Modern European is the catch-all for kitchens that borrow technique from France, produce from their own region and ideas from everywhere — usually tasting-menu only.
In Split the modern European list is led by Dvor in Bačvice (MICHELIN Selected, 400-700 HRK / $60-100 USD per person). If you want the same cooking for less, Artičok at 300-550 HRK / $45-80 USD is the value pick.
- 1.
Dvor
MICHELIN SelectedModern Croatian · Bačvice · 400-700 HRK / $60-100 USD
Perched above Firule Bay, Dvor offers a serene, romantic setting with stunning sea views. Its menu elegantly reinterprets Croatian classics, focusing on fresh, seasonal ingredients and Mediterranean flavors. The outdoor terrace is particularly sought after, providing an idyllic backdrop for refined dishes and an extensive wine list. It's a hallmark of Split's upscale dining.
Order: Octopus Salad with black olives and capers, Adriatic Fish Fillet
- 2.
Artičok
MICHELIN SelectedCreative Croatian · Old Town · 300-550 HRK / $45-80 USD
Tucked away in the charming alleys of Split, Artičok offers a cozy, intimate dining experience with a focus on creative Croatian cuisine. The menu is seasonal, ever-changing, and highlights fresh, local ingredients with innovative combinations and presentation. It's a delightful spot for those seeking a less formal yet highly refined meal, emphasizing authenticity and carefully crafted flavors.
Order: Seasonal Risotto, Lamb with aromatic herbs
- 3.
Pelegrini (Šibenik, nearby)
One MICHELIN StarModern Croatian · Šibenik (near Split) · 900-1400 HRK / $130-200 USD
Rudolf Štefan
While not in Split itself, Pelegrini in nearby Šibenik is Croatia's most celebrated restaurant and a essential mention for serious gourmands visiting Dalmatia. Chef Rudolf Štefan masterfully reinterprets traditional Croatian flavors with exceptional precision and creativity, sourcing ingredients almost exclusively from local producers. The restaurant, overlooking Šibenik Cathedral, offers an unforgettable fine-dining journey, setting a benchmark for the region.
Order: Scampi with olive oil foam, Modern interpretation of Pašticada
Booking a modern European 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 modern European tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Split travel guide