The ancient walls of Trsat Castle served the other day as a spectacular backdrop for a unique event that gathered the essence of Kvarner gastronomy in one place. Titled "Mosaic of Flavors and Experiences - Strengthening the Gastronomic Image of Rijeka and the Rijeka Ring", this event, organized by the Rijeka Tourist Board in fruitful collaboration with the Rijeka-based company Abisal and the tourist boards of Kostrena, Bakar, Kraljevica, Čavle, Jelenje, Viškovo, and Kastav, and with the crucial support of the Croatian National Tourist Board, transformed the historic space into a vibrant market of tastes and aromas.

The aim of the event was to showcase the incredible breadth and richness of indigenous products and gastronomic specialties that define each of the participating communities, providing visitors with an authentic and unforgettable journey through the tradition of this region. It was a day when stories of history, culture, and, of course, exquisite food intertwined, creating a complete experience that transcends the mere tasting of dishes.

A Journey Through the Flavors of the Rijeka Ring

Every corner of the castle told its own story, and the stands offered a window into the soul of each municipality and town. Thus, the journey began in the picturesque Kastav, a town of rich history, which presented itself with its strongest assets – award-winning wines and the indigenous Belica variety. This variety, to which the modern interpretation center, the House of Belica, is dedicated, represents the pride of local winemaking. At the stand of the Belica Association, visitors could taste the premium wines of the Kapić winery and winemaker Toni Babić, feeling the essence of the Kastav terroir in every sip.

Just a few steps away, Viškovo demonstrated how its gastronomic offer can be perfectly intertwined with its rich cultural heritage. The aromas wafting from their exhibition space were irresistible. Chef Nikola Butko from the restaurant Jist masterfully prepared steak tartare, using exclusively fresh meat from local Kvarner farms. Konoba Kume, under the leadership of Zlata Bezjak, offered refreshment with traditional Viškovo minestrone with corn (maneštra od bobići) and delicious presnac, while the restaurant Zvončar, with chef Dejan Pejović, tempted with the smell of freshly baked Halubje strudel. The entire presentation was rounded off with the story of the House of the Halubajski Zvončari, a unique place where the tradition of the bell ringers, protected by UNESCO, meets gastronomy, creating an unbreakable bond.

From the mountainous heart of the ring, the municipalities of Čavle and Jelenje, came a robust and authentic offer from Grobnišćina. The center of attention was palenta kompirica, made from flour (muka) from the historic Gašpar's Mill, whose tradition was presented by Nataša Maršanić. Alongside it, the indispensable Grobnik cheese, a product of the Frankulin cheese dairy, whose taste has been a symbol of this region for decades, was a must-have. The Palentar Association and chef Tomaž Maglica ensured that every visitor tasted this delicacy. An innovative step forward was represented by cookies made from the same flour and a unique ice cream made from Grobnik cheese, a creation of the company Karuba d.o.o., which surprised and delighted the palates.

From the Sea to the Shipyard: Maritime and Industrial Heritage on a Plate

Kostrena, a place inextricably linked to the sea and seafaring, told its story through dishes inspired by captain's tradition. Chef Kristian Kozmić from konoba More prepared Captain Ante's Kostrena squid, a dish that evokes tales of long voyages and returning home. In addition to sea delicacies, OPG Kos presented its products made from Cornelian cherry, an indigenous fruit, with special emphasis on the DrenKo liqueur. The sweet seal to Kostrena's presentation was given by the Snjeguljica pastry shop with its famous Kostrena cake.

The town of Bakar, known for its rich history, presented three of its most recognizable brands. Bakarski baškot, a hard rusk that was once the staple food of sailors, is still an essential part of the local gastronomic offer today. Alongside it, the lavish Bakar cake and the sparkling wine Bakarska vodica were also presented. The presentation was enhanced by members of the associations Bakarska gospoda i kapetani, the Bakar Town Guard, the Association of Bakar Women, and the Association of Laborers from Praputnjak and the Agricultural Cooperative Dolčina, reviving the spirit of old times.

Kraljevica linked its long and proud tradition of shipbuilding and tuna fishing (tunere) with modern gastronomy. The restaurant Fran Krsto Frankopan offered "shipyard dishes," simple but exceptionally tasty, perfectly paired with local craft beers, Gajetanska and Škveranka. Neven's Green Market ensured the freshness of the ingredients, and a special curiosity was donkey milk from the OPG Lucić farm in Šmrika, a product known for its beneficial properties.

As the center of the region, the city of Rijeka demonstrated its urban gastronomic strength through the concept of Rijeka's Gastronomic Ports. Leading hoteliers, Jadran hoteli and Hilton Rijeka Costabella Beach Resort & Spa, presented new, innovative gastronomic creations – Rijeka cubes, elegant desserts that combine modern and traditional. Tonkine fritule delighted visitors with special black fritters "alla Morčić," inspired by the city's symbol. Refreshments were provided by the company Suza T.B. with Kvarner Pelinkovac and the popular cocktail Laval Spritz.

Gastronomy as the Foundation of Future Tourism

The event was also an opportunity for important messages. The acting mayor of the City of Rijeka, Iva Rinčić, emphasized that Rijeka has always been a city of encounters, openness, and diversity, and gastronomy is the perfect medium for expressing these values. "The Mosaic of Flavors and Experiences event is an excellent opportunity for our producers, restaurateurs, hoteliers, and tourist boards to jointly present the richness of flavors that this region offers and shows that gastronomy is not just food – it is culture, tradition, emotion, and an experience that connects and shapes us," pointed out the acting mayor, adding: "I believe that the Mosaic of Flavors will be a strong incentive ahead of 2026, when Kvarner proudly takes on the title of European Region of Gastronomy. We are convinced that it is through such events that we build a bridge between the past and the future, the local and the global, the authentic and the innovative."

Karin Mimica, director of the company Abisal, which participated in the organization, added that this project successfully connected the gastronomic stories of Rijeka and the Rijeka Ring, which possess huge marketing potential. According to her, such events significantly raise the visibility of historical, natural, and economic resources through a unique hospitality offer that authentically reflects the destination.

With a vision focused on the future, the director of the Rijeka Tourist Board, Petar Škarpa, concluded: "Our goal is to extend the stay of our guests and to position gastronomy as one of the main motives for coming to Kvarner. The Rijeka Ring and Rijeka together offer authenticity, innovation, and experience, and that is exactly what the modern guest is looking for."

The event itself was preceded by an expert round table on the topic "Gastronomy – an integral part of the destination," held in Nugent Park. It was attended by key stakeholders – representatives of tourist boards, travel agencies, producers, and restaurateurs. The aim of this meeting was to jointly devise strategies and models to make the region's rich eno-gastronomic offer more accessible and attractive, both to foreign visitors and the local population. The Mosaic of Flavors at Trsat Castle, accompanied by a music program led by Neno Pavinčić, showed that Kvarner is on the right path to telling its gastronomic story to the whole world, and the title of European Region of Gastronomy in 2026 will be the crown of these efforts.