Нежный и сливочный рийет готовим из форели, лука и фенхеля, обжаренных на сливочном масле. Готовую массу томим в сливках и измельчаем до консистенции намазки.
Подаем с обжаренной булочкой бриошь и кинзой.
20 Br145 g
Оливки с сардинами и зелёным перцем
Сардины подаем на шпажке в дополнении с оливкой без косточки и зеленым маринованным пикантным перцем.
18 Br130 g
Хумус с песто и лечо
Наш фирменный хумус дополняем соусом песто и лечо из печеных овощей.
18 Br190 g
Микс оливок
Оливки каламата и зеленые оливки гиганты заправляем пряным оливковым маслом с розмарином.
It's a very controversial establishment. At first glance, it's a cozy, atmospheric place, with good restrooms, an open kitchen, and a seemingly good menu. But I still haven't figured out where the prices for such mediocre dishes come from. I'll start with Caesar. This restaurant serves this classic dish by the author, which we have been warned about. But we didn't expect it to be too authorial. The rest of the ingredients are laid out on huge lettuce leaves, after eating which only lettuce leaves remain. I strongly advise you to look at the photo of the dish before ordering. Pumpkin soup for 30 rubles is bland, nothing special. The rare pieces of salmon in it and strachatella did nothing to save the situation. Their taste wasn't particularly noticeable either. We ordered tiramisu for dessert. It was the final disappointment of the evening. For 25 rubles, we got a dessert worse than in the supermarket. For comparison, 25 rubles is 7 euros. For 4.5 euros in Italy, you can buy an amazing tiramisu. After such dishes, it wasn't that there was no desire to leave a tip, it was generally unclear why we were paying so much money. The restaurant is a complete disappointment, a good interior and smiling waiters alone are not enough to have guests ready to return to you again.
Are they the same color in winter and summer? - no.
Last spring we had breakfast on the summer veranda, everything was fine, because of this the rating is 4, not 3, which I would really like to put at the end of the last hike. It is the latter, because Minsk has already grown to the point where you can choose an institution without such shoals.
The end of winter, I'm booking a place for breakfast in advance.
When the hall is half empty, they are escorted to a corner table next to the toilet without any questions about whether they like it or not.
Next, the waiter arrives, receives the order and carries the appliances. At the first attempt to put it on the table, he drops the knife, calmly picks it up and puts it back on the table. We were asked to serve coffee with food at the same time, but for some reason after 5-10 minutes we now have "at the same time". What the washbasin looks like is a separate question, the photo is attached. The only thing I have no complaints about is the food, avocado toast and dranik - top.
Ps I reread the above and realized it's not 4, it's 3, no more.
It's a lovely restaurant. It was a week ago.
It's atmospheric inside. Sofas, interesting design with lots of mirrors and pleasant lighting.
Delicious Caesar with Shrimp. An original serving with a slightly spicy sauce and also a crumb of fried bacon is brought separately to the salad. I was surprised! But it is very tasty and not a greasy dish.
The green wine of Proseco was also at 5. They opened it in front of me.
The service is fast.
The staff is friendly.
You can see how the food is being prepared. And the chefs are smiling, customer-oriented.
The next time I'm in Minsk, I'll definitely come in to try some other dishes-they'll probably also have an original twist.
There were people of different ages and with children in the institution. Probably you can find delicious dishes for everyone there.
The restaurant is a little removed from the main street-it is less noisy and in the evening at 19 there was a place for me without a reservation, but there were still a lot of people.
During my visit, I visited several restaurants in Minsk and Grodno, but not everywhere is well received and you can sit comfortably.
I recommend this place.
I liked.