This year, the Taste of Vitality label has been awarded to more than 90 delicacies offered by 18 hospitality venues on Lošinj: Artatore Restaurant, Baracuda Tavern, Bora Bar trattoria & tartuferia, Borik Beach Restaurant, Breakfast Club Lošinj, Corrado Tavern, Diana Steakhouse, Deveron Gastro Pub, Pinia Restaurant – Veli Lošinj Health Resort, Mare Tavern, Moby Dick Gelateria, Noštromo Restaurant, Papa Bepi Restaurant, Ridimutak Beach Bar, Silvana Tavern, Veli žal Restaurant, Olea Restaurant – Vitality Hotel Punta, and Za kantuni Restaurant.
Among the certified delicacies are numerous dishes featuring crustaceans, fish, and shellfish from the Lošinj aquatorium, as well as island lamb and game dishes, enriched with aromatic herbs native to Lošinj. The preparation methods have been designed to preserve the nutritional value of the ingredients as much as possible, while the carefully selected ingredients contribute to maintaining energy levels after meals.
The event also aimed to further connect local stakeholders and present the project as a shared tool for enhancing the guest experience and extending visitors’ stays in the destination.
The attendees were addressed by Dalibor Cvitković, Director of the Mali Lošinj Tourist Board; Prof. Karin Mimica (Gastronaut), project manager; and nutritionist Diana Gluhak Spajić, MSc, author of the Healthy Meal Standard and head of the project’s nutritional segment.
Participants were introduced to ways of using Taste of Vitality in communication with guests and in promoting Lošinj as an island where vitality is not only experienced through its climate, sea, and nature, but also tasted through gastronomy. Special emphasis was placed on the fact that modern travellers increasingly seek authentic experiences that connect local ingredients, nature, and gastronomy into a unique destination experience.
Following the project presentation and certificate ceremony, students from the Ambroz Haračić Secondary School held a culinary presentation, showcasing the young talents shaping the future of Lošinj gastronomy. Wines from local winemaker Komadina were also presented, including Sansigot, a wine made from an indigenous Lošinj grape variety.
The project is carried out by the Mali Lošinj Tourist Board in cooperation with Abisal – Gastronaut Club, nutrition experts, and Lošinj hospitality providers, with the aim of further strengthening Lošinj as a destination of vitality. All online content related to Lošinj as a destination of gastronomy and a vital lifestyle is gathered under the hashtag #TasteofVitality.
Over the past years, the Taste of Vitality project has grown beyond the framework of a gastronomic label and become one of the recognizable identity elements of Lošinj. Through a unique blend of nature, health, and gastronomy, Lošinj continues to develop its distinctiveness as a destination that transforms vitality into authentic flavours and a way of life.
