Nebo Restaurant & Lounge

Nebo Restaurant & Lounge Discover new heights of Croatian gastronomy in the fine-dining rooftop Nebo Restaurant & Lounge.

Crab has a very distinctive character - meat that is both delicate and subtly sweet, which is why it requires very littl...
06/06/2026

Crab has a very distinctive character - meat that is both delicate and subtly sweet, which is why it requires very little intervention to work on the plate. In this amuse-bouche, it is paired with broad beans, whose green and fresh profile introduces a contrast in flavour.

Visually, the dish appears almost graphic in its presentation, yet behind it lies a very clear relationship between flavour and texture. The sweetness of the crab and the gentle herbal notes of the broad beans develop in parallel, creating an impression that feels light, yet clearly defined from the very first bite.

Photo credit: .djanjesic

What particularly defines Gabriela Filca's cuisine is her relationship with nature and the way many of her ideas origina...
03/06/2026

What particularly defines Gabriela Filca's cuisine is her relationship with nature and the way many of her ideas originate directly from it. Much of the inspiration does not come from expected sources, but from plants and flavours that are often overlooked or rarely considered outside of their everyday context.

This is how this petit four of daisy and crème fraîche came to life. A plant most people associate with meadows and the beginning of spring is given a completely different role here, while still preserving its delicate floral and herbal notes within a more refined structure.
Crème fraîche brings freshness and richness that follows the character of the daisy, while the sweetness remains carefully restrained so that nothing falls out of balance. The focus stays on the ingredient itself and the way its flavour develops through texture and temperature.

Although served at the very end of the menu, this petit four clearly reflects the approach behind the entire kitchen - an interest in ingredients rarely viewed in this way, and transforming them into something new while still remaining familiar.

Photo credit: .djanjesic

Lipanj u Nebo Lounge donosi dvije večeri posvećene vinima različitih karaktera i regija.Program otvara vinarija Knebu ()...
31/05/2026

Lipanj u Nebo Lounge donosi dvije večeri posvećene vinima različitih karaktera i regija.
Program otvara vinarija Knebu () iz Hercegovine, poznata po modernom pristupu vinskim sortama i vinima izraženog karaktera, dok je druga večer rezervirana za Hrvatski sommelier club i izbor hrvatskih autohtonih sorti kroz vođeno kušanje.

𝟭𝟴. 𝟲. - 𝟭𝟵:𝟬𝟬 | 𝗩𝗶𝗻𝗮𝗿𝗶𝗷𝗮 𝗞𝗻𝗲𝗯𝘂 (𝗛𝗲𝗿𝗰𝗲𝗴𝗼𝘃𝗶𝗻𝗮)
𝟮𝟱. 𝟲. - 𝟭𝟵:𝟬𝟬 | 𝗛𝗿𝘃𝗮𝘁𝘀𝗸𝗶 𝘀𝗼𝗺𝗺𝗲𝗹𝗶𝗲𝗿 𝗰𝗹𝘂𝗯 (𝗛𝗿𝘃𝗮𝘁𝘀𝗸𝗲 𝗮𝘂𝘁𝗼𝗵𝘁𝗼𝗻𝗲 𝘀𝗼𝗿𝘁𝗲)

Događanja se održavaju u donjem dijelu Nebo Loungea.
🍷 Cijena događanja: 30 € po osobi
🚗 Parking uključen u cijenu
👔 Dress code: smart casual

Više o eventima nalazi se na linku https://neborijeka.com/costabella-summer/

Broj mjesta je ograničen, a rezervacija obavezna.
📞 Rezervacije: 𝗶𝗻𝗳𝗼@𝗻𝗲𝗯𝗼𝗿𝗶𝗷𝗲𝗸𝗮.𝗰𝗼𝗺 | +𝟯𝟴𝟱 𝟵𝟭 𝟮𝟮𝟳 𝟬𝟬𝟱𝟴

Od lipnja do rujna, Nebo Lounge predstavlja seriju ljetnih večeri posvećenih vinima, gastronomiji i gostovanjima koja ok...
29/05/2026

Od lipnja do rujna, Nebo Lounge predstavlja seriju ljetnih večeri posvećenih vinima, gastronomiji i gostovanjima koja okupljaju neke od najzanimljivijih imena regionalne eno-gastro scene.

Program donosi wine pairing večeri, gostovanja chefova, signature cocktail nights i tematska događanja osmišljena za sporije ljetne večeri uz more u atmosferi po kojoj je Costabella prepoznatljiva.

Događanja se održavaju u donjem dijelu Nebo Loungea.
🍷 Cijena događanja: 30 € po osobi
🚗 Parking uključen u cijenu
👔 Dress code: smart casual

Više o eventima nalazi se na linku https://neborijeka.com/costabella-summer/

Broj mjesta je ograničen, a rezervacija obavezna.
📞 Rezervacije: 𝗶𝗻𝗳𝗼@𝗻𝗲𝗯𝗼𝗿𝗶𝗷𝗲𝗸𝗮.𝗰𝗼𝗺 | +𝟯𝟴𝟱 𝟵𝟭 𝟮𝟮𝟳 𝟬𝟬𝟱𝟴

Can dandelion be the starting point of a dessert? At the beginning of spring, it appears almost unnoticed, yet carries a...
26/05/2026

Can dandelion be the starting point of a dessert? At the beginning of spring, it appears almost unnoticed, yet carries a very distinct character that many associate with childhood and simple, everyday moments in nature.

In this dessert, that idea is translated into the kitchen through different expressions of the same ingredient, preserving its gentle bitterness and floral notes, but within a more defined context. The combination of warm and cold elements, along with varying textures, gives the dish an unexpected rhythm.

Almond crumble brings structure and a subtle sweetness, while the remaining elements follow the nature of dandelion and the way it develops through the season.

The dessert remains focused, built around a single ingredient that unfolds into a complete whole through its different expressions.

Photo credit: .djanjesic

Clemente from Damjanić Winery is a cuvée grown on Istrian red soil, combining Merlot, Cabernet Sauvignon, Teran, and Fra...
22/05/2026

Clemente from Damjanić Winery is a cuvée grown on Istrian red soil, combining Merlot, Cabernet Sauvignon, Teran, and Frankovka. Its development includes ageing in wood followed by a period of settling in stainless steel, giving the wine a composed and stable character.

In the glass, it shows a deep, subdued ruby colour with violet reflections. The aromatic profile opens with notes of cherry, blackcurrant, and blueberry, alongside hints of plum jam and cherry liqueur. In the background, subtle spice appears, with touches of black pepper and aromatic herbs.

On the palate, the wine remains even, with well-integrated tannins and a freshness that carries the flavour. The fruit persists throughout, while the structure provides a sense of roundness and length.

Photo credit: .djanjesic

Sorbet is one of the few formats that relies on texture and temperature. Its structure is light and clean, with a flavou...
19/05/2026

Sorbet is one of the few formats that relies on texture and temperature. Its structure is light and clean, with a flavour that comes through clearly and lingers just enough.
In this pre-dessert, jasmine and sorrel create a balance between gentle sweetness and pronounced acidity, giving the dish a fresh and focused direction. Poppy seeds run through the texture with a subtle nutty note, creating a contrast that remains present in every bite.

Photo credit: .djanjesic

15/05/2026

Known for its wine list, Restaurant Nebo expands its focus to cocktails with the arrival of warmer days. Velvet Ritual is one of the signature cocktails a combination of Cabernino liqueur, lemon, tequila, and strawberry, where sweetness and acidity follow each other in a balanced relationship.
A cocktail that remains clean, clear, and memorable.

Video credit: .djanjesic

Trout from the Gacka River is known for its purity and natural flavour, which defines the way it is handled. In this dis...
12/05/2026

Trout from the Gacka River is known for its purity and natural flavour, which defines the way it is handled. In this dish, it appears in several layers while remaining recognizable from beginning to end.

In the form of a pâté, it takes on a smooth texture, while the interior, through a brunoise of smoked trout and carrot, introduces an additional layer of flavour and a subtle sweetness that develops gradually. A gel of apple and carrot brings acidity that connects the elements, while Granny Smith on top adds freshness and a clean cut.

Caviar has a clear role here. It brings salinity and a brief textural contrast that breaks through the softness of the pâté and the rest of the dish, while at the same time reinforcing the character of the trout. Through this contrast, the dish gains movement and remains engaging throughout the bite.

Photo credit: @bogdan.matija

Plating is not a matter of aesthetics in the narrow sense, but a way of presenting a dish in order to convey an experien...
10/05/2026

Plating is not a matter of aesthetics in the narrow sense, but a way of presenting a dish in order to convey an experience to the guest. What appears on the plate is arranged so that it makes sense in the first bite, but also in every one that follows.
The arrangement of elements determines how the dish is approached, what stands out first, and how the flavours build on one another. Nothing is random, yet nothing feels imposed.
In the end, the plate is where everything done in the kitchen takes on its final and clearly defined form.

Photo credit: .djanjesic

Address

Opatijska Ulica 9
Rijeka
51000

Opening Hours

Wednesday 17:00 - 23:00
Thursday 17:00 - 23:00
Friday 17:00 - 23:00
Saturday 17:00 - 23:00

Telephone

+385912270058

Website

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