Bota Sare Oyster & Sushi Bar is a japanese sushi fine-dining restaurant in Diocletians Palace, Split.
Editorially verified May 26, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must 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.
Address: Adamova ul. 3, 21000 Split, Croatia
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.
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.
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.
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.
