La Scarpetta

The story

La Scarpetta Rijeka: A Seasonal Adriatic Bistro Awarded by Gault&Millau

The brothers behind the kitchen

La Scarpetta in Rijeka delivers a thoughtful approach to Adriatic cuisine under the direction of brothers Antonio and Mario Močibob. Their Gault&Millau recognition reflects years of refining menus that shift with the catch and harvest. A weekly changing list sits alongside dedicated lunch service, while core plates remain available for evening guests. This rotating structure keeps their Mediterranean kitchen grounded in what arrives fresh each day.

Seasonal plates and house staples

Diners can order cold fish selections featuring Adriatic tuna tartare and octopus salad alongside the kompirica polenta known as the Rijeka cube. Meat courses highlight duck breast baked in a crushed pistachio crust with julienned vegetables. All pasta shapes, risottos with scampi or black truffle, and daily desserts arrive prepared in-house. These items anchor the menu without crowding the seasonal coastal cooking rotations.

A shaded terrace and a simple name

The dining room sits along a main road in the Trsat district but remains buffered by mature trees that spill over a covered terrace. Families often visit the space, which includes a dedicated play area for younger guests. The bistro takes its title from the Italian phrase for wiping a plate clean with bread, a tradition reflected in the daily baking schedule. Fresh loaves accompany every meal and complete the service.