Restaurant Pasaj Sibiu — Restaurant in Sibiu

Great restaurant with a nice atmosphere. I went here yesterday and i had a good time there. They have a decent selection of bottled wines and they put the effort in selecting the wines they serve at glass which is a great touch for every restaurant. I had a beef tartare and a pavlova desert. The tartare was very good for my liking. You can taste the mustard and the meat was quality one. The downside is that it was served on white bread which tends to get soggy. I suggested the waiter to change the bread to a sourdough so it doesn't get soggy so fast. There was a fried whole egg which didn't have the running yolk which was the intended way. The pepper(pimento) was missing so i wanted to add some but the grinder had no pepper in it. The desert was not great and it seemed a bit old since the crust was waaay to hard to crack with the spoon. The waiter made the experience better,...

We got in at 17:10 and they did not want to seat us because they had reservations starting 19:30

We were seated in a hallway even though there was room to seat us as we assured them we are leaving soon. We got menus ourselves as nobody was helping us even though supposedly we needed to clear the table before their next reservation.

The menu is an atrocity...

We were left with little choices for food 2 out of 10 menu pages are for food. We orderded the only pizza with fish because of pescaterian diet. The pizza with smoked trout carrot and parsley root is an abomination.

The snitzel with potato wedges were passable. The salad however was horrible it had cauliflower, red cabbage, white cabbage and carrots that did not work together.

Very expensive for taste of food, serving and ambiance. Would...

We had luck to get a place for dinner for 4 adults and 3 children in a very cute corner with a magnificent view of the lively passage that is situated at the bottom of the evanghelical church and Piata Huet. Each of us found something very tasty to eat. The service was realy great and our hosts did everything to make us feel extraordinary. The highlight was tasting the 4 types of tuica (a kind of brandy). The best one was for me the one made from plums. I wish the hosts lot of success and we are looking forward taking the dinner in the next year at „Restaurant...