The Kvarner Tourist Board, the Rijeka Tourist Board, and the tourist boards of the Rijeka Surroundings organized a two-day educational event dedicated to the presentation of the project “Kvarner – European Region of Gastronomy 2026”, which took place on October 14 and 15, 2025, at the Grand Hotel Bonavia in Rijeka.
This event was organized with the goal of strengthening cooperation among stakeholders from the hospitality, tourism, and production sectors, promoting the exchange of knowledge and experiences, and enhancing Kvarner’s position as one of Europe’s leading gastronomic regions.
Yesterday, during the first day of the workshop, participants had the opportunity to learn more about the goals of the project “Kvarner – European Region of Gastronomy 2026” and the ways to get involved through a shared platform.
Gastronomy as a strategic development path
The introductory presentation was held by Irena Peršić Živadinov, Director of the Kvarner Tourist Board, who introduced the brand “Kvarner – European Region of Gastronomy 2026” and emphasized the importance of connecting all stakeholders within the destination.
Peršić Živadinov reminded participants that the Kvarner region has long been known for its high-quality gastronomic offerings, which have now become a strong year-round motivator for visitor arrivals. Through projects such as Kvarner Gourmet and Kvarner Food, efforts have been made to systematically brand restaurants and promote authentic local dishes.
“Everything done so far has been thoughtful and strategically guided, and the result of this long-term work is the title Kvarner – European Region of Gastronomy 2026. This recognition affirms the quality and continuity of our efforts and opens new opportunities for restaurateurs, winemakers, producers, and the entire region,” she emphasized, adding that investments in education for all stakeholders will continue to ensure the full potential of 2026 is realized.
Kvarner ready for a new gastronomic era
Petar Škarpa, Director of the Rijeka Tourist Board, highlighted that this project represents a major step forward for the entire region, as well as an opportunity for Rijeka to further establish itself through its rich gastronomic identity.
“I hope everyone will recognize its potential and further raise the quality and standards of our offerings. Gastronomy is a part of every journey, and every traveler wants to try something new and authentic. I believe that we will execute 2026 excellently and that it will be a year full of opportunities to present various projects, flavors, and culinary stories from our region,” said Škarpa.
Focus on culinary heritage and local products
Participants also had the chance to attend an interesting presentation of research on the culinary heritage of Rijeka and its hinterland, through the presentation of the Guide to Flavors from the Sea to the Mountains, presented by Irina Ban and Chef Zdravko Tomšić.
Both emphasized that traditional cuisine plays a key role in shaping the identity of a destination, stressing that authenticity is exactly what today’s guests are looking for.
Additionally, there was a tasting of indigenous Kvarner wines, organized by Žarko Stilin of the Kvarner Wines Association, while Marina Selak led an educational session on olive oils and their application in cuisine and gastronomy.
The second day of the workshop was reserved for a demonstration session titled “Traditional Dishes of Rijeka and Surroundings”. This workshop was intended exclusively for chefs and kitchen professionals and was led by Chef Zdravko Tomšić.
