Rijeka
The cuisine of the coastal area (the Opatija Riviera, Rijeka, Crikvenica, the Vinodol Riviera, and the islands of Krk, Cres, Rab, Lošinj, Susak, Unije, Ilovik, etc), owing to its Mediterranean and maritime influences is based on fish, seafood, lamb, pasta, Mediterranean vegetables and fruit, spices, olives and olive oil, chestnuts and wine. Fish and seafood, sheep and goats, grapes and wine, laurel, rosemary and herbs, figs and olives, steamed and grilled food, cultivated and wild vegetables, asparagus and tomatoes, grape and herb flavoured brandy - all these bear the true mark of Mediterranean cuisine. The recipes the people from the Kvarner coast are so proud of were created at home, by the fireplace, where bread or young lamb or goat's meat were baked under the baking lid, while all the other food: polenta, steamed fish or meat, pasta or the thick vegetable broth known as maneštra were put in the pot above the fire. Even today, ham and cheese are dried above the fireplace, caressed by the smoke. Octopus is dried in the sun and wind, cheese and fish are preserved in salt (alternate layers of fish and salt). In some places, fish and cheese are preserved in olive oil. Olives retain their hardness in brine or baked in the oven after they have been soaked in the sea for some time. Those with a sweet tooth have no need to worry: there is fried pastry with almonds, fig cakes made of dried figs and nuts with a few drops of brandy, presnac (a kind of cheese cake) with cottage cheese, cakes made with big, juicy, sweet Lovran cherries, and various cakes made with Lovran chestnuts.
Source: http://www.kvarner.hr
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