Fish, seafood, shellfish - all served in a sophisticated ambiance at very reasonable prices.
The cuisine is not adventurous, In some ways this is refreshing, but perhaps in this case it is a little unimaginative. Why serve commercial Marie Rose sauce when it takes minutes to make a decent mayonnaise? Similarly, the tomato sauce on the pasta was heavy-handed and lacked finesse. This all suggests that the kitchen cuts corners rather than exploiting the excellence of the ingredients and doing them justice.
The cold antipasti selection was lavish: 9 dishes from prawns with mango and fillets of mackerel with stewed onion (both excellent) to defrosted crevettes with Marie-Rose and Gravad Lax with sweet honey mustard, (both good but untouched by any intervention in the kitchen.)
The frittura mista was probably the best I have tasted in the past couple of years, An exquisitely delicate batter on a mix of prawns and calamari, topped with crisp straws of courgettes and onions. There was none of the the boney, scaley fish with eyes staring from shrivelled heads. which seem to be essential in the presentation of the beach restaurants along the Adriatic.
The house wine was disappointing, because if you are offering quality cuisine, you shouldn't serve indifferent wine - and this was very indifferent. To be fair it was also very inexpensive.
What you do feel is that this restaurant has aspirations, and for that reason we'll try it again this summer. There can be few restaurants with finer locations, and a drink in the piazza does make a pleasant start - or end - to an evening here.
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