Pasticada is Dalmatia's Sunday dish: top-round beef studded with garlic and prsut, marinated in red wine and vinegar, then slow-braised in prosek with prunes and served with house gnocchi.
Pasticada's roots are Venetian, with Dalmatia's coastal cooking absorbing the agrodolce direction of braised beef during the Republic's rule of Split from 1420 to 1797. The oldest written recipe dates to the 15th century in Dubrovnik. The dish is still cooked across an arc from Trogir through Split and onto Hvar and Brac, with each konoba claiming a slightly different prosek-to-vinegar ratio. In Split it is the canonical Sunday-lunch order at Konoba Varos, Konoba Fetivi and Apetit.
4 editor picks for Pasticada in Split, ranked by editorial score. All Split signature dishes · Pasticada across every city.
Konoba Fetivi ★ 4.6
veli-varos · Tomica Stine 4, 21000 Split, Croatia
Konoba Fetivi in Split's Veli Varos is the Bib Gourmand family konoba on Tomica Stine, cooking grilled Adriatic fish and pasticada to a daily Pazar buy.
Apetit ★ 4.3
diocletians-palace · Ul. Pavla Subica 2, 21000 Split, Croatia
Apetit in Split's Old Town sits on the upper floor of a 15th-century palazzo between the Riva and Pjaca, cooking Dalmatian classics under stone vaulting.
Konoba Varos ★ 4.2
veli-varos · Ban Mladenova 9, 21000 Split, Croatia
Konoba Varos in Split's old fishermen quarter of Veli Varos serves classic Dalmatian comfort cooking, in a stone-walled room behind the Church of St Francis.
Konoba Marjan ★ 4.2
veli-varos · Senjska ul. 1, 21000 Split, Croatia
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.