Beautifully striking entrance. Lovely reception/bar area with picture windows to the cellar door area and stacks of oak casks. Warm welcome - we were offered to relax at the bar, but when we preferred not to, we were promptly and efficiently seated.
Two waitresses were on duty, both charming and efficient, but not overly familiar. Service "comme il faut", attentive but not crawling or hovering, but there if needed. Menu is tapas style (for lack of a better word) and a good selection of entree size servings. The flavours are good, possibly a bit too salty at times and some combinations didn't quite come off, for instance the marinated anchovies were overpowering the delicate seared scallops. In general the chef seems to like a bit of an acidic tang. And then there were bits which were magical: the small serving of (complimentary) Orange sorbet on passionfruit jelly. A flavour explosion with every mouthful.
Our meal was accompanied by wines from the Margan Vineyard which were very enjoyable.
We would certainly return.
If you own or manage Margan Restaurant, register now for free tools to enhance your listing, attract new reviews, and respond to reviewers.