We arrived at 11:45, 15 mins before the advertised opening time and waited until almost 12:30 before they opened. By this time there was quite a queue so clearly a popular place and I would advise turning up in plenty of time.

The menu was still being written when we arrived, testament to how fresh the dishes are. They serve what they can make that day based an availability of ingredients and whatever is caught at sea. Food is rarely fresher than this.

We started with burrata and had truffle pork pasta and tuna steak for mains.

The burrata was served atop a fresh salad complete with balsamic dressing. Nothing to write home about here, a fairly average burrata with standard creamy notes. I would recommend being more adventurous.

The mains featured underwhelming presentation. However this feeds into the core concept of this establishment: this is not fine dining, it is home cooked Croatian sustenance. Presentation aside, the mains shone much brighter than the starter. The truffle pork pasta, which can so often be overpowered with truffle flavours, was well balance. Creamy notes with flavours of rosemary accompany the primary flavours. I have seen other pictures where this looks to be served with a green herby garnish of some description, I would have liked to have seen this on mine. Tuna can be fishy, chewy and flavourless. I'm happy to report none of these boons afflict this serving. Teeth press effortlessly through the fish with little effort. It has been served rare with only a cautionary stint in the pan. A slightly hotter pan could have produced a better surface crisp whilst maintaining the internal temperature but that would be a particularly picky observation.

There are lots of other interesting experiences to be had on the menu. My advise is to be adventurous and let the experience of the chefs shine through. I would recommend this restaurant highly for home made Croatian dishes.