Restaurant

        
I found out about this restaurant once driving along Kenesary street. It looked very pleasant  from outside – large windows, tiled area, entrance made out of travertine, and white-green sign-board on the black background which said about the simplicity and style of the restaurant. The fish on the sign-board specifically demonstrated the potential guests the fish trend of the restaurant. I chose the lunch time for visiting the place and noticed that regardless of the parking along the road, it was not hard to find the parking spot.
 

 

 
Guests are being greeted by friendly waiter and cloakroom attendant. You are warmly asked to check your coat to the cloakroom which is on the right from the entrance. The waiter accompanies the guests to the dinner hall and suggests to choose the comfortable table.
 

 
Tables in the middle size hall are located along the windows, on a small podium, where there is a bar. Most tables are for 4 persons, and some near the bar are for 2 people. It is easy to fit in a large group if to link the tables. Restaurant also has VIP room for 20 persons. It has a pleasant interior in Provence style.
 

 
Having seated along the windows, my friend and I were given the menu. There was quite a range of choices in the menu – vegetable and seafood salads, cold fish dishes, 5 types of cheese, soups, buzara, hot snacks, various shell fish, side dishes and desserts. It is interesting to note that the price for seafood was given per 100 g.

 

 
The impressing choice of 13 types of fish (seabass, dorado, turbot, gurnard, and others) is presented not only in the menu, but also in the hall itself, where there is an open refrigerator filled with ice and fish. A person can come up and choose the specific fish and its size he liked. Guests can also choose the cooking mode – grill, home cooking, parchment, steamed, in foil paper and in salt.
 
Menu also had a standard choice of juices, soda and tea. Wine menu suggested to try French wines, including popular Chablis, Sauvignin Blanc, Chardonnay of white ones and Cabernet Sauvignon, Merlot – among red. It is possible to note that the wines were being chosen specifically for the fish restaurant, Gavide Gaviand Pinot Grigio are perfect for vegetable salads and white fish. For special occasions menu has also sparkling wines and champagne, where I would like to mention Moscato D’Asti, which is usually being served as desert wine, and which is also is a good appetizer.
 
The waiter was always taking care of us, and as soon as we were ready to order, asked whether we needed any recommendations. I was interested, where the chef’s team was from. As it turned out the team came from Serbia, same as in Porto in Almaty. They know each other, but as they confirmed – the restaurants do not belong to the same company. Fresh fish is being brought by airplanes twice a week that is why they always have fresh ingredients. Supply is a key factor of sea food restaurant which is located in the middle of land. It is always possible to differentiate whether the fish is fresh or not by taste, smell, softness of the meat, has it been frozen or not, etc.
 
We ordered greek salad, risotto with shrimps, the whole seabass in salt and homemade potato as a side dish. The waiter also suggested seafood, and we ordered frilled shrimps.
 

 
It did not take a long time as we were brought fresh baked bread which looked similar to ciabatta with sauce and butter, species, lemon and salad.  
 
Greek salad was served in a transparent salad dish and looked very fresh. Tomato according to which a person can easily determine the freshness and quality of vegetables was fresh, as well as feta cheese and other ingredients of the classic greek salad. However, the peak of enjoyment was shrimps and fish. Shrimps were duly served together with small plate of water and lemon for hands.

 
The fish ceremony was more complicated. There was brought additional table to our table, and the fish in salt was on fire, which then was delicately cut and served on plates. During the process the waiter willingly tells you about the fish cooking process – it is being baked in salt without any additional ingredient in its own juice during 25 minutes. The fish was really tasty and soft. It was an ideal result, which I could not tell about risotto though. Chef of the restaurant was a real master – the fish in fish restaurant was cooked perfectly. Everything was cooked and served ideally. The homemade potato was an excellent side dish and served with zucchini and two types of onions. It looked a little overburnt and greasy, but tasted not bad.
 

 

 

 
Having enjoyed the food, we asked for a bill. It has immediately been brought with 2 orbit chewing gums. Part of the bill was paid in cash and part by the credit card. The senior waiter took the bill and brought the card with the bill for signature. In Astana for some reason not many places can split the bill into cash and card, or two cards, though it is very comfortable for clients and normal practice in restaurants abroad.
 
The prices in this restaurant are not low, but being a guest I realized that it was worth it. Excellent service, fresh products, pleasant atmosphere (from background music to comfortable temperature of the premises, and kitchen where you will not get fish smells from) made up a pleasant impression about the restaurant, which I definitely know that I will come back to.
 
It was not crowded at all during the lunch. It is not very popular place for Astana people. However, even though Porto Verde does not have a proper advertisement, its pluses will make the clients to share their experiences and come back to the restaurant again.