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How became Split’s first Michelin-starred restaurant - built by a team, not just one name.

After years of experience in international kitchens, chef Karlo Kaleb () returned to Split with a clear idea: to open a small, focused fine-dining restaurant where the emphasis would be on teamwork, seasonality and honest cooking. Krug was designed as an intimate, 12-seat space with an open kitchen, placing guests directly in front of the people behind every dish.

The menu changes frequently and follows what’s available from local fishermen, farmers and producers, with every plate reflecting collaboration between the kitchen and service team. This collective approach, combined with consistency and attention to detail, earned Krug its Michelin star ⭐️ () shortly after opening a milestone not just for the restaurant, but for Split’s dining scene as a whole.

In our interview, chef Karlo talks about the process, the pressure and responsibility that comes with Michelin recognition.👀