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.
Must 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.
Address: Segvica ul. 1, 21000 Split, Croatia
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.
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.
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.
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.
