Impressively run by three brothers, with one in charge of the kitchen and the other two front of house, this restaurant initially started life as a simple bar, but now features two contemporary-style dining rooms. It has the unusual feature of not having a written menu in order to create a more direct relationship with diners, so dishes available are announced at your table. Traditional seasonal cooking with a modern twist, with a focus on fresh fish (monkfish with linguine, hake with a “pil-pil” sauce) and savoury rice dishes including “arroz a banda”, and rice with lobster, artichokes etc.
- MICHELIN guide inspectors
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