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Contribuisci feedbackLast Friday, we thought we'd be able to use a tasty lunch here. Unfortunately, it wasn't really eating. Fletse curry soup without any curry tasting with a sandwich that had a very strange smell and thiso taste. After that, scrub with peter oil potatoes and mustard sauce. The fish was really bad quality and tacky willing, the potatoes were sprinkled with peter oil, but that's where it stopped. The salt was a very badly cleaned watermakers accompanied from one Christmas at arrival, it surprised us somewhat that there was no people after all. We could turn the clock back, I'd have no doubt picked another case!
To reservation, minus too soon, more than 15 minutes have to wait until they came to order. An hour of waiting for the appetizer that cold, then 15 minutes back at the main dish, apparently they'll find this normal, no excuses for the long wait. Mussels invisible, filet purple, no mussel sauce, no salt and pepper on the table, no mayonnaise, forget about the slaughter meal when she was working on us, asking for her to disrespectfully. Ask her this somewhere quiet and separate and not when she's with clients. I mean, it's free coffee for the unscathed clams was welcome, but it didn't make the experience right. advice to resto: People don't like to wait. A full hour on a dish and then another quarter at the main dish. These aren't normal waiting days anymore.
Definitely not a rapist, their strongest point is their playground, and they'd better stick to that. Been here with the whole family insomnia, nothing of squat food doesn't mean much, bad quality fries, and yet claiming they're fresh, for all they ask, they're asking, "she's got a lot of bad candy bars," Better spend my money where they're worth it!
We've been here with the groupon action. As a main dish we took steak but we only got Half when we asked if these were the normal portions, they told us they only give half the groupons half steaks. We had shrimp crops, and they were sore. Boss is arguing and he's arguing with his garcoons about the clients and the kitchen staff and he's faking the girl behind the bar.
Going to dinner with the family last weekend. Our son of a year, managed to raise a spaghetti, was not allowed to order spaghetti because the owner was tired of doing a big cleanup after children ate a plate of spaghetti, our argument is that he was as well-feedededededededededededed, and there's a difference that she should be a quished, salmon wasn't bad at all, but you had to start looking for him, little bits. Headshot tailfish à euro: A few pieces of dry flavorless freezing fish with a very moderate sauce. Ankles would have picked steak. ; One steak was the size of another. Who had asked for à point got something between blue and saignant. Ordered bottle of house wine. When I asked the waiter which grape he served, he just showed the front of the bottle where no further specs were on it. After the bottle was half empty, my wine glass was taken away. And so, unfortunately, it's not an accident the parcours. _ It's the third time we've had such experiences in this case. We've had the kids owv reconnected the plays outside and inside. All right, well, maybe we're gonna have another drink in the summer with eyes on the playground, but we'd rather go home with big starvation than just once more edible here. Stay away from that business is the message. One positive note: The irish coffee was made up by the waiter with care. to the waiter to conclusions and find better ears for his career.
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