Zoi is a modern mediterranean restaurant in Diocletians Palace, Split.
Editorially verified May 26, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: ECHO tasting menu, Adriatic seafood courses, TERRA vegetarian tasting
Must 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.
Address: Obala Hrvatskog narodnog preporoda 23, 21000 Split, Croatia
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 08:00-23:00; the Riva terrace is best at sunset, when the kitchen pivots from brunch to grill.
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 08:00-23:00; the Riva terrace is best at sunset, when the kitchen pivots from brunch to grill.
