This text has been translated automatically.
Amazing how to manage to run a restaurant that keeps such low level through all stages, but I guess the location opposite the Central station contributes with a sufficient, tourist-driven daily cash.
The food is cooked by machines and I know you talk about "the more cooks the worse the soup" but you can not pull it to its limit and get the fact that zero cooks provide optimal soup. In my case it was a dry salmon fillet and a dull potato gratin that could just as well be a microwaved färdiggratäng from New Year's Eve (it's February now).
The service was as absent as confusing. Two minutes after we sat down we got the question if we were ready, whereupon we replied that "not quite yet, but we can order drinks." The answer was "absolute" and the waiter disappeared. 35 minutes later we had to wave to us someone who could take an order.
Jaja, bad at all stages anyway.
Amazing how to manage to run a restaurant that keeps such low level through all stages, but I guess the location opposite the Central station contributes with a sufficient, tourist-driven daily cash.
The food is cooked by machines and I know you talk about "the more cooks the worse the...
