Anona

Dinner after sunset, warm lights, great food and the kind of atmosphere that makes you want to stay a little longer.

Anona, Split.

Tagliatelle with Scallops.

Scallops, lemon cream, sheep cheese, shrimp bisque and smoked butter — a rich combination of delicate seafood, creamy textures and subtle smokiness.

Fresh, comforting and full of flavour, finished with a touch of elegance.

Anona, Split.

Crème Brûlée.

Caramelised right in front of you, with a crisp golden top hiding a smooth, creamy centre. Best enjoyed warm, with that first crack of caramel.

Anona, Split.

Warm lights, slow evenings and good company.

Anona, Split.

Shrimp Tartare.

Bright, fresh and a little unexpected — shrimp with pickled onions, cucumber and avocado cream, finished with citrus, yuzu pearls and black olive powder.

A dish that brings together freshness, acidity and a touch of umami in every bite.

Anona, Split.

Fettuccine in White Sauce.

Clams, monkfish, mullet bottarga and parmesan — a delicate combination of fresh seafood, creamy textures and a subtle savoury finish.

Simple, comforting and full of flavour, with the sea at the heart of the dish.

Anona, Split.

Shrimp Risotto.

Shrimp, smoked butter, shrimp bisque and parmesan ice cream — a combination built around contrast, depth and a touch of the unexpected.

Warm, rich and full of flavour, a dish where familiar flavours meet in a slightly different way.

Anona, Split.

Tender Lamb Rack. Refined to perfection.

Perfectly cooked lamb rack, layered with delicate mille-feuille potatoes and finished with a silky pea cream.

Tender. Rich. Elegant.
A dish where simplicity meets precision — and every element earns its place on the plate.

Anona, Split.