The story
Zinfandel Food & Wine Bistro in Split, at Marulićeva ul. 2, serves modern cuisine rooted in Dalmatian ingredients and holds a Michelin Recommended mention for 2026. The bistro is also a wine bar, and its list of Croatian bottles is as central as the kitchen.
The menu follows the seasons and draws on local produce, cooked with refined technique. International dishes sit alongside the regional ones, so the list adapts to its guests. Breakfast, lunch and dinner are all served.
Tuna tartare, mussels and an octopus stew cover the sea, while tonnarelli with foie gras and beef tagliata show the wider range. Gault&Millau singled out the ribeye, served with potatoes and truffle, green pepper sauce and strawberry chimichurri, a pairing that is unusual for the palate. Vegan dishes and a few desserts complete the list.
The bistro sits within the ancient walls of Diocletian's palace in the centre of Split, a fortress first built in the third century AD. A striking central bar and informal seating make the room relaxed. Dress code is easygoing, with swimwear the one exception.
More than 100 bottled Croatian wines and around 30 by the glass anchor the list. Three guided wine tastings, each about 1.5 hours, explore varietals including the White Adriatic, The Heritage of Dalmatia and Last Stop Zinfandel, with snacks to pair. A flight of local white, rosé and red suits guests with less time.
Recognition
Ambience
Details
History
Zinfandel Food & Wine is located in the very centre of Split, without an outdoor terrace, but with large glass walls opening onto a narrow city street. Tables by the window offer a view of the rhythm of the city, as if from some discreet box in a theatre. The space is modern and unobtrusive, with a pleasant and peaceful atmosphere that befits a restaurant. Zinfandel is not only a restaurant but also a wine bar, which is clearly visible in the extensive wine list, with a large selection of Croatian wines and carefully selected drinks. The casual atmosphere provides an ideal place for a glass of wine and a plate of local cheeses and cold cuts to share and socialize. They are open for breakfast, lunch and dinner. As they say: the menu reflects the rhythm of the seasons, and is inspired by the richness of the Dalmatian coast. However, since it adapts to the audience, some international dishes and ingredients are also listed. From tuna tartare, to mussels and octopus stew, to tonnarelli (a type of pasta) with foie gras, beef tagliate and burgers, as well as vegan dishes and a few desserts - there’s something for everyone. We’ll praise the ribeye steak, served with potatoes and a side of truffle, green pepper sauce and strawberry chimichurri (an Argentinian aromatic sauce) - a bit unusual in this palette of tastes. Zinfandel’s cuisine is built on modern, thoughtful flavour combinations, with clear ambitions to maintain the level of good quality, which means that there is always room for improvement.
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