Traditional Dalmatian dishes
Split’s gastronomy is all about fresh, local ingredients and Mediterranean flavors, perfect for anyone who loves simple, delicious food. With plenty of seafood straight from the Adriatic, local olive oil, and produce from nearby farms, meals here feel authentic and satisfying. You’ll find everything from cozy family-run taverns to lively open-air markets where traditional Croatian recipes come to life. Dining in Split isn’t just about the food; it’s an experience of local culture, where sharing a meal is a way of connecting with the people and the region’s rich heritage.
Pašticada
Pašticada is one of Split’s most beloved traditional dishes, often reserved for special occasions due to its slow, careful preparation. This hearty beef stew has a unique, slightly sweet flavor, thanks to a marinade of red wine, garlic, vinegar, and spices. The marinated meat is then slowly simmered with prunes, tomatoes, and a mix of aromatic herbs, creating a rich, flavorful sauce that pairs perfectly with homemade gnocchi.
Often called the “queen of Dalmatian cuisine,” pašticada reflects the region’s culinary roots, with recipes handed down through generations. Locals take pride in their family recipes, each with a unique twist, making this dish both a taste of tradition and a symbol of Croatian hospitality. For visitors, trying pašticada offers a genuine taste of Dalmatia’s culinary soul.
Peka
Peka is a quintessential Dalmatian dish, known for its unique cooking method and unforgettable flavors. Traditionally, peka is made with either meat—like lamb, veal, or even octopus—alongside potatoes, vegetables, and herbs. The ingredients are placed in a round, shallow pan, covered by a heavy metal or clay bell, and then slow-cooked under a bed of glowing embers. This method infuses the dish with smoky flavors and keeps everything exceptionally tender and juicy.
Cooking peka is more than just a meal preparation; it’s a social event in Croatia, especially cherished for family gatherings and special occasions. The long cooking time, which can last hours, allows the flavors to blend beautifully, creating a savory dish with melt-in-your-mouth textures. For tourists, trying peka is a unique experience that offers a glimpse into the heart of Dalmatian culinary traditions.
Crni rižot (Black risotto)
Crni rižot, or black risotto, is a striking Croatian dish that gets its signature dark color from cuttlefish or squid ink. This creamy seafood risotto is rich in flavor, with a unique briny taste that captures the essence of the Adriatic Sea. Made with finely chopped cuttlefish or squid, garlic, onion, and a splash of wine, crni rižot is a staple in coastal Dalmatian cuisine and is often served as a starter or main dish.
Despite its simple appearance, crni rižot is beloved for its depth of flavor and smooth, velvety texture. The dish is particularly popular in Split, where it’s a must-try for seafood lovers looking to experience authentic Croatian flavors. For tourists, it’s both a visual and culinary adventure, showcasing the rich seafood traditions of the region.
Buzara
Buzara is a classic Dalmatian seafood dish, celebrated for its simplicity and intense flavor. Typically made with mussels, prawns, or clams, buzara involves cooking the shellfish in a fragrant sauce of garlic, white wine, parsley, and breadcrumbs, which thickens the juices and creates a deliciously rich broth. Some variations include a splash of tomato or a hint of lemon for added zest, but the focus remains on highlighting the fresh, natural taste of the seafood.
This dish is quick to prepare, making it a staple in local kitchens and a favorite at coastal restaurants. Eating buzara is an immersive experience; locals will tell you the best part is dipping fresh bread into the savory broth left at the bottom of the bowl. For visitors in Split, buzara is a perfect introduction to Dalmatia’s love of the sea and its straightforward yet flavorful approach to cooking.
Dalmatian Prosciutto (Pršut)
Dalmatian Prosciutto, or pršut, is a cherished delicacy of the Split region and a staple in Croatian cuisine. This dry-cured ham is made using time-honored methods: the finest cuts of pork are salted, pressed, and left to air-dry in the mountain winds of Dalmatia, which gives it a distinctively rich and slightly smoky flavor. The process can take over a year, resulting in a thinly sliced meat with a perfect balance of saltiness and tenderness.
Pršut is often served as an appetizer, accompanied by local cheeses, olives, and freshly baked bread, making it an essential part of any Dalmatian dining experience. Pair it with a glass of local wine for the full Mediterranean effect. For visitors, sampling Dalmatian Prosciutto offers a taste of Croatia’s artisanal food traditions and the region’s dedication to quality and flavor.
Soparnik
Soparnik is a traditional pie from the Poljica region, just east of Split, and a true emblem of Dalmatian rural cuisine. This simple yet delicious dish features a thin dough filled with a savory mixture of Swiss chard, onions, garlic, and parsley. Baked under hot coals in a wood-fired oven, soparnik takes on a lightly smoky flavor and a delightfully crisp texture. Once out of the oven, it’s brushed with olive oil and sometimes garnished with garlic for an extra punch of flavor.
Rooted in the traditions of the Poljica Republic, soparnik was historically a humble farmer’s meal, but it has since become a celebrated delicacy and even earned UNESCO recognition as part of Croatia’s intangible cultural heritage. Visitors to Split and its surroundings can enjoy this unique dish as a taste of the region’s history and the authentic flavors of rural Dalmatia.
Grilled Fish
Grilled fish is a cornerstone of Dalmatian cuisine, celebrated for its simplicity and freshness. In Split and the surrounding coastal areas, freshly caught fish like sea bream, sea bass, or sardines are lightly seasoned with olive oil, garlic, and herbs, then grilled to perfection over an open flame. The result is tender, flaky fish with a smoky char that enhances its natural flavors.
Typically served with a side of blitva (Swiss chard and potatoes) and a drizzle of local olive oil, grilled fish showcases the Adriatic’s bountiful seafood and the region’s no-fuss approach to cooking. For visitors, it’s an essential part of the Dalmatian experience—a chance to savor the freshness of the sea while enjoying the laid-back Mediterranean lifestyle.
Rafioli
Rafioli are a traditional Dalmatian dessert, particularly popular in Trogir and its surrounding areas. These delightful crescent-shaped pastries are filled with a sweet mixture of ground almonds, sugar, lemon zest, and sometimes a touch of liqueur or spices for added depth of flavor. Once filled, the dough is folded and carefully crimped before being baked to golden perfection.
Historically, rafioli were reserved for special occasions like weddings or holidays, symbolizing celebration and joy. Today, they are a cherished treat that offers a taste of Dalmatia’s rich culinary heritage. Perfect with a cup of coffee or a glass of sweet dessert wine, rafioli are a must-try for those looking to indulge in the sweeter side of Croatian traditions.
Brudet
Brudet, also known as brodetto, is a traditional Dalmatian seafood stew that highlights the rich flavors of the Adriatic. This hearty dish is made by simmering a mix of fresh fish, shellfish, tomatoes, garlic, and herbs in a flavorful broth, often enhanced with white wine or vinegar for a tangy depth. Each household or restaurant has its own variation, but the key to a perfect brudet lies in the freshness of the seafood and the slow cooking process that melds the flavors together.
Typically served with creamy polenta to soak up the rich, savory sauce, brudet is more than just a meal—it’s a reflection of Dalmatia’s maritime culture and its deep connection to the sea. For visitors in Split, tasting brudet is an opportunity to experience a dish that has been a staple of coastal kitchens for generations.
Rakija
Rakija is Croatia’s traditional fruit brandy, a staple of Dalmatian hospitality and culture. Made from distilled fruits like plums, grapes, figs, or pears, rakija comes in a variety of flavors, with some infused with herbs, honey, or walnuts. It is typically homemade, and every family prides itself on having the best recipe, often passed down through generations.
In Split, rakija is more than just a drink—it’s a symbol of warmth and friendship, often offered to guests as a welcome gesture. While its strong flavor may surprise first-time drinkers, it’s an essential part of the Dalmatian experience. Whether sipped as an aperitif, a digestive, or simply to toast good company, rakija offers a true taste of Croatian tradition.