Generally when dining in a European restaurant if you order a steak of any kind it is small to tiny. That's OK as long as it's a good cut--in this case it's a nice full size rib eye which I couldn't finish--it made a nice sandwich the next day. It's a really smart move on the part of the chef--nothing worse than paying 28-30 Euros for a steak and feeling like you are getting ripped off.
Lovely ocean view seating with a breeze. Worthwhile meal.
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