Best Pizza Places in Split: Where to Go for a Proper Slice

The best pizza places in Split are not just about the food, they are about the rhythm of the city itself. After years of living here, walking the marble streets of Diocletian's Palace and watching the Riva fill up with evening light, I can tell you that knowing where to eat pizza Split locals actually trust makes all the difference between a forgettable tourist meal and something you will still talk about when you get home. This Split pizza guide is built from real visits, real conversations with pizzaioli, and a lot of late nights eating my way through the city.

1. Pizzeria Skver, on the edge of the City Center

I walked into Pizzeria Skver on a Tuesday evening around eight, and the place was already humming. It sits just off the main pedestrian corridor near the Golden Gate, tucked into the quieter residential stretch that locals use to avoid the summer crowds. The dough here is made with a long fermentation process, and you can taste the difference, the crust has a slight tang and a chew that holds up under heavy toppings. I ordered the Diavola with spicy salami and it arrived with a charred, blistered edge that snapped when I bit in. The owner told me they source their mozzarella from a small dairy on the island of Pag, which explains the milky richness.

Local Insider Tip: "Sit at the back corner table near the kitchen window. You can watch them pull the dough, and if you go after nine on a weekday, they sometimes bring out experimental toppings not on the menu."

The connection to Split runs deep here. The restaurant occupies a building that was once a workshop for stonemasons who carved the decorative elements you see on the Palace facades. That history of craft, of working with your hands over time, feels present in the way they treat the pizza. My only complaint is that the outdoor tables on the street side get very warm in July and August, so if you are visiting in peak summer, aim for indoor seating.

2. Pizzeria Galija, in the Žnjan Beach area

Pizzeria Galija sits along the coastal walkway near Žnjan, about a fifteen minute walk east from the city center. I went on a Saturday afternoon when families were still on the beach, and the place had a relaxed, almost neighborhood feel despite being in a tourist heavy zone. The Margherita here is the thing to order, simple, with a bright tomato sauce and fresh basil that actually tastes like basil, not the wilted afterthought you get at most beachside spots. The crust is thinner than Skver's, almost Roman style, and it shatters when you cut into it. I sat outside with my feet practically in the Adriatic and watched the sun drop behind the hills.

Local Insider Tip: "Ask for the house special with Pag cheese and prosciutto. It is not on the printed menu but they always have it, and the cheese is aged for at least twelve months."

This place connects to Split's identity as a city that lives between the sea and the mountains. The Pag cheese comes from the island just north, the tomatoes from the Dalmatian coast, and the olive oil from nearby groves. Everything on the plate tells you where you are. One thing to know, the parking situation near Žnjan is genuinely terrible on weekends, so walk or take a bus if you can.

3. Pizzeria F, in the Varos neighborhood

Pizzeria F is in Varos, the old quarter just below the Marjan hill, and it feels like eating in someone's living room. I visited on a Wednesday night and the place was half full, mostly locals who seemed to know each other. The pizza here is Neapolitan style, soft and pillowy with a puffy cornicione that collapses when you fold it. I had the Marinara, just tomato, garlic, oregano, and oil, and it was one of the best versions I have had outside of Naples. The owner trained in Italy for two years and it shows in the restraint of the toppings. The space is small, maybe eight tables, and the walls are covered with old black and white photos of Split from the 1960s.

Local Insider Tip: "Go on a Wednesday or Thursday. The owner makes a special four hour fermented dough only on those days, and the texture is noticeably different, lighter and more open."

The Varos neighborhood itself is one of the oldest residential areas of Split, and eating here feels like stepping into the city before tourism transformed the center. The pizzeria sits on a street where laundry still hangs from windows and old women gossip on stone steps. My honest gripe is that the Wi-Fi is practically nonexistent, which is actually part of the charm if you can handle being offline for an hour.

4. Pizzeria Bakamonta, near the Green Market

Pizzeria Bakamonta is located close to the Pazar, the Green Market where locals buy produce every morning. I stopped in for a late lunch after shopping for figs and Pag cheese, and the energy of the market carried right into the restaurant. The pizza here leans toward a thicker, Sicilian style slice, and the Quattro Formaggi is the standout, four cheeses that melt into a gooey, salty, sweet mess. The crust has a fried bottom that gives it a crunch you do not expect. The staff were friendly in that direct, no nonsense way that Split is known for, efficient but not warm, which I actually prefer.

Local Insider Tip: "Order a side of their homemade ajvar. It is roasted red pepper spread made from peppers they buy at the market that morning, and it pairs perfectly with the thicker crust."

This place ties into Split's market culture, the daily ritual of buying fresh ingredients that defines life here. The Green Market has been operating in some form since the medieval period, and the restaurants around it have always fed the people who work there. One small warning, the lunch rush between one and two can slow service to a crawl, so either come early or be patient.

5. Pizzeria Porto, along the Riva waterfront

Pizzeria Porto sits right on the Riva, the palm lined promenade that is the social heart of Split. I ate here on a Friday evening in September, after the summer crowds had thinned, and watched the sunset turn the water gold while eating a Capricciosa with artichokes and ham. The pizza is solid, not the most creative in the city, but the location makes up for it. The crust is medium thickness, the sauce is sweet and bright, and the toppings are generous. What makes this place worth including in any top pizza restaurants Split list is the experience of eating here at the right time, when the light is soft and the promenade is full of families and couples walking.

Local Insider Tip: "Ask for a table on the far left side of the terrace, closest to the water. You get the best view of the Palace lit up at night, and the breeze keeps the heat manageable even in August."

The Riva has been Split's front door for centuries, the place where ships arrived and people gathered. Eating pizza here connects you to that long tradition of public life along the water. The downside is that in July and August, the wait for a table can stretch past forty minutes, and the prices reflect the waterfront premium.

6. Pizzeria Gust, in the Manuš neighborhood

Pizzeria Gust is in Manuš, the working class neighborhood on the eastern side of the center that most tourists never see. I went on a Sunday afternoon and the place was packed with families, kids running between tables, grandparents arguing over toppings. The pizza here is hearty and unpretentious, the kind of food that fills you up after a long walk. I ordered the Slavonica, topped with kulen, the spicy cured sausage from eastern Croatia, and it was smoky, rich, and deeply satisfying. The crust is hand stretched and has a rustic, uneven shape that tells you it was made by someone who has done this ten thousand times.

Local Insider Tip: "If you go on Sunday, ask if they have the weekly special. It changes but it usually involves some kind of seasonal vegetable from the family garden, and it is always the best thing on the menu that day."

Manuš is the neighborhood that built Split, home to dockworkers and fishermen for generations, and the food here reflects that working tradition. Nothing is fussy, everything is meant to sustain you. The only real complaint I have is that the interior can get loud and echoey when it is full, so if you want conversation, grab an outdoor table.

7. Pizzeria Tribalj, near the Poljud Stadium

Pizzeria Tribalj is located near the Poljud Stadium, the brutalist concrete arena built for the 1979 Mediterranean Games. I visited on a match day when Hajduk Split was playing, and the energy was electric, fans in blue scarves flooding the streets before kickoff. The pizza here is straightforward and reliable, a classic Margherita with a thin, crispy base and a sauce that has a hint of sweetness. What makes this place special is the atmosphere on game days, when the whole neighborhood becomes a celebration. The owner is a lifelong Hajduk supporter and the walls are covered with team memorabilia dating back decades.

Local Insider Tip: "Come an hour before a home game and order the Tribalj Special, which is a large pizza with whatever the kitchen feels like putting on it. On match days they go all out, and it is always generous."

The Poljud Stadium itself is an architectural landmark, designed by Boris Magaš with a sweeping concrete roof that resembles a seashell. The restaurants around it have always served the fans, and eating here connects you to Split's deep football culture. Just know that on match days, the place is chaos in the best way, but if you want a quiet meal, pick a different time.

8. Pizzeria ZOI, in the Meje neighborhood

Pizzeria ZOI is in Meje, the upscale residential area on the western slope of Marjan hill, with views over the harbor and the islands beyond. I went on a Thursday evening and sat on the terrace as the city lights began to flicker on below. The pizza here is the most refined in this Split pizza guide, with a focus on high quality ingredients and careful preparation. I had the Bianca with truffle cream, arugula, and shaved Parmigiano, and it was elegant without being fussy. The dough is made with Italian flour and fermented for forty eight hours, resulting in a complex flavor and airy texture. The wine list is also surprisingly good for a pizzeria, with several Dalmatian whites that pair beautifully with the food.

Local Insider Tip: "Ask the waiter which wine they are most excited about that week. The staff here actually knows the list and will steer you toward something local and interesting rather than the most expensive bottle."

Meje has long been where Split's wealthier families live, the neighborhood of villas and gardens overlooking the sea. Eating here feels like a quieter, more polished version of the city, and the pizzeria reflects that sensibility. The one thing to mention is that the prices are noticeably higher than the rest of the places on this list, so if you are watching your budget, save this for a special night.

When to Go and What to Know

The best time to eat pizza in Split is between September and June, when the city belongs to locals again and the restaurants are not overwhelmed by summer tourism. If you must come in July or August, aim for early evening, around six, before the dinner rush hits at eight. Most pizzerias in Split do not take reservations, so be prepared to wait, especially on weekends. Cash is still king at many of the smaller places, though card acceptance has improved in recent years. And one final piece of advice from someone who has eaten more pizza in this city than is probably advisable, do not skip the neighborhoods. The best pizza in Split is not always in the center, and the walk to Manuš or Meje will show you parts of the city that no guidebook mentions.