Split has such great seafood, it’s easy to forget that the beef here is just as spectacular. So it’s no accident that dry-aged steak reigns supreme at Chops. With an open grill, you’ll be able to see what’s cooking whether you choose their monstrous Kettyle 1.3 kilo Tomahawk (almost 3 pounds folks!) for 2, a juicy chunk of Black Angus or black cattle Wagu from Japan.

Fish lover? Not to worry. Fresh tuna, grdobina and more are expertly grilled and delicious. Dine in their glassed-in terrace or al fresco outdoors. A family-run affair, Igor and Jasmina make sure that you’re always comfortable. And brunch specials are also terrific! Reservations strongly recommended.