Plavi podrum

The story

Plavi Podrum Rijeka: Award-Winning Kvarner Seafood in Volosko

A legacy meets a new kitchen

Plavi podrum in Rijeka delivers refined Kvarner seafood through a thirty-year family operation that balances tradition with modern technique. Owner Daniela Kramarić guides the dining room while new head chef Mario Štokić steers the plates toward precise sourcing. The kitchen now channels fine dining experience into two structured formats, Easy Chic and Local Luxury, which highlight regional produce without excess. This steady evolution recently earned a solid score from Gault&Millau, confirming that careful ingredient selection still drives the menu.

Coastal ingredients take center stage

Dishes lean heavily on local catch, letting clean preparation speak louder than heavy sauces. Guests frequently order the traditional štokalj, dried octopus paired with egg and motar served alongside sourdough bread. Black risotto made with cuttlefish ink appears alongside pan-seared dentex fillets finished with herbs. The kitchen pairs these elements with a library of award-winning olive oils and coarse sea salts, turning each course into a measured study of texture.

Wine curation and seaside seating

Daniela Kramarić, recognized for promoting Croatian enology, manages a cellar built around native grapes and balanced whites. Glasses pour easily across the table, matching the salinity of Kvarner cooking with crisp acidity. During summer months the dining room spills onto a broad terrace just steps from the water. Year round service keeps the space accessible for locals and visitors seeking straightforward yet polished Croatian coastal cuisine.