Monkfish and sea urchin, transformed into a creamy saline risotto, signal the maritime intensity of Restaurant Leonis, nestled within the ancient Roman masonry of Diocletian’s Palace. The kitchen’s philosophy centers on the daily Dalmatian catch, where the briny essence of the Adriatic is presented with understated elegance. A signature octopus salad arrives with a vibrant assembly of sun-ripened tomatoes and briny olives, unified by a generous emulsion of local olive oil. Technical precision is evident in the char-grilled squid, which balances a delicate smokiness with a tender, buttery texture. For those seeking deeper traditional roots, the ink-stained black risotto offers a rich, umami-forward profile derived from slow-simmered cuttlefish. Aromas of wood-fired meats and fresh herbs drift through the stone-walled terrace, creating a sensory bridge between Split’s imperial past and its contemporary culinary excellence. This is a disciplined exploration of coastal ingredients.