TRITON

The story

TRITON Split: Dalmatian Cuisine by Chefs Zlatko and Stipe Marinović

The Marinović lineage and the kitchen

TRITON in Split marks the newest project for chef Zlatko Marinović, who established the legendary Noštrovo restaurant more than two decades ago. Collaborating with his grandson Stipe Marinović, the kitchen operates at the intersection of Dalmatian cuisine and modern technique. This pairing of veteran expertise and youthful energy shapes a menu built on local ingredients. Precision defines the preparation, introducing structured presentation without losing the integrity of regional flavors.

Signature plates and seasonal catches

Adriatic tuna arrives thinly battered over foie gras and toasted bread, where the clean aroma of the fish harmonizes with goose liver. Crispy cod croquettes blend white truffle and leeks, served on a cream of Greek yogurt and cuttlefish ink to enrich rather than dominate the flavor profile. Fresh cod fillets take a lighter route, paired with spicy salsa and marinated zucchini for a refreshing contrast. Sweet finishes feature an almond and fig parfait cooked in Prošek, set against sage jelly and raspberry cream for texture without excessive sweetness. Each course demonstrates how the Dalmatian kitchen reimagines classic seafood with layered textures.

Dining spaces and the terrace

Located on the first floor of the Radisson Blu hotel, the restaurant features large glass walls and curated artwork that frame the interior. Careful attention extends to table settings, with selected china, glasses, and napkins reflecting a commitment to detail. A spacious terrace overlooks the sea and the island of Brač. Greenery within the room adds to the sense of privacy, creating a calm backdrop for the meal. An extensive wine list showcases premium Croatian selections and champagnes designed to complement the Dalmatian menu.