Kolyba

Not recommended!!! The service was terrible. We ordered grilled river trout (forel), it was not well cooked. Hot wine was made from bottled Sangria. The check price was not correct.

Terrible place. Mediocre cuisine, prices are unrealistically high, in terms of positions that go by weight, they clearly weigh on. I ordered fried trout, they brought burnt refried fish without much steaming for its filling, cooking and serving, at the price of the best fried fish stacks in Kiev. I ordered a salad, the waiter offered to decorate it with "a couple of mushrooms" and eventually brought a separate plate of mushrooms and included it in the bill at the full price, which is, to put it mildly, unreasonable. The interior as a whole is more or less sustained in the national style, but New Year's decorations are inscribed as inorganically as possible. It was still not very pleasant to see the dust that lay like a slide on the lamp above the table. I'm not even talking about the lack of masks on the staff in quarantine. The only one pulling this broken cart is open fire. The only star is dedicated to him.

Viper and a drunken waitress (((Ordered a barbecue brought charcoal. They said to do normal and she in 15 minutes brings the same burnt meat. More here no foot and no one advises

The service is low, the location is not the best, bograch and monks are the same. Three in the assessment.

Very, very atmospheric and authentic place. This is a real Carpathian hut - in the center of the hall there is a live fire, the air is filled with the smells of wood and the old house. Feeling as if you immediately fall into the Carpathian house of the 19th century. Emotions are incredible, but that's where the joy ends. The hall is dirty, the dishes are very mediocre, not even like home cooking. The waiter is one, he hardly knows the menu, half of the menu is not available. They ordered a kebab, turned it over themselves, because it was burning over a live fire. For the kitchen and service can not put more than 2. It is a pity, this institution needs a good leader who will improve the kitchen and service, because the place where there is a soul just dies. My request to the management, make a little effort and you will not have a hang-up from customers