This is the kind of place every former commercial fisherman looks for in a port: a fish restaurant on the docks with its own boat anchored out front. The menu is flexible—it all depends on what the fishermen catch (it usually includes monkfish, sea bream, rock fish, and John Dory). Other fishermen supply lobster, prawns, and assorted clams. As an indulgence, take the mixed seafood plate with a little of everything.