Gregada is the white-fish-and-potato stew of the Dalmatian islands, layered raw in a wide pot with thinly sliced potatoes, garlic, parsley and white wine, then shaken (never stirred) until the fish flakes.

Gregada is said to be the oldest Dalmatian way of cooking fish, traced by historians to Greek settlers around 380 BCE, though potatoes only arrived in the 17th century. The Hvar version is the canonical one; Split konobas adopted it from the islanders. Konoba Hvaranin, named for the Hvar diaspora, runs the most reliable in-city version.

4 editor picks for Gregada in Split, ranked by editorial score. All Split signature dishes · Gregada across every city.