Krug
Trumbićeva obala, Split, Croatia
Krug brings contemporary technique to an intimate counter overlooking the kitchen. Chef-owner Karlo Kaleb works with local produce, using fermentation and careful ageing as part of a highly personal approach to meat and seafood. The arrangement makes the cooking itself part of the evening, with the team explaining dishes as they arrive. This is a destination for diners ready to commit to the chosen tasting experience, rather than improvise their order; dietary restrictions need particular attention before reserving.