With a range of fish cured products and processes reminiscent of meat ageing, one can appreciate the essence of a true ‘seafood butcher’s’. The restaurant continues to evolve in the way it welcomes guests: today, guests order directly at their table, choosing either a single tasting menu or from a well-established à la carte selection.The cuisine, designed for sharing, invites guests to enjoy a wide-ranging and comprehensive tasting experience, while the dining room – minimalist yet attractive, with an open kitchen – also opens onto a cool, covered outdoor area, framed by small plants. Our advice remains to put yourself in the chef’s hands. Among the must-try dishes are the red prawns with panelle and finger lime; for more discerning palates, the sea liver pâté with Marsala and pistachios is particularly intriguing.