The restaurant itself is reasonably attractive, light with a good use of space and mirrors. Unfortunately thats where the good qualities end. Situated on a street known for its seafood and a menu bursting with fish and shellfish, one would think it should be able to cook a fillet of fish. Apparently not.
We started with a simple fish soup served with what was supposed to be a version of the toasted bread and rouille. The fish soup had reasonable flavour but had only scraps of fish and very little else. The garlic bread was very hard and dry, the "rouille"-style sauce was similar to a supermarket bottle of salad dressing. I thought that it would be difficult to go wrong with a nice, fresh fillet of sea bass and would have been quite content had the chef bothered to cook the fish all the way through. It is unusual to see a large piece of pink uncooked flesh in a small fillet of fish given its tendency to continue cooking after being plated but this restaurant accomplished it.
The service was slow and clumsy, I would not expect to have to flag down waiters when they have designated sections and runners. On a positive note, the wine wasn't bad. Avoid
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