Tasting menus, Michelin stars and the chefs redefining Split.
Tasting menus, Michelin stars, and the kitchens redefining what fine dining means in Split.
Restaurant Krug on Split's Trumbiceva obala is the city's first Michelin-starred room, awarded in the 2025 Croatia guide for Karlo Kaleb's counter cooking.
Order: The full tasting menu with the Croatian wine pairing.
Tip: Book direct via info@krugrestaurantsplit.com; the L-shaped counter seats just over a dozen, and demand is heavy through summer.
Zoi on Split's Riva is chef Alberto Garcia Perez's rooftop tasting room above the palace cellars, serving contemporary Mediterranean menus by candlelight.
Order: The ECHO tasting menu with the Croatian wine pairing.
Tip: Book the rooftop terrace at 20:30 for the sunset sitting; the kitchen runs the ECHO omnivore tasting and the TERRA vegetarian tasting.
Dvor on Put Firula in Split is a Mediterranean fine-dining room with a sea-facing terrace looking out to Brac and Solta, in the Michelin Guide since 2018.
Order: Whole grilled monkfish with chard and Adriatic olive oil.
Tip: Ask for a terrace table at sunset; the wine list runs deep on Plavac mali and Posip with strong by-the-glass coverage.
Restaurant Kadena above Split's Zenta marina is a Mediterranean terrace looking south to the Adriatic, in the Michelin Guide every year since 2018.
Order: The whole Adriatic dentex for two, grilled simply with Brac olive oil.
Tip: Open daily noon to 01:00; the wide terrace catches the afternoon breeze and is the best table at sunset.
Zrno Soli at ACI Marina in Split is a sea-facing first-floor room above the boats, in the Michelin Guide for Dalmatian cooking with a modern hand.
Order: Daily Adriatic catch grilled, paired with a Posip from Korcula.
Tip: Ask for the terrace looking back to the Old Town; the daily fish board is the menu to order from each evening.
Bokeria Kitchen & Wine in Split's Old Town is a tall-ceiling stone room cooking modern Mediterranean dishes from a wood-burning grill into the night.
Order: Hand-cut tagliatelle with Adriatic prawns and aged tomato.
Tip: Open until 01:00 daily; book the upstairs balcony for the city's most photographed dining-room view.
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.
Order: Pasticada slow-braised in prosek with homemade gnocchi.
Tip: Climb the stone stairs to the second floor; the small dining room takes only around 30 covers.
Zinfandel Food & Wine on Maruliceva in Split is a 2013 wine-led bistro pouring 100-plus Croatian bottles, with 30 wines by the glass on the Pjaca route.
Order: Slow-cooked octopus with a glass of Korcula Posip.
Tip: The courtyard tables are the right seats; live music nightly in summer, with the best by-the-glass list in town.
Bistro Toc near Split's Diocletian Palace is a creative Mediterranean bistro with vegetarian options and a tight stone-walled room set just off Pjaca.
Order: The chef's tasting plates with a glass of Plavac mali.
Tip: Reserve early in summer; the tasting plates work for a relaxed two-hour sitting before a wine bar nightcap.
Trattoria Tinel in Veli Varos, Split is an Italian-leaning Dalmatian trattoria 30 metres from the Riva on Tomica Stine, open daily 08:00 to midnight.
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.
Bota Sare in Split's Diocletian Palace is the Bota family oyster and sushi bar pairing Mali Ston oysters with Adriatic-fish nigiri across a few seats.
Order: Mali Ston oysters with the Adriatic tuna nigiri tasting set.
Tip: Counter seats are the right view; book ahead in July and August, when the room fills with one sitting per night.
Artičok at the edge of Veli Varos in Split is a small modern Croatian room with a rooftop terrace just off the Riva, holding 14.5 of 20 from Gault Millau.
Order: Jerusalem artichoke risotto and the smoked trout with creme fraiche.
Tip: Book the rooftop terrace at sunset for the strongest table; the kitchen leans on wild herbs and Adriatic seafood.
Uje Oil Bar inside Split's Diocletian Palace is the city's Dalmatian small-plates room, built on olive oil tastings, paski sir and Dalmatian prsut.
Order: Olive oil tasting flight with the cured-meat and paski sir board, followed by pasticada.
Tip: Start with the olive oil flight; the kitchen will then build a small-plates meal around what the morning Pazar yielded.
Mazzgoon at Bajamontijeva 1 in Split's Old Town is a contemporary Dalmatian room cooking creative small plates from local farmers and the Pazar market.
Order: The chef's evolving Pazar-driven tasting plates.
Tip: The small terrace facing the People's Square is the right table at sunset; book ahead for July and August.
Editor picks in Split include Restaurant Krug, Zoi, Dvor, plus the full fine dining chapter on TableJourney.