Klis on the ridge above Split is the city's go-to for spit-roasted lamb at roadside konobas climbing the D1, a Dalmatian Sunday tradition for decades.
Tip: Call ahead; the spits go on early morning, and lambs sell by the kilo from 12:30.
Solta is Split's closest island, an hour by ferry; the day plan is a Maslinica konoba lunch on the harbour wall and a stop at a Levanda olive oil press.
Tip: Take the morning ferry to Rogac; rent a bike to ride to Maslinica for the harbour-front lunch.
Hvar an hour off Split is the Plavac mali capital, with cellars in Sveta Nedjelja and Ivan Dolac pouring south-slope reds and stari grad-grown plavac whites.
Tip: Day trip works May to October; pick PZ Svirce or Tomic for cellar visits.
Brac is the island most Spliters reach for on a Sunday: lamb under peka in Skrip and Pucisca, olive oil pressings in Bol, and seafood konobas in every cove.
Tip: Aim for a Sunday lunch peka; book 24 hours ahead from a Split konoba.
Trogir on the coast 30 minutes from Split is a UNESCO old town with tight stone lanes and konobas grilling the day's Adriatic fish under medieval arcades.
Tip: Best as a half-day trip with a long lunch; the konobas around the Riva fill from 12:30.