Flavours and Aromas of Kvarner Captivate Exportdrvo

Baškotini, muštaćoni, maneštre, jota, Grobnik cheese served in both modern and traditional styles, various types of risotto, and fish filled the space of Exportdrvo with enticing aromas on Friday the 13th, where the gastronomic event “Mosaic of Kvarner Flavours – Kvarner at the Table” was ceremoniously opened. This delightful culinary event, which brought together numerous participants and visitors eager to explore the diversity of Kvarner’s culinary heritage and authentic regional products, continues a series of occasions marking Kvarner’s prestigious title as a European Region of Gastronomy.

“I am convinced that throughout this year Rijeka and Kvarner will demonstrate even more strongly how gastronomy can be a vital part of identity, tourism, and the overall development of our region. I invite all our fellow citizens and visitors to explore Rijeka’s gastronomic scene this year and discover the true soul of Kvarner through the flavours of our restaurants and taverns,” said the Mayor of Rijeka, Iva Rinčić, at the opening of the event.

A kind of gastronomic mosaic of Kvarner brought together, in one place, its subregions through indigenous dishes and products: Rijeka and its surrounding ring, the Opatija Riviera, Gorski Kotar, the Crikvenica–Vinodol Riviera, and the islands of Krk, Rab, Lošinj, and Cres. Lovers of both traditional and modern cuisine experienced a unique cross-section of Kvarner flavours, from classic dishes to contemporary interpretations of regional cuisine. The event demonstrated how Kvarner’s gastronomy is rooted in the fusion of sea, mountain, and island traditions, making it unique on the European gastronomic map.

Rijeka, which in recent years has increasingly positioned itself as an urban gastronomic hub of Kvarner, presented an array of patisserie creations with intriguing names such as summer rose, redovnica, nutcracker, almond, coconut, mango, and macaron. Alongside desserts, there were numerous fish specialities including risotto with scampi and asparagus, and monkfish medallions in white wine with scampi and asparagus, accompanied by a selection of liqueurs and alcoholic beverages. Behind Rijeka’s gastronomic presentation stand Restaurant Nautica, Slon by Moreno Debartoli patisserie, the artisan bakery Babushka, and the craft distillery Vergilas, all showcasing a contemporary approach to Kvarner flavours. For visitors wishing to participate actively, a specially designed corner by the Rijeka City Museum/Sugar Refinery offered workshops in crafting sugar cones.

The remainder of the Kvarner flavour showcase featured a wide range of traditional dishes and products. These included Bakar-style maneštra made with octopus, squid, lentils, and barley, tuna stew, squid in sauce, as well as cuttlefish salad and Cres lamb goulash. Particular attention was drawn to inventive gastronomic combinations such as handmade pasta (KuHarmonija), sandwiches with oily fish, ice cream made from Grobnik cheese, and traditional bites rarely encountered in everyday offerings, such as grašnjak (a sweet speciality with chestnut cream), Veprinac biscuits, and Grobnik biscuits.

Island products also held an important place, including Cres cheese and local olive oil, while the sweet segment of the gastronomic mosaic was further enriched by traditional Kvarner desserts such as Rab cake, Bakar cake, muštaćoni, and the Cres “rožica” cake. The entire gastronomic experience was complemented by a rich selection of wines, craft beers, brandies, and liqueurs from Kvarner.

“In recent years, significant effort has been invested in improving the quality of the offer and in giving Rijeka’s gastronomy a recognisable identity on the region’s tourist map. This was neither a simple nor a quick process, but projects such as the Rijeka Gastronomic Ports have shown how local tradition, top-quality ingredients, and the creativity of our chefs can be transformed into an authentic and modern tourist product. We are particularly pleased by the growing interest in Kvarner dishes and local products, as guests increasingly recognise the value of local ingredients and unique gastronomic traditions that define the identity of this region,” emphasised Petar Škarpa, Director of the Rijeka Tourist Board.

The ceremonial opening was organised by the Rijeka Tourist Board, the Kvarner Tourist Board, and the tourist boards of Kvarner’s subregions, once again confirming the importance of joint efforts in promoting one of Croatia’s richest gastronomic regions. This spirit of cooperation was particularly highlighted by Irena Peršić Živadinov, Director of the Kvarner Tourist Board, who noted that the aim of such events is to emphasise the distinctiveness of each subregion while building a shared recognition of Kvarner as a European Region of Gastronomy offering a diversity of flavours and traditions that make it a unique culinary destination.

The Kvarner – European Region of Gastronomy project will, through a series of events throughout the year, further promote the richness of Kvarner cuisine, connect local producers, restaurateurs, and the tourism sector, and present the region to numerous visitors as a destination of exceptional food, tradition, and authentic flavours that uniquely complement its natural beauty.

The “Mosaic of Flavours” promotion of both tradition and modernity at the Kvarner table was further enriched by another remarkable event – the Kvarner International Wine Festival WineRi 2026, one of the most important wine and gastronomy events in the region. The festival features more than 110 exhibitors from around ten countries, offering visitors over 600 wines and other products over two days. A specially curated section of Exportdrvo, dedicated to Kvarner wines, adds the finishing touch to every gastronomic experience of the region.

foto: Nikola Zoko