Mediterranean menus borrow freely across the sea — olive oil, fish, vegetables, citrus — and tend to be the easiest choice for a mixed table.
In Split the Mediterranean list is led by Zoi in Diocletian's Palace (MICHELIN Selected, 450-800 HRK / $65-115 USD per person). If you want the same cooking for less, Bokeria Kitchen & Wine at 300-600 HRK / $45-85 USD is the value pick.
- 1.
Zoi
MICHELIN SelectedMediterranean · Diocletian's Palace · 450-800 HRK / $65-115 USD
Chad Plimley
Located within the historic walls of Diocletian's Palace, Zoi provides a unique dining experience overlooking the Riva promenade and the Adriatic. Its sophisticated menu draws inspiration from ancient Roman and Mediterranean influences, executed with contemporary finesse. The elegant ambiance, combined with attentive service and a compelling wine program, makes it a refined choice for special occasions.
Order: Black Risotto with squid ink, Lamb Rack with olive jus
- 2.
Kinoteka Food & Bar
MICHELIN SelectedModern Mediterranean · Diocletian's Palace · 350-650 HRK / $50-95 USD
Set in a historic building with a charming courtyard, Kinoteka blends rustic charm with contemporary culinary flair. The menu emphasizes creative Mediterranean dishes, often featuring local seafood and quality Croatian produce. Its vibrant atmosphere, complemented by an excellent cocktail program and thoughtful wine selection, makes it a popular spot for both casual and refined dining within the palace walls.
Order: Tuna Tartare with avocado, Beef Tagliata with rocket and parmesan
- 3.
Bokeria Kitchen & Wine
MICHELIN SelectedDalmatian & Mediterranean · Diocletian's Palace · 300-600 HRK / $45-85 USD
Bokeria is renowned for its lively, stylish atmosphere reminiscent of a Barcelona market, set within a beautifully restored old iron shop. It offers a modern take on traditional Dalmatian and Mediterranean cuisine, with a strong focus on fresh, seasonal ingredients. The restaurant buzzes with energy, making it a fantastic choice for a vibrant dining experience with excellent local wines and innovative dishes.
Order: Beef Cheeks with truffle polenta, Fresh daily fish
Booking a Mediterranean table in Split
- · For MICHELIN Selected restaurants, booking 2-4 weeks in advance is wise, especially during the high season (June-August). Many establishments use online reservation systems.
- · Some upscale restaurants may request a credit card guarantee or a small deposit for larger groups or peak times to secure your table and deter no-shows.
- · Consider booking lunch reservations if dinner is fully booked; often the lunch menu offers similar dishes at a slightly lower price point, providing a great taste of the restaurant's style.
- · Be mindful of no-show policies. Cancellations within 24-48 hours may incur a fee, as these restaurants rely heavily on reservations, particularly with limited seating.
And the local dishes in Split
Peka
Peka refers to both a dish and the bell-shaped lid under which it's cooked over an open fire. Typically featuring lamb, veal, or octopus with potatoes and vegetables, it's slow-cooked for hours, resulting in incredibly tender meat and deeply flavorful vegetables. Konoba Fetivi in Split is highly regarded for its authentic preparation, offering a true taste of Dalmatian slow cooking.
Crni Rižot (Black Risotto)
A classic Dalmatian seafood dish, black risotto gets its distinctive color and rich flavor from squid ink. It's usually prepared with cuttlefish or squid, rice, garlic, olive oil, and often a splash of red wine. Konoba Matejuska, nestled in the old fishing quarter, serves an excellent rendition, perfectly creamy and intensely savory, a must-try for seafood lovers.
Pašticada s Njokima
This iconic Dalmatian beef stew involves marinating beef in wine vinegar and spices for days, then slow-cooking it until incredibly tender. It's traditionally served with homemade gnocchi, soaking up the rich, sweet-sour sauce. Zinfandel Food & Wine Bar offers a refined version, showcasing the complex flavors of this celebratory dish, often reserved for special occasions.
Soparnik
A savory pie originating from Poljica, near Split, Soparnik is a simple yet delicious dish made from thin dough filled with Swiss chard, garlic, and parsley, then baked on a stone slab. It's drizzled with olive oil and garlic before serving. You can often find fresh Soparnik at the Split Green Market (Pazar), providing a rustic, authentic local snack or appetizer.
Other cuisines in Split
Seven days in Split
Pair these Mediterranean tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Split travel guide