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At the end of the meal, from handing over the cash to getting change took six. Comments posted by the website's visitors are independent of the editorial materials and do not represent the views of www.sofiaecho.com. Finally, a grey-clad woman, presumably the duty manager, appeared and unsmilingly told us that the place was practically full. From the time our menus were handed over until our orders were taken, 10 minutes elapsed, the outer limit of acceptability. Honestly, it should now be called a carrot salad, with calamari mentioned as one of the ingredients.While Fancy bills itself as a pizza-pasta restaurant, in recent months it has had monthly themed special cuisines. I have ordered it every time ever since, as a sort of parlour game to see quite what they will come up with. I ordered it again the next time, to find that the ingredients and quantity varied from the first time, and that the amount of calamari had decreased. I recorded notes and statistics on various matters. In the span of our meal, 55 minutes in all, and given the view from our corner table, I not once saw any member of the serving staff smile. Our full order was the soup (3.90 leva), the salad, the pesto pasta (5.90 leva), ravioli with beef (7.80 leva), a large Shoumensko dark beer and 500ml of draught Cabernet (six leva), followed by pana cotta (3.50 leva). Some time last year, the sausages and beer produced in honour of Bavarian month were really good. The first time I went, I ordered the calamari salad (300g, 7.60 leva) and thoroughly enjoyed it. The impression was rather that the sauces came out of a jar – a very large jar, perhaps, but a jar nonetheless. The pesto pasta was acceptable, but notwithstanding the claim made on the restaurant’s website, it is difficult to believe claims about everything being made fresh. The ravioli was too thin, too dry, and managed to be simultaneously slightly powdery and slightly gummy. The trend in recent months has been that the proportion of carrot has been increasingly steadily. Up against the memory of the tinned ravioli I sometimes ate as an undergraduate somewhat more than 26 years ago, this ravioli placed as the runner-up.