Split Food Landmarks: Where to Eat and Shop for Food
Split's food geography splits neatly in two. The Pazar, the working green market on Hrvojeva Street beside Diocletian's Palace, is free to wander and takes 30 to 45 minutes before 11am, when the best produce and thinnest crowds are still there. Bring your own tote bag.
The konobas are a different kind of stop: indoor, sit-down and in two cases best secured in advance. Konoba Varoš, in the old-town lanes above the Bellevue, cooks its peka under the bell and needs three hours' notice, so ring in the morning. At Konoba Matejuška, a bare-stone room in a 19th-century stone villa near the Riva, a booked table beats a walk-in.
For a central seafood meal, Konoba Hvaranin sits down a side street off the Riva and takes cash only, so draw euros before sitting down. Order the octopus salad and shared house prawns.
| Place | Cost | Area |
|---|---|---|
| Pazar Split | free to walk through | Hrvojeva Street |
| Konoba Varoš, Split | peka portions €25–32 | Ban Mladenova 9, old town |
| Konoba Matejuška, Split | – | central Split, near the Riva |
| Konoba Hvaranin, Split | Paid entry | Ban Mladenova 9, town centre |
Split food landmark guides
Pazar Split: A Visitor's Guide to Split's Green Market
Split's working green market fills Hrvojeva Street beside Diocletian's Palace, selling seasonal produce from smallholders and island growers. Go before 11am for the best pick and thinnest crowds, and bring your own tote bag.
30-45 minutes · free to walk through · Best for self-caterers and early risers
Konoba Varoš, Split: Peka, Location and What to Order
A Dalmatian tavern set back in the lanes above the Bellevue, where veal, lamb or octopus peka is cooked under the bell. You must order it three hours ahead, so ring in the morning or you will miss the dish the place is built around.
peka portions €25–32 · Book ahead · Best for booked peka dinners
Konoba Matejuška, Split: A Guide to the Old Stone Konoba
A rustic Dalmatian eating house in the ground floor of a 19th-century stone villa near the Riva, where the bare-stone room and unhurried cooking reward a booked table rather than a walk-in.
Book ahead · Best for traditional sit-down Dalmatian meal
Konoba Hvaranin, Split: a candid guide to the old-town konoba
A family-run seafood konoba tucked down a side street off the Riva, where the octopus salad and shared house prawns are the dishes to order. It takes cash only, so draw euros before you sit down.
Paid entry · Best for seafood fans wanting a central meal
Ring ahead for peka and stone-villa tables
Konoba Varoš builds its menu around veal, lamb or octopus peka cooked under the bell; the dish must be ordered three hours ahead, so a morning call secures dinner. Peka portions run €25–32. At Konoba Matejuška, near the Riva, the unhurried cooking in a 19th-century stone villa is best matched with a reserved table rather than a walk-in. Konoba Hvaranin and the Pazar need no booking, though Hvaranin is cash only.
Market mornings and indoor konoba meals
The Pazar is an outdoor stop, so a dry morning suits it best; arrive before 11am for the pick of seasonal produce from smallholders and island growers. When rain sets in, the konobas keep the day indoors: the stone room at Konoba Matejuška, the laneside dining room at Konoba Varoš and the side-street table at Konoba Hvaranin all sit under cover.