Zrno Soli, one of Split’s restaurants with the most beautiful location, offers a top-quality and extremely creative cuisine. The restaurant is located on the first floor of a modern building in Split marina and offers a beautiful view of the moored yachts and the city port. The menu is small but carefully planned and based on local, high quality ingredients. Here they prepare them in a new, refined way, which represents an exciting and innovative step of tradition into modernity. The word exciting perhaps describes the top offer of Zrno Soli restaurant the best. With a glass of a local sparkling wine, the professional and kind waiter offered us a refreshing amuse-bouche, some salted almonds and a basket of crispy dough filled with light white cream. For starters we took Boškarin tartare (Istrian beef) sprinkled with beads of balsamic vinegar, which they serve with grated homemade butter and a cold salad of leeks, fresh tomatoes and capers. This salad represents an interesting and successful step in serving tartare and gives it extra freshness. The tartare was excellently prepared, with a well-balanced taste and spiciness. Then, as a warm appetizer, we ordered a dish with an interesting name, but an even more interesting way of preparation and taste. Crni Jakov (Black Jacob). Behind that name there is a mix of gratinated meat of Saint Jacques scalopps, Adriatic shrimps, fried cuttlefish gnocchi that were topped with buzara (fish broth) in front of the guest. We were most impressed by the combination of textures and flavours. Exciting and very tasty dish. The main course was followed by Adriatic squid julienne, sliced into thin noodles, with chickpea cream, zucchini in Prošek (a local sweet wine) sauce and cherry tomatoes. The description itself says that it is again an exciting dish in which flavours and textures are skillfully blended. Fully recommended. The second main course was the so-called Vela Rina, grilled Adriatic white fish fillet, julienne vegetables, shrimp sauce, parsley and garlic emulsion. Delicious and of a high quality. An extremely tasty meal with new perspectives on each of the foods that the meal is based on. The culinary art of chef Stjepan Vukadin is becoming more and more refined at Zrno Soli. This year, the restaurant deserved the third Gault & Millau toque. We definitely recommend that you visit it during your stay in Split and make sure to book a table.