What is in season in Split. and what to order when the market changes.
Spring
- Wild asparagus (sparoge): Foraged through April and May on Marjan and the hinterland hills. Most konobas in Veli Varos put a spring frittata or risotto on the chalkboard.
- Spring lamb: Roast Easter lamb from the Zagora hills, often spit-roasted at konobas in Klis and Solin. Best between Holy Week and early May.
- Soparnik with new chard: The Poljica chard pie hits its sweet spot when April chard is young and tender. Most reliable in market kitchens around Pazar.
- Globe artichokes: Trogir and Kastela artichokes appear at Pazar in late March. Konobas braise them with new potatoes and olive oil.
Summer
- Adriatic sardines and anchovies: Inegrasse and srdelice flash-grilled at Ribarnica stalls and konobas through July and August. The cheapest, freshest seafood meal in Split.
- Tomatoes, peppers and aubergines: The Pazar market peaks in late July. Konobas pivot to ajvar prep, peperonata and the cold tomato salads that come before every plate.
- Figs and grapes: Brac and Hvar figs hit Pazar in early August. The first Plavac mali grapes go in mid August; pairing both is the standard August dessert.
- Lignje (squid): Squid season opens in June. Konobas serve them grilled with chard and potatoes or stuffed with prsut and capers.
Autumn
- Olive oil pressing: October and November are pressing season around Kastela and Solta. Many restaurants in Split swap to new oil; konobas often pour a tasting on request.
- Bottarga and salted bonito: Pelagic season produces salted tuna and bonito for winter pantries. Look on konoba menus from October.
- Wild mushrooms and game: Cetina valley boletes and venison appear on Zagora-leaning konoba menus from October through November.
- Plavac mali harvest: Harvest on Hvar and Postup runs through September. October is when first-vintage tastings appear in Split wine bars.
Winter
- Brudet and seafood stews: The cold-weather konoba staple: red-wine brudet of small bony fish, eaten with polenta. Konoba Fetivi and Konoba Varos are reliable through January.
- Paski sir cheese: Aged Pag sheep's cheese is at its best in winter when sheep are off the salt-sprayed scrub. Sliced thick with prsut, olives and bread.
- Pasticada: Slow-braised beef in prosek and prunes; the Sunday dish of Dalmatia. Most konobas only run it Friday to Sunday in winter.
- Citrus and persimmons: Mandarins from the Neretva valley arrive at Pazar in late November. December persimmons from Solta follow.