Villa Spiza is a dalmatian restaurant in Diocletians Palace, Split.
Editorially verified May 26, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Daily handwritten board, Fish in gregada, Wild boar with gnocchi
Must order: Whatever the handwritten board lists as the daily fish in gregada.
Tip: Walk-in only at 13:00 for the first sitting; the board changes daily and the small room rotates fast on the second turn.
Address: Ulica Petra Kruzica 3, 21000 Split, Croatia
Konoba Korta sits on a small Split palace courtyard in front of the Church of St Philip Neri, serving Dalmatian seafood and meats under ancient stone walls.
Signature: Squid with barley, Cuttlefish broad-bean pasta, Brudet
Order: Squid with barley and broad beans, finished with new olive oil.
Tip: Open daily through midnight; the cloistered courtyard tables are the ones to book in summer and shoulder season.
Pizzeria Galija on Toncieva in Split is the city's oldest pizzeria, opened in 1980, still pulling pizzas off a wood-fired oven that has not gone cold since.
Signature: Margherita, Galija sea-salt focaccia, Calzone
Order: Margherita with the wood-fired char on the crust.
Tip: Open daily 10:00-24:00; queue at the door for a table from 19:30 in summer.
Konoba Korta sits on a small Split palace courtyard in front of the Church of St Philip Neri, serving Dalmatian seafood and meats under ancient stone walls.
Signature: Squid with barley, Cuttlefish broad-bean pasta, Brudet
Order: Squid with barley and broad beans, finished with new olive oil.
Tip: Open daily through midnight; the cloistered courtyard tables are the ones to book in summer and shoulder season.
Konoba Hvaranin on Ban Mladenova in Split's Veli Varos is a tight family-run room with the city's writers and journalists at the small tables.
Signature: Gregada Hvar-style, White risotto with mussels, Rozata caramel
Order: Gregada Hvar-style stew with rozata to finish.
Tip: Mon-Sat 15:00-23:00, closed Sundays; seating is limited, book the dinner sitting.
Konoba Marjan at the foot of the Marjan trail in Split serves classic Dalmatian dishes from a tiny kitchen in a centuries-old Veli Varos stone house.
Signature: Pasticada, Soparnik, Grilled fish platter
Order: Pasticada with gnocchi.
Tip: Cash and card both accepted; small terrace, book ahead in peak season.
Trattoria Tinel in Split's Veli Varos is an Italian-leaning Dalmatian trattoria 30 metres from the Riva on Tomica Stine, open daily 08:00 to midnight.
Signature: Hand-cut tagliatelle, Cuttlefish risotto, Whole fish grilled
Order: Black cuttlefish risotto and a glass of Korcula Posip.
Tip: Best for late lunch from 14:00 when the room calms after the Riva crowd; the by-the-glass list runs Croatian-only.
Pizzeria Galija on Toncieva in Split is the city's oldest pizzeria, opened in 1980, still pulling pizzas off a wood-fired oven that has not gone cold since.
Signature: Margherita, Galija sea-salt focaccia, Calzone
Order: Margherita with the wood-fired char on the crust.
Tip: Open daily 10:00-24:00; queue at the door for a table from 19:30 in summer.
Bajamonti on Split's Prokurative square is an arcaded all-day kitchen that runs a steakhouse, a wood-fired pizzeria and a seaside fish house under one roof.
Signature: Dry-aged steak, Wood-fired pizza, Whole grilled fish
Order: Dry-aged ribeye with house ajvar and roasted potatoes.
Tip: Open 07:30 to midnight; the steakhouse menu is dry-aged Croatian beef, and the pizza ovens lit through service from 12:00.
