K.uzina is a modern dalmatian restaurant in Diocletians Palace, Split.
Editorially verified May 26, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Adriatic tuna tartare, Octopus salad, Crni rizot
Must 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.
Address: Kraj Svete Marije 1, 21000 Split, Croatia
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.
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.
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.
