How to Book Konoba Fetivi in Split
Published
One phone number, no widget, closed Sundays: Konoba Fetivi answers on +385 21 355 152 or it doesn’t answer at all. The Piplović family’s Bib Gourmand konoba in Vlaška Varoš presents the day’s catch on a trolley, debones it for you, and charges about €30 a head for the privilege — which is why summer tables go by phone, days ahead.
The Varoš House
Fetivi sits at Tomića stine 4, in the stone lanes of Varoš behind the Church of St Francis — the fishermen’s quarter that predates every marble boulevard the cruise crowds photograph. The Piplović family (Duje Piplović speaks for a household with generations of Split restaurant history) runs a compact interior and a covered courtyard, and the Michelin Guide has kept a Bib Gourmand on the door since 2018 for the same reason the room fills: Dalmatian home cooking, priced like it. Our Fetivi review is the traditional counterweight to Bokamorra on any honest Split itinerary.
The Phone Is the System
No platform carries Fetivi — Michelin lists no reservation channel, and that is not an oversight. Call +385 21 355 152, in the afternoon, a few days ahead in July and August; Instagram messages (@konoba_fetivi) work as the fallback. Hours are Monday–Saturday 12:00–22:00, closed Sunday — the day-trip planner’s classic Split mistake. Off-season and at lunch, walk in. The room is small enough that a party of six is an event: call further ahead and say so.
Order Off the Trolley
The waiter brings the day’s fish to the table raw and you choose — premium species around €95 a kilo, the local catch nearer €70, scampi at €98 — then the kitchen grills it and debones it tableside. Around that ritual: cuttlefish black risotto (€19), octopus salad (€21), the octopus-and-chickpea stew (€20) that argues for winter visits, cuttlefish stew with polenta (€20), and a chef’s grilled-fish selection for two with salad at €65 — the sane default. Michelin’s inspectors single out the dried-fig-and-walnut cake; obey them. Average spend runs about €30 a head with house wine, cards accepted.
The Split Play
Lunch at Fetivi beats dinner for first-timers: the trolley is fullest, the courtyard is cool, and the evening rush hasn’t compressed the service. Book dinner for the second visit, when you know to open with the black risotto. Walk it off through Varoš up toward Marjan hill, and give the other end of the waterfront to Bokamorra’s pizzas the next night — the two bookings together are the whole city. The full map is in our Split dining guide and the 2026 Split guide; the first-date list keeps a courtyard table here for September.
View Konoba Fetivi on Restaurants for Kings →
Related Reading
- Our full profile: Konoba Fetivi review.
- The city: Split dining guide and the 2026 guide.
- The other Split booking: Bokamorra.
Frequently Asked Questions
How do you book Konoba Fetivi?
Phone only: +385 21 355 152, with Instagram (@konoba_fetivi) as the fallback — no booking platform carries it. Call a few days ahead for July–August dinner; lunch and off-season usually walk in. Closed Sundays.
How does the fish trolley work?
The day’s whole fish comes to the table raw; you pick, it is weighed, grilled and deboned for you. Premium species run about €95 a kilo, local catch nearer €70, scampi €98 — or take the chef’s grilled selection for two at €65 and let the house choose.
How much does dinner at Fetivi cost?
About €30 a head on average — black risotto at €19, stews at €20, octopus salad at €21 — unless the whole-fish trolley raises the stakes. It is the best cooking-to-bill ratio in the old town, which the Bib Gourmand has certified since 2018.
Where is Konoba Fetivi?
Tomića stine 4 in Varoš, the old fishermen’s quarter behind the Church of St Francis — three minutes from the Riva, a century away from it. Compact interior plus a covered courtyard; parties of six and up should call well ahead.
Is Fetivi open on Sunday?
No — Monday to Saturday, 12:00–22:00, closed Sunday. It is the standard Split itinerary mistake; book Saturday instead and give Sunday to the islands.