Kvarner Wines

The Juranić family, which has been involved in the hospitality industry in its most honest and honest way since the 1970s, expanded its traditional gastronomic perfectionism to include wine production about twenty years ago.

Namely, as the Juranić heirs tell us, about 50 years ago, at the dawn of island and Vrbnik tourism, their grandparents Nada, after whom the place was named, had a small tavern – a tavern where tourists and travelers would come and be served their grandfather's homemade wine and grandmother's homemade dishes.
From this tavern grew the now widely known and recognized gastronomic tradition of the Nada tavern, which is found on all Croatian gastronomic maps, and after it came the Nada winery. The small winery is located in the immediate vicinity of the tavern itself, making it almost inseparable from the gastronomic story of the Juranić family.
The Nada Winery produces several different types of wine, all made exclusively from indigenous varieties: from three varieties of Žlahtina, to the red wine Otoczaz, the rosea Sw. Nadalia and the rose sparkling wine Draschitza, to two dessert wines.

What would a Vrbnik tavern be without its brandies, you ask? Juranići, of course, also offers its own herbal tea, komovica and fig tree.

1. You are extremely proud of your family history in the hospitality industry. How did it all start?

This year we are celebrating the 50th anniversary of the restaurant and the 90th birthday of Grandma Nada. The late grandfather Josip was a butcher and made wine in his tavern like all the people of Vrbnik. Visitors to Vrbnik at the time would stop by for a glass of wine and chat with the locals, and the socializing would always start with prosciutto and cheese. Since the grandfather was a butcher and Nada was a good cook, more and more friends came over each year. And so Grandma Nada came up with the idea that it would be a good idea to charge something because the household budget would not be able to withstand the increasing number of friends for long.

2. Restaurant Nada has become one of the most recognizable destinations in Vrbnik. How did you manage to do that?

There is no special secret. If you are ready to dedicate yourself to the work you do and be available to your guests, then you will have a long life. Continuously invest in yourself and your work so that what you do becomes a way of life. My grandmother Nada, who is approaching ninety, comes to the restaurant every day and hangs out with our dear guests. So the rest of us, Nada's heirs and our staff, transfer Nada's energy to our guests.

3. Does the most attractive location in Vrbnik - the view from your terrace - contribute to the overall success?

Our success, if you can call it that, is due to a combination of various circumstances. The location is certainly extremely important, but so is the homely contact that our guests are used to. We are also a meeting place for people for whom Vrbnik or Krk is a second home. If you pass by our tavern or restaurant, you will always meet someone you know. People love socializing and it fulfills them, and we learned the importance of human contact best during the pandemic.

4. How did you decide on the names of your wines?

Of course, Žlahtina got its name from the autochthonous grape variety of the same name. Most of the wines were named after various localities in Vrbnica, which were registered in the Austro-Hungarian cadastre in that specific way. And, Novi Poret is the successor of Prosecco named after the Vrbnica breakwater with the association of Porto wine.