The island of Krk this spring and summer becomes the epicenter of superb gastronomic experiences, inviting all lovers of indigenous flavors on an unforgettable journey through rich culinary heritage. From today, May 1st, until the end of June 2025, the town of Krk hosts a new edition of the promotional campaign Travel to Taste Krk / Put do okusa Krka. Twelve renowned hospitality establishments in the town of Krk area have joined forces to offer visitors specially designed menus, based on fresh, locally grown ingredients, traditional recipes, and culinary knowledge passed down through generations.

This initiative gains additional weight in light of the upcoming year 2026, when the Kvarner region will proudly bear the prestigious title of European Region of Gastronomy. This status confirms the exceptional quality, authenticity, and sustainability of Kvarner's gastronomic offer. The "Travel to Taste Krk" project fits perfectly into this broader story, actively promoting the eno-gastronomic identity of Kvarner by highlighting local products, skills, and invaluable heritage. The goal is to show how rich tradition can be successfully combined with modern culinary approaches, creating unique and unforgettable experiences for visitors.

Flavors That Define the Island: Stars of Krk Gastronomy

The gastronomic offer of the island of Krk is based on a series of top-quality indigenous products that bear the seal of the climate and tradition. During the "Travel to Taste Krk" event, visitors will have the opportunity to taste the essence of the island through its most famous delicacies.

Krk Prosciutto: The Island's Pride Protected in Europe

An unavoidable star of the Krk table is Krk prosciutto (krčki pršut), the first Croatian product whose origin is protected at the European Union level. This premium dry-cured pork leg product is special due to its preparation method: it is salted exclusively with sea salt and seasoned with indigenous aromatic herbs from the island. A key role in forming its unique, mild flavor and specific texture is played by drying in the strong Krk bora wind, without any smoking process. The aging process lasts at least one year, and the entire production takes place exclusively on the island of Krk, thus preserving tradition and authenticity. Tasting Krk prosciutto means tasting a blend of nature, tradition, and patience.

Krk Olive Oil: Liquid Gold from Stony Fields

Another pride of the island with a European designation of origin is Krk olive oil (krčko maslinovo ulje). Obtained exclusively through mechanical processes from indigenous olive varieties – Debela, Naška, Rošulja, and Slatka – this extra virgin oil is valued for its exceptional freshness, richness in polyphenols, and specific fruity aromas. The tradition of olive growing on Krk dates far back into the past, and olives are often grown on sparse, stony soil, in small plots called "škatule," wrested from the stone by the diligent work of generations. Harvesting is done carefully, often by hand, and the fruits are processed within 48 hours at low temperatures to preserve all valuable properties. Krk olive oil is not just a condiment, but the essence of the Mediterranean way of life.

Vrbnička Žlahtina: Noble Drops from the Vrbnik Field

Wine lovers should not miss tasting Vrbnička žlahtina, an indigenous dry white wine that thrives almost exclusively in the fertile Vrbnik field on the island of Krk. The name comes from the Slavic word "žlahten," meaning noble, and the wine truly lives up to its name. It is characterized by a light, straw-yellow color, a delicate floral bouquet, and a distinctive freshness owed to the specific microclimate. With a moderate 11% alcohol content, this elegant drop perfectly accompanies lighter dishes, especially sheep cheese, fish, seafood, and white meat. Vrbnička žlahtina is a symbol of Vrbnik and an indispensable part of the wine list of the island of Krk.

Krk Cheese: The Taste of Pastures and Aromatic Herbs

The story of Krk gastronomy is unimaginable without Krk cheese (krčki sir), a hard cheese made from raw sheep's milk. Its full, rich taste and subtle herbal aroma are the result of the unique diet of the indigenous Krk sheep, which graze freely on the island's pastures rich in aromatic Mediterranean herbs, such as immortelle (magriž). It is traditionally produced by small family farms (OPG) across the island, preserving old recipes. Depending on the degree of maturity, Krk cheese can be enjoyed as a table cheese or grated as a perfect addition to pasta, especially šurlice.

Šurlice: Hand-Made Pasta as a Symbol of Tradition

Šurlice are probably the most famous traditional pasta of the island of Krk and an indispensable part of every festive table or Sunday lunch. This unique pasta is made by hand from a simple dough (flour, eggs, water, a little oil), by shaping small pieces of dough around a thin wooden skewer or knitting needle, creating a characteristic tubular shape with a hole in the middle that allows for faster cooking. Generations of Krk nonnas pass down the skill of making šurlice, and their effort results in pasta with a perfect texture. Traditionally, they are served with a thick meat goulash (žgvacet), most often lamb or beef, but today restaurants also offer them in more modern combinations – with Kvarner scampi, wild asparagus, prosciutto, seafood, or truffles, often sprinkled with grated Krk cheese.

Krk Lamb: A Delicacy from Island Pastures

Island lamb, especially from Krk, is renowned as a superb delicacy. Its exceptional quality and specific, slightly aromatic taste are attributed to the free grazing of sheep on the island's vast pastures, where they feed on diverse wild Mediterranean herbs. The meat of Krk lamb, belonging to an indigenous breed, is highly valued and most often prepared in traditional ways – roasted on a spit or under a baking lid (peka), which gives it special juiciness and tenderness. It is also the basis for delicious goulash (žgvacet) and other meat specialties.

Richness of the Sea and Seasonal Fruits

In addition to the aforementioned highlights, Krk cuisine is also abundant in fresh seafood. Kvarner scampi are widely known for their quality, and menus also feature numerous types of fresh fish such as John Dory, squid, octopus, and cuttlefish, prepared in various ways – from simple grilled dishes to complex brodettos. The spring months also bring wild asparagus, a slightly bitter delicacy that pairs wonderfully with eggs, pasta, or risottos, while truffles add a touch of luxury to some dishes.

Education and Inspiration: Preparing for the Gastronomic Season

As a prelude to this year's "Travel to Taste Krk" campaign, the Tourist Board of the City of Krk organized an educational workshop for caterers on Monday, April 28, 2025. The meeting was held in the authentic ambiance of OPG Magriž in Lakmartin near Kornić, known for the production of the award-winning Krk sheep cheese by the Mrakovčić family. The workshop served not only to present the "Travel to Taste Krk" project itself but also to announce activities related to Kvarner as the European Region of Gastronomy 2026.

In the first part, Asst. Prof. Žarko Stilin, PhD, presented the work of the Kvarner Wines Association, emphasizing the importance of promoting indigenous wine varieties and international projects that position Kvarner as a recognizable eno-gastronomic destination. Egle Katunar, ambassador of Kvarner – European Region of Gastronomy, presented the wines of the renowned "Ivan Katunar Wine House," providing insight into the family's winemaking tradition. The highlight of the workshop was an expert tasting led by sommelier Josip Orišković, focused on the art of food and wine pairing. Participants had the opportunity to practically pair island specialties, including the host's cheese, with selected Kvarner wines. This meeting confirmed the importance of synergy between local producers, tradition, and modern approaches, providing caterers with additional inspiration for creating an offer that will best convey the authentic flavors of the island of Krk to guests.

Where to Taste the Flavors of Krk: Participants and Offer

Twelve hospitality establishments from the city of Krk area have accepted the invitation to participate in the Travel to Taste Krk 2025 promotional campaign, preparing special menus that celebrate local ingredients and recipes. Here is who invites you to a gastronomic exploration:

• Kušaona Magriž (Lakmartin)


• Kuća Krčkog pršuta (Vrh)


• Oliva Grill Ježevac (Krk)


• Konoba Pod prevolt (Milohnići)


• Restoran Oliva (Krk)


• Konoba Pud Brest (Milohnići)


• Trattoria Glavotok (Glavotok)


• Restoran Harbour (Krk)


• Volsonis (Krk)


• Restoran Marina Blue (Krk)


• Restoran Portella (Krk)


• Fidel from the Sea (Krk, from May 17, 2025)

On their menus, during May and June, you will find true small culinary masterpieces. You can enjoy classic flavors like lamb goulash with šurlice, šurlice with homemade prosciutto and fragrant island herbs, or delicious lamb under the peka (baking lid). Seafood lovers will be delighted by Kvarner scampi prepared in various ways, John Dory fish fillet in a delicate Vrbnička žlahtina sauce, fresh octopus salad with boiled chickpeas and pickled capers, or a rich Adriatic tuna carpaccio. Spring also brings dishes with wild asparagus or precious truffles, often combined with homemade pasta or Krk prosciutto.

For those seeking slightly different combinations, there are also more creative dishes that blend tradition and innovation: fallow deer medallions in fig sauce served with fried gnocchi, pizza with game meat, or aromatized rolled lamb. Of course, the Krk platter with the best local cheeses and prosciutto is indispensable.

Sweet lovers will not be left out either. Caterers have prepared real treats that round off every meal. Taste the traditional presnac (a cake made from young sheep cheese), perhaps served with a creamy žlahtina sauce, or enjoy the simplicity of pancakes with fresh curd. There are also irresistible crostatas with apples or homemade fig jam, and desserts that celebrate local fruits, such as dried figs cooked in Prošek and served with a fine cheese cream.

An Experience That Remains: More Than a Meal

The "Travel to Taste Krk" campaign is not just an invitation to taste superb delicacies. It is an opportunity to delve deeper into the stories behind each ingredient, to meet the people whose hands create these flavors, and to feel the spirit of the island through its gastronomy. Nowadays, when high quality in gastronomy is taken for granted, what makes the difference is the overall experience – the atmosphere, the story, the authenticity – and that is exactly what the island of Krk offers.

The first weekend of the campaign, starting today, is the perfect opportunity to explore the offerings of Krk's caterers, discover new flavors, or reminisce about favorite traditional dishes. Whether you are a passionate foodie, a curious explorer of new culinary experiences, or simply enjoy good food and a pleasant ambiance, "Travel to Taste Krk 2025" offers experiences to remember. Experience the town and island of Krk in the most delicious way possible!

Participant Contact Information:

KONOBA POD PREVOLT
Milohnići 16, Krk
Tel: +385 91 796 4650

KONOBA PUD BREST
Milohnići 54, 51500 Krk
Tel: +385 91 186 2111

KUĆA KRČKOG PRŠUTA
Bok od Brozića 40, Vrh, Krk
Tel: +385 98 912 9274

KUŠAONA MAGRIŽ
Lakmartin 40, Kornić
Tel: +385 98 925 1625

OLIVA GRILL JEŽEVAC
Plavnička 37, Krk
Tel: +385 99 483 1256

RESTORAN HARBOUR
Lukobran 2, Krk
Tel: +385 51 499 049

RESTORAN MARINA BLUE
Obala Hrvatske mornarice 8, Krk
Tel: +385 99 209 0569

RESTORAN OLIVA
Narodnog preporoda 80, Krk
Tel: +385 99 523 9833

RESTORAN PORTELLA
Nadbiskupa Alojzija Stepinca 8, Krk
Tel: +385 98 173 6666

TRATTORIA GLAVOTOK
Glavotok 4, Krk
Tel: +385 91 600 9914

VOLSONIS
Vela placa 8, Krk
Tel: +385 51 880 249

FIDEL FROM THE SEA (ab 17.05.2025)
Ul. Stjepana Radića 2c, Krk
Tel: +385 91 200 3162