The Alpha Guide review

A top-level fish restaurant that opened in 1976 as a fish taverna, slowly building its reputation with fresh and well-grilled fish, delicious salads and tasty seafood. In the hands of the second generation it evolved dynamically, including creative dishes in the menu, but still maintaining the perfect handling of the frying pan and the skillful grilling of fresh fish. An elevated, scenic terrace at the port, white tablecloths, good art de la table. Try tuna marinated in olive oil, sea bream carpaccio, and linguini with crayfish. Excellent wine list with emphasis on white wines.