Restaurant Tilda
November is a transitional period of adaptation to subzero temperatures: you can no longer walk with the thought: “Now something will come across along the way.” The time has come…

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Features of modern restaurant criticism
The life of a restaurateur and a chef is unthinkable without criticism. The plot of the relationship between these three is at the heart of almost every film about restaurants:…

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3 restaurants in Odessa: where to eat tasty, hearty and atmospheric
According to one of the largest restaurateurs in the city, Savely Libkin, Odessa residents are obsessed with food. There is no second city in the world where food plays such…

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Restaurant Tilda

November is a transitional period of adaptation to subzero temperatures: you can no longer walk with the thought: “Now something will come across along the way.” The time has come for clear routes and pre-verified locations.

We pass American fast food, then – Soviet fast food – cheburechnaya exists in the center of the capital much longer than ours. We turn into Sytinsky Lane, then left – we are there. Unremarkable entrance group, steps to the restaurant, at the entrance – a perch for smokers.

Restaurant Tilda
Subdued light, intimate darkness and the size of the institution itself. On the right hand – two rods that simulate a wardrobe. We determine the outerwear on the hanger. The whole hall is in full view, it is impossible to go unnoticed. A flew up waiter escorts us to the central table. A room for fifty people from strength. Forward along the podium – at the level of the front door – past two designed for two high tables and a wine cabinet. The main landing is three steps lower. Continue reading

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