Zrno Soli

Located on the first floor of a building in the ACY marina Split, Zrno Soli has a fantastic view of the city, the city port and the anchored yachts, which gives to the place a special feeling of elegance and peace. The beautifully decorated interior and the spacious terrace make it very attractive. With the departure of chef Marko Đurašević - Gault&Millau chef of the year 2024 - who raised the restaurant to a high fine-dining level with his culinary concept, the menu has been somewhat simplified. However, the young chef Branimir Prnjak, who now runs the kitchen, has shown that he learned a lot from his colleague, but also that he has his own vision, skills and time to reach his goal. Although they have remained faithful to the sea, and fresh fish is their main asset, there is a lot of innovation in the preparation of the dishes, and at Zrno soli you can taste some more complex culinary creations. Starting from the amuse-bouche: crispy baskets filled with tuna and white fish tartare then small marinated sardines and marinated prawns. The tortellini stuffed with cheese in a bisque sauce were our favourite. We also liked the paccheri with a rich but delicate octopus and squid ragout, the complex flavours contrasting the al dente pasta and the supple seafood. The slow-roasted suckling pig was very attractively served as layers of Bajadera (famous Croatian praline square with layers of chocolate and nougat cream), but unfortunately it arrived lukewarm, so the crust was no longer crispy. We rounded off the meal with two light and extremely interesting desserts. We highlight the honey & milk, which is a modern interpretation of the familiar flavours of childhood, with white chocolate and hazelnut brittle, a moderately sweet and elegant combination in its simplicity. The wine list offers a large number of the best Croatian labels and some wines are available by the glass. Zrno Soli is a restaurant worth every recommendation.