Al Adab

Add to wishlist
Add to compare
Open now 7AM - 10:08PM
Updated 1 month ago
Add a photo
2 photos
The interior of Al Adab
Al Adab is a restaurant situated in Margilan at CPX5+RMF, offering a cozy and quiet atmosphere that makes it a suitable choice for solo dining. Particularly popular for lunch, the establishment provides takeaway services and features an extensive tea selection, encouraging patrons to explore various tea options during their visit.

The restaurant caters to families as it's considered good for kids, and groups will also find it accommodating. For those driving, convenient street parking is available free of charge. Among payment methods, Al Adab accepts debit cards and NFC mobile payments, but further details on the menu and pricing remain unspecified.

The visibility of Al Adab on popular restaurant directories is quite limited, with minimal online presence except for a brief profile on Google. Available visitor reviews are sparse, with the most recent feedback about four months ago suggesting some inconsistencies in food quality. Offering Asian cuisine, prospective customers might find more up-to-date or detailed information lacking, leaving room for potential diners to exercise caution when planning their visit.

Frequently mentioned in reviews

Visitors' reviews on Al Adab

/ 4
Translate reviews
Service Temporarily Unavailable Please try again later.
Add your review
Nurullo Yunusov Request content removal
Meal type: Other Price per person: UZS 1–50,000 Food: 5 Service: 5 Atmosphere: 5
Avazxon Umarov Request content removal
Food: 5 Service: 5 Atmosphere: 5
Ahadjon Muhammadjonov Request content removal
Eng zo'ri bu oshxona legenda
Asian
CPX5+RMF
Margilan, Ferghana Province, Uzbekistan
Address
CPX5+RMF, Margilan, Ferghana Province, Uzbekistan
Features
Сredit cards accepted Takeaway
Opening hours
SundaySun 7AM-10:08PM
MondayMon 7AM-10:08PM
TuesdayTue 7AM-10:08PM
WednesdayWed 7AM-10:08PM
ThursdayThu 7AM-10:08PM
FridayFri 7AM-10:08PM
SaturdaySat 7AM-10:08PM
Report incorrect information
Updated on: