Kvarner.travel Editorial review
Start at Rijeka’s market, where a morning errand becomes a way to read the city. Look at the produce, listen to the conversations and ask what is in season. Later, let the table slow the day down. A local wine, a familiar recipe or a host’s recommendation can give a place a memory of its own.
European Region of Gastronomy 2026
Kvarner holds the European Region of Gastronomy 2026 title, awarded by IGCAT. It is an invitation to look beyond a single dish: to the people, ingredients and local traditions that connect the coast, islands and highlands. Start with a market visit, then make time for a table in the place you choose to stay.
Start where the food is sold
A morning at Rijeka’s City Market gives the food story a real setting. Look at the produce, notice what people are buying and choose lunch afterwards. On Krk, follow a different thread through šurlice pasta and Vrbnička žlahtina. Ask a producer about their own wine and a restaurant about the ingredients on that day’s menu. The most useful question is often a simple one: what comes from nearby?
Make a tasting a visit
Book ahead when you want a guided tasting, particularly outside the main season. Ask about the duration, food pairing, language and how you will travel afterwards. Leave time to walk through the town as well as sit at the table. A bottle taken home then carries a place with it: the road into Vrbnik, the conversation, the view you paused for before lunch.
