Rijeka and the wider area of the Rijeka Ring are intensively entering the final phase of preparations for the prestigious title "Kvarner – European Region of Gastronomy 2026". The two-day educational event, jointly organized by the Kvarner Tourist Board, the Rijeka Tourist Board, and the tourist boards of the Rijeka Ring, brought together caterers, producers, hoteliers, winemakers, olive oil producers, tourist guides, representatives of educational institutions, and creative entrepreneurs. The central goal was to harmonize offer standards, exchange experiences, and prepare a joint presentation to position Rijeka and the entire Kvarner region among the most desirable European gastronomic destinations.

What the title of European Region of Gastronomy 2026 brings and why it is important

This is an internationally recognized platform that acknowledges destinations with a clear vision of a sustainable food system, a strong culinary identity, and examples of good practice in connecting local producers with caterers. For Kvarner, this means an opportunity to highlight three fundamental cuisines – coastal, island, and mountain – through a county-wide program of events, education, and certification programs, and to raise the visibility of local products and the standard of service. In this context, educational events like the one in Rijeka are an important operational step: they create a common language for the profession, align quality criteria, and encourage breakthroughs that make a difference in the guest's experience.

Opening address: branding that connects the sea, islands, and highlands

The program was opened by Irena Peršić Živadinov, director of the Kvarner Tourist Board, who presented the brand "Kvarner – European Region of Gastronomy 2026" and emphasized that the key to success lies in networking all those who shape the experience – from the kitchen and service to producers, educators, and the cultural sector. She stressed that gastronomy in Kvarner is already one of the main motivations for visits throughout the year, and strategic projects such as Kvarner Gourmet and Kvarner Food have laid the foundation for clearer branding of the local cuisine and recognizable products. The continuity of work has also brought international recognition, but also the obligation to further standardize procedures, improve menus, and strengthen the story of the origin of ingredients in the coming months.

Heritage gastronomy as the foundation of a destination's identity

The joint lecture by Irina Ban and chef Zdravko Tomšić, dedicated to the heritage gastronomy of Rijeka and the Rijeka Ring, aroused particular interest. Their message was clear: authenticity is not an end in itself; it is a way to tell the story of a place and its people through a plate. When a guest understands the origin of an ingredient, its seasonality, the story of the family and the landscape, the dining experience gains a deeper meaning. Kvarner cuisine, they pointed out, relies on three major sources of tradition – the coast with its seafood, the islands with their indigenous varieties and techniques, and the highlands with dishes shaped by forest and mountain rhythms. It is this triangle that forms the unique gastronomic mosaic of the region, visible both in Rijeka and in destinations throughout Kvarner.

"A Guide to Flavors from the Sea to the Mountains" as a practical tool

The program also presented "A Guide to Flavors from the Sea to the Mountains," a content-rich itinerary through the culinary customs of the Primorje-Gorski Kotar County. The guide is designed as a practical aid for caterers: it helps with the inclusion of local ingredients in menus, encourages the interpretation of traditional recipes with modern techniques, and provides frameworks for precise storytelling about the origin and context of each dish. This offers the guest not just a meal, but a complete experience of the place – whether they are in the center of Rijeka, on the island of Krk, or in the forests of Gorski Kotar. At the same time, the guide helps tourism to be sustainable: local value remains in the community, and the destination's identity is strengthened through an authentic offer.

Kvarner varieties in a glass: žlahtina, belica, jarbola, sansigot, and trojišćina

Žarko Stilin from the Kvarner Wines association prepared a guided tasting dedicated to the indigenous varieties that form the backbone of the region's wine story. In the foreground was žlahtina – a fresh, mineral white variety best known from the island of Krk – then belica, a traditional blend of white varieties from the Opatija hinterland, as well as the rare red varieties sansigot and trojišćina. Special emphasis was also placed on jarbola, a local curiosity that has been returning to the menus of serious restaurants in recent years. The tasting was accompanied by concrete examples of food pairing: žlahtina with Kvarner scampi and white fish, belica with vegetable appetizers and dishes with aromatic herbs, while sansigot and trojišćina showed how red indigenous varieties can elegantly accompany grilled dishes, meat cooked under a baking lid (peka), or layered winter dishes from Gorski Kotar.

Olive oils: sensory literacy as a quality standard

The educational event was rounded off with a workshop by Marina Selak on recognizing and using olive oils in gastronomy. Through sensory tasting and practical tasks, participants learned to distinguish fruitiness, bitterness, and pungency, to recognize defects, to properly temper oil, and to store it to preserve its spectrum of aromas. Special emphasis was placed on extra virgin olive oils from the Kvarner area and islands, where the microclimate and red and skeletal soils give the oils recognizable profiles – milder, herbaceous oils that bring finesse to raw fish and salads, and stronger, more pungent oils ideal for meat dishes, legumes, and roasted vegetables. The conclusion: oil is not just an addition; it is an ingredient that signs the plate and influences the overall impression.

Demonstration workshop of traditional dishes

The program continues today, Wednesday, October 15, 2025, with a demonstration workshop "Traditional Dishes of Rijeka and the Rijeka Ring" led by chef Zdravko Tomšić. The focus is on the techniques of preparing and presenting dishes that have marked the tables of Kvarner families – from the simple meals of fishermen and laborers to Sunday lunches and holiday menus – as well as on the thoughtful use of Kvarner olive oils. The workshop is designed to equip caterers with applicable knowledge: how to adapt a recipe from family tradition to modern cuisine, how to tell the story of an ingredient's origin in two sentences that the guest understands, and how to define a "signature" dish for the establishment that comes from the region, not from a trend.

Operational focus: standards, seasonality, and short supply chains

In addition to inspiration and storytelling, participants were offered very concrete guidelines. The focus was on procurement and seasonality: how to prioritize short supply chains in practice without compromising on quality consistency; how to manage supplier registers and control traceability; how to contract purchases with a priority on local; and how to align the expectations of the kitchen, service, and marketing through a common calendar of events and harvests. A special part was dedicated to the standardization of recipes and sensory descriptors that ensure a guest receives the same recognizable experience in January as in August. In this sense, Rijeka and the destinations of the Rijeka Ring act as connected points on the same map: a guest can plan an itinerary that combines lunch on the city's waterfront, an afternoon wine tasting in the hinterland, and dinner by the sea in one of the places throughout Kvarner.

Rijeka and the Rijeka Ring: a gastro-identity shaped by cultural encounters

The director of the Rijeka Tourist Board, Petar Škarpa, emphasized that the project is an opportunity to more strongly highlight the specific taste of the city of Rijeka and the places in the Rijeka Ring, shaped by centuries of cultural encounters. From the Austro-Hungarian bourgeois table and Mediterranean fishing traditions to the industrial and working-class heritage that brought simple but characteristic dishes to the kitchen – the Rijeka table today is a bridge between tradition and modern techniques. In the coming year, Škarpa pointed out, it will be important for caterers to further raise service standards, strengthen communication with local producers, and profile an offer that will attract guests eager for authentic, yet modernly interpreted flavors.

How to get involved: steps for caterers and producers

Participants were presented with clear steps for joining the common platform: registration of establishments and products that meet the criteria of locality and quality, attending training on storytelling and food cost control, and joining the network of events that will connect Rijeka, the islands, and Gorski Kotar. Caterers were recommended to include recognizable local ingredients in their menus: Kvarner scampi, fresh white fish, cheeses from above Učka, meat and cured meat products from the Gorski Kotar regions, forest fruits and aromatic herbs, and – of course – olive oils from Kvarner olive groves. On the wine lists, the emphasis is on indigenous varieties and a style that follows the seasonal menu.

Three cuisines – one experience: coastal, island, and mountain

Coastal cuisine relies on fresh fish, shellfish, cuttlefish and squid, vegetables from the hinterland, and fragrant herb gardens. Every bite tells a story of the bura and jugo winds and the sun that ripens in the olive groves. Island cuisine preserves rare varieties and methods – from drying and preserving fish to preparing meat and vegetables in traditional pots – and desserts are often linked to holidays and the proximity of the sea. Mountain cuisine brings the cool notes of the forest, game and mushrooms, smoked and dried products, "spoon" dishes, and bread ovens. All three lines meet on a plate that is simultaneously contemporary and deeply locally rooted – whether you taste it in a restaurant in the center of Rijeka, on the coast of Krk, or in the mountainous setting of Gorski Kotar.

The wine landscape of Kvarner: from terroir to glass

The tasting program led by Žarko Stilin provided an overview of styles and terroirs. Žlahtina from the vineyards of Krk brings a recognizable freshness and saltiness; belica from the Opatija hinterland offers herbal and floral notes; jarbola intrigues with its aromatics and texture; while the rare red varieties sansigot and trojišćina increasingly show how local can be both elegant and contemporary. The conclusion is clear: the wine list should be "alive," seasonal, and in dialogue with the menu, with an emphasis on wines by the glass that allow the guest to get to know the region sip by sip. This builds an experience that lasts longer than a single meal and encourages the guest to spend more days in Rijeka and throughout Kvarner.

Olive growing and gastronomy: from harvest to service

When it comes to olive oils, the emphasis is on the correct choice of oil according to the dish. Milder, greener aromas accompany raw fish, carpaccio, and salads, while oils with more pronounced bitterness and pungency carry meat dishes, legumes, and dishes from the oven. The education also offered practical "service protocols": how to store oil in dark packaging, how quickly to use it, at what temperature to keep it, and how to prevent oxidation. The right oil at the right moment is not just a detail – it directly affects the perception of quality and the memory of taste, and thus the online reputation of the restaurant, hotel, or tavern.

Communication and SEO: how to tell a story that reaches the guest

In the digital environment, the story of the menu and the glass must be easy to find. Caterers were given guidelines for optimizing descriptions: precise keywords such as "Kvarner – European Region of Gastronomy 2026", "Rijeka gastronomy", "Kvarner žlahtina", "sansigot", "extra virgin olive oil", and "traditional dishes of Rijeka and the Rijeka Ring". Photos and short videos should follow the seasonal rhythm and feature real ingredients and local producers. The importance of links within the content was particularly emphasized: with every story about a dish or wine, it is useful to indicate where the guest can taste that experience and where they can book accommodation in Rijeka or another destination in Kvarner. This creates signposts that lead from inspiration to reservation.

Rijeka and Kvarner as a multi-day gastro stage

As 2026 approaches, Rijeka and destinations throughout Kvarner are announcing programs that will combine local products, interpretations of heritage, and contemporary culinary trends: workshops, themed dinners, wine masterclasses, olive oil education sessions, taste festivals, and gastro-maps of city districts and island towns. Caterers are invited to join the network of events and create their own "signature" offers – from menus that follow fishing days and seasons in the aquatorium to Gorski Kotar's winter weeks of "spoon" dishes and mushrooms. This turns the entire area – from the coast to the highlands – into a stage where guests can plan a multi-day itinerary with a reservation for accommodation in Rijeka or on one of the Kvarner islands.

The Rijeka Ring: a joint appearance of neighboring municipalities

The tourist boards of the Rijeka Ring emphasize the importance of a joint presentation by the municipalities and towns surrounding Rijeka. From coastal towns to the hinterland, the potential is great: family farms, local bakeries and pastry shops, small producers of cured meat delicacies, cheesemakers and beekeepers, micro-distilleries, and craft breweries. By including these stakeholders in the platform, the guest is ensured a logical daily rhythm: a morning coffee and a local pastry in the city, lunch by the sea, an afternoon wine tasting in the hinterland, and a dinner based on short supply chain products. All this is accompanied by clear labels of origin and stories about the people behind the products.

Professional perspective: the role of the chef, sommelier, and service staff

Chef Zdravko Tomšić pointed out that heritage dishes are not reconstructed mechanically, but through an understanding of the ingredients and context. Sommeliers are the bridge between the kitchen and the guest: they connect local varieties with the plate, offer wines by the glass, and suggest pairings in accordance with the season. The service team, in turn, is the one that makes the experience fluid and accurate – from knowing the producers to confidently explaining the difference between styles of olive oil. In the immediate preparation for 2026, the emphasis is on staff training, language competencies, and protocols that guarantee every guest will receive the same level of service, whether they are having lunch in the center of Rijeka, dinner on an island, or planning a weekend in Gorski Kotar.

Gastronomic heritage as a development strategy

For the full realization of the potential, themes of institutional support, connection with the education sector, development of school curricula, mentoring programs, and competitions that raise standards were highlighted. In cooperation with producers and scientific-research institutions, further mapping of indigenous varieties, aromatic herbs, and traditional techniques, and their modern application in restaurants are planned. This supports the local economy and preserves the identity that makes tourism sustainable – with a clear message that Kvarner is not a collection of stereotypes, but a living gastro scene that is developing with respect for its heritage.

Photos from the training and protagonists of the event

During the two-day program, numerous shots were captured that will be used for further communication: the introductory presentation by director Irena Peršić Živadinov, statements by Petar Škarpa, group photos with Irina Ban and chef Zdravko Tomšić, the tastings prepared by Žarko Stilin on behalf of Kvarner Wines, and the workshop on sensory analysis of olive oils led by Marina Selak. Each of these scenes carries a message of collaboration between the profession and the community and confirms that Rijeka with the Rijeka Ring is a natural starting point for exploring flavors from the sea to the mountains – with the possibility of easily booking accommodation in Rijeka and a multi-day stay in Kvarner.

Practical information for visitors and the sector

To simplify travel planning, visitors are recommended to study the calendar of events in advance and book accommodation in Rijeka and other destinations throughout Kvarner. Caterers and producers are advised to register the topics and dates of workshops, masterclasses, and special menus in a timely manner to be included in the joint communication channels. Special attention is paid to sustainability: reducing kitchen waste, reuse and recycling, energy efficiency, and a house rule of traceability that records the origin of ingredients. Such operations are not just a matter of reputation, but also a very concrete contribution to the quality of the experience and the economy of the establishment.

The rhythm up to 2026: training, certificates, and thematic seasons

Until the title of European Region of Gastronomy is assumed, a series of targeted training sessions are planned: from training for service staff and bartenders, to workshops on seasonal menus based on local ingredients, to structuring wine lists with an emphasis on indigenous varieties. Thematic periods are also planned: spring weeks of asparagus and young cheeses, summer days of fish and shellfish, an autumn focus on mushrooms, game, and pickling, and winter interpretations of "spoon" dishes and cured meat delicacies. Each cycle will be an opportunity to highlight establishments that work diligently with local producers and to connect Rijeka and destinations throughout Kvarner into a logical and easily searchable network of experiences – from booking a table to booking accommodation in Rijeka or on the islands.