Owned by a local fisherman, this down-to-earth eatery serves the previous night’s catch, straight off the boat. Besides the more expensive fish, such as sea bass and gilthead bream, the restaurant also offers the cheaper “blue” varieties, like sardines, anchovies, and mackerel. They’re cooked with garlic and lots of olive oil and served with the classic side dish, Swiss chard and potato. The place is small and popular with locals, so it can get crowded, and you might be expected to share a table with other guests. Also down-to-earth is the no-credit-card policy.
- Frommer's Staff