Bon appetite
and cheers!
etc.), fruit (cherries from Lovran and
Griska, maroons fromUčka, etc.),
lamb from the Islands, sheep and
goat cheeses and curds, prosciutto
and other cured meat products
made from pigs.
The inhabitants of the Kvarner
prepared various dishes from
these ingredients, while three
types of cuisines prevailed and
had a dominant effect on their
look and content: the cuisine of
neighbouring Italian regions,
especially the Cucina veneta
(cuisine from the Italian region of
Veneto), K&K cuisine (primarily
Austrian and Hungarian with a bit
of Czech), and everyday“poor folk”
cuisine (Cucina dei poveri) that
was prepared on ships, fields and
grazing areas by the fishermen,
farmers, and shepherds of the
Kvarner and their families.
The scents and flavours of the
first two cuisines spread on a daily
basis from the homes of bourgeois
families and from the remainder
of the kitchens only on holidays,
which were dominated by dishes
influenced by the latter type of
cuisine the remainder of the year.
Aside from the dominant influence
of these three cuisines on the
gastronomy of the Kvarner, there
are also two other influences:
the cuisine of the French courts
(transferred via fashion from the
courts of Vienna and directly by the
stay of Napoleon’s soldiers in this
region), and oriental cuisines from
the Turkish Ottoman Empire, which
was a neighbour to this region for
several centuries.
While dining at one of the
restaurants in the Kvarner, don’t
forget to have a glass of the
Zlahtina, a white wine made from
an indigenous grape sort, which
is grown on the Island of Krk near
the town of Vrbnik, as well as on
the coast across from it, in the
field between Bribir and Novi
Vinodolski.
We hope that we will be able to
assist you in terms of the places
that you should visit during your
wine and gastro wanderings
through the Kvarner!
Kvarner Region Tourism Office
4
Kvarner gastro destination
