All the advantages of Kvarner - European Region of Gastronomy 2026

Kvarner scampi - Langoustines

Kvarner is a distinctive gastronomic region of Croatia, influenced by continental and Mediterranean traditions, yet among its many delicacies, the most prized is Kvarner scampi. Similar to the northern sea scampi, but unmatched in flavor and texture, they inhabit the blue silt of Kvarner Bay. They grow slowly, as they molt their shells, and it takes ten years for them to reach a weight of 200 grams. They are mostly caught using traps to prevent damage to their delicate meat. They live only in this part of the Adriatic, their shells are thinner and their meat is sweet and tender due to the shallow waters rich in freshwater springs, further adding to their gastronomic exclusivity. Delicious as fresh, marinated with a few drops of lemon juice and olive oil, grilled, in risottos, prepared in the traditional "buzara" style, served with handmade "šurlice" pasta, or in salads. Such an array of preparations has always been highly appreciated by gourmets.

Salting and drying seafood​

According to the Croatian Encyclopedia, gastronomy is "the art of preparing dishes, the expert knowledge of different meals and methods of preparation developed into a craft, a cult of refined food and culinary expertise. " The gastronomy of each region depends on its people, their culinary practices, customs, and historical context, influenced by climate, soil, waters, plants, and animals. One of the most long-lasting methods of preserving and enhancing authentic flavors is salting and drying fish and octopus. Sardines, a small bluefish, are well salted and stacked in tin or wooden containers, and after a few days in the sun, they are stored in cellars. Due to their strong aroma, salted fish serves as a seasoning, a delicious dish that pairs well with bread, polenta, or salad. A special delicacy of the island of Rab is dried octopus ("štokalj"), which is taken fresh from the sea during winter and dried in the cold Bura wind. Traditionally, it is prepared in a frittata, but fine dining restaurants transform dried octopus into a luxurious national specialty enriched with truffles. 

Delicacies of Gorski Kotar

The traditional table of Gorski Kotar has always featured food that warms the body, provides energy, and takes advantage of the region’s forest, meadow, stream, and river habitats. Traditional dishes from this mountainous region combine green vegetables, legumes, wild and honey-bearing herbs, game, freshwater trout, and forest mushrooms. The native breed of honeybee, adapted to colder climates, is responsible for "medun" honey, a Gorski Kotar product protected by the European designation of origin (PDO). Medun is produced from honeydew, which the gray bee collects and enriches with its own specific substances, extracts water from it, and stores it in the honeycomb until it matures. Compared to regular honey, medun contains significantly more minerals, has a darker color, a deep flavor, and a less intense sweetness. Some of the most famous dishes from this region include wild game goulash with hunter’s bread dumplings, wild mushroom soup, sauerkraut with smoked pork neck, and pickled turnip with beans. The desserts reflect Austro-Hungarian influences: strudels made from stretched dough are filled with apples, fresh cheese, or wild berries. 

Sweet souvenirs

Crocant, a simple dessert made from caramelized sugar and raw or blanched almonds, is a traditional sweet treat of Lošinj’s sea captains, brought to the island in the 18th century. It is shaped while hot, requiring great skill to make. For major celebrations, a seven-tiered crocant cake is prepared, and tradition dictates that its top be broken with a saber for good luck. Following this tradition, Crocantessa was created – a modern version of Lošinj’s crocant. Although the original recipe of the Rab cake dates back to 1177, when it was made in the monastery and, according to legend, served to Pope Alexander III, it was later when it became a specialty originally made in the homes of wealthy Rab patricians on the festive occasions. During the 19th century, it was made to order for the holidays in the monasteries of St. Anthony of Padua and St. Andrew. Its main ingredients are almonds, lemon, sugar, eggs, and maraschino liqueur. Today, this famous and beloved dessert pairs perfectly with sparkling and sweet wine and can be tasted at the House of Rab Cake, where visitors can watch its preparation. Like Crocantessa, it makes for an ideal sweet souvenir. Other local sweets from Kvarner worth tasting include Frankopan cake, Rijeka’s rigojanči, Krk’s presnac, olito from Cres, grašnjaci, fig cake…