The good news is that this inn flair has been retained, thankfully, not in the manner of local third-class taverns but modeled on Italian trattories. This means that the prices are decent, the dishes are based on good and seasonally available ingredients, and the cooking is precise, clean, sometimes creative. Also, there is a daily offer of dishes that flirts with Zagreb, continental and Mediterranean tradition. So during the week you can mix between, for example, octopus stew, lamb with bijou, breaded thighs with rice-bizi or pork neck. <\/p>\n