This restaurant looked just the job for a leisurely weekend lunch so we booked a table outside on the terrace. It's a great setting where you can sit almost with your feet in the sand and watch the beach life. But when we arrived the wind was whipping along the beach and it was decidedly chilly. Changing our mind on the best seat in the house, we asked whether there was a table inside. Not surprisingly for Saturday lunchtime, no they were full but we were rather charmingly offered blankets to keep us warm. So far so good as we warmed up in our cosy wraps. Things continued well with our starter - plump, juicy anchovies with excellent pan con tomate. For main courses my monkfish was good, served with a sauce rich with shellfish. Not so good with my partner's hake which was seriously undercooked. Now what you do in that situation is apologise, whisk it way quickly, cook it properly and return with an offer to reduce the bill. If you want to be really professional you keep the other person's meal warm so they haven't finished their dish by the time the uncooked hake is returned. Did that happen? No, it was suggested that the level of cooking of a fish is a matter of taste. The fish was cold, translucent and shiny. Just how I like when I'm in the fishmongers - not when I have it served on a plate. Could do a lot better.
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