naturally cultivated olives, figs and
potatoes from Lopar are often taken
home as souvenirs. The rich fruit of
the soil and the surrounding sea, as
well as wild plants, make up the main
ingredients in dishes that are prepared
only in this region, such as dried octopus
with eggs, barbatska stufada - lamb with
honey, or tingula made from homegrown
chicken, while the Rab Cake, the eight-
hundred-year-old patron of the Island,
stands on a pedestal with its exceptional
flavours.
The Riviera of Crikvenica and Vinodol
n this region with its famous history,
the intermingling of natural
and traditional values, much like a
gastronomical time capsule of marine
scents and Mediterranean herbs,
contribute to the preparation of unique
dishes from the cookbooks of our
grandmothers such as the batuda - a
tasty thick vegetable soup, crkveniske
rupice made from fish, bribirski prisnac
with eggs, bacon and cheese, the lavish
Frankopan baroque cake or gastro
souvenirs such as the Pavlina cake, as
well as seductive jams and brandies made
of figs and wines from the Vinodol Valley
historically known as Vallis Vinearia.
The Rijeka Region
e who drinks the water from Rijeka
(“river”) once, will keep coming
back, says the proverb, because cities
such as Rijeka are rare in the world, since
drinking water of high quality flows
through its core. The vivid market with
an impressive fish shop is located near
the main boardwalk, which is adorned
by fishing boats. There, local restaurant
owners purchase fresh seasonal produce
for the preparation of simple littoral
dishes in authentic taverns as well as for
gourmet dishes in renowned restaurants
in Rijeka and the charming surrounding
towns in the so-called Ring of Rijeka.
The Island of Krk
he secret of longevity on the Island
of Krk is attributed to the elixir of
youth, health and beauty - the olive oil
of the Island, an infallible ingredient in
I
T
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domestic specialties such as sheep cheese and
prosciutto, fish and shrimp dishes, and lamb stew
served with a traditional pasta called surlice.
Everything tastes better when combined with
an indigenous wine sort called vrbnicka zlahtina,
fromwhich the Valomet sparkling wine is made
- specific in the world for its fermentation below
the sea with a unique design made of shells and
corals that cling onto the bottle.
The Island of Lošinj
he gastronomical journey through the
archipelago of vitality tells the
history of famous captains spiced with the
scents of wild medicinal herbs, which grow in
abundance in this region. Thus, the cuisine
is enriched with its colours and aromas.
Traditional meals are: zaladija - fish jelly, udic -
cured sheep’s meat, kalandraka - potato stew,
and many others. Along with the liqueurs and
marmalades made from the citruses of Losinj,
there is an original dessert called krokant - a
mixture of caramelized sugar and almonds
which is thought to bring good luck and
prosperity.
Gorski
Kotar
Island
Krk
Island
Rab
Riviera of
Crikvenica
&Vinodol
Opatija
Riviera
Island
Cres
Island
Lošinj
Rijeka
Region
Croatia
KVARNER
Kvarner subregions
7
