Upgrade from ubiquitous grilled fish at this cosy dining room drenched in hardwood and old stone. In 2013, husband, wife and son team Carlos, Cristina and Pedro resurrected a 55-year-old family business originally shuttered in 1982 – and took it to soaring new heights. They do wonderful, creative things with seafood.
The grouper with bacon, clams and sweet potatoes is stunning, but order envy will descend upon you over the seafood green curry and the razor clams with lemon, olive oil and cilantro. Whatever you do, don't skip the fascinating basil mousse for dessert, either. Reservations are a must on weekends and summer – it's a small place.
