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Volcano Blue Review

4 /54 Reviews
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乐乐嘻嘻哈哈
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5/5
Original Text
This restaurant often appears in travel notes, and you will find that it is actually a little too much, it is really worth appearing in the recommendation list.

Volcano Blue

Posted: Oct 30, 2016
More Reviews
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  • 大头娘娘与灰太郎
    3/5Average
    Original Text

    Restaurant Volcano Blue Tavern, in the most lively town of Santorini, FIRA, not far from entering the donkey road on the pedestrian street. [Environment] At the beginning, I was introduced by netizens and said that the invincible sea view and seafood were delicious. . . I am quite looking forward to it. Come to find: because the wind is so big, there is also light rain, the restaurant put down the plastic curtain to block the sea view. [Food] This restaurant menu has a Chinese version, it feels like making tourists money, not only this one, many restaurants nearby are, immediately have the feeling of being deceived. Talk about dishes: 1. Ice coffee (3.5 euros), I heard that Greeks drink super sweet, this coffee is super light, can it prove that the Greek food here is really untrue? 2. Seafood package (36 euros), very general, including: Greek salad, a large white is goat cheese, not used to eating; Qingkou, small, malnourished Size, and flower armor is about the same size; grilled salmon, still decent; feel that the delicious dish is this multi-spring fish; dessert tonight dinner the biggest highlight, yogurt ice cream spread with honey candy kernels. [Note] But Santorini has a big temperature difference between day and night. After the sun goes down, the heart is cold. Eat at the beach, remember to wear more clothes.

    0
    Posted: Aug 12, 2016
  • 粉红兔子
    4/5Excellent
    Original Text

    This restaurant is not bad. It seems that there are some years here. The per capita consumption is relatively moderate. I like the decoration style here.

    0
    Posted: Jun 21, 2016
  • Miss Junny
    4/5Excellent
    Original Text

    My love heart is too soft, so delicious, so delicious

    0
    Posted: Oct 8, 2016