Plavi podrum
Obala Frana Supila 5, 51410 Volosko, Opatija, Croatia
5 PHOTOS
Practical information
- Location
- Volosko, Opatija
- Chef
- Mario Štokić
- Cooking
- Local | Mediterranean | Modern | Seafood | Signature cuisine
- Services
- Access for people with disabilities, Pets allowed
- Style
- Romantic
Gault&Millau's review 2026
16/20
Remarkable Restaurant
In the year when Kvarner celebrates its title of European Region of Gastronomy, Plavi podrum is marking its 30 anniversary. This restaurant has been a trademark of the picturesque fishing village of Volosko, a gourmet destination largely thanks to the owner of Plavi podrum, Daniela Kramarić. This excellent sommelier (Gault&Millau Croatia 2022 Trophy for the promotion of Croatian gastronomy and enology) is uncompromising in choosing top-quality local ingredients, an excellent wine list and an impressive selection of award-winning olive oils. The family restaurant marked its big anniversary with a change in the kitchen. Its new chef is Mario Štokić, who has years of experience in fine dining and bistronomy. Plavi podrum has always offered a fantastic selection of top-notch fresh fish, Kvarner scampi and truffles, which you can taste in dishes from the à la carte menu and in two types of tasting - Easy Chic and Local Luxury. With the arrival of the new chef, this concept has not changed, it has only been raised to a higher level and further emphasized the commitment to the best local ingredients. The new dishes at Plavi podrum are visually very attractive, full of colors and flavors that blend harmoniously. In four courses Easy Chica, the plates alternated between Kvarner hake marinade, scallops with celery, hazelnuts and truffles, black risotto with Kvarner cuttlefish, a fantastic filet of dentex and a chocolate and lemon dessert. If you opt for the à la carte offers, try the traditional specialty of the Kvarner islands – štokalj – dried octopus with egg and motar with sourdough bread.
Map
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Mario Štokić Chef -
Lucija Eškinja Pastry Chef
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Daniela Kramarić Sommelier
