"Attractive Split level, and a bit digestive, restaurant towards the north end of the marina, with simple parking directly outside. When we visited, there were many hunters in front of the house, although the back was much less busy. Young employees were pretty busy and quite on the ball. Menu was robustly functional and we were aware of before starting some omissions. Like most places here, fish is the main attraction, but there were also plenty of meat alternatives. We started a great option with a huge fresh salad with goat cheese in Filo bakery packages. The main course of grilled calf cuts was less impressive; each wafer thin and covered in a Blande creamy mushroom sauce and accompanied by a mountain of boring catering pack frits. Plenty of space for dessert, so that we actually splash the local speciality, pistazzu; basically, two rather slim slices of bread-based flan in honey and caramel. The staff were quite jovial at the end of the meal after they were quite concentrated earlier. Probably helps when you can speak a little French in the evening, although a girl has spoken particularly well English. Rather more inviting and more coherent than the competitor (U Columbu)."
