There is no view of the water from this restaurant and that may be its only "flaw." The chef does not keep a freezer so everything served is fresh within a day or two and the tastes reflect this progressive attitude. We started with glasses of the house brut which were very good and accompanied them with an order of local clams (2) and oysters (2 types, 2 each). My wife had a fish soup which was a delicious broth and surprisingly filling while I had the sardines which were served cold with carmelized onions - they did not have a strong fishy taste, were deboned, and were quite enjoyable. The wine list is extensive in choice and price points and they worked with us to find the type we enjoy in our price range. My wife had grey mullet from a fish farm in Spain which was the best tasting and prepared piece of fish we have tasted in a long-time. I had the seafood crockpot which was full of shellfish, ample lobster meat and some monk fish all in a Pernod (anise) infused sauce which did not overwhelm but complimented the shellfish wonderfully. I actually had a cheesecake for dessert, can't tell you the last time I did that, because it was made of Quark, a yougart type ingredient rather than heavy cream. Kudos to the ownership and chef for their progress approach toward freshness, focus on local and organic ingredients, and providing a simple, lowkey and well appointed and decorated environment in which to dine. You have to love a place where the toilets are European style having two levels of flush dependent upon the need. We would dine here again in a heartbeat. Total cost, before tip, was $200.