Our Specialties

Our Specialties

Rijeka’s turbulent history is also woven into the local cuisine, with recognizable influences – those of the Austrians, Italians and even the French. But, if your intention is to meet the genuine soul of this littoral area, taste the local meals that have kept the features of simple Mediterranean meals accompanied by a glass of wine. We bring some recipes based on the best known and beloved Kvarner foodstuff which you can try in your kitchen or in one of Rijeka restaurants and taverns.

  • Dough:
  • 450 g flour
  • fresh yeast 
  • pieces of Kvarner squid, cuttle-fish and octopus, previously prepared as a fish stew (brodet) 
  • cuttlefish ink 
  • olive oil 
  • Stuffing:
  • squid, cuttle-fish and octopus fish stew 
  • Kvarner scampi 
  • fresh Kvarner herbs; marjoram, basil, rock samphire, cumin 
  • olive oil 

Škura pogača - Dark Pie 

In a stew pan add yeast with flour, cuttlefish ink, fish stew broth, olive oil and a spoon of sea salt and stir well. Cover the dough and leave it to rise in a warm place. While waiting for the dough to rise, cut the squid, cuttlefish and octopus into small cubes. Once the dough has risen, knead it together with the cubes of cut squid, cuttlefish and octopus. Form small pies or a bigger pie that will be cut later, stuff it with previously prepared stew. You can also enrich it with pieces of Kvarner scampi. Cover the upper part of the dough with a coat of olive oil and bake in the oven at 175° C for about 40 minutes. Škura pogača (Dark Pie) can also be prepared under the lid.


Tuna Tartare  

Cut fresh Adriatic tuna into small cubes.

Cut the capers into small pieces and mix them with the tuna.
Season with top-quality Istrian olive oil, grated untreated lemon peel and sea salt.
Add cherry tomatoes and pickled samphire as desired. 

  • 1 kg cuttlefish
  • 200 g onion
  • 1dc olive oil
  • 20 g garlic
  • salt, pepper 
  • 2 laurel leaves (picked at Podmurvice)
  • rosemary branch (pick it exclusively at Kantrida, but make sure that nobody sees you!) 
  • 1dcl Malvasia wine
  • fish stock 
  • 400 g rice

Cuttlefish Risotto

Tavern Feral

Fry the onions in the oil until golden, add garlic and fry briefly and then add the sliced cuttlefish. Simmer for half an hour and add the laurel, salt, pepper and the black ink from the cuttlefish. Then add the rice and rosemary gradually adding the fish stock and cook on a low flame for a further 15 minutes. Add the wine and parsley and cook for another few minutes. 

  • 800 g Adriatic squids
  • a few red radicchio leaves 
  • pepper, salt 
  • 1 clove of garlic
  • 50 g of prosciutto
  • olive oil 

Squids stuffed with prosciutto and red radicchio

Clean and wash the squid. Prepare a stuffing of finely sliced squid heads, finely chopped garlic and prosciutto, salt, pepper and olive oil. Wrap the stuffing in a sheet of red radicchio (such as cabbage rolls), and fill the tail of the squid. Then strengthen it. Braise in a small amount of fat at a low heat. Chard is warmly recommended as a side dish. 

  • 1 kg of sardines
  • 1 egg
  • breadcrumbs according to necessity 
  • parsley, garlic, pepper, salt, olive oil 

Sardine balls

Tavern Blato 

Clean the fish and remove the head and the interiors. Boil 1.5 l of water; add the fish and boil briefly, not longer than 10 minutes. When the fish is cool, separate the meat from the bones. Then mix the meat with the listed ingredients. Add spice according to tastes, shape into the form of balls which need to be rolled in the breadcrumbs. Fry in oil until they obtain a yellowish colour. Serve with a fresh seasonal salad. 

  • 2 spoons of olive oil
  • 20 g spring onions (scallions) 
  • 50 g cleaned shrimps
  • 30 g wild asparagus
  • 10 g wild garlic
  • 1 tea spoon of cognac
  • 3 eggs
  • a few slices of smoked ham, cherry tomatoes and alfalfa sprouts according to taste 
  • salt

Fritaja (scrambled eggs) with wild asparagus, shrimps and wild garlic

Bistro La Rose

Gently fry the cut spring onions, cleaned shrimps and asparagus tops in the heated oil. After a minute add the wild garlic and flambé it adding a teaspoon of cognac. Then add the scrambled eggs, salt and mix slowly so that mixture interacts and eggs remain creamy. Serve and decorate with fried slices of smoked ham, cherry tomatoes and alfalfa sprouts.


  • 300 g codfish
  • 2 potatoes
  • 4 spoons of olive oil
  • spoon of flour 
  • 4 cloves of garlic
  • parsley 
  • tablespoon of tomato paste 
  • salt and pepper 

Codfish Stew

according to Mrs. Jelka Žilić's recipe

Sift the flour into the heated oil, mix briefly and add chopped garlic. Take care that it don’t become golden. It has to give off its fragrance, after which put in the codfish and mix. Add cold water to avoid the stew becoming too sparse or too dense, continue to mix and finally add sliced potatoes, tomato paste, salt, pepper and parsley. When the potatoes are well cooked, leave for half an hour to simmer. It is recommended to serve semolina polenta with codfish stew as a side dish.

  • 1200 g of scampi
  • 2 cloves of garlic
  • 2 pieces of peeled fresh tomato
  • 2 dcl of dry white wine
  • bread crumbs as necessary 
  • chopped fresh parsley 
  • olive oil
  • salt

Scampi alla busara

Pour the olive oil onto a heated platterpan. When the oil becomes hot, add the whole scampi and fry them briefly. Add the chopped garlic, and as soon as it begins to brown, add the chopped tomatoes. When the liquid from the tomatoes has evaporated, add the white wine and cover for two minutes. Then take off the cover and add the bread crumbs, salt, more olive oil and finally sprinkle with the finely chopped fresh parsley. Important note: scampi prepared in a buszzara sauce should have a consistency like that of grilled scampi, and not like those boiled in sauce.

  • 4 egg yolks
  • 100 g sugar
  • 50 g butter
  • Lemon peel 
  • 1 dcl brandy
  • 4 dcl milk
  • 1 kg flour
  • 40 g of fresh or 2 bags of dry yeast
  • Raisins 
  • Pinch of salt 
  • Oil for frying 

Fritule (Fritters)

Mix the yeast with a little milk, add a tablespoon of flour and sugar and leave in a warm place to rise. In a separate bowl, mix the salt, egg yolks, sugar, melted butter, grated lemon peel, brandy, warm milk, sifted flour and washed raisins in the end. Beat the batter until it becomes smooth. Add more milk as necessary, until the batter is soft enough so it can be taken out with a spoon. Leave the batter in a warm place to rise for about half an hour. Finally, use the spoon to take out balls of batter and put them to fry in deep oil. Sprinkle the fried fritters with powdered sugar.