Time Out says
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Mandić family tradition here goes way back – to 1983, as far as the restaurant is concerned, and 1980 when talking about the butchers in the same clan. Thus the meat is first-rate, ideally ordered as part of a classic platter with ajvar tomato-and-pepper condiment to accompany, and vegetables. All feels very sturdy, the brick-and-tiled-floor surrounds – as if the Mandić could go on for another 35 years or more, in fact. Closed on Mondays, to give the family, and the friendly staff, a well-earned weekly breather.