Kvarner Wines

Porto Gastro Rijeka: when indigenous varieties of Kvarner meet contemporary gastronomy

Porto Gastro on Kantrida demonstrated a model that Kvarner Wines wants to see more often: local wines are not a decoration of a gastronomic event, but an equal part of the story of the destination.

We have focused on wines made from indigenous varieties from members of the Kvarner Wines Association. Žlahtina, Sansigot, Jarbola, Kastavska Belica and Trojišćina carry exactly the kind of authenticity that the modern gastronomic guest is looking for – a taste that is tied to the area and cannot be easily copied in another region.

Kantrida was a natural stage for such a story. The sea, the harbor, the chefs, local products and wine together create an experience of Kvarner that is much more powerful than the individual promotion of any product.

Our strategic interest is clear: Kvarner wines must have a visible place in restaurants that represent the best gastronomy of the region. It is not enough to produce a good wine and win a medal if the guest cannot order it with a local dish exactly where they expect an authentic Kvarner experience.

That's why we also see Porto Gastro as a market platform. The meeting of winemakers, chefs, restaurateurs, producers and the audience creates connections that can last after the festival - through wine lists, shared dinners, pairing menus, tourist packages and recommendations for guests.

It is especially important that projects like this take place in the year of Kvarner as the European Region of Gastronomy 2026. The title only makes sense if it leaves lasting connections between the people who produce, cook, serve, promote and sell local food and wine.

Kvarner Wines will therefore continue to insist on a simple principle: where the best gastronomy of Kvarner is presented, the best wines of Kvarner must also be there. Wine has a role – economic, tourist, cultural and gastronomic. Porto Gastro was yet another proof that indigenous varieties have an audience, that chefs and wine should work together and that Kvarner must build its eno-gastronomic recognition as a joint project of the entire destination.

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