But if you do not want to get negative emotions, then carefully choose the place breakfast, lunch and dinner. A few facts from the restaurant life Yalta Restaurant 'Terrazza' at 'Oreanda' – with all due respect to the quality of food and feed, adding to the expense of hryvnia in 2000 to 22 servings of coffee 300 hryvnia, with four drunk, and the lack of apologies from the staff hardly create a good image. In the nearby located on the 'Oreanda' sushi restaurant 'Nobu' caviar of flying fish in the traditional 'California' is additional. By the way: On the roll of California. Most popular and sold in Russia, roll, and generally the most popular Japanese dish is a California roll (sometimes also referred to as the California roll). Russians everywhere love to him say the owners of the Japanese Restaurants, also based on a number of polls, as his favorite roll call it more than a third of Japanese cuisine lovers.
How logical we can assume, looking at the title, this first roll was not made in Japan, and in USA. 'Father' Roll California chef Ichiro Mashita called, who worked in the 1970s in Tokyo Kaikan restaurant in Los Anzhalese. Roll came to light in 1973, first became popular in California, which gave him name is well recognized in the United States gained in the 1980s, then became widely known and loved around the world and, paradoxically, even in Japan. Noticing that his clients, unaccustomed to the traditions of Japanese cuisine, often confused raw fish and tough nori seaweed, in which traditionally wrapped rolls and sushi, Mashita decided for them to develop a new roll. He rolled a roll so that a sheet of seaweed was under rice for stuffing used the red king crab meat, cucumber cubes thinly slice avocado and (a buttery texture, like fish), and the outer surface sprinkled with orange tobiko flying fish roe. In the summer the restaurant at the 'Summer' staff simply does not notice the newcomers visitors within 10-15 minutes.
The restaurant in the Theater. Chekhov's serves wine is not what you order. Moreover, a dry white wine is served warm – 20 degrees, and dry red wine – cold. And then, taken to argue that this is the wine should be served. However, it should be noted that in summer the restaurant on an open area to sit quite nicely: on the waterfront and at the same time, away from the crowds and bustle, pleasant background music of Italian singer Pino Daniele, a great lunch and fresh pastries. I wish the readers of Bon Appetit, and restaurateurs sincerely – 'There is no limit to perfection'!