Krug

Rating: 16.5
Author: Gault&Millau

Obala Ante Trumbića 17, 21000 Split, Croatia

16.5/20
Remarkable Restaurant

3 PHOTOS

Chef: Karlo Kaleb
Cooking: Signature cuisine

Gault&Millau's review 2026

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.