Akvatoriya

We accidentally decided to visit this city. And of course I wanted to eat local fish. The menu was a pleasant surprise, even on our budget!

The chefs cook very tasty well done, but the waiters run very few times do not have time to feel sorry for them, I think it's just the owner of a rat or someone else who is afraid to pay extra wages for the convenience of visitors !!!! Hire people to work in a restaurant from your pocket do not worry !!! For that customers are pleased that they do not have to wait for the waiter to be free !!!!

Helpful and non-intrusive staff. Excellent cuisine. Convenient location. Beautiful view.

"Water Area" - a great view of the Volga, easy swaying on the waves, the Petrovsky Fountain, good cuisine, soft music (unlike other places of relaxation on the embankment, where sometimes you can’t hear your thoughts, not just someone else). Caspian salad - so-so, I do not advise you to take it, but the barbecue is very tasty. Waitress - well done, service at the level 👍

We visited this "restaurant" on the first day of opening after quarantine. Unfortunately, the tricks of the bar with alcohol spoiled the impression. I ordered a wine glass, so instead of wine from my own bottle they brought a draft barmatuha, such as homemade wine (as in Sochi for bottling). They asked to bring a bottle of wine ordered from the wine list, open it with us and pour the prescribed dose. They brought, opened, poured. That homework was taken back. The calculation was, as they say, "on a sucker" who does not understand wines. But, here the picky client came across and the focus failed. ) I do not know if the owner of the institution is in the courses on the affairs of the bar, but let him know now. In addition to wine, nakosyachili with a cocktail. Instead of the prescribed proportions of alcohol, one Sprite was charged. Asked to remake. Guys, well, we’re not in Turkey, at the All hotel! It seems to have come to a restaurant ... So match! What are these cheap 90s tricks for ?! There are no complaints about the kitchen and the waiters. The fish dishes were made well (they took fish in different variations), the lamb ribs were, to put it mildly, oily. The institution could put a solid four, if the bar did not let us down.