The medieval core
Stone lanes, a tower and wall remains around St George''s church.
Duhjeroen at Dutch Wikipedia (Original text: SJ Paap) — Public domain · Berthold Werner — CC BY-SA 3.0 · Berthold Werner — CC BY-SA 3.0 · Berthold Werner — CC BY-SA 3.0
A small town at the southern end of the Opatija riviera, and **far older than Opatija** even though its neighbour is the famous one. Its core is **medieval**: narrow stone lanes around the church of St George, with remains of a wall and a tower. Lovran was a town of sailors and shipbuilders for centuries before tourism was invented on this coast. Then the Opatija wave of the late nineteenth century reached it, and **Austrian villas** with gardens were built around the old core — so Lovran became two adjacent towns: medieval at the centre, resort around it. Its name comes from the **laurel** (*lovor*), which grows throughout the area. Lovran is known for something entirely its own: **chestnuts**. The woods above the town are full of chestnut trees, and in October the **Marunada** festival serves them in every form, from desserts to pasta. There is a spring festival for **wild asparagus** and one in June for cherries. Note: Lovran is the **southern end of the Lungomare** — the walk to Opatija is about an hour and a half along the water.
Stone lanes, a tower and wall remains around St George''s church.
October, one of the region''s oldest food festivals.
A late nineteenth-century resort ring around the old town.
Lovran — about 15 km west of Rijeka
The region has a cuisine of its own, distinct from Dalmatia''s. Its best-known product is the **Kvarner scampi**, a local prawn usually served *na buzaru* — in garlic, parsley, wine and breadcrumbs — the dish the region is known by. From the islands comes the **lamb of Krk and Lošinj**, grazed on salt-tolerant herbs and tasting of it. Inland the dishes are heavier: **žganci**, and local pasta served with goulash or mushroom sauce. Lovran adds **chestnuts** in October and **wild asparagus** in spring. ⚠ One warning: **Kvarner scampi are often priced by weight** rather than by the plate — ask the price per kilogram before ordering, or the bill can surprise you.
Sign in to write your review of this place.
No reviews yet — be the first.