthouse works; to develop your cooking, gardening, housekeeping and management skills, perhaps in a completely new context; to meet guests from near and far; and to spend time in a beautiful peaceful rural area, learning about food, culture and society in Istria. All positions will suit people who thrive in a busy social context, who want to do and learn about everything that Bolara 60 has to offer, and who are ready to get stuck into any job, hard-working, reliable and self-motivated.

Our past interns and employees report many benefits from their stays with us. Here are those often cited:

  • learning a lot about food, cooking, baking and preserving, including cooking extremely seasonally and with minimal waste, and using up gluts from the garden
  • gaining knowledge and experience with gardening, agriculture and foraging
  • learning about the region, including culture, agriculture, politics, history and languages
  • developing personal skills, such as confidence, social skills, multi-tasking, team-working and a range of management skills
  • living a completely different life in a very different place, having a lot of fun and making a lasting connection with the place and with colleagues
  • a timely opportunity for a career-break and/or change of direction (often into food)
  • insight and inspiration for taking on a similar project somewhere in the world one day

The work involved is similar for all three types of position, and you can read about that below. Here are the key differences:

(Assistant) Guesthouse Manager:

This is a 6+ month position, starting in late April or early May, for someone with proven management experience who would like to develop their skills further by working an entire season with us. Most likely, it will be someone who has worked here before in some capacity, who therefore understands the ethos of the place and nature of the work. The manager ensures the smooth running of the guesthouse and the highest of standards of hospitality for our guests at all times. The exact job title, job description and salary will depend on the level and type of management experience and skills which the successful candidate brings, and on the configuration of our wider team in 2023. If you are interested in applying for this position, please contact us directly for the job description and person specification before completing the application form. The salary is in line with local norms: 1100 to 1500 euro pcm. Additionally, if needed, we can provide accommodation and full-board.

Seasonal Worker:

In 2023 we hope to offer several people 3 month work placements, which will likely overlap with each other. For those interested in gardening and cooking, the length of these placements is ideal because it allows people to experience seasonal transitions, and therefore a much wider range of experiences in the garden and kitchen than the shorter internship can provide. Seasonal workers will support the manager in all areas and take on particular responsibility areas. Successful candidates will have solid work experience which is relevant to the role. We imagine all staff will contribute to all areas of the business (cooking, baking, hosting, cleaning, laundry, gardening, agricultural work etc). However if people bring strong skill sets which complement others in the team, we may consider partially specialised roles, something which can be discussed at interview. The salary is in line with local norms: 800-900 euro pcm. Additionally, if needed, we can provide accommodation and full-board.

Intern:

We hope to host one or two interns at all times, each here for a 6 to 8 week work placement. These placements are an ideal way to first experience living and working at Bolara 60, and to develop your skills and knowledge in a wide range of areas.  People have volunteered here for different reasons – from gaining work experience during or after their studies to taking a contemplative career break, or getting a change of scene, a bit, or much, later in life – so there is no one right reason to come. Interns need to have some relevant work experience, but more importantly we look for people with a great attitude and with reasons for doing the placement which match what it can offer. As an intern you are a full-time member of the staff team and also a member of the Bolara family – taking your turn cooking and cleaning up our ‘family’ meals. These are not salaried positions, but we do offer accommodation and full-board and a weekly stipend of 125 euro.

The work

Hours: All positions are full-time, therefore c.40 hours per week. Working hours are varied and may involve early starts (eg 7 or 8am), late finishes (eg 10 or 11pm) and split shifts. We create a weekly plan so everyone can see ahead of time when they will be working. We do our best to make sure work is shared such that nobody needs to work an early shift following a late one. Given their extra responsibilities and salary, the (Assistant) Manager may need to work some extra hours.

Time off: All positions have one full day and two half days off each week. Employees also qualify for paid leave: one week per 3 months worked, the timing of which must be agreed in advance.

Shifts: The plan for 2023 may differ, but in the past we have operated a system of shifts: Early morning duty (8-9am), Breakfast duty (8-10am), Morning shift (10am-1pm), Afternoon shift (3-6pm), Evening duty (6-10pm), Dinner service (6-11pm).

Jobs: Below is an outline of the work. Please note that some activities will vary from week to week and month to month since they may depend on the season, the weather and the number of guests arriving, staying, dining and departing. These jobs are shared among the team. So in some cases you may be doing them together with one or two others, or dividing them up, or doing them on alternate days or weeks. We provide plenty of training and support in your first weeks to get you up to speed. Finally please note that everyone living at Bolara 60 is expected to chip into the work of looking after ourselves, as house-mates would in a shared house, in addition to carrying out their guesthouse duties.

BREAKFASTS

We serve guest breakfast every morning. The work includes laying the tables and setting out the breakfast foods on the terrace / in the dining room, hosting and serving guests during the meal, and cleaning up afterwards. During the week we make the yoghurt, granola, sourdough bread and jams which we serve for breakfasts, and also prep some of the ‘breakfast specials’ we offer, such as shakshuka and spicy beans.

HOUSEHOLD

There are daily chores such as watering plants, sweeping, emptying the dishwasher, putting away the laundry, taking out the rubbish, collecting the eggs and tending to the chickens. Then on days when guests are leaving and/or due to arrive, we turn around their rooms and bathrooms: hoovering, mopping, dusting, window-cleaning, laundry, ironing, bed-making, flower-arranging, etc. Cleanliness and aesthetics are extremely important in a guesthouse, so these household jobs must always be done impeccably. We have high standards!

GARDENING

We have a large vegetable garden, herb patches, fruit, nut and olive trees, courtyard area, a meadow and lawn to look after. Work includes weeding, watering, sowing, planting, pruning, cutting the grass and harvesting crops. Exact jobs will depend on the season. In spring and early summer we are busy growing vegetables from seeds and seedlings, planting out the garden and weeding. In summer the focus shifts to cutting the grass and making haystacks, watering, harvesting and planting out autumn crops. In late summer and autumn we process our harvests (eg tomatoes into passata), cut back the lavender bushes, and eventually prepare the beds for winter.

DINNERS

We serve guest dinners on Wednesdays and Saturdays – three course seasonal dinners with aperitifs and wine. The style of cooking is unpretentious and rustic, Mediterranean-leaning, full of vegetables, and using as much produce from our own garden as possible. We also serve meat and occasionally fish, sometimes using the outdoor grill and indoor fireplace to cook. The work involves helping prepare the food during the afternoon, laying the tables before guests arrive, hosting and serving during the meal, washing up and clearing everything away at the end.

COOKING CLASSES

Anna offers very occasional cooking classes (depending on our capacity). Our classes are usually vegetable-led, using produce from the garden where possible. We often make pasta, mezze-style dishes, soups, breads, salads and fruity desserts. Classes are participatory – everyone gets stuck into the cooking together – and the style is informal. The work includes helping set up the kitchen and cooking spaces, assisting Anna teach for example by getting ingredients and kit ready and helping guide guests, laying the table and helping serve and clear the meal, and cleaning up during the class and afterwards.

PROJECTS

Once or twice a week some of us work together to get a project done. These are usually culinary, such as transforming garden harvests or market hauls into jams, pickles, ketchups, cordials, liqueurs and other preserves. We also dry our own herbs, lavender buds, borlotti beans, garlic, chillies and nuts, and process our own corn for polenta. In spring we go out to pick wild garlic, wild asparagus, elderflowers and blackthorn shoots to use in our projects. And we regularly make the yoghurt, granola and sourdough bread for our breakfasts. The result is a very well stocked larder, which supplies many of our house specialities.

OTHER JOBS

There are always other things going on! There are a number of seasonal agricultural jobs, such as helping with the potato, grape, corn and olive harvests, raking up the hay meadow, pruning olive trees and collecting and stacking firewood. There are also occasional DIY projects, such as making lavender bags, repairing/repurposing old objects, varnishing wooden furniture or helping build something new. And every year seems to bring new special events too – weddings, workshops, film crews and more…

Living at Bolara 60

Most of our team live here with us. This means we provide bed and board, and staff members are free to use all our communal spaces, along with our paying guests. For staff bedrooms we use one or two in our main house, plus one or two which we rent from our neighbours. (The manager has first choice on location.) We encourage all our team to get to know our guests and our neighbours. We do not like to draw a heavy line, or curtain, between “staff” and “guests”, nor between “front” and “back” of house. Of course these distinctions exist, but the vibe here is quite informal, with all of us often gathered around one table for meals or drinks. This situation is worth considering when thinking about applying, for a couple of reasons.

Firstly, it means the experience of living and working here can feel immersive, or quite “full on”, since you have limited private space “away” from work space. You are living where you work, and working where you live. Your colleagues are also your housemates, and will probably also become friends with whom you want to spend time off. Our paying guests tend to go out during the day, but are here for every breakfast and around many evenings too, whether for our dinners or just a drink and a chat. Working here therefore suits people who thrive in busy social settings – you will make many friends from around the world. It also means knowing when and how to find quiet alone time, such as escaping to a corner of the garden with a book, taking yourself off for a solo outing or being able to opt for an early night without fear of missing out.

Secondly, it means being not only a good team-player but also a good housemate. Those of us living here all chip in when it comes to some of the regular household chores and preparing and clearing up our “family” meals (which are all lunches and some dinners). We also clean our own bedrooms and bathrooms, and help keep communal areas tidy. If cooking for others scares you, don’t worry – everyone is happy with leftovers or pasta ‘n’ pesto. If you love cooking or are looking to develop your skills, then taking your turn preparing family lunches and dinners is a great opportunity for experience, something many interns have noted in the past.

Time off

You will likely have some time off at the same time as other team members, and some time off alone. Below you will find some suggestions for what to do with your time off.

We are keen for everyone living here to get to know the area. Note that there is no public transport to our village. Some people bring or hire their own car so that nipping out to the seaside is easy and daytrips further afield are possible. Others are happy to soak up the atmosphere in our immediate area.

Paddling in the sea

There are several lovely walks and cycle rides right from our door, including to a couple of nearby villages and bar-restaurants. We have bicycles people can borrow, and also a small car which confident and experienced drivers can use occasionally (in return for petrol contributions). We also try to organise a joint excursion every week or so, for example to local restaurants, wineries and food festivals.

Our previous volunteers have done the following with their free time:

Walking up to picturesque Grožnjan (45 mins each way and a very pretty walk), where there are cafés, bars, small galleries and great views, or further along the Parenzana (a dismantled Habsburg railway line connecting villages in the hills, now a pretty walking/cycling route).

Borrowing our bikes. Livade (10km east mostly along flat white road) has restaurants and a café. From here you could then climb the hill up to medieval Oprtalj or Motovun – both very steep but great views at the top, plus restaurants etc. Or you can head west to Novigrad along the gravel road (19km) and take a dip in the sea.

Chatting to our guests and neighbours over coffee or wine.

Joining us when we find time to socialise with friends and neighbours, in Bolara or further afield.

Cooking or baking something they fancy cooking.

Using their own car to explore Istria’s coastal towns, swimming spots and hill-top villages, plus nearby Slovenia and Italy. We can provide lots of tips.

Or borrowing our car for occasional local trips.

Catching up with their other work (for example academic reading and writing).

Relaxing with a good book under a tree.

Terms

For all post-holders:

  • Post-holders must meet all our essential criteria and preference will be given to those also meeting some of our preferred criteria (see below).
  • Minimum and maximum placement lengths apply and depend on the position. (Assistant) Manager: 6-7 months; Seasonal Worker: 3 months (longer may be possible for EU citizens); Intern: 6-8 weeks.
  • Please note that the minimum placement lengths are there for good reasons and not negotiable. Exceptions can only be considered for returning staff members who will need much less training and induction.
  • All post-holders must be between 21 and 65 years of age. (In very exceptional circumstances we may consider slightly younger.)
  • Full bed and board provided if required.
  • All post-holders must make their own travel arrangements to/from Istria. We may be able to collect from a nearby airport (ideally Pula, alternatively Trieste, Rijeka or Ljubljana) or bus/train station (Novigrad, Buzet, Koper or Trieste) if needed.
  • If a post-holder is unable or unwilling to do jobs required of them, we will try to find a solution or compromise which works for all. If this is not possible we will terminate the placement.
  • We reserve the right to terminate work placements at any time in the event of misconduct (eg dishonesty, theft, inappropriate behaviour, wilful damage to property).

Additional terms for employees:

  • Employees must be able to legally work in Croatia.
  • We will work with you to apply for a work permit if necessary. Please note you may be required to supply a criminal records check from your home country if this is outside the EU.
  • Employees will receive their salary into a Croatian bank account. We can help you set up a local bank account if needed.
  • The salary level will depend on experience and agreed job description. (Assistant) Manager: 1100-1500 euro pcm; Seasonal Worker: 800-900 euro pcm.
  • As employees, post-holders will receive Croatian healthcare cover.
  • The placement is subject to a probation period to check the post-holder and post are a sufficiently good match. (Assistant) Manager: 6 weeks; Seasonal Worker: 3 weeks.
  • We can provide a relocation allowance if you relocated from outside Croatia for the period of the job. (Assistant) Manager: up to 1000 euro; Seasonal Worker: up to 500 euro. This may be paid in two instalments, first after arrival and second after completion of placement.

Additional terms for interns:

  • Interns must have their own travel insurance.
  • We will pay nightly tourist tax for interns.
  • We do not offer employment or salary. This is a voluntary position.
  • A weekly stipend of 125 euro is available.

Selection criteria

Applicants must meet all essential criteria. Preference will be given to those additionally meeting some of the preferred criteria.

ESSENTIAL CRITERIA

For all positions:

  • Positive and enthusiastic attitude: very happy with the whole role description and terms; willing to work hard and to learn new things. The placement will not suit those who are perfectly able to clean bathrooms, or weed for several hours, but get grumpy doing so! It will suit people who really want to be here because they want to do, and learn about, the things which the placement offers.
  • Professional and reliable: able to follow instructions, pay attention to detail and learn new systems quickly. Running a guesthouse means maintaining quality standards all the time, especially for food service, hygiene, tidiness and cleanliness. Sloppy work and unfinished jobs are not an option!
  • A good people-person: able to easily fit into life at Bolara 60, including working with us and other team-members, interacting with guests, and being open, communicative, smiley and approachable. That team members enjoy meeting new people and chatting over meals is really important to us. Bolara 60 is a very social space during the season.
  • Independent, self-motivated and efficient: able to take responsibility for own work and manage own time effectively. We need to be able to rely on all team members to learn the ropes and then get on with their jobs efficiently, without micro-management.
  • Practical and physically fit: willing and able to do a lot of physical work such as cleaning, gardening and cooking (which may require hours standing) each day. The placements do not suit those who prefer or need more gentle or sedentary work; it is physical work, every day.
  • Able to stay for the minimum placement length. (See above.)
  • Fluent in English.
  • Aged 21-65.

Additional essential criteria for (Assistant) Manager position:

  • Solid work experience in the hospitality sector.
  • Management experience.
  • Work experience at Bolara 60, or something extremely similar.
  • Full and clean driving licence. Willing and able to drive in Croatia.
  • Please contact us for the full Job Description and Person Specification for further details.

Additional essential criteria for the Seasonal Worker positions:

  • Relevant and solid work experience (eg hospitality, catering, gardening/agriculture or cleaning/housekeeping): Please note hobbies and interests are not sufficient; you need to demonstrate a proven track record in a work context in at least one of these areas.

Additional essential criteria for the Intern positions:

  • Some relevant work experience (eg hospitality, catering, gardening/agriculture or cleaning/housekeeping): It does not have to be a lot, but we will not recruit people without any relevant work experience.

PREFERRED CRITERIA

For all positions:

  • Solid work experience in several relevant areas – see above.
  • Additional potentially useful skills, eg woodwork/carpentry, sewing/craft skills, wild plant identification, chicken-keeping knowledge, HACCP, plumbing or electrical skills, car/bicycle/machinery maintenance.
  • Italian, Croatian or German language skills. Most people in our part of Istria speak Croatian and Italian; the older generations tend not to speak English. Many tourists speak English, but significant minorities prefer German or Croatian.
  • Interested in the longest of possible placement lengths.
  • Full and clean driving licence, and willing and able to drive in Croatia.
  • Worked at Bolara 60 before! We really welcome returning team members.

Further information

Make sure you have a good look through our website. For more insight into life at Bolara 60 check out our Instagram. To read testimonials from previous placement holders, see the bottom of this page. And for more information on the region, see here. If you have any remaining questions please don’t hesitate to ask us.

To apply

If you are happy with everything you have read so far, and meet all the essential criteria, please apply by completing this online form and submitting it by 31st January 2023.

Here are some important notes about the application form:

  • Only applications received this way will be considered.
  • You should be able to save your work in the form and come back to it.
  • You can use the form to apply for any of the 3 positions, or indeed to indicate interest in more than one of them.
  • Use the form to tell us about yourself, your reasons for applying, and your skills and work experience which are relevant to the position you are applying for.
  • If you are applying for the (Assistant) Manager role it is very important to contact us first to receive the Job Description and Person Specification, since you will need to respond to those in the form.
  • You will see that you are asked to upload a CV. It is essential that this CV is a PDF, that it is only one page (or two pages if applying for the manager post), and that it gives a clear account of your education, training and work history, including your highest level academic qualifications and grades, names of employers, nature of employment (eg full/part time, paid/voluntary), job titles and all start and end dates. In the online form you can refer to education, training and experience mentioned in the CV, and explain to us why it makes you suited to the role.
  • You will see that are also asked to provide contact details for two referees, at least one of whom was your manager or supervisor in a work context, and to confirm that they are aware of your application and expecting us to be in touch.
  • When you submit the form your answers will be sent to us, and a copy to yourself.
  • We do not have time to chase for missing answers, referees, CVs etc, so please make sure your application is complete. Missing information may mean we cannot shortlist you.

After the application deadline of 31st January we will shortlist and then hold interviews, usually by Zoom, during February. We expect to be able to make all placement offers during the first half of March. If you will need to know sooner than that, please let us know.

Thank you for your interest! We hope you will apply….

[Please note that if you enquire about working with us or send us an application we will keep your name and email address on file so that we can let you know about placement opportunities here. Just let us know anytime if you’re no longer interested. Read more about how we handle personal data here.]

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What our previous volunteers say…

“It was a wonderful and enriching experience to spend time at Bolara 60. The setting is tranquil, and the place and people are very inspiring. Anna & Matt are super helpful, welcoming and you will feel at home straight away. For someone that loves gardening and cooking this is the perfect placement! You get to help Anna in the kitchen, and there is a wonderful garden where they grow an abundance of fruit and vegetables. Nothing nicer than going to pick fresh lettuce and having it in your salad! Your stay here will be memorable and you will come back telling all your friends to go visit Istria, this wonderful part of Croatia.”

Shelly

Galway, Ireland

“Thinking about being at Bolara still makes me smile! It’s hard work, and you’re busy but it’s constantly rewarding. It’s weeks of delicious food, great company and conversation, time outside and full of opportunity to learn new skills!”

Anonymous

“A rewarding, immersive experience of working in a stunning guesthouse, with lovely hosts who make sure you become part of life at Bolara.”

Anonymous

“Spending a few weeks in rural Istria was an amazing opportunity. I felt healthy and happy. I could appreciate the immediate beauty of the hills from my window and the incremental growth of the plants we started in the ground. That was hugely satisfying. I learned so much, many unexpected lessons, like how to wax a floor or care for vintage furniture, but also the importance of good relationships with neighbours and respect for local heritage and culture.”

Keelin

Cork, Ireland

“This is my favourite ‘holiday’: staying in an old restored house in a beautiful remote area, combining work and free time. On my return home, I realised I felt deeply relaxed. I enjoyed the varied tasks from gardening to kitchen work. It inspired my own cooking and I can’t wait to start growing more vegetables! I enjoyed the communal life with Anna, Matt, the neighbours and guests. I carry with me beautiful memories of peeling and cutting quinces with the neighbours, picking juniper berries, preparing delicious dinners (including fireplace cooking), watching the neighbour making gnocchi, visiting Trieste, and walking to Grožnjan to see the sunset.”

Françoise

Normandy, France

“Before coming to Bolara 60, I had worked in kitchens, as a cleaner, and done some labouring, but never really enjoyed them. After my stay, I didn’t really want to go back to any of those jobs (I did though), because I knew they’d never be as fun as they were in Istria. Bolara doesn’t just offer work experience – I got insights into local cat drama, learned how to build a woodshed, maintained pomegranate trees, and helped the neighbours make wine. If you like learning things you wouldn’t elsewhere (like how to stop squirrels stealing your walnuts) and helping make delicious food in a beautiful house, then I can’t recommend working at Bolara 60 enough.”

Wilf

Devon, UK

“I had two brilliant stays at Bolara 60. It was a great experience to see the landscape and produce shift even while I was there. It’s a special part of Croatia – much less touristy than the coastal cities, with its own history and Venetian influence. I was able to get involved in everything from planting seeds to helping prepare for guests’ arrivals, to assisting with Anna’s cooking classes. A volunteer placement with Anna and Matt would suit anyone looking to switch off from the pressures of modern life in a beautiful and lesser known part of Croatia.”

Anna

Bristol, UK

“Going to Bolara turned out to be a great decision and one I would thoroughly recommend and gladly do again myself. Anna and Matt are very interested in local life and as a result I experienced life there from a unique perspective. I got stuck in right away and never felt like a tourist. There was lots to do but without pressure and I was always able to visit the coast and other places. Food is central to Bolara, and with that comes great conversations at mealtimes. Anna and Matt also encourage volunteers to create new dishes and take on board ideas for their home. You will be sad when your time there comes to an end!”

Diarmuid

Dublin, Ireland

“I loved my time at Bolara 60. Anna & Matt are generous thoughtful hosts and made me feel like part of the family. Their next door neighbours are also so friendly and lovely to chat to. The house is located in such a beautiful peaceful place but there are also many attractions nearby to explore on your time off. I learnt so much here and it’s an ideal place if you want some time away from the hustle and bustle and live more in tune with nature.”

Caitriona

Cork, Ireland

“Volunteering at Bolara 60 was a hugely rewarding experience: I learnt an enormous number of new skills, very fast, in a friendly and supportive atmosphere. It is challenging, sometimes non-stop, and hard work so not for the faint-hearted, and with huge bonuses of a beautiful setting and gorgeous food and company. And you couldn’t ask for better hosts: Anna and Matt are interesting, and interested, people, who really care for and look after their volunteers. I highly recommend Bolara 60 as a place to volunteer!”

Eleanor

London, UK

“Bolara is a once in a life time opportunity – learning lots about how important food is in bringing people together and learning the ways of how to host, cook and looking after such a special place from the wonders that are Anna and Matt!”

Beth

Surrey, UK

“I thoroughly enjoyed volunteering at Bolara. It was incredible to be exposed to the rustic cuisine of Istria, to taste different flavours, and have the opportunity to serve guests, work in the garden and fully participate in the life of the guesthouse. Anna and Matt are warm and accommodating and really treat you like an equal and important member of their team. I’d highly recommend it to anyone who has an interest in working in hospitality or working close to nature.”

Sarah

London, UK

“[I most valued…] Anna and Matt’s incredible hospitality, the beautiful relaxing place and area, learning a lot from Anna, meeting the other volunteers, the cute chickens, the neighbours, and of course the food!”

Tamar

Olesh, Israel

“[I most valued…] the discussions over breakfast, lunch and dinner, be them with or without the guests; the hands-on time spent in the kitchen under the careful tutelage of Anna; learning about the plants grown in the garden; the trips to the nearby markets, festivals and konobas; the long walks exploring the surroundings of Bolara; the opportunity to be really involved in everything in the household; feeling like a family member.”

Laura

Tartu, Estonia

“A fun and rewarding work placement for those who have a love for food, who are not afraid of hard work, who enjoy interacting with guests and who would like to learn new skills in beautiful surroundings.”

Anonymous