The story
Krug, at Trumbićeva obala 17 in Split, is a modern French and Mediterranean restaurant that earned a Michelin star in 2026, the first in the city. Guests sit at a counter that wraps around an open kitchen, so every plate and pour is prepared in front of them.
Chef Karlo Kaleb was named Gault&Millau's Great Chef of Tomorrow in 2025, and the guide later gave the restaurant 16.5 points. The kitchen forages wild herbs and flowers, many picked by the team, and the menu shifts with the season. Ingredients come from local farms, butchers and fishermen, and fish and meat are dry-aged in house to concentrate their flavour.
Marinated prawns with mascarpone, caviar and fermented cherries, served in an airy crisp basket, have been the signature dish for a long time. Steamed turbot arrives with zucchini in a butter and truffle sauce. The nine-course menu also includes house-made butter and bread, fermentations and pickles, and the team changes dishes only once they can pair them with drinks.
Twelve seats surround the kitchen, and the team talks guests through what is on their plate or in their glass. Between courses, guests are offered fermented non-alcoholic drinks based on water kefir, soda or kombucha. There is no dress code, and a pescatarian menu is available if ordered in advance.
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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