Brudet is the Dalmatian red-wine fish stew: small bony Adriatic fish (scorpionfish, gurnard, conger) simmered with tomato, garlic and red wine, served over polenta.
Where to eat it: 3 restaurants across 1 city.
Brudet (or brujet) is a working-fishermen's stew along the Adriatic coast, made from whatever the day's catch yielded. Each port runs a different version: Komiza on Vis claims the earliest recipe; the Split version sits between Komiza and Sibenik, with a fuller red-wine character. Konoba Fetivi and Konoba Hvaranin in Split's Veli Varos cook it as a Friday dish.
Common allergens: Fish, Shellfish
Tip from the editors. The Dalmatian rule: never stir brudet, only shake the pan. Stirring breaks the fish.
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.
Tip: Tue-Sun 15:00-23:30, closed Mondays; book ahead for the early dinner sitting and the best whole fish go by 21:00.
Konoba Hvaranin on Ban Mladenova in Split is a small-room family konoba, with the local press in the back and gregada as the kitchen's signature.
Why locals love it: A tucked-away Veli Varos konoba where Split's writers and journalists drink Plavac mali, with shelves of books from regulars and seating capped near 20.
Tip: Booking is sensible; the dinner sitting goes first.
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.
More cities are in research. Want brudet covered somewhere specific? Tell us where you want to eat.