Split Cooking Classes
Dalmatian cooking is slow and plain, and a Split cooking class teaches its three pillars in a morning: pašticada, the beef stew that takes a day to marinate; black risotto from cuttlefish and its ink; and the sweet fried fritule that end every meal. This page compares the top-rated cooking classes in Split: the market-to-table class that made the city a cooking destination, peka classes in the countryside, and private and family options.
The classic: shop the Pazar and the fish market with the cook, then make pašticada or black risotto, soparnik or gnocchi, and fritule, with local wine. About four hours; small groups.
Peka in the countryside: lamb, veal or octopus cooked under an iron bell in embers at a farm outside the city, a half-day with lunch.
Good for: couples, families with children from about eight, and anyone who cooks at home.
Cooking classes in Split: what you’ll make
Split’s cooking classes are small, usually six to ten people, and start at the markets: the Pazar for vegetables, cheese and pršut, the Peškarija for the fish and cuttlefish. In the kitchen you make two or three Dalmatian dishes from scratch and eat them with wine. The city’s best-known class has run for years and sells out in season; a few newer ones follow the same format.
The Dalmatian canon
Pašticada: beef larded with garlic and bacon, marinated overnight in vinegar and wine, stewed with prunes and served with gnocchi you also make. Crni rižot: rice cooked with cuttlefish and its ink. Soparnik: the thin chard pie from the Poljica villages, protected as Croatian heritage. Brudet: fish stew with polenta. Fritule: fried dough with raisins and brandy. A class picks two or three; pašticada and black risotto are the usual pair.
Peka in the countryside
Peka is the Dalmatian bell: meat or octopus with potatoes cooked for hours under an iron lid buried in embers. It cannot be done in a city kitchen, so peka classes run at farms in the hinterland, half-day trips from Split with lunch. Book ahead; peka is always pre-ordered.
Private and family classes
Private classes in a Dalmatian home suit couples and families; most take children from about eight, and gnocchi and fritule are the parts they enjoy. From around 120 euros per person; group classes run 80 to 120.
Booking and timing
Book one to two weeks ahead from May to September. Morning classes start at the market around nine and end with lunch. For eating rather than cooking, see Split food tours.
Read next: 3 days in Split for food & wine · Split cooking classes: peka & black risotto · Peka explained
How we choose
We list only experiences with a strong rating over a meaningful number of reviews and free cancellation where available, and we favour small-group and family-run hosts. FindEatLocal earns a commission when you book through GetYourGuide or Viator links on this page; it doesn’t change the price you pay. More about how we choose.
FAQ about Split Cooking Classes
Frequently asked questions
Why a cooking class in Split?
Because Dalmatian food is not in cookbooks; it is in kitchens, and the Split class is the easiest way into one.
What do you cook in a Split cooking class?
Usually pašticada with gnocchi or black risotto, plus soparnik or brudet and fritule, after a market visit.
How long is a Split cooking class?
About four hours including the market and the meal; peka classes in the countryside take half a day.
Are Split cooking classes suitable for children?
Yes from about eight in group classes, any age privately; gnocchi and fritule are the children’s parts.
What is peka?
Meat or octopus with potatoes cooked under an iron bell covered in embers for two to three hours. It is Dalmatia’s Sunday dish and always ordered in advance.
Do I need to book in advance?
Yes, one to two weeks ahead in season; the best-known class sells out.