top of page

Restaurant Riva: Gastronomy Institution of Biograd

In the very heart of Biograd na Moru, where Mediterranean breezes meet the richness of local fields and sea, is the Riva restaurant – not just a place to eat, but a space that, as guests often say, “has a soul”. Riva is not just another in a series of catering establishments – it is a living witness to Biograd’s tradition, hospitality, and passion for authentic cuisine. Marijana Vujičić, a long-time employee of the restaurant, describes the atmosphere of the place: “When you first arrive, you feel that this space has a soul. Beautiful stone, warm interior, people who greet you as if you were coming home... Guests return precisely because of that feeling.”

Jujube brandy is coming soon, which at the Riva restaurant is an exceptional experience for the palate – warm, intense, and aromatic, with a distinctive sweet-sour aroma reminiscent of Dalmatian gardens in late summer. Jujube, the forgotten fruit of the Mediterranean, is transformed here into a drink that does not dominate, but subtly rounds off the impression of a meal, whether as a digestif or as part of a socializing ritual. At Riva, jujube brandy is not served just out of habit, but with pride – as an authentic taste of local tradition.

The restaurant is owned by the Šangulin family, an old Biograd family, which has been in the hospitality industry for more than four decades. Riva opened eighteen years ago, but the experience behind it goes much deeper. The restaurant's menu is based on local and seasonal ingredients. Everything that can be obtained from the surrounding area – from fish and vegetables to wine and olive oil – has an advantage. Guests, especially foreigners, appreciate the opportunity to taste the same fish in four ways: boiled, grilled, in the oven with vegetables, or baked in salt. "We bake fish such as bream, sea bream, sea bass, or sea bream with plenty of vegetables, in the oven, without too much intervention. Or, in a salt crust – without oil, without spices – where we get something between boiled and baked, like sea foam," explains Marijana. Some dishes, such as lamb shank and octopus salad, have become a true synonym for Riva. "We roast the shank with vegetables and serve it with a sauce made from the same vegetables – it's already become a tradition. People say: 'Let's go to the Riva and get the shank.' That tells you everything."

The swordfish tartare at Riva restaurant is a real discovery – extremely refreshing, with a delicate texture and full of sea flavour, served on perfectly toasted bread that is not industrial toast, but real bread carefully baked to retain its crispness and authenticity. With unobtrusive butter, this appetizer becomes a harmonious blend of subtlety and character, a simple yet refined bite that introduces the Mediterranean story of a restaurant with personality.

The swordfish, known for its impressive “sword”, is not only a marine predator but also the protagonist of many stories and myths of the fishing regions of the Mediterranean. In Dalmatia, it is often said that the swordfish is a sailor who is turned into a fish and punished to wander the depths forever because he revealed the secrets of the sea. Its “sword” symbolizes the truth it tried to uncover – a blade of knowledge and punishment. In gastronomy, the swordfish carries the same symbolism: powerful, special, and rare, and when it finds itself on a plate, as is the case with the tartare in Riva, each portion tells its own silent, marine legend.

An exceptional value of Riva is that many foreign guests have been coming for generations. "We have guests who come here ten times a year. They have become accustomed to it. Some have even accepted boiled fish, which is uncommon in their cultures, but they have come to love it here." In a constantly changing time, Riva does not deviate from its foundations: "The basis is quality - from the ingredients, through preparation and processing, to service. That is the only right way. We try to constantly improve, monitor the details, and learn." However, flexibility is the key to survival: "Time is brutal. Either you adapt or you disappear. We try to react quickly and adapt to every moment, as much as possible."

The grilled Adriatic squid is a true tribute to simplicity and the authentic taste of the sea – gently grilled, just long enough to retain its juiciness and softness, without unnecessary interventions that would overshadow its natural aroma. They are accompanied by home-grown potatoes and Swiss chard, in a classic Dalmatian combination that perfectly complements the salty breath of the Adriatic. The taste is full, authentic, and balanced – neither raw nor overcooked – but exactly as it should be when made with respect for food and tradition.

In the Dalmatian tradition, the preparation of Adriatic squid holds a special place, because it is not just a dish, but a ritual that connects the sea, family, and the simplicity of life by the coast. The squid are caught at dawn, often by hand, cleaned with care, and prepared most often on the grill, with just a few drops of olive oil, garlic, and parsley - in order to preserve their delicate texture and distinctive, slightly sweet taste. It is culinary minimalism that does not tolerate error. Still, when done correctly, it provides an experience of the pure Adriatic on a plate - honest, powerful, and rooted in the everyday life of Dalmatian cuisine.

Restaurant Riva is not just a place to eat – it is a place to remember, to which you return and which you talk about. Because, as Marijana says: "There is nothing more beautiful than when a guest says – I feel welcome here."

Restoran Riva

Obala kralja Petra Krešimira IV, br. 4, 23210 Biograd na moru

tel:+385981300613

Comments

bottom of page