23. July 2025.

The Crikvenica–Vinodol Riviera (CVR), guided by its tourism development strategy, is branded as a “dynamic riviera of recreation and health,” with pillars of outdoor adventure, wellness, sports, and relaxation. Gastronomy – the “food experience” – ties all these together as a key part of the tourist offer. Authenticity comes through home‑style dishes and local ingredients.
To further boost eno‑gastro development, CVR tourist boards stepped up, positioning the Riviera as an eno‑gastronomic destination, which has strengthened collaboration with hospitality providers and inspired new events. Heritage elements include fishing, winemaking, honey production, and local foods like blue fish, grapevines, the indigenous white wine žlahtina, aromatic herbs, figs, and shrimp from the Vinodol Channel – a marine specialty and regional symbol.

The area is known for traditional dishes like crikvenica rupice, bribir prisnac, Frankopan cake, batuda, puhanci, and other sweets, as well as herbal pogačice made of wild medicinal herbs.
On Tuesday, July 22, the Hotel Balatura in Triblju hosted the official ceremony awarding the “Flavours of Tradition of the Crikvenica–Vinodol Riviera” labels to establishments committed to preserving and showcasing local gastronomic heritage. This was part of the “Flavours of Croatian Tradition” project, involving 11 county tourist boards, local communities, and the private sector. The project champions local‑regional culinary heritage, focusing on improving daily offerings of traditional dishes in hospitality venues and developing new gastronomic‑tourism products and cultural food experiences.

During the ceremony, Marijana Biondić (Director of TZG Crikvenica), Alenka Spoja (Director of TZO Vinodol), and Ivona Tatalović (Head of TIC at TZG Novi Vinodolski) presented the labels to establishments whose menus feature signature dishes, local ingredients, and culinary stories of the region. This ensures guests get an authentic Riviera experience while preserving tradition in a modern, attractive format.

Twelve venues were recognized: Hotel BALATURA; restaurants BURIN, DIDA, DOMINO, ARGO; konobas KAROCA, LUCIJA, NAVIGARE, ULIKA, TRABAKUL, STUDEC; and the mountain lodge VAGABUNDINA KOLIBA. Notably, two tasting rooms—the first in Croatia—were also included: Pavlomir wine tasting and Tilia tasting.
Project leader Borislav Šimenc shared his enthusiasm: “The project was launched to promote Croatian gastronomic heritage, vital for national tourism. Our goal, together with these 14 CVR establishments and tourism boards, is to develop new eno‑gastro content, tourist packages, etc. The project has been running for seven years and will soon expand across Croatia—it already covers 14 counties. CVR is the first fully integrated destination to join, and we’ll continue its development with tourist boards. Also, the sixth national gastronomic festival ‘Flavours of Croatian Tradition’ will run at 15 sites, including CVR for the first time in November. Starting this year, the Croatian National Tourist Board is a partner, and the Ministry of Tourism and Sport is the patron of the festival.”

Marijana Biondić, Director of TZG Crikvenica and CVR coordinator, added: “Local gastronomy—with its flavors and aromas, part of culture, heritage, traditions, and everyday life—has become an essential component of tourism. It provides value and unique quality, offering truly different experiences. And that difference lies in what is local, authentic, and traditional. For instance, in 2012, TZG Crikvenica launched the ‘Blue Fish Route’ inspired by the region’s rich fishing heritage and abundance of blue fish. Today, we are nationally known as a hub for blue‑fish gastronomy—demonstrating that an overlooked ingredient in modern cuisine can be successfully branded. CVR tourist boards organize many eno‑gastro events that boost tourism: Blue Fish Month, Fishermen’s Week, Bribir Prisnac Festival, Ružica Vinodola, Novi Vinodolski Delicacies, Crikvenica Food & Wine Walk, and the newly launched Shrimp Festival—a joint effort of the Riviera’s three tourist boards. These events drive visit motivation and encourage year‑round tourism. We joined the ‘Flavours of Croatian Tradition’ project because CVR must constantly innovate in eno‑gastro activities. Thanks and congratulations to all awardees—your passion and dedication make our destination exceptional and special.”