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How became Split’s first Michelin-starred restaurant - built by a team, not just one name.

After years of experience in international kitchens, chef Karlo Kaleb () returned to Split with a clear idea: to open a small, focused fine-dining restaurant where the emphasis would be on teamwork, seasonality and honest cooking. Krug was designed as an intimate, 12-seat space with an open kitchen, placing guests directly in front of the people behind every dish.

The menu changes frequently and follows what’s available from local fishermen, farmers and producers, with every plate reflecting collaboration between the kitchen and service team. This collective approach, combined with consistency and attention to detail, earned Krug its Michelin star ⭐️ () shortly after opening a milestone not just for the restaurant, but for Split’s dining scene as a whole.

In our interview, chef Karlo talks about the process, the pressure and responsibility that comes with Michelin recognition.👀

This or That🍸

choosing between bars in Croatia…not an easy pick👀

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There are places in the city centre.
And then there are places worth the short trip.

is an easy, all-day spot, brunch, lunch and dinner in a relaxed space with a simple, well-thought-out menu.

We spoke with head chef Andrija Kaćunko () about the idea behind this new place: seasonal food, clear flavours, and a neighbourhood feel.

Straightforward, comfortable, and done right.

It was only a matter of time.
The Bokavšek family will soon enrich the hospitality scene of the city of Split with two new venues.
We have the exclusive and can’t wait to step inside these two new additions.
Expansion is not risk — stagnation is.

Certainly one of the more unique voices. A dreamer who always floats a few centimeters above the ground. A man who knows no fear of new concepts — the embodiment of a modern owner who has found his peace, or his unrest, in Zagreb, in his .

If you don’t know , we guarantee you’re missing out on a lot.

From priestly robes to closed kitchen stoves. How he redirected his calling into the kitchen, whether TV will spoil him, and what advice he gives to MasterChef contestants. himself answered us — the beloved MasterChef judge and owner of the elegant .

He is a man who navigates somewhere between guest satisfaction and owner satisfaction. He embodies hospitality 24/7, and we hope that one day he will open his own so-called “Kosteria,” a restaurant carrying his personal signature. But until that happens, he is currently the Monin expert for the Balkan region — , the most influential brand ambassador in our area.