The Opatija Riviera
he high gastronomy tradition that began
during the fashionable Austro-Hungarian
period attracts hedonists that truly enjoy the
gourmet restaurants of Opatija’s Riviera, the
Croatian synonym for top eno and gastro offers
and services. The historical intertwining of
various cultures has formed a special type of
cuisine that is a mixture of Viennese, French
and Italian cuisines but that is based on the
tastes of the Kvarner climate. By far the best
tasting shrimp, delicious chestnuts and cherries
from Lovran, wild asparagus and the Opatija
“Camelia” souvenir cake make this unique
gastronomical terroir one to remember.
Gorski Kotar
he benefits of the Highlands’ forests and
clear rivers and lakes have pervaded the
cuisine of this region with their distinct scents
and flavours. Thus, lovers of rustic meals can
enjoy prosciutto made of game, hard cow
cheese, field mushrooms, grilled trout, frog
legs, escargot, and the highly valued edible loir.
The specialty, however, is the goranski nadjev
- cooked pig’s stomach filled with eggs, ham,
bacon, bread and onions. Aside from enticing
Kvarner
Subregions
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liqueurs made of forest berries, real
connoisseurs decide on the brinjevac - a
traditional spruce brandy.
The Island of Cres
he Island’s treasures - lamb and
olives - are preserved by the rhythm
of the nearly untouched nature and
grassy fields and olive groves that are
surrounded by stone walls. Grazing the
aromatic grass that is enriched with
marine aerosols gives this mythical
meat, which is prepared in various ways
(in a bread oven, grilled, fried or boiled),
a unique flavour. High-quality sheep
cheese and curds, along with the benefits
of the sea complete this rhapsody of
flavours that are seasoned with the fruit
of more than a century old olives from
which top quality extra virgin olive oil,
jams and brandies are made.
The Island of Rab
he ecologically determined
gastronomy has become a part of
the Island of Rab’s souvenir offer. Thus,
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Kvarner subregions
