Visitors consistently praise Vetvi's concept and interior: many reviews single out the 'unusual' design, dark and light halls, birch-branch motifs, a sand table and even a pipe-from-the-ceiling that looks like a crane. Multiple reviewers mention the open kitchen in the dark hall and high-quality stylistic touches such as black cutlery and bespoke crockery.
Reviewers note that the food is imaginative and often excellent. Several guests call out specific dishes they loved: strict 'stroganina' from pelamide, pike-perch (sudak), flank steak, veal cheeks, langoustine ravioli, chicken pâté with pine nuts and the smetannik dessert or mango-passionfruit dessert. The cocktail list and bar presentation receive repeated praise; one reviewer recommends the juniper cocktail with large ice, and others call the bar menu a 'must try'.
At the same time, a recurring theme in reviews is portion size and occasional inconsistency. Multiple visitors say portions are smaller than expected and some describe certain dishes as 'mediocre' or uneven — examples include overly sweet cocktails, a scallop ceviche with too much sauce, and a slow-cooked shakshuka that took around 30 minutes. A few reviewers report problems like dirty plates or a colder dining room in winter.
Practical tips from real guests: reserve a table via the phone on the official site (listed on the website), ask whether you are seated in the dark or light hall depending on the atmosphere you want, order cocktails and desserts if you want memorable moments, and come prepared for a leisurely meal rather than a quick bite. Many say service is warm and knowledgeable—several name-check the owner or specific waitresses who explained the concept and dishes.