Split and Central Dalmatia Restaurants

Eateries fall into two main categories: you can eat in a restoran (restaurant) or konoba (tavern). Restaurants are more formal affairs, catering mainly to tourists and offering Croatian cuisine plus a choice of popular international dishes. In contrast, a konoba serves typical regional dishes; many offer a merenda (cut-price lunch), and at those you are likely to see locals as well as tourists. Central Dalmatian specialties are mainly seafood-based. Rizot (risotto) reflects the region's historic ties with Venice, as does brodet (fish stewed in a rich tomato, onion, and wine sauce). Fish are divided into two categories: "white" fish, including brancin (branzino, or sea bass) and san pjero (John Dory), being the more expensive, while "blue" fish, including srdele (sardines) and skusa (mackerel) are cheaper but less frequently on offer. In restaurants, be aware that fresh fish is priced by the kilogram, so prices vary dramatically depending on how big your fish is.