The story
Perched above the Hilton Rijeka Costabella hotel, Nebo Restaurant & Lounge in Rijeka anchors its modern Croatian cuisine on a strict zero-waste framework. Chef de Cuisine Gabriela Filca directs a young brigade that sources exclusively from regional growers. The Gault&Millau guide recognized this disciplined approach with a score of seventeen, praising the consistent standards from reception to plating. Guests begin their visit near a prominent wine display in the lobby.
The tasting menu shifts with the harvest, though every service guarantees a dedicated bread course. Filca’s kitchen demonstrates precise heat control through dishes like the deconstructed tomato, which layers gnocchi with pickled purple onions, concasse, a homemade cheese insert, and basil cream. Wild herbs and leaf crisps accompany the plate alongside a clear tomato juice. Lamb sourced from Slavonian pastures appears during cooler months, proving the Mediterranean character extends beyond coastal catches.
The dining room maintains an elegant layout that frames unobstructed views across the Adriatic coast. Evening service continues into an airy lounge where guests enjoy crafted cocktails under open skies. Restaurant manager Tomislav Mikinac oversees a cellar built around indigenous varieties that complement this style of Croatian cooking. His selection features oak-aged Posip from Rizman and complex Riesling from Bolfan, ensuring every tasting course receives a deliberate pairing.
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