The menu at Central Beach Split: wood-fired pizza, house-made pasta, fresh salads and brunch by the sea, with a full bar of cocktails, wine and Champagne. The same kitchen and bar run through a day at Žnjan beach and into the open-air nights, served daily on Žnjan beach.
More than a drink. Every sip carries the temperature of the sea and the temperature of the day, from the first espresso to the last glass under the stars.
Signature serves and the classics done right. A Royal Central with infused Gin Mare, a Porn Star Martini, an Espresso Martini after dark, or a Hugo St. Germain Spritz as the sun drops. For the table, Spritz Trees arrive by the jug to share. Every sip follows the light above the terrace.
Bubbles for the golden hour and the big nights. From a glass of Martini Prosecco to bottles of Veuve Clicquot and Moët & Chandon, up to Dom Pérignon and Armand de Brignac for full bottle service. A short toast, a haze above the glass, and summer fits into a single moment.
An Istrian and Dalmatian selection of white, red and rosé. Tomaz Malvazija and Pošip Stina to start, Whispering Angel or Tomaz Rosé in the sun, Korlat Syrah and Teran Barbarossa for the reds. By the glass or the bottle, paired to your plate without the big words.
“Ice, citrus and one good sip, the rest falls into place.”
The Bar, golden hourThe food is simple and honest. Wood-fired pizza, house-made pasta and fresh Mediterranean plates, the way the Adriatic has eaten for as long as we can remember.
Slow mornings by the sea, served until 11:30. Poach Perfect on an English muffin, the Adriatic Bowl with Greek yoghurt and berries, a buttery croissant and coffee while the day warms up. The table still smells of night air, the sea is calm, no rush anywhere.
Wood-fired, thin and lightly charred. San Marzano and fior di latte on the Margherita, prawns and rocket on the Dalmatia, pistachio pesto and mortadella when you want something different. Classic shapes done properly, from 11:00.
Plates that taste of the coast. The Truffle Kiss with prosciutto and tartufata over pljukanci, Pasta Mare heavy with prawns and pesto, a proper Bolognese for the purists. Simple, generous, made to share.
A soft landing to the meal. Molten Bliss with ice cream, a Plazma cheesecake, or the gluten-free Carob Noir of carob, honey and olive oil. Eaten slowly, while the cicadas still sing and coffee drifts from the bar.
