Yesterday at Bistro Mornar, we received a major recognition – two toques from the Gault&Millau guide. In the world of gastronomy, this is not just an award, but a clear confirmation of the consistency, quality, and character of the cuisine we...

Rijeka is best explored on foot. Start from Korzo, walk past old buildings with tall ground floors and shop windows that carry traces of different eras, and in about ten minutes you’ll reach the market. That’s where the city gathers in the morning:...

Tuna prosciutto may sound like an oxymoron – prosciutto made from fish – yet on the plate it’s a perfect harmony of smoke, salt, and sea-born umami. It’s not a common menu item, which makes it all the more interesting to try when it appears. In...

The word buzara raises eyebrows across Istria, Dalmatia, and Kvarner. Some say the “real” one is white, others swear by the red. The truth is simpler: a good buzara is the one that keeps the shellfish juicy and lets the bread soak up the sauce. In...

Pljukanci are a traditional Istrian and Kvarner pasta made “by hand,” without machines — a small piece of dough is rolled between the palms into a short, rustic shape. The result is tender yet pleasantly chewy, perfect for seafood sauces. If you’ve...

Rijeka has the perfect geography: the sea right in front of you, and the fish market – the “belly of the city” – just a few steps from Mornar. If you’re local, you probably have your favorite stall and your trusted seller. If you’re visiting,...