Auga
This spectacular contemporary restaurant is perfectly situated to get the top of the catch. It literally sits at the end of a pier in the middle of the harbor. The indoor dining room has wood floors and ceilings, but whenever the weather permits, most diners prefer to sit out on the terrace to eat and watch the boats. Chef Gonzalo Pañeda began his career as a pastry chef (his desserts are still fabulous). He was converted to the savory side of the kitchen after eating at Akelaŕe in San Sebastián and left a resort job to found his own place. He has since won a Michelin star of his own for his imaginative market dishes. He has an uncanny ability to combine flavors not usually associated with each other. For example, he serves seared scallops with shavings of black truffle, green apple, and cauliflower. He roasts sea bass with lime zest on a bed of mushrooms and onions. All the plates are beautifully presented.
This spectacular contemporary restaurant is perfectly situated to get the top of the catch. It literally sits at the end of a pier in the middle of the harbor. The indoor dining room has wood floors and ceilings, but whenever the weather permits, most diners prefer to sit out on the terrace to eat and watch the boats. Chef Gonzalo Pañeda began his career as a pastry chef (his desserts are still fabulous). He was converted to the savory side of the kitchen after eating at Akelaŕe in San Sebastián and left a resort job to found his own place. He has since won a Michelin star of his own for his imaginative market dishes. He has an uncanny ability to combine flavors not usually associated with each other. For example, he serves seared scallops with shavings of black truffle, green apple, and cauliflower. He roasts sea bass with lime zest on a bed of mushrooms and onions. All the plates are beautifully presented.
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