Literally steps from the beach, this family restaurant dates from 1968 and is now run by two generations of the Majó family. The dining room resembles a country tavern, but as long as the weather is good, everyone wants to eat outdoors at the white-linen-clad tables beneath umbrellas. Not all the seafood is local—they fly in amazing oysters from Galicia and France for the raw bar. Many of the shellfish are cooked over a wood-fired grill, which gives them a smoky tang. The restaurant is known, however, for fish soups—both the simple fish and shellfish in a fish broth, and the more elaborate zarzuela, a Catalan dish where the mixed fish are more important than the broth. On request, the kitchen will prepare the very similar French dish, bouillabaisse.
- Frommer's Staff