Konoba Matoni

The story

Konoba Matoni in Split: Refined Dalmatian Cuisine & Open-Fire Grills

The Chef and Seasonal Kitchen

Konoba Matoni in Split delivers refined Dalmatian cuisine through the lens of head chef Tonij Arnerić. Since opening its doors in 2014, the establishment has prioritized high quality ingredients prepared entirely by hand. The menu shifts with each season to guarantee fresh produce reaches every table. Mr. Arnerić particularly favors local mullet, crafting signature preparations like bokuns and bokuncines that highlight his regional roots.

Signature Plates and Open Fire

Diners frequently return for the charcoal grilled specialties and carefully composed sharing plates. The kitchen prepares tuna tataki resting in a light mango gravy alongside perfectly textured handmade shrimp tagliatelle. Hearty portions like beef stew braised in red wine with fresh porcini mushrooms pair well with the aged Galician rib eye cooked over an open flame. This consistent execution earned the tavern a score of thirteen from Gault&Millau in 2026, cementing its standing within contemporary Croatian cuisine.

Stone Vaults and Coastal Sounds

The dining space sits directly above the Bačvice main beach, where stone vaults and warm lighting create a relaxed environment. Guests often listen to bossa nova, jazz, and funk tracks while navigating a varied wine list dominated by accessible local labels. The tavern also stocks craft beers and aged spirits for those seeking something beyond the glass selection. Every element supports a grounded approach to Mediterranean cooking rather than theatrical presentation.