The menu focuses on a variety of dishes that go beyond standard bakery fare to create a signature brunch experience. In the afternoon, the space transitions into a restaurant setting, emphasizing seasonal dishes, Mediterranean ingredients, and a modern culinary approach. Highlights include poached eggs on brioche with rich toppings, various creamy scrambled egg preparations, and mortadella sandwiches with pistachio mayo, blending savory, creamy, and nutty notes in perfectly balanced combinations.

We also offer a vegan breakfast with beetroot hummus and avocado, designed as a light yet nutritionally complete option. A special place on the menu is held by the “Okus Soli” platter, which brings together several house specialties to provide a comprehensive tasting experience through a combination of carefully selected ingredients and seasonal produce.

Our specialty is sourdough bread and focaccia, baked daily using a natural starter named Veseljko, which gives the dough its characteristic aroma and structure. The slow fermentation process results in bread with a distinct flavor and easy digestibility. Our sourdough comes in several varieties: with rosemary, pumpkin seeds, and seaweed, which adds a subtle hint of the sea. The focaccia is served fresh from the oven, typically with flavored butter, capers, and young olive oil, highlighting the simplicity and quality of the ingredients.