Why is you restaurant called a fish-house?

What is a fish-house? Fish-house is a place where people eat fish and seafood. It’s as simple as that. Neither atmosphere, nor exorbitant prices, nor exotic cutlery supposedly indispensable for eating trout or mussels, nor anything else make a fish-house – it’s the seafood and fish that are much more important, of course. People come to fish-houses in order to enjoy eating seafood and fish.

Why are you so low-priced?

Actually, it’s not us being lower-priced, it’s the other restaurants being over-priced that creates this impression. It’s no secret that good fish is much cheaper than good meat in general all over the world, but in our country it is considered an élite-oriented exclusive product. So we are just redressing the situation and following the normal world practices. Our suppliers are the best and biggest players in the world fish market and they offer us their products at extremely competitive prices that’s why we are able to offer you the best quality fish and seafood at their real prices.

Why does your menu give prices for the whole fish? Doesn’t every fish weigh differently?

When you see a per gram price in a menu, know – it’s nothing but a marketing ploy to trap you. Some businessmen think that only they know the science of arithmetics, while their clients don’t, and so will think that a per 100 g price is the price for the whole fish and so buy more – only to be disappointed when they see the bill. We’re different – we respect our customers and don’t play any games. We always set a price for the whole fish – so you know immediately what you will pay in the end. As for the supposedly varying weight of fish, it’s always a matter of quality policy – we are experts, and we know, e.g., that the best dorado always weighs about 600 g (that’s the weight of a fish that is still young, i.e. tasty and firm, yet one that has grown sufficiently so as to achieve the best quality of the meat), and so we always offer you dorados that weigh exactly that.