The rooms worth a reservation in Split, from neighbourhood bistros to the new classics.
The restaurants worth the trip in Split. bistros, neo-classics, neighbourhood favourites, and the rooms locals book first.
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.
Signature: Grilled Adriatic fish, Pasticada with gnocchi, Crni rizot
Order: Whole grilled white fish by weight with chard and potatoes, brudet on the side.
Tip: Tue-Sun 15:00 to 23:30, closed Mondays; book ahead for the early dinner sitting and the best whole fish go by 21:00.
K.uzina in Split is chef Toni Boban's Bib Gourmand room on Kraj Sv. Marije, cooking creative Dalmatian small plates behind the Ribarnica fish market.
Signature: Adriatic tuna tartare, Octopus salad, Crni rizot
Order: The tasting of small plates with whatever the morning Ribarnica delivered.
Tip: Sit on the small terrace facing the fish market for the best evening light; the daily catch board is the menu to read first.
Zoi on Split's Riva is chef Alberto Garcia Perez's rooftop tasting room above the palace cellars, serving contemporary Mediterranean menus by candlelight.
Signature: ECHO tasting menu, Adriatic seafood courses, TERRA vegetarian tasting
Order: The ECHO tasting menu with the Croatian wine pairing.
Tip: Book the terrace for sunset; the kitchen runs the ECHO omnivore tasting and the TERRA vegetarian tasting, both with Croatian wine pairings.
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.
Signature: Grilled monkfish, Octopus salad, Pasticada
Order: Whole grilled monkfish with chard and Adriatic olive oil.
Tip: Ask for a terrace table at sunset; the kitchen leans seafood-first, with rotating Plavac mali bottles by the glass on the Croatian list.
Zrno Soli at ACI Marina in Split is a sea-facing dining room above the boats serving traditional Dalmatian cooking with a panoramic view of the Old Town.
Signature: Sea bass carpaccio, Adriatic prawn risotto, Brudet
Order: Daily Adriatic catch grilled, with seasonal Pazar vegetables.
Tip: The first floor terrace is the right table; rotate through the daily fish offer and finish with rozata custard.
Restaurant Kadena above the Zenta marina in Split is a Mediterranean terrace looking south to the Adriatic, in the Michelin Guide every year since 2018.
Signature: Adriatic fish carpaccio, Black truffle pasta, Whole grilled fish
Order: The whole Adriatic dentex for two, grilled and finished with Brac olive oil.
Tip: Open daily noon to 01:00; the wide terrace catches a sea breeze even in August. Order from the daily catch board.
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.
Signature: Adriatic tuna tartare, Bone-in steak, Hand-cut tagliatelle with prawns
Order: Tagliatelle with Adriatic prawns, with a glass of Posip from Korcula.
Tip: Late-evening sitting works; the dining room shifts into a wine bar mood after 22:00, with bottle-cellar pours kept until 01:00.
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.
Signature: Black cuttlefish risotto, Pasticada with gnocchi, Adriatic fish stew
Order: Pasticada slow-braised in prosek with homemade gnocchi.
Tip: Climb the stone stairs to the second floor; the dining room is small, so booking in summer is sensible.
Brasserie on 7 on Split's Riva is an all-day Mediterranean kitchen with French-Croatian dishes, from breakfast platters through to grilled fish at midnight.
Signature: Handcut tagliatelle with Adriatic prawns, Breakfast Riva platter, Grilled sea bream
Order: Hand-cut tagliatelle with Adriatic prawns and aged tomato.
Tip: Daily 08:00 to 23:00; the Riva terrace is best at sunset, when the kitchen pivots from brunch to grill.
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.
Signature: Olive oil tasting board, Paski sir with prsut, Brac soparnik
Order: Olive oil flight with the cured-meat board and aged paski sir.
Tip: Order the olive oil tasting flight as a starter; the kitchen will pair it with the cured-meat and aged paski sir board.
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.
Signature: Pasticada with gnocchi, Black risotto, Grilled squid
Order: Pasticada with homemade gnocchi.
Tip: Open 09:00 to 24:00; weekday lunch is calmer than the August evening crush, and the seafood platters are sized for two.
Konoba Matejuska in Split's Veli Varos is a family-run room in a 19th-century UNESCO stone house, cooking the day's market catch over a wood fire.
Signature: Black cuttlefish risotto, Grilled daily catch, Octopus salad
Order: Black cuttlefish risotto with the chef's pour of Brac olive oil.
Tip: Cash preferred; the small terrace fills early in summer, so go for a 19:30 dinner or a late 21:30 sitting.
Sperun Eat and Drink just below Veli Varos in Split is a small-terrace konoba pouring local wine and grilling Adriatic fish daily, kept open through midnight.
Signature: Grilled sardines, Whole sea bass, Grilled squid
Order: Whole grilled squid with chard and potatoes.
Tip: Closed Mondays; book ahead for the terrace in July and August or arrive at 19:00 for a walk-up table.
Villa Spiza in Split's Diocletian's Palace runs a handwritten daily board sourced from the morning Pazar, with around 14 cult-followed counter seats.
Signature: Daily handwritten board, Grilled fish in gregada, Wild boar with gnocchi
Order: Whatever the handwritten board lists as the daily fish in gregada.
Tip: Walk-in only at 13:00 for the first sitting; the board changes daily and the small room rotates fast on the second turn.
Konoba Korta sits on a small Split palace courtyard in front of the Church of St Philip Neri, serving Dalmatian seafood and meats under ancient stone walls.
Signature: Squid with barley, Cuttlefish broad-bean pasta, Brudet
Order: Squid with barley and broad beans, finished with new olive oil.
Tip: Open daily through midnight; the cloistered courtyard tables are the ones to book in summer and shoulder season.
Restaurant Krug on Split's Trumbiceva obala is chef Karlo Kaleb's counter-seat fine-dining room, awarded the city's first Michelin star in the 2025 guide.
Signature: Adriatic seafood tasting, Sea urchin course, Hinterland lamb
Order: The full tasting menu with the local pairing.
Tip: Book direct via info@krugrestaurantsplit.com; the L-shaped counter seats around a dozen guests in a single sitting.
Bajamonti on Split's Prokurative square is an arcaded all-day kitchen that runs a steakhouse, a wood-fired pizzeria and a seaside fish house under one roof.
Signature: Dry-aged steak, Wood-fired pizza, Whole grilled fish
Order: Dry-aged ribeye with house ajvar and roasted potatoes.
Tip: Open 07:30 to midnight; the steakhouse menu is dry-aged Croatian beef, and the pizza ovens lit through service from 12:00.
Zinfandel Food & Wine on Maruliceva in Split is a 2013 wine-led bistro pouring over 100 Croatian bottles, with 30 wines by the glass on the Pjaca route.
Signature: Slow-cooked octopus, Hand-cut tartare, Charcuterie and cheese board
Order: The slow-cooked octopus with a glass of Korcula Posip.
Tip: Book a courtyard table; live music nightly in summer, and the by-the-glass list is the best way to sample Croatian regions.