March 4, 2022 - Chops Grill in Split reopens on March 5 after a short winter hibernation - and we are giving away dinner for two! 

It's the moment we've all been waiting for... the doors to Split's famous steakhouse will welcome you with open arms and the juiciest cuts of meat on Saturday, March 5! 

Chops will reopen tomorrow with their special Chopsylitious 3-course menu, loved by locals and foreigners alike, and will also offer a smaller selection of their celebrated a la carte meat options, including USDA steaks and the original Japanese wagyu beef. 

Better yet, TCN is giving away a Chopsylitious dinner for TWO with a glass of wine, valid for the next month while the promotional Chopsylitious menu is on offer! All you need to do is follow our TCN Instagram and Total Split Facebook page and tag the person you want to have dinner with when we share this article. TCN will contact the winner on Saturday, March 5, by noon! 

But it isn't only about the beef. 

Guests can begin with scampi & shrimp pate, burrata with smoked prosciutto and peaches, ceviche, grilled scallops, and wagyu beef carpaccio, to name a few. 

Pistachio pesto linguine, mushroom and truffle tagliatelle, langoustine and apricot risotto, and a fish selection from salmon to sea bass and local bluefin tuna are just some of the menu items beyond the beef. However, we'd highly recommend the Frenched rack of lamb and Beef Wellington if you're feeling fancy! 

Classic soups and salads are readily available to lighten the load, and a dessert selection from homemade sorbet to chocolate lava cake, upside-down cake, raw cake, and Schwarzwald are just a few of the ways you can end a stellar meal. 

Chops will also be honoring Women's Day on Tuesday, March 8, offering a glass of bubbly to all the ladies on their special day!

You can explore the full Chops Grill menu HERE.

For all info and reservations, call +395 91 365 0000.

To read more about lifestyle in Croatia, follow TCN's dedicated page.

December 19, 2021 - Split Gastroadvent at Chops Grill featured an impressive culinary display of steak and prosciutto-inspired dishes as radio journalists were honored on Sunday. 

Radio journalists and representatives of the tourist boards and project partners lit the fourth Gastroadvent candle, decorating the wreath made this year by artist Tonka Alujević. Along with the herbs of the Mediterranean, the wreath represents a lifebuoy, which Tonka says is a maritime object that serves to save a man who, for various reasons, is helpless in the sea and is in mortal danger. And that is exactly the health and political position we are in at the moment." 

Gastroadvent is a unique event that has promoted the Mediterranean diet for decades through a fusion of nutrition, gastronomy, and tourism. Thanks to the engagement and participation of dedicated journalists, who continue to bring light to Split, the event persistently shares scientific knowledge woven into gastronomic skills, the numerous health benefits of the Mediterranean diet, and the preparation of dishes from unique ingredients. The event's philosophy is to pass on the existing advantages to fellow citizens and offer them to guests.

The Mediterranean diet is not a closed and defined list of foods or a list of dishes that guarantee the sequence of this diet model. This is evident in the way UNESCO described the Mediterranean diet in 2010 when it recognized it as an intangible cultural heritage:

“Mediterranean nutrition is a set of skills, knowledge, practices, and traditions ranging from field to table, including crops, harvest, fishing, canning, processing, preparation and, in particular, food consumption. The Mediterranean diet is characterized by a dietary model that has remained unchanged over time and space and consists mainly of olive oil, cereals, fresh vegetables and fruits, moderate amounts of fish, milk, and meat, and many spices and moderate wine consumption, respecting the habits of individual communities. 

Today, science and the protagonists are not talking about the Mediterranean diet, but about the way of the Mediterranean diet, which is not just a list of food and dishes. The mentioned term covers a much broader spectrum, so this gathering of ours shows it as well," says the Gastroadvent organizer, Olja Martinić.

Inspired by prosciutto and herbs, the culinary table was designed and prepared by the head chef of Chops Grill, Ivan Nikolic, sous chef Toma Tripalo, and Pastry Chef Filipa Jurcević. The menu featured fritters with prosciutto, bomboline, classic cold prosciutto / cheese platters with homemade fig jam and pickled vegetables, baked fruit wrapped in prosciutto served with burrata mozzarella, homemade Žrnovo macaroni with prosciutto and truffles, steak bits with prosciutto and plums, monkfish with prosciutto, and much more. 

And for dessert, chocolate cake and grandma's cake with raspberries and almonds, to name a few. 

Rizman wine accompanied the delicious dishes. The philosophy of the Rizman winery is based on a long viticultural tradition and an ecological approach in the vineyard and cellar.

"With this ecological certificate, we give legitimacy to the original and autochthonous thing we strive for. Ever since Rizman's great-grandfather, who was not driven away from the hearth by the downy mildew and who returned and replanted the vine in the Neretva Valley, we have been tirelessly telling the story of the harmony of man and nature, stone and vine.

We are telling a story about sustainability, about the great potential of autochthonous Dalmatian and Croatian varieties, about our ecological vineyards from the youngest Croatian vineyard Komarna."

Split-Dalmatia County and the Split-Dalmatia County Tourist Board are avid supporters of Gastroadvent in Split, thus promoting the Mediterranean diet and local producers, entrepreneurs, and tourism workers.

The Split Tourist Board has worked hard to position the destination, harnessing a natural combination of history, gastronomy, and modernity, all to protect the components of the Mediterranean diet. The City of Split is determined to support projects that benefit its residents and demands guests after authentic experiences and new technological opportunities.

The Croatian Chamber of Commerce has advocated for years to encourage the representation of domestic products, and since 1997 has implemented the national project "Let's Buy Croatian." The project aims to increase the consumption of local products and thus support the economy. This project is of particular importance, emphasized by the director Joze Tomaš, and confirmed by the cooperation with Gastroadvent.

JU RERA S.D., as part of the MD.net project to establish innovative food products, has cooperated with primary and secondary schools in Split-Dalmatia County and stakeholders involved in producing or marketing Mediterranean food products and promoting the Mediterranean way of life. The MD.net project focuses on development opportunities and problem-solving related to popularizing the Mediterranean diet. The Mediterranean diet is a part of the Mediterranean identity inscribed in the UNESCO list of intangible cultural heritage. The project aims to strengthen research in this area following the UNESCO Convention on Mediterranean Nutrition, raise the quality of nutrition and life in 9 project partner countries, and promote the Mediterranean diet, which is recognized as the gold standard of proper nutrition with far-reaching health benefits.

Apart from the desire to involve as many people as possible and bring them closer to the importance of the Mediterranean diet in everyday life, as well as its impact on their health, the other goal of the project is to establish a standard in the Med Diet Declaration logo to classify Mediterranean areas. The ultimate goal of awarding the Declaration is to position Split-Dalmatia County as a desirable Mediterranean culinary region.

Split Gastroadvent is held every Advent Sunday at a new location, honoring a different group of journalists with new culinary creations at each event. 

To read more about lifestyle in Croatia, follow TCN's dedicated page.

March 18, 2021 - Chops Grill in Split has reopened its spacious terrace for all steak lovers in the city!

"The spacious and airy, unique and pleasant ambiance of #ChopsGrill restaurant is perfect for birthday celebrations, baptisms, first communions, and Confirmations, as well as business gatherings with colleagues and partners. Share unforgettable moments with your loved ones and enjoy the top gastronomic delicacies of our chefs."

It's the moment we've all been waiting for... Chops Grill has reopened their roomy terrace for all meat lovers in Split! 

From Thursday, March 18, at noon, the doors to Split's famous steakhouse will welcome you with open arms, the highest safety standards, and the juiciest cuts of meat. 

Whether you'd prefer a veal ribeye, Black Angus ribeye and beef tenderloin, T-Bone, striploin, or tomahawk on the bone, Chops' vast selection of meats has a cut for everyone. 

But it isn't only about the beef. 

Guests can begin with scampi & shrimp pate, bruschetta topped with mozzarella, tomatoes, pesto, or a chilled and tart tuna carpaccio with shallots, rocket, pomegranate, and citrus. 

A light apricot risotto served with a pea cream or linguine prepared 'buzara' style with shrimp, shells, and the freshest fish available will make you forget you're even at a steakhouse. The mango-dressed salmon filet with chickpeas, sea bass filet in a red paprika sauce, or grilled local bluefin tuna can do no wrong, while the beautifully grilled monkfish soaked in a truffle sauce is a delightful, delicious, and dangerously good option you won't be sorry you chose. 

Classic soups and salads are readily available to lighten the load, and a dessert selection from sorbet made in-house to traditional egg flan, mirror-glazed cheesecake, or chocolate souffle are just a few of the ways you can end a stellar meal. 

You can explore the full Chops Grill menu HERE.

For all info and reservations, call +395 91 365 0000.

Chops will work every day from 12 pm to 10 pm.

To read more about lifestyle in Croatia, follow TCN's dedicated page.

October 21, 2020 - Famous Split steakhouse Chops Grill is taking on the offseason in a big way with the return of the three-course Chopsylicious menu!

While some of us are bitter that summer came to an end, many of us are eager to bring on the charms of a new season - especially as the coziest time of the year lies ahead. 

The autumn and winter seasons at Chops Grill continuously surprise with a world of new culinary delights, which can be seen in the return of the offseason edition of Chopsylicious. 

“As in previous years, this year, we tried to make our offer more creative and certainly different. The Chopsylicious offer is contained in three sequences; by choosing appetizers and desserts as desired, and the price for your chosen menu depends on the choice of the main course. We allow all our guests to create a menu to their liking and enjoy top delicacies for whose recipes chefs find inspiration partly in traditional cuisine and partly in recipes from all over the world. Feel and taste the Chopsylicious magic in the pleasant ambiance of Chops Grill,” the famous Split steakhouse wrote on their Facebook to introduce the new three-course menu. 

Now, let’s have a closer look. 

For starters, diners can choose between:

Creamy ‘vichyssoise’ soup with potato and leek, spicy chicken wings, spring rolls stuffed with vegetables, rice noodles, and sweet and sour sauce, tuna tatake with soy sauce, or steak tartar with butter and toast.

The main courses, however, are what really make this Chopsylicious menu shine. 

Namely, mushroom risotto, glazed pork ribs with homemade potato chips, sea bass with young spinach, chestnut puree, mandarin sauce, and lemon foam, or scampi and mussels buzara with macaroni make up only half of what you can enjoy. 

Meat lovers can dive into veal ribeye or Argentinian ribeye with aromatic young potatoes, beef wellington with cream of mushroom, red onions, and goose liver wrapped in pastry with mashed potatoes and a beef and truffle sauce, or the bone-in ribeye for two (dry-aged 30-100 days), with truffle mashed potatoes and grilled vegetables!

Because no meal is complete without something sweet, guests can choose between ‘fruit after rain’ - a white chocolate tart with cream cheese, raspberries, and pistachios, ‘hibernation’ - creme brûlée with crispy chocolate and mandarin sauce, fruit sorbet, or traditional ‘rozata’ with lavender, rose extract, and whipped cream. 

The Chopsylicious offer is good until the end of the year! 

For reservations and more info, email This email address is being protected from spambots. You need JavaScript enabled to view it., visit their Facebook page or call +385 91 365 0000. You can also visit their website for all menu options here.

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March 3, 2020 - Chops Grill reopens on Tuesday, March 3!

After a short winter break (which felt like an eternity), Chops Grill is back from their hibernation and ready to rumble with a brand new Chopsylicious menu just in time for the spring season. 

If you’re a newcomer to the wonderful world of Chops Grill, listen carefully…

Chopsylicious is a tried and true, three-course mix-and-match menu of the restaurant’s classics, with the total price reflected in the main course you choose. 

So, what’s on offer this time around? 

From Tuesday, March 3, 2020, restaurant-goers can choose from a starters selection of Vichyssoise soup of leek and potato, tuna belly carpaccio with shallots and a rocket salad with pomegranate and citrus, the crispy panzanella salad with skuta cheese and whole grain mustard dressing, or steak tartar. 

For main courses, it’ll be hard to choose between the beetroot risotto or seafood spaghetti with squid ink sauce and local wild herbs, and that’s without mentioning the list of meat dishes on the menu. 

For instance, the supreme chicken is served with seasonal vegetables and potato puree, while the beef, vegetable and plum skewers are accompanied by potato wedges. The grilled rump steak is filled with bacon and cheese, the beef wellington is wrapped in mushroom, onion, foie gras sauce and fresh black truffle, while you can never go wrong with the classic T-bone steak. 

Because no meal is complete without dessert, Chops has pulled out all of the stops this spring, offering guests the fruits of forest crème brûlée, semifreddo, chocolate brownie with vanilla ice cream or the traditional rožata (egg flan) with lavender, rose, and Chantilly cream.

Chops Grill is now open every day from 12 pm to 10:30 pm. 

For reservations and more info, email This email address is being protected from spambots. You need JavaScript enabled to view it., visit their Facebook page, or call +385 91 365 0000. You can also visit their website here.

To read more about lifestyle in Croatia, follow TCN’s dedicated page. 

November 14, 2019 - Chops Grill is spicing up this winter in Split with the return of the three-course Chopsylicious menu. 

Winter weather doesn’t have to be so dull, that is, if you take advantage of what Split’s best steakhouse is offering this year. That’s right, Chops Grill is here to make this winter weather worthwhile with the return of the Chopsylicious three-course menu!

This November and December, head to Chops Grill to customize your very own three-course menu, ranging from a heavenly selection of Chops' creative creations. 

To begin, you can choose from one of three carefully selected appetizers, including Vichyssoise soup, made of leek, potato, and a parmesan ice cream, the octopus in carob sauce, fixed with a chickpea cream and pork belly confit, or the steak tartare. 

The main courses will warm you up with a creamy mushroom and truffle fettuccine pasta or glazed pork ribs with mashed potatoes and blue cheese dressing, or you can pick a page out of Chops' beef bible and choose from selection of meaty entrees like beef, vegetable and plum skewers, grilled rump steak stuffed with cheese and bacon, or beef wellington, served with mashed potatoes, beef juice, and black truffles. If you’re keen on sticking to Chops' steaks, you can try the t-bone served with baked potato wedges. 

And to top it all off, satisfy your sweet tooth with a cold mini mascarpone pumpkin cake, chocolate flan, or mango, pear, cheese, and almond fantasy. 

The Chopsylicious menu won’t break the bank either, and you can see the prices reflected based on the entree you choose.

Get after the Chopsylicious menu now! 

Reservations and inquiries can be sent to This email address is being protected from spambots. You need JavaScript enabled to view it., via the official Facebook page, or by telephone at +385 91 365 0000

To read more about lifestyle in Croatia, follow TCN’s dedicated page. 

August 13, 2019 - As we approach the halfway point of August, we are well and truly sailing through the peak of summer in Split. We are now more than accustomed to sweat-drenched clothes, tan lines, and living in our swimsuits at the beach or under air conditioners. We’re now at the point where we're counting down the days of summer to end, knowing that we’ll be wishing for it the moment the first rain falls. And we’re probably already regretting all of the things we didn’t get to do this summer, adding it to our 2020 summer bucket list, which will be hard to cross off then, too. 

And while summer in Split has many perks, we’d like to argue that is gastronomy is one of the biggest. 

This is where Chops Grill comes in. A summer sanctuary tucked away in the shade of Split’s busy center. It’s the perfect pop-in for a glass of wine and a feed, a hero for big groups, and a consistent and all-around satisfying chophouse that can do no wrong. 

But the real beauty lies in Chops’ beef, as it should at every standout steakhouse. Since Chops Grill offers prime cuts from all over the world, we thought we’d walk you through some of its best. 

Like the beef tenderloin, a filet mignon from local grain-fed Simmental beef. And if you want to travel to another part of the world, you can try the Wagyu beef striploin from Kyoto, Japan. 

Chops Grill also offers a Black Angus prime rib with the bone, which is certified beef from Nebraska, corn-fed, and wet-aged. The Black Angus T-bone also comes from Nebraska, is corn-fed and wet-aged. 

But you can even travel down to South America to try the striploin steak, a Black Angus grain-fed beef from Uruguay that is wet-aged, or the Black Angus ribeye steak that is Argentinian grass-fed Black Angus beef. 

Moving over to Ireland, you can try the Kettyle® strip steak from "Kettyle Irish Foods”, or the Black Angus ribeye steak which is Irish grain-fed Black Angus beef and wet-aged. And if you’re really hungry? The Kettyle® tomahawk steak on the bone for two people is dry-aged Irish Black Angus ribeye, which also won two stars from the Great Taste Award in 2013.

But that’s just part of it. The T-bone steak comes from European Simmental beef that is wet-aged, the Black Angus beef tenderloin is from "Tyson Fresh Meats" Black Angus beef that is corn-fed and wet-aged, as is the Black Angus ribeye. 

If you’re interested in trying any of the beef presented above, or want to entice yourself with someone else off the menu, you can find everything available at Chops here. 

To read more about lifestyle in Croatia, follow TCN’s dedicated page.

June 22, 2019 -  Have you savored in the seafood side of Chops Grill yet?

It’s officially summer, and now that we are one day into the new season, we thought we’d welcome this new spell with something that Split does best - seafood. 

We know that summer is as good an excuse as any to increase your seafood intake, that is, especially if you’re frolicking around Dalmatia. But some places do seafood better than most, and we’d like to consider Chops Grill one of the best. 

Sure, they’re known for their steaks, and boy, do we love them, but for those of you looking for something a bit lighter, easier on the figure, or as the perfect complement to a summer day, we’re going to suggest you dig into the seafood side of the menu at Chops Grill.

Here’s why. 

Reason number 1: Chops Grill offers lobster, yes, lobster on their menu! Namely, you can get a whole live Mediterranean lobster cut in half and grilled; served with creamy rice, citrus dressing and a Caesar dressing infused with anchovies. 

Reason number 2: They stick to the classics, like langoustines (or as we like to call them, ‘scampi) prepared in Dalmatia’s savory red ‘’buzara’’ sauce with tomatoes, white wine, and garlic. And you get to enjoy this dish with spaghetti.

Reason number 3: Their selection of fish general, which you can try individually, or thanks to the ‘Chops Duet for 2’, which consists of a medley from their seafood menu. If you’re up for digging into grilled scampi, whole sea bass, tuna steak, salmon, swordfish and monkfish, served with Dalmatian potatoes and grilled vegetables, you’re in for a treat. 

It would only make sense to begin your seafood feast with an appetizer from the sea, like shrimp pâté, vegetable and shrimp soup, or Mediterranean risotto - and if you're feeling dangerous, have you seen their dessert menu?

It's safe to say that this steakhouse packs in the seafood, and you won't have trouble pleasing anyone in your dinner party by dining at Chops Grill. 

You can find the full menu at Chops Grill here, and follow them on Facebook here. 

To read more about lifestyle in Croatia, follow TCN's dedicated page. 

When you can’t quit the meat, at least you have Chops Grill. 

With the arrival of winter and the celebration of Advent in Split, Chops Grill Steak & Seafood has crafted their own special way to celebrate: a holiday menu.