Explore the island of Rab!

Discover the aromas of Rab cuisine!

Because of the island's fertile soil, abundant hours of sunshine, and numerous water sources, Rab's cuisine is rich in tastes and aromas. Typical dishes include fresh fish and seafood, fresh fruit and vegetables, such as grapes, figs, tomatoes and olives, and aromatic ingredients, such as garlic and rosemary. Fish is traditionally prepared as a soup, brodet stew, or salad. However, the tastiest way to enjoy it is undoubtedly grilled (gradele) or prepared under a baking lid (ispod peke). Typical meat dishes include lamb and veal. You should also make sure you try the hand-made gnocchi and pasta.

Traditional sweets occupy an important place in Rab's cuisine. These include Rab Cake, the island's most recognisable food souvenir, and fritule fritters, which are typically served with local brandies flavoured with fragrant herbs or honey.

Brodet fish stew

Brodet is a famous fish speciality not only on the island of Rab but in many other places along the Adriatic coast. It's a stew of fresh fish with the addition of onions, garlic, tomatoes and wine. Brodet should be prepared with at least three types of fish and shellfish, and can be ordered in Rab's numerous restaurants and konoba taverns.

Kvarner scampi

During your stay on Rab, you shouldn't miss the opportunity to taste the most delicious scampi in the world: Kvarner scampi. You'll recognise them by their pale red colour and thin shells. Since they live in shallow sea with many freshwater sources, Kvarner scampi are very soft and sweet. Raw, with pasta, or in a buzara sauce – you simply have to taste them!

Fish ispod peke

Taste fish prepared in a traditional way that preserves the taste and smell of the sea – ispod peke or under a baking lid. The secret of this superb speciality is fresh fish, coarsely chopped vegetables, and herbs such as laurel, rosemary and basil. The tastiest fish prepared in this way include flatfish, sea bass, dentex and monkfish, as well as cuttlefish, squid and octopus.

Rapsko sočivo

Rapsko sočivo is a traditional stew of the island of Rab which is usually prepared with corn, wheat, beans, chickpeas and bacon. A special ingredient is a miniature sort of bean called Rapski zelenčić, which can be found only on Rab. Each place on the island has its own version of this recipe. Why not try them all?

Rab Cake (Rabska torta)

The secret recipe for Rab Cake originates from 1177 when it was first served to Pope Alexander III on the occasion of the consecration of the Cathedral of the Assumption of the Virgin Mary on the island of Rab. The basic ingredients are almonds combined with sugar crystals, fragrant lemon and a special liqueur made of maraska sour cherries. The recipe for the delicate shortcrust pastry and its fragrant core is a particular treasure. The cake takes several days to prepare.