Nebo Restaurant & Lounge

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

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

Snails have a long tradition in European cuisine, but today they are increasingly returning through modern interpretatio...
02/05/2026

Snails have a long tradition in European cuisine, but today they are increasingly returning through modern interpretations, largely due to their distinctive texture and ability to absorb surrounding flavours.
In this version, they appear as a ragu that remains clearly defined, accompanied by nettle pasta that brings a subtle, earthy character. Polenta acts as a base that connects the elements and softens the more pronounced notes.
Pickled shallots introduce a brief acidity that cuts through the richness, while a wild garlic sauce, lifted with sparkling wine and butter, rounds out the composition.
Each element on the plate is arranged so that the flavours follow one another and develop throughout the dish.

Photo credit: .djanjesic

𝗡𝗲𝘄 𝘄𝗼𝗿𝗸𝗶𝗻𝗴 𝗱𝗮𝘆𝘀!From April 28, we welcome you from Tuesday to Saturday.One more day to take your time and enjoy.Closed ...
27/04/2026

𝗡𝗲𝘄 𝘄𝗼𝗿𝗸𝗶𝗻𝗴 𝗱𝗮𝘆𝘀!
From April 28, we welcome you from Tuesday to Saturday.
One more day to take your time and enjoy.
Closed on Sunday and Monday.

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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