SPU:
A Feast Fit for Emperors - Split Food Festival Redefines Dalmatian Cuisine

The scent of rosemary and sea salt hangs heavy over Split's Riva promenade as chef Marko Kolega shovels a glowing-hot peka dome off an open fire, revealing tender octopus that's been slow-cooking under the iron bell for hours. "This is how my grandfather cooked for Tito's generals," he says, drizzling the meat with oil pressed from olives grown on Šolta Island. Welcome to the Split Food Festival, where Dalmatian tradition meets culinary innovation.

This year's festival turns the entire waterfront into a gourmet playground:

• The "Fisherman's Breakfast" at 5 AM features boats unloading their catch directly onto grills
• Roman Recipe Revival Tent where archaeologists recreate dishes from Diocletian's kitchen
• Pasta-Making Battles between nonnas using 100-year-old wooden boards

But the real showstopper is the "Nine Courses of Split" tasting menu served on replicas of Roman silver platters. Each dish tells a story - like the black risotto made with cuttlefish ink and paired with a wine aged in amphorae, just as the ancient Romans did.

Insider Tip: The secret freebies are at the small family-run stands near the Matejuška port - look for the handwritten signs offering "Degustacija" (tastings).

Savor Split in Comfort
Let PrestigeFly Travel Agency arrange business class flights on American Airlines' new Chicago-Split seasonal route and VIP reservations at Michelin-starred Konoba Varos. Our "Culinary Crusade" package includes a private cooking class with Chef Kolega and a sunset food tour by vintage Fiat.