The story
On the Split waterfront, Krug operates as an intimate counter-dining room where the kitchen is the stage. Twelve seats wrap around a massive bar, and every course — from preparation to plating — unfolds in front of guests. The restaurant describes its own atmosphere as one of constant communication: what is on the plate, what is in the glass, and why.
The menu is a nine-course tasting experience built on Mediterranean and Modern French principles, but the details shift with the seasons. Recent dishes have included shrimp with cherry and mascarpone, tuna with horseradish and shallots, langoustine with egg yolk and truffles, and beef with sunchoke and kale. Nothing is fixed — the kitchen changes dishes fluidly, depending on what arrives from local farms, butchers, and fishermen.
Ingredients are sourced fresh and organically, and nearly everything is produced in-house: butter, bread, ferments, pickles, and non-alcoholic beverages based on water kefir, soda, or kombucha. Dry-agers are used to concentrate flavor in fish and meat by removing excess water.
The restaurant’s open kitchen and counter format allow for attentive, personalized service. Guests are encouraged to arrive as they are — there is no dress code. The experience is designed to be comfortable, engaging, and direct.
Krug earned a Michelin star for its high-quality cooking, a recognition that aligns with the precision and care evident in every detail of the operation. The restaurant’s commitment to seasonality and local sourcing, paired with its focused, transparent approach to fine dining, makes it a distinctive presence on the Dalmatian coast.
Recognition
Ambience
Details
History
High quality cooking
The small restaurant Krug is known for its chef Karlo Kaleb, who was awarded the trophy of the Great Chef of Tomorrow in 2025 by Gault&Millau. After that, the restaurant also received a Michelin star, the first in Split! It is a fine-dining restaurant, with a small capacity, but with extraordinary food prepared by its young team. They have a small menu with 5 courses, and the large one with 9 courses. These are precisely designed bites made from top-quality ingredients, with top-quality flavours and techniques. There are many unusual combinations and a lot of experimentation, dedication to wild herbs and flowers, which they often pick themselves, and a continuous effort to surprise the guest in each season. The first course - marinated prawns in maraschino and mascarpone sauce with caviar and fermented cherries in an airy crispy basket - is truly fantastic and has been their signature dish for a long time for a reason. We continued with fresh tuna in bean batter with trout roe and garnished with shallot rings. The series continues with a baked sort of croissant and a combination of roasted and raw mushrooms in a mature cow’s cheese sauce, sprinkled with rock samphire powder. The marinated scampi in a clear sauce garnished with Indian cress and truffles was also delicious. This was followed by a steamed turbot with zucchini, in a butter and truffle sauce, marinated beets, richly garnished with fresh herbs. The complex and picturesque desserts are inspiring. The special fermented drinks they offer between courses are also commendable. Reservations are mandatory, sometimes months in advance, for this unique gourmet experience.
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