Tastes from sea to mountains on Kvarner's tourism day
Turistička zajednica Kvarnera showed in the best way how they deserve the title of European Region of Gastronomy 2026: the best traditional Kvarner wines and jellies were served to the guests in the beautiful forest, prepared by the chefs of the restaurants listed in the Croatian edition of the Gault&Millau guide.
At a celebration organised in cooperation with the Croatian Tourist Board, TZ Kvarner celebrated 30 years of its existence.
At the celebration of this special day for tourism in Kvarner, several hundred partners, visitors and media representatives participated, and TZ Kvarner showed in one day that it is one of the leading tourist destinations in Croatia. "Kvarner has become a symbol of success, quality and innovation in tourism for three decades. Ova celeblava nije samo podjetnik na sve što smo postigli, već i inspiranja za daljnje korake prema budućnosti", izjavila je direktorica TZ Kvarnera dr.sc. Irena Peršić Živadinov.
The celebration included awards for the best workers, the best employees and other laureates. The highlight of the event was the official award of the title "Kvarner - European Region of Gastronomy 2026", which was presented to the Director of TZ Kvarner, Irena Peršić Živadinov,by Jaume Gomila, Board Member of IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism). In his address, he emphasised the exceptional qualities of the region, the diversity, discipline and dedicated commitment that have earned Kvarner this prestigious title.
At the ceremony, I promoted the newbrochure "A guide to the tastes from sea to mountains", through a tasting tour of the tastes of Kvarner. It is a meal for eight Kvarner sub-regions: Kvarner lobster risotto,Fažol pastrami, Crikvenica breadcrumbs, bakalaj on Glagolitic, Versions with pofri, janjeći žgvacet with Cretan fužima, shugo from dry pork with palent, goulash from honeydew with bread dumplings, and unusual delicacies: rukavački grašnjaci, rigojanči, vinodolski smokvenjak, presnac, krokant, olito, muštaćonii štrudla od borovnice. Nenad Kukurin - Kukuriku restaurant, Robert Benzia - Food&Wine bar Ganeum, Nikola Udovicic - Burin restaurant, Marin Pleše -Villa Rova, Katica Morin - Corrado restaurant, DanijelKućica - Bukaleta restaurant, Davor Andrić and Bruno Pahljina -Villa Barbat and Mario Šubat - Eva restaurant .
The pupils of the "Host School" from Opatija helped with the service and familiarised themselves with the organisation of one of the events. Wines of indigenous Kvarner varieties were tasted, and ten sommeliers participatedin the realisation of the "Kvarner Wines"wine witness.
