Caterina Chubarova
Google
So, we visited the restaurant on Tuesday, lunch time. I had a reservation but half of the place was empty. The welcome personnel is really not nice. My boyfriend went in to check if it is colder indoors before getting seated and three people jumped on him to check if he had a reservation.
I would probably understand this unwelcoming behavior if the restaurant was full and it was Friday night:)
I truly believe the personnel should speak English good enough to explain the dishes. At least, the basics. We had to order and be surprised how the dishes would look like. I also don’t do dairy so not possible for us to manage that.
The fish soup is actually a not-so-common way of cooking bouillabaisse. It does not have whole seafood in it. Most people would expect fish in the soup. Some fish is blended. It is savoury but still the waiters should manage the expectations of the guests.
The mussels curry: also a bit of a waste as the mussels are incredibly tiny and the pit is big so it is an hour to find some meat there. We left almost the whole pot. The curry itself is great but really nobody said it is a huge pot for 2 people and it is a lot of WORK:)
All comes down to the fact that nobody presents the dishes or explains in English what is what. Like, they brought me the red soup with yellow mayonnaise, whole garlics and croutons. I had no idea how to mix it etc. Apparently, the seafood is blended into the broth, the garlic is make yourself a garlic bread and the mayo is to be put on top of the bread to after soak it in the soup. That was said in French to me 2 times but I still was not sure:)
The setting is nice, the ingredients not bad, the artichoke salad is a hit, the service is sad.
