Tri Sousa - Severomorsk

Good service. Good serving of dishes and very tasty Shawarma/Shawarma. Although it's not classic. Not served in Pitabrot, it looks more like a tortilla. There is even a place to sit, although they are partly renovated. If you have a delicious meal and want to taste different Shawarma, we recommend you to visit and try! Such a wealth of different shawarms has never been seen anywhere else

Very average. It has nothing to do with real Shavuha. Roll with all kinds of nonsense, the size is not bad. In the photo is the most expensive

Decoration is good, but there are questions about the quality of food. French fries are sometimes salty, Shawarma is delicious. The compote is not sweet, very mad. The place itself is good, but there are questions about the food.

A very stupid institution. I waited for the order for 39 minutes: Shawarma, Potatoes... Shawarma is cold, potatoes are not for everyone, there is no Wi-Fi, you need to wash your hands almost into the kitchen (in the service room). Coffee powder..

Great place. The cook met us at the entrance, (smoking near the door). I waited 25 minutes for my order from one shawarma, it was time to look around. The room is in the basement, there is no internet connection, and as they said they do not give the password for wi-fi. As for the cooks, they work there without gloves. Alya shava from the station bury dear . We made two absolutely identical orders with a friend, it was ready after 10 minutes, mine after another 15, despite the fact that I had number 55 and my friend had 56, respectively. From which we conclude that the illegitimate son of Stephen Hawking was at the checkout. Why do we need serial numbers on checks? For debilof probably. There were no napkins at the tables, but there was a pack at the checkout, but why then put empty napkin holders? And so it goes. A couple of tables were not cleaned after the customers. (Give out rags, let them wipe themselves) Feeling like a third-rate beer. I would understand this mess in the event of a huge influx of customers, but in all this time only one table was occupied, and the cashier and chefs were chatting with their friends at the cash register.