There’s nothing quite like traditional food, local specialties, and unique regional flavors to inspire travel.
If you’re planning a trip to Split, Croatia’s largest coastal city, check out our comprehensive food guide.
Be sure not to miss some of the region’s top dishes, including pasticada with gnocchi, black risotto, calamari goulash, and veal peka.
What's Inside
Core ingredients and regional flavors
Split, Croatia, anchors the Dalmatian culinary identity.
Split’s cuisine is built on local ingredients: olive oil, seafood, lamb, and seasonal vegetables.
Dishes are simple, focused on flavor, and often prepared with garlic, herbs, and wine.
Venetian influences appear in risottos, pastas, and gnocchi, while Balkan roots show in grilled meats and stews. The result is a straightforward, regional cuisine shaped by land and sea.
Signature Dalmatian ingredients
Locally-produced olive oil is the foundation of nearly every dish in Split. Golden-green and peppery, it’s so flavorful that it’s often served simply with bread, treated as a course in itself.
Olive oil is drizzled over grilled fish, stirred into stews, and used to sauté the base of Dalmatian cooking: garlic, onions, and fresh herbs including rosemary, bay leaf, and parsley.
Seafood, including sardines, sea bass, squid, and mussels, forms the backbone of coastal Dalmatian cuisine.
Common catches in Split include the fish and seafood listed below.
- Sardines and mackerel – oily fish, often grilled with lemon
- Sea bass (brancin) and sea bream (orada) – delicate white fish, usally prepared grilled or baked
- Squid, cuttlefish, and octopus – grilled, stewed, or added to risottos
- Mussels, clams, and prawns – typically prepared “na buzaru,” a garlic-wine-herb sauce
From Split surrounding, the cuisine emphasizes exceptional lamb, especially from Pag and Brač islands, where the animals graze on wild rosemary and sage, giving the meat a distinctive herbal aroma. Other common meats found in Split’s traditional dishes are veal and baby beef.
Inland from Split, Dalmatian pršut, a dry-cured ham made from local pork, is air-dried in the strong bura wind, producing a flavor that rivals even the best Italian prosciutto.
Split’s seasonal vegetables vary throughout the year: wild asparagus appears in spring, tomatoes and eggplants dominate summer, while cabbage and potatoes warm winter dishes.
Influence of Mediterranean and Balkan cuisines
The Venetian Republic governed Split for nearly four centuries, leaving a lasting culinary legacy still evident today. Seafood risottos, homemade pastas like makaruni na pome, and pillowy gnocchi are staples of Venetian-influenced cuisine in Split. Gnocchi is especially traditional as an accompaniment to pašticada, the region’s iconic beef stew.
Split has also absorbed culinary influences from its Balkan neighbors, especially a fondness for grilled meats. Dishes like ćevapi (minced meat sausages) and ražnjići (skewered meats) are popular at casual eateries and street food stalls, though less common in traditional konobas.
Hearty, slow-cooked dishes, such as veal and lamb stews, also reflect Balkan influence, highlighting Dalmatia’s rich inland ingredients.
The uniqueness of dining in Split lies in how global influences, from Venice to the Balkans, have been seamlessly adapted to local ingredients. The result is a cuisine that remains distinctly Dalmatian, yet layered with multicultural depth.
Traditional dishes to try in Split
Split’s food scene combines coastal seafood with hearty inland meat dishes and time-honored baked goods.
Seafood specialties like crni rižot, gregada, and grilled fish highlight the city’s connection to the Adriatic. Meat and pasta dishes such as pašticada, peka, and tingulet reflect the traditions of the Dalmatian hinterland. Local breads and sweets, from soparnik and kruh ispod sača to fritule and Splitska torta, round out the region’s culinary heritage.
Try some of these dishes to understand Split’s traditional cuisine.
Must-eat seafood specialties
Split’s signature seafood dishes are essential for anyone seeking to understand the city’s culinary identity.
Crni rižot, or black risotto, is made by cooking rice with cuttlefish or squid, using their ink to produce its striking dark hue. Finished with parmesan and often a splash of red wine, it delivers an intense, savory flavor emblematic of Dalmatian seafood cuisine.
Gregada, a traditional fisherman’s stew from nearby Hvar, is a beloved comfort dish in Split. Made with white fish (often sea bream or sea bass), potatoes, onions, and garlic, it’s gently simmered in white wine and olive oil to reflect the essence of Dalmatian simplicity.
Brudet (or brujet) is a hearty seafood stew made from mixed fish and occasional shellfish, simmered with tomatoes, wine, and herbs. Unlike Italian cioppino, the Dalmatian version is never stirred, preserving the integrity of each fish fillet.
Grilled whole fish, typically sea bass, sea bream, or dentex, is a cornerstone of Dalmatian cooking. Prepared over open flames, it’s served simply with olive oil, sea salt, and a side of blitva (Swiss chard and potatoes).
Buzara is a traditional Adriatic seafood dish, typically made with mussels, scampi (langoustines), or shrimps, cooked in a simple sauce of olive oil, garlic, white wine, and parsley. The name buzara comes from the Venetian dialect and refers to a method of quick stewing seafood in its own juices.
Sipa s bobom (cuttlefish with fava beans) is a traditional springtime dish from Dalmatia, made with cuttlefish (sipa) and fava beans (bob) in a simple, rustic stew with olive oil, garlic, onions, parsley, white wine, and a touch of tomato sauce
Gulaš od liganja (squid stew) is a hearty seafood stew made with squid, onions, garlic, tomato, white wine, and herbs. It’s a seafood twist on the classic goulash concept, slow-cooked and deeply flavorful, but made with squid (lignje) instead of meat and packed with unmistakable Mediterranean flavor.
Bakalar na bijelo is a traditional Dalmatian and Croatian coastal dish made from salted dried cod (bakalar) that’s reconstituted, cooked, and mashed with olive oil, and garlic, into a smooth, creamy spread or mash.
Iconic meat and pasta dishes
Among Split’s culinary highlights are its inland meat and pasta specialties, rooted in the traditions of the Dalmatian hinterland.
Pašticada is Dalmatia’s signature beef stew, traditionally served on special occasions. The beef is marinated for 24 hours in vinegar, lemon, and spices, then slow-braised with prunes, bacon, vegetables, and herbs in a rich red wine sauce. It’s customarily paired with homemade gnocchi to absorb the deeply flavorful braising liquid.
Peka, also known as sac, is a traditional method of slow-cooking meat, potatoes, and vegetables under a bell-shaped iron lid covered with hot coals. Common ingredients include veal, lamb, or even octopus. The result is fall-apart tender meat infused with wood-fired smokiness. Because of its lengthy preparation, peka dishes typically must be ordered several hours in advance.
Tingulet is a traditional Dalmatian dish, especially popular in Split and surrounding areas. This home-style comfort dish with roots in Dalmatian cucina povera (poor man’s kitchen) is a slow-cooked chicken or veal stew in a rich tomato-based sauce, typically served with pasta, gnocchi, or mashed potatoes.
Pršut i sir is a classic Dalmatian pairing of cured ham and cheese. The pršut is air-dried in the region’s cold bura wind, resulting in a deeply savory flavor. It’s traditionally served with Paški sir—a sheep’s milk cheese from the island of Pag, flavored by the aromatic wild herbs the sheep graze on.
Lešo teletina sa salsom is a traditional Dalmatian dish consisting of boiled veal (lešo teletina) served with boiled potatoes and a tomato sauce (šalša).
Janjetina s bižima is a traditional Croatian stew made with young lamb and green peas, gently simmered in a light onion and tomato-based sauce.
Local breads, bakes and sweets
Traditional baked goods in Split, Croatia, include several distinctive breads and savory pastries rooted in regional customs.
Soparnik is a rustic savory pie from the Poljica region near Split, made with thinly rolled dough filled with Swiss chard, onions, and parsley. Baked over hot coals and brushed with olive oil and garlic, this former peasant staple is now protected as a traditional Croatian cultural product.
Pogača is a traditional Dalmatian flatbread similar to focaccia, often infused with olive oil, rosemary, and sea salt. In some coastal towns like Vis and Komiža, it includes anchovies or tomatoes, reflecting its origins as a fisherman’s staple.
Kruh ispod sača literally means “bread under the sač”, referring to the iron bell-shaped lid (sač) used to cover and bake the bread over hot coals. It’s a rustic, slow-baked bread with a crispy crust and soft, fluffy interior, known for its smoky, earthy aroma and old-world charm.
Fritule are small Dalmatian doughnut-style fritters, flavored with rum, citrus zest, and often raisins. Traditionally enjoyed during Advent, Carnival, and Christmas, they’re served warm, dusted with powdered sugar, and beloved for their light, airy texture.
Splitska torta, a traditional Croatian dessert originating from the city of Split, is a rich, layered cake made with dried fruits, nuts, and rich cream, often sandwiched between crunchy meringue layers.
Paradižot is a traditional Dalmatian dessert, similar to what the French dessert Île flottante or “floating islands.” It consists of poached meringue (egg white dumplings) covered with a vanilla custard and chocolate creams made from the egg yolks. It’s light, airy, and nostalgic — a true old-school comfort dessert.
Food During Religious and Cultural Events
Split’s calendar is filled with Catholic and regional cultural celebrations, each marked by distinctive seasonal food traditions that reinforce community and heritage.
On Easter Sunday, families traditionally enjoy roasted lamb with herbs and potatoes, symbolizing renewal. Sirnica, a raisin-studded sweet bread similar to Italian panettone, and brightly colored hard-boiled eggs also feature prominently on the Easter table.
In accordance with Catholic fasting customs, Christmas Eve meals in Split are meat-free. The centerpiece is bakalar (dried cod) served either stewed in tomato and garlic or whipped into a creamy olive oil-based spread known as bakalar na bijelo.
Sweet fried pastries like fritule and kroštule, often flavored with citrus zest and dusted with powdered sugar, are cherished holiday treats that appear on every Dalmatian Christmas table.
During Carnival, the festive season leading up to Lent, locals indulge in fritule, kroštule, and donuts, often flavored with citrus zest and dusted with powdered sugar, symbolic of celebration before the solemn fasting period begins.
On St. Martin’s Day (November 11), new wine is ceremonially tasted to mark the end of harvest, while St. Nicholas Day (December 6) delights children with traditional gift bags filled with candies, nuts, and dried fruits.
Where to Eat in Split?
Split’s food culture is grounded in tradition and local ingredients. Konobas, the city’s traditional taverns, serve home-style Dalmatian dishes in a rustic setting. Beyond konobas, a mix of authentic restaurants offer everything from market-fresh daily menus to refined seafood with a modern touch.
Street food and local markets like the Green Market and Fish Market reflect the daily rhythms of Split, with staples like burek, ćevapi, and fresh seafood. Seasonal and religious events bring their own specialties: roast lamb for Easter, bakalar on Christmas Eve, and sweet fritule during Carnival, showing how food remains central to Split’s identity year-round.
Konoba – Traditional Dalmatian Tavern
Konoba, a traditional family-run Dalmatian taverns, offer the most authentic dining experiences in Split. Originally established as communal spaces for fishermen and farmers, these rustic eateries remain cultural and culinary landmarks.
Today, konobas continue to serve as the core of Dalmatian food heritage, preserving centuries-old cooking traditions. True konobas are defined by their use of local ingredients, adherence to traditional recipes, and a warm, unpretentious setting.
Their interiors reflect Dalmatian coastal style, with stone walls, timber beams, and nautical artifacts that evoke a rustic, cozy ambiance. Many konobas still rely on centuries-old cooking methods, like open-fire grilling and peka, a slow-cooking technique using a bell-shaped lid covered with coals.
Recommended by locals and visitors alike, some of the most authentic konobas in Split, Croatia include the following eateries.
- Konoba Varos – Located near the city center, this long-standing favorite is known for home-style Dalmatian dishes prepared using recipes passed down through generations.
- Konoba Otprilike Ovako – Just outside the city walls, this konoba is praised for its expertly prepared seafood, like gregada and brudet, and it provides an authentic local atmosphere.
- Konoba Fetivi – Set in the historic Varoš neighborhood, this small family-run spot is celebrated for traditional Dalmatian comfort food, prepared just as it’s been in local homes for generations.
Best Restaurants for Authentic Experiences
In addition to traditional konobas, Split is home to a range of restaurants, both casual and upscale, where you can experience authentic Dalmatian cuisine.
Villa Spiza, tucked away in Split’s Old Town, in the heart of Diocletian’s Palace, is a beloved no-reservations eatery known for its daily-changing menu of market-fresh Dalmatian dishes. The handwritten chalkboard menu showcases whatever ingredients were sourced fresh that morning.
Zrno Soli is a fine-dining seafood restaurant situated at the ACI Marina, offering panoramic Adriatic views and refined dishes that combine traditional Dalmatian flavors with modern culinary artistry.
Located away from Split’s tourist zones, Pimpinella is among locals’ favorite Split restaurants. It offers Dalmatian classics, like veal peka or Dalmatian rump steak with Swiss chard.
Konoba Nikola, located in the seaside village of Stobreč just outside Split, is renowned for its exceptional seafood. Its black risotto is often cited as one of the best in the region: rich, savory, and ink-colored to perfection.
Dvor offers romantic seaside dining in a lush garden setting with sweeping sea views. The menu features elevated Dalmatian cuisine with international flair, complemented by an extensive and thoughtfully curated wine list.
Street Food and Market Culture
To explore Split’s culinary heritage, immerse yourself in the city’s vibrant market culture, especially at the bustling Green Market.
The Green Market, or Pazar, is a historic open-air marketplace that has operated east of Diocletian’s Palace since the 19th century, serving as a cornerstone of daily life and local tradition.
Every morning (except some Sundays), local farmers offer seasonal fruits and vegetables, homemade olive oil, dried figs, and herb-infused rakija—creating an authentic farm-to-market experience.
A short walk from Pazar, the Fish Market (Peškarija) brims with the sights and sounds of Adriatic seafood trade, where fishmongers lay out fresh sardines, sea bream, and squid while engaging in animated haggling with local buyers.
Split’s thriving street food scene offers some of the city’s most beloved and culturally rooted culinary experiences.
Burek, a flaky, spiral-shaped pastry of Balkan origin, comes filled with cheese, minced meat, or apple and is a staple for breakfast or mid-day snacking. Local favorites like Tri pite materine, Zvrk, and ST Burek are renowned for their fresh, buttery burek.
Ćevapi, a beloved Balkan grilled meat specialty, are small minced beef sausages served with flatbread, chopped onions, and a generous dollop of ajvar, a smoky red pepper spread. Kantun Paulina is a great place to taste cevapi in Split.
Komiška pogača is a traditional savory pie from the island of Vis in Dalmatia, Croatia. It’s made with a simple yeast dough and filled with a flavorful mixture of onions, tomatoes, and anchovies. Misto Street Food and Bar is popular place to taste Komiska pogaca in Split.
Fritule are sweet, cinnamon-scented dough balls, often compared to doughnut holes, served warm and dusted with powdered sugar. They’re a cherished holiday treat, especially popular during Christmas markets and local festivals.
Palačinke (pronounced pah-lah-cheen-keh) are thin pancakes or crêpes, popular all over Croatia. They’re a staple dessert (or sweet snack) found everywhere, from home kitchens to seaside restaurants and street food stalls.
During warm summer evenings, the Riva promenade comes alive with vendors grilling corn over open flames.
Drinks and Dining Customs in Split
Split offers a strong connection to Dalmatia’s culinary heritage through its local wines, traditional spirits, and dining customs. Indigenous grape varieties like Plavac Mali, Pošip, and Crljenak Kaštelanski are widely available in restaurants and pair well with classic Dalmatian dishes. Local spirits such as rakija, Maraschino, and Prošek also play an important role in regional food culture.
Meals in Split follow a relaxed rhythm: lunch is the main meal, dinner is later, and tipping is appreciated but not expected. Toasting with “Živjeli!” is common, and coffee is often enjoyed slowly in outdoor cafés.
Local Wines of Split and the Dalmatian Coast
With wine traditions dating back thousands of years, Split is a central hub for exploring Croatia’s coastal wine regions, particularly those along the Dalmatian Coast and surrounding islands.
For a complete culinary experience in Split, choose restaurants that offer strong local wine selections to complement traditional Dalmatian dishes.
Top Dalmatian wines and indigenous Croatian grape varieties worth trying are listed below.
- Plavac Mali – The flagship red of Dalmatia, this bold wine, closely related to Zinfandel, features rich tannins and dark berry flavors, grown on the sun-drenched slopes of nearby islands and the Pelješac Peninsula.
- Pošip – A crisp, aromatic white wine from Korčula Island, known for notes of apple, citrus, and tropical fruit marries perfectly with grilled seafood or octopus salad.
- Crljenak Kaštelanski – A historic red grape variety from the Kaštela region near Split, Croatia is genetically identical to the famous Zinfandel from California, making it the original “mother” grape of this better-known variety.
- Vugava – A rare and ancient white variety from Vis Island, dating back to Roman times, Vugava offers a rich, honeyed aroma and balanced minerality ideal for shellfish or cheese pairings.
- Babić – A robust, terroir-driven red from the stony vineyards around Primošten, is known for its concentrated dark fruit profile and age-worthy structure.
Local Spirits in Split, Croatia
Beyond wine, Split offers a variety of traditional spirits worth sampling, including rakija, Maraschino, and Prošek.
Rakija is a potent fruit brandy traditionally served as a welcome drink or digestif. It comes in countless varieties, including šljivovica (plum), travarica (herb-infused), and višnjevača (sour cherry).
Maraschino is a clear liqueur made from Marasca cherries, with a sweet-bitter almond note from crushed cherry pits. Though originally produced in Zadar, it remains a cherished ingredient in desserts and cocktails across Dalmatia.
Prošek is a rich, amber-hued dessert wine made from dried white grapes, offering honeyed and fig-like notes. Recognized with protected status, it’s traditionally enjoyed with nut-based or citrus-infused sweets.
Dining Customs in Split, Croatia
Familiarizing yourself with Split’s dining customs not only enhances your meal, it deepens your connection to Dalmatian hospitality and culture.
Lunch is traditionally the main meal in Split, served between 1–3pm, while dinner is enjoyed later, often between 7–8pm, especially in summer months.
Tipping customs in Croatia are informal but appreciated, rounding up or leaving 10% is a thoughtful gesture for good service, as gratuities are rarely included in the bill.
Toasting is a cherished ritual in Split. When sharing wine or rakija, make eye contact while clinking glasses and say “Živjeli!” (pronounced ZHEE-vyeh-lee), meaning “To life!”
In Dalmatia, coffee is more than a drink. It’s a way of life. Locals often linger over a single espresso for hours at open-air cafés, especially along the scenic Riva promenade.
Traditional konobas often serve food family-style, with large shared platters designed for the whole table. It’s common for servers to recommend the right portions based on your group size, reflecting the communal spirit of Dalmatian dining.
Food Tours and Culinary Experiences
To gain deeper insight into Split’s traditional food culture, consider joining a guided food tour or hands-on Dalmatian cooking class.
Walking food tours, such as Historical & Gastro Treasures or Discover Split One Bite At A Time Food Tour, guide visitors through Split’s historic center, with stops at places like the Green Market (Pazar), local bakeries, and konobas. Along the way, guides share stories that connect traditional dishes to Split’s rich history.
Cooking classes provide hands-on experience with traditional Dalmatian recipes, offering visitors the chance to learn local techniques in a welcoming, small-group setting.
“Cooking Class & Walking Tour Split” starts at Split’s green market with tastings of local produce, continues at a bakery for traditional baked goods, and includes a visit to the fish market. A local chef then leads a cooking session to prepare a three-course meal, followed by a sit-down to eat.
The “Split Cooking Class” begins with a visit to the local Green and Fish Market, where participants choose fresh ingredients before heading to the kitchen to prepare a full multi-course Dalmatian meal.
Wine Tastings and Farm Visits
The countryside surrounding Split, especially areas like Kaštela and Brač Island, offers exceptional opportunities for immersive food and wine experiences, including vineyard visits and farm-to-table tastings.
Wine tours to Kaštela, the ancestral home of the Zinfandel grape, offer a unique look at Dalmatia’s winemaking heritage. Other popular destinations include Brač Island and the Pelješac Peninsula, where visitors can taste terroir-driven wines seldom found outside Croatia.
At estates like Stella Croatica, olive oil tastings introduce visitors to Dalmatian olive varieties, pressing techniques, and flavor profiles. Tastings are paired with traditional snacks like cheese, bread, and tapenades to highlight the oil’s versatility.
Authentic agritourism experiences, known locally as seoska domaćinstva, invite visitors into rural homes for true farm-to-table dining. Meals often include home-raised lamb or veal, garden-grown vegetables, and homemade wine and olive oil. These intimate visits offer a rare window into traditional Dalmatian life, preserved for generations.
