The only restaurant on the area of Private Roman baths within the Diocletian palace in Split,Croatia✨🥂
🔸📞+385 21 586 777
🔸📨 [email protected]
🔸reservation: https://b.link/Para-di-soto Para di šoto je magični spoj antike i modernog interijera koji je uređen minimalistički kako bi do izražaja došla prava vrijednost i ljepota stoljeća koje su iza nas. Sva naša jela su spravljena u duhu mediteranske
i autohtone kuhinje popraćena s modernim tehnikama prezentacije. Izvorni okus domaćih i svježih namirnica je neizostavna nota koja se provlači kroz svako jelo koje izađe iz naše kuhinje. Tim Restorana Para di šoto čine zaljubljenici u Split, kulturnu baštinu te bogata i maštovita jela. Ponosni smo zato što nismo kao drugi trendovski restorani i što želimo našim gostima omogućiti potpuni doživljaj davnih vremena. Svaka kritika je i više nego dobrodošla jer je nama stalo da Vi, dragi gosti, uživate u nasljeđu grada Splita i napustite naš dom s osmjehom na licu. Restaurant Para di šoto enriches ground floor of Hotel Slavija, a place that used to be private Roman baths of the emperor Diocletian himself. Para di šoto is a magical symbiosis of ancient times and modern interior featuring minimalism design to express true value and beauty of centuries behind us. We make dishes in Mediterranean spirit and with respect to autochthonous cuisine accompanied with modern presentation techniques. All the dishes that come out from our kitchen have something in common: you will truly feel the taste of each thing on your plate because we only use fresh and homegrown groceries. Team Restaurant Para di šoto is made of people who are in love with Split, cultural heritage and rich, tasty dishes. We are proud for not being like other trendy restaurants and for constant striving to give you a proper feeling of past times. Any review, good or bad, is more than welcome because we truly do care that you, our dear guests, enjoy in unique legacy that our town has to offer you and most importantly we want you to leave our home with smile on your faces.
