A fishmonger's address that doesn't compromise on freshness and preparation: locally caught line-caught fish, ikejime for preservation, modern ideas for the dishes on offer, simplicity and respect for the product, this is the kind of address we'd like to see on any coastline: getaria anchovies, cockles marinated in wild garlic, turbot crudo with peas and mint, line-caught hake ikejime confit with artichoke and pil pil, superb arroz bomba to share with cuttlefish and aioli, and Simmental beef rib jus for meaty cravings.
Chef
