Time Out says
At its simplest, the Croatian word obrok means “meal”, although it also comes with the connotation of something rather basic or straightforward, like army rations or school dinners. It’s a neatly ironic introduction to what this small and intimate restaurant actually does, serving up quality food that suits the quick-luncher as well as those with time for several courses. The aim is to give Croatian cuisine a bit of contemporary style, but without losing sight of what’s traditional about it. Four or five specials (65-90Kn) are chalked up on a board each day - old-school recipes like lung stew might feature alongside something a bit closer to the comfort zone, such as pork chop with mushrooms or lamb with peas. Mains are often accompanied with down-at-home extras that other restaurants no longer serve – such as žličnjaci, oddly shapen gnocchi-like things that soak up a good sauce. Baked štrukli, the central-Croatian dish comprising pockets of dough filled with cottage cheese, is something of a house speciality. White walls, pale wood and jazzy background music help to ensure a smooth, soothing experience.