Konoba Matejuska is a dalmatian seafood restaurant in Veli Varos, Split.
Editorially verified May 26, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Black cuttlefish risotto, Grilled daily catch, Octopus salad
Must 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.
Address: Tomica Stine 3, 21000 Split, Croatia
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.
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.
Split's cult 14-seat counter inside Diocletian's Palace: handwritten daily board from the morning Pazar market. Walk-in 13:00 for the first sitting.
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.
Dalmatian seafood-and-meat konoba on a Split palace courtyard. Signature: squid with barley and broad beans, finished with new olive oil. Book in summer.
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.
