Stancija Kovačići

The story

Stancija Kovačići in Rijeka: Award-Winning Mediterranean Dining Under Učka

The kitchen and its origins

Stancija Kovačići in Rijeka builds its identity around seasonal Mediterranean cooking and a strict focus on regional produce. Owner and head chef Vinko Frlan purchased a late nineteenth-century family house in Rukavac and converted the former blacksmith quarters into a working restaurant. His training began in nearby Opatia kitchens before an eight-year tenure at Kastav’s Restaurant Kukuriku shaped his approach to ingredient-driven menus. That dedication recently earned the property a 14-point rating from Gault&Millau, recognizing how the kitchen bridges traditional Kvarner recipes with contemporary technique.

Plates from the region

The menu centers on locally sourced ingredients that shift with the harvest. Guests frequently order the raw boškarin carpaccio or the slow-cooked beef cheeks braised until tender. Fresh pasta like hand-cut pljukanci and filled ravioli appear alongside Adriatic scampi finished with black truffle or seasonal forest mushrooms. Every course relies on pantry staples grown on-site, including lavender, rosemary, and wild garlic, which Frlan harvests directly from the herb garden to finish both savory and sweet preparations.

Stone, wood, and open fires

The dining space divides into three intimate rooms designed around natural stone and timber walls painted in warm earth tones. An open hearth anchors the main room while separate doors lead out to a forty-seat terrace shaded by mature herbaceous shrubs. The layout encourages quiet conversation rather than grand spectacle, letting the food and the view of Mount Učka take center stage. This measured environment supports the restaurant’s focus on unpretentious service and straightforward Mediterranean cuisine.