The island of Krk is known for its beautiful
landscape, rich historic heritage, pristine nature, attractive offer of autochthonous
specialties and wines with numerous opportunities for active vacation.
In the past years,
with growing interest for active vacation, more and more destinations offer
programs including walking, climbing, trekking and cycling.
The island of Krk
is intertwined with walking and cycling paths of total length of more than 500
km. Along with promotional materials- maps of hike and bike paths, there are
also mobile applications KRKhike and
which enable search of walking and climbing paths as well as GPS navigation on
demand and frequent queries, the offer of electric bicycles is growing, mainly through
the system of public bicycles in excellent organization of municipal company
Ponikve eko otok Krk.
island of Krk is developing sustainable and responsible tourism emphasizing the
ecological segment, extremely important in branding the island of Krk as an eco-destination.
electrical bicycles are available on the island with stops built in the city of
Krk and in all island municipalities. The system allows you to rent the e- bike
at one location and return it at a different one. All municipalities are
connected with the city of Krk into one unit.
with Krk Bike Story and e- bikes, there is also a gastronomic program Krk Food
Story with many participating restaurants and taverns, easily accessible by e-
hospitality workers have done their best one more time, so let us point to some
specialties they offer:
Sea prosciutto, “šurlice”
(homemade pasta) with Kvarner scampi; beef steak salad with sheep cheese;
prosciutto, hazelnut and fresh cheese pate; lamb rolls in vine leaves; cuttlefish
“brodetto”; grilled octopus tentacles; pork sirloin steak filled with wild asparagus;
žlahtina wine ice-cream… all these can be tasted from 21 May to 20 June 2021,
during the event Krk Food Story, in more than 30 restaurants of the island of
To make the
experience complete, there is a new island project Eko otok Krk e-bicikle (Eco Island
Krk e- bicycles) with the possibility of renting an e- bike in one island
center and returning it in another. If you reach one of the restaurants by e-
bike, ask the host for a voucher that would enable you to deduct the time spent
in the restaurant from the price you have to pay for bike rental.
There are many
different options, you can actually spend days on Krk Food Story, combining
activities, fine tastes, enjoying splendid views.
During Krk Food
Story, about 30 restaurants offer more than 150 specialties including
delicacies that on their own present a sufficient reason for foodies to come to
Lovers of Krk
lamb, fed by aromatic wild plants sprinkled with salt brought by wind, can
enjoy prosciutto and sausages made of lamb; lamb rolls in vine leaves; stuffed
lamb neck; lamb under the iron bell or on spit; specialties with lamb offal;
lamb boiled with local vegetables and many other lamb delicacies.
Krk prosciutto is
protected by mark of geographical origin, at the level of EU. It is cured by
Krk “bura” (wind blowing from the north), seasoned with sea salt and herbs. If
you want to see the process of curing and if you want to buy it where it is cured,
visit Kuća krčkog pršuta in
is often accompanied by local sheep cheese. Cheese of OPG Magriž is aged in
walnut leaves or seasoned with rosemary, sage and immortelle.
of prosciutto and cheese are a usual appetizer in almost all restaurants on the
island. Another speciality is sheep curd, used in sauces, for pancake fillings
and as the key ingredient for local dessert presnac- a cake with fresh
of Krk is surrounded by the sea so delicacies made with sea food are a strong
point of almost all island restaurants. Octopus is often used in salads or as
carpaccio, its tentacles are grilled, and stews are made with dried one. Calamari
is offered grilled with Krk swiss chard and potatoes or stuffed with scampi or
prosciutto. The offer of fish is abundant, small fish like sardines is served
marinated, grilled and on skewers. You can taste tuna tartare, grilled tuna
steak or tuna seared in sesame seeds. Mussels are often prepared in “buzara”,
typical local sauce. Kvarner scampi are a delicacy that make the host
particularly proud. They grill them, serve in “buzara” or with local homemade
pasta, but also marinated in citrus fruit juice, in fish soups or added to sauces
used with different shapes of pasta.
homemade pasta is called “šurlice”, prepared by Krk housewives using knitting
needles. That pasta can be found in almost all Krk taverns, served with
different fish or meat sauces.
island of Krk is also known for its acclaimed olive oil and autochthonous grape
sort “žlahtina”, used for making wine for everyday use and for participation
and winning at international fairs.
locations offering the mentioned delicacies at the following link: Common
menu of Krk Food Story.
Some of the
highlights from the restaurants’ menus are:
offers a wide choice of delicacies made with sea food, among which “raw
passions” (sea food carpaccio), cream of scampi soup and lobsters from their
and Restaurant LOUNGE BAR VEYA , Njivice you can
order sardine skewers and different salads, risottos and pastas. They also
serve the traditional cake- presnac.
BOURBON GRILL, Njivice invites you to
try dishes made with aged black angus meat in orange and honey sauce.
in restaurant MARIS
they offer tuna tartare, cuttlefish “brodetto” with polenta and lamb chops.
in tavern BRACERA
they recommend “makaruni” (local pasta) with cuttlefish, dishes under the iron
bell and sea food from their own catch.
FERAL, there are “šurlice” and “makaruni” with beef stew and cuttlefish, and
also veal ossobuco and fish “ paper bag” with vegetables.
, Malinska offers tuna tartare with
avocado and delicacies with Adriatic calamari and scampi.
Restaurant NOŠTROMO, Malinska offers baby lamb
soup and boiled lamb; rich soup with fish, mussels and scampi; frittata with
spring onions and anchovies and pancakes with sheep curd.
In restaurant PRIMORSKA
KOLIBA you can try sheep curd with Adriatic scampi and citrus emulsion, sea
food salad with broad beans; octopus with broad bean pesto and figs in sansigot
wine with sheep curd cream.
In KUĆA KRČKOG PRŠUTA ŽUŽIĆ you can buy local cured products
and enjoy prosciutto, fig and walnut pate, bread with prosciutto, minestrone
with prosciutto and spring vegetables; “šurlice” with Krk prosciutto, mushrooms
and homemade tomato salsa.
In tavern POD PREVOLT in Milohnići, they offer nettle soup, marinated
sardines, brodetto made with dried octopus, lamb stew or lamb under the iron
bell and pancakes with sheep curd and honey.
Konoba PUD BREST, Milohnići offers roast lamb with a side dish; goulash with “šurlice”;
“šurlice” with smoked mussels, shrimp and wild asparagus; chicken stew with “makaruni”;
zucchini soup; brodetto with polenta and pancakes with sheep curd.
Konoba OPG MAGRIŽ, Kornić is proud of sheep
cheeses from their own production and dishes with lamb offal.
In the City of Krk, Konoba ŠIME, Krk offers spring salad with
Adriatic shrimp; “šurlice” with scampi and swiss chard; scampi skewers; Adriatic
calamari in a pan and fisherman’s “buzara”.
Krk offers lamb prosciutto; venison prosciutto; prosciutto and ribs of black
Slavonian pig from own production; cured sheep meat; rolls made of lamb in vine
leaves; black cuttlefish risotto; homemade ravioli with lamb or pork and many
In Punat, restaurant MARINA,
along with a lot of delicacies made from local ingredients, offers octopus
carpaccio; ravili with sheep curd in wild asparagus sauce; black cuttlefish gnocchi
with salmon and tomatoes and veal carpaccio with grated sheep cheese and black
Konoba SIDRO, Punat offers beef steak salad
with sheep cheese; monk fish in “žlahtina” wine with potatoes; grilled tuna
filet with wild local plants; calamari filled with prosciutto, rice, calamari
and scampi; octopus carpaccio; “šurlice” with scampi and prosciutto and cuttlefish
“brodetto” with polenta.
Punat they are particularly proud of
black angus steak from their dry ager and BBQ ribs.
Restaurant BOCOON, Punat offers lamb shin; “šurlice” with scampi; tuna steak
and beef steak Bocoon.
In Baška, in Heritage hotel FORZA, they offer Heritage burger; "Škartoc"
– seabass filet with potatoes and vegetables in paper bag; roast octopus tentacles;
lamb chops and pork medallions in sage
In Gostionica BAG, Baška you can
taste wild asparagus soup with ricotta cheese; bruschettas with octopus; “šurlice”
with wild asparagus, leek and scampi; grilled octopus tentacles and lamb chops
with spring vegetables.
CICIBELA, Baška they offer a tris of
fish mousse, scampi cocktail and octopus
salad. They also offer melon marinated in gin with Krk prosciutto and cheese;
Adriatic shrimp in Dijon mustard and whiskey; homemade “šurlice” with Kvarner
scampi and mussels; grilled tuna with swiss chard; and lamb chops.
Konoba PLACA, Baška specializes in cold dishes with smoked and marinated
ingredients including sea prosciutto (smoked tuna on rocket salad); spring
platter with lamb sausage and sheep cheese; smoked tuna and mussels; marinated
shrimps, octopus and anchovies; and salad with smoked mackerel and spring
Restaurant MOŠUNA, Draga Bašćanska offers lamb and
suckling pig on spit. They also offer ox cheeks, roast veal, beef and pork ribs
and duck breasts in orange and plum sauce. Lamb knuckle is roasted at low
temperature for eight hours. Lamb comes from nearby pastures.
In Vrbnik, Konoba ŽLAHTINA-GOSPOJA, Vrbnik offers “šurlice”
and “makaruni” with different sauces, roast Vrbnik lamb, presnac and pancakes
with walnuts in sweet “žlahtina” hollandaise sauce or homemade ice-cream made
with “žlahtina” wine.
Konoba LUCE, Vrbnik offers lamb soup, “šurlice”
with local stew and roast lamb; homemade ravioli with wild asparagus and sheep
curd; octopus salad with wild asparagus and feta cheese and local sheep cheese with
anchovies in olive oil.
Restaurant VINOTEL GOSPOJA , Vrbnik offers a menu
including marinated Kvarner scampi; stuffed lamb neck on fine polenta and
chocolate cake with red wine Gospoja on cinnamon cream, all accompanied by
In Šilo, in Restaurant NEPTUN ŠILO, Šilo they offer “makaruni”
or “šurlice” with scampi or beef stew, cuttlefish brodetto with polenta and cuttlefish
Restaurant PORTIĆ, Šilo offers homemade
focaccia, prosciutto and cheese, grilled calamari and gratinated pancakes with
local sheep curd.
MACAO, Šilo offers: scampi pate;
octopus carpaccio; bruschettas with rocket salad and anchovies; tuna in sesame
seed; sea bream filet in aromatized butter sauce and “žlahtina” wine, veal chop
in scampi sauce; and presnac.
Creativeness is a quality of cuisine
in restaurant SLAMNI, Klimno and
they offer: spring quiche with sheep curd and violets; buckwheat soup with wild
asparagus and little dumplings; pork sirloin stuffed with wild asparagus served
with wild rice risotto; spring flower salad “slamni” and multicoloured cubes
with sheep curd.
Story has been realized
with participation of TZ otoka Krka
(Island of Krk Tourist Board), local tourist boards TZG
Punat, TZO Baška, TZO
Malinska - Dubašnica, TZO Vrbnik, TZO Dobrinj, restaurant
and tavern owners, Gastronaut and Ponikve
eko otok Krk.
can be tasted until 20 June, some of them will remain as part of the restaurant
part of Krk Food Story, pamper your palate and provide an active gastronomic
experience to your body: welcome to the island of Krk.
to menu Krk Food Story.