Pizzeria Galija on Toncieva in Split is the cheapest sit-down meal in the Old Town, with a margherita from €7 off the wood-fired oven open since 1980.
Must order: Margherita with a half-litre of house white.
Tip: Open daily 10:00 to 24:00; queue is shortest at 11:30 or 22:00.
Address: Toncieva ul. 12, 21000 Split, Croatia
Villa Spiza in Split's Diocletian Palace runs a handwritten daily board sourced from the morning Pazar, with most main courses between €10 and €18.
Try: Daily-board Dalmatian lunch
Order: Whatever the daily board lists.
Tip: Walk-in only; the second sitting at 14:00 is easier than the 13:00 rush.
Kruscic at Obrov 6 in Split sells artisan loaves and pastries through the morning behind the Ribarnica, with most items between €2 and €5 take-away.
Try: Boule rustique and pastries
Order: Focaccia and a pistachio cornetto.
Tip: Buy the focaccia and the boule before 13:00; either makes a sea-wall lunch.
Villa Spiza in Split's Diocletian Palace runs a handwritten daily board sourced from the morning Pazar, with most main courses between €10 and €18.
Try: Daily-board Dalmatian lunch
Order: Whatever the daily board lists.
Tip: Walk-in only; the second sitting at 14:00 is easier than the 13:00 rush.
Konoba Varos in Split's Veli Varos serves a sturdy konoba lunch with pasticada and grilled fish keeping most plates between €12 and €22.
Try: Pasticada and grilled fish konoba lunch
Order: Pasticada with gnocchi (marenda special when on).
Tip: The marenda lunch board (mid-morning, 10:00 to 12:00) is the cheapest sitting.
Kruscic at Obrov 6 in Split sells artisan loaves and pastries through the morning behind the Ribarnica, with most items between €2 and €5 take-away.
Try: Boule rustique and pastries
Order: Focaccia and a pistachio cornetto.
Tip: Buy the focaccia and the boule before 13:00; either makes a sea-wall lunch.
Bobis on Marmontova in Split is the cheap-eats anchor for burek and kremsnita at the take-away counter, with most filled pastries under €4.
Try: Burek and kremsnita
Order: Cheese burek with sour cream.
Tip: Take-away beats the table queue; ask for sa pavlakom on the burek.
