With sand between your toes and Salsa Brava views before you, this place only gets better when the platter of seared tuna arrives at your table, encrusted with black pepper, crushed chilis and sesame seeds, all doused – alongside mandolin-thin slices of zucchini, wild mushroom and red onion – in an eyes-rolling-back-in-your-head soy marinade. Oh...where were we? Right: at the Beach Hut.