The story
Bistro Grad occupies a spot near Rijeka’s historic farmers market at Riva Boduli, steps from the water. The space, once known as Kavana Grad, has been reimagined as a modern bistro under the direction of Chef Mario Štokić. The kitchen draws equally from Italian and Croatian culinary traditions, creating a contemporary menu that reflects the city’s layered gastronomic heritage.
The menu changes with the seasons and leans heavily on the Adriatic. A cold appetizer of white fish carpaccio with mint, lime, and salicornia is clean and bright. The “Kaorižoto od škampi” is a risotto lookalike made with risini pasta, langoustine, orange, and Veli Jože cheese—a dish that plays with texture and acidity. For mains, the “Fritto ne Misto” keeps it simple: white fish fillet with Swiss chard, parsley, and potato. The “Meso i Pire” offers beef and mash with chives and onion chips.
A five-course tasting menu, “Degustacija u Gradu,” is available for those who want the full arc of the kitchen’s thinking. Desserts include a lemon and poppy seed number with Prosecco, and a sorbet made with lemon ice cream, Prosecco, and rum.
The setting is relaxed and welcoming, with outdoor seating available and air conditioning inside. The restaurant has earned a Michelin Recommended award, a recognition that aligns with the careful sourcing and technique on display. Bistro Grad is open Tuesday through Saturday for lunch and dinner, and closed Sunday and Monday.
Recognition
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