Wandered into this place because they were hungry 😂 despite the fact that it's not big but cosy bar, I was eating pasta with pastrami , Brockett pastrami and arugula amazingly delicious 🤪 😻 drank non-alcoholic cocktail 🍸 on the basis of white wine, soft 💋 this is the best I've ever tasted 🧘♀️
The atmosphere is for a lover of cramped rooms, drinks are in the assortment, the price is too high, the staff will make you run and nervous, the biggest minus is its size, even if you take a table, people passing nearby will always interfere.
A good bar with delicious cocktails and a normal contingent. DJs are also pleasing. But on Friday and Saturday it is packed with people and becomes crowded. There is also almost nowhere to park nearby.
I advise you if you want to dance and I don't advise you if you want to talk.
It's a great place! Excellent bartenders and vibes, cocktails are really weak, I want more saturation in them, I would like to put the squeeze on the level a little and it would be perfect! There is little space inside, but this did not prevent dancing, a techno DJ was playing that evening, I liked it! A couple of tables for dinner, a bar and several high tables. In general, it's stylish!
The bar is very small. We were on Friday, there were a lot of people, mostly young girls. We didn't stay long, we had to stand at the bar. The cocktails are delicious, the prices are adequate, the music is good.
The staff is courteous, attentive, polite and friendly. The place itself is stylish, fashionable, the community is cool! I recommend visiting this place to all fashionable people of the capital! They also have daughters ) also of this level! 😉
It's a great place! The atmosphere is gorgeous))) the place must be booked earlier) but there are no seats. The staff is great, the drinks are good, I haven't tried the dishes yet
The bartender who squints a lot (unfortunately, he didn't introduce himself) is the worst bartender I've ever met. I've been to your place 2 times.
The first time there was a joint with margarita - he made it too sour and added little syrup, so it turned out terribly. When asked to do it better, he began to say that he was making a classic margarita officially according to IBA and that he would not redo it in principle. Considering that your check is above average, telling the client that I won't add more syrup is fucking brazen. But the best is ahead... instead of Cointreau (orange liqueur, which should be in a classic margarita), he added triplesec (similar to cointreau), and this damn is not a classic margarita. And to the question, "it turns out you're not doing the classics, but just being harmful," he replied yes. A curtain
The day before yesterday I decided to go again, hoping that the situation has improved. We were served by another bartender, at one point we wanted to find him and asked the bartender, who often squints (I hope this does not offend him) how to find him. In response, they heard "he's kicking out the waiter." We didn't understand the answer and asked what it meant, and we got an answer. "The waiter is bad, he doesn't know how to serve, so we fire him," he declared with a very important and proud look. It's not clear at all why I need this information, but since it went like that, I decided to ask further: did they conduct a training for him, did they explain what was possible and what was not, to which he waved his hand in response. When asked if he could give him another chance, he said, "Yes, he was called for one day anyway." Honestly, I didn't understand why this bartender decided to load me with this information at all. To the question "are you all according to the rules, right?" he replied, yes. "So what are you doing with a mask on your chin and a margarita that's not right?" He didn't answer this question. Then we gave him feedback that it was double standards, which he agreed with.
Dear administration, I understand when something in the bar may be missing. I understand if the waiter can mess up (by the way, everything was OK with this waiter). But I don't understand when a bartender works in an institution with the good prospect network who:
A) refuses to add syrup and behaves as if we owe him something
B) the customer does not need to ship the information
C) talks impudently
D) lying to himself to please about what makes a classic cocktail
I'm afraid in this case you don't need to have a conversation with a person. You need to part with such staff. And note that a person is far from stupid, he understands what he is doing and how he is doing it. He is fully aware of the wrongness of his actions. He just doesn't care and he likes what he gets away with.
The atmosphere is very pleasant and civil. A compact place, as they say, in a tight space, but no offense) In all conscience, the bar should have been called not Malena, but Raspberry. There are a little more than a lot of girls. I recommend it, although in theory it would be necessary to keep this place a secret)