A medieval Dalmatian custard pudding, slow-baked in a bain-marie and unmoulded onto its caramel base. Flavoured with rose-petal liqueur (rozalin) which gives the dessert both its name and its delicate floral perfume.

Rožata's first written records date to the late 15th century in Venetian-ruled Dubrovnik, where it was known as the friar's pudding. The rose-petal liqueur that gives the dish its name is the distinguishing detail. Today rožata appears on most Dalmatian dessert menus from Dubrovnik up to Split, including Apetit and Bokeria Kitchen.

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