An idyllic setting and dazzling white 1930s building have kept tourists and locals coming to this beach-side restaurant for 18 years. The sunny food, which mixes
flavours from Asia and the Med with fresh local seafood, has contemporary appeal.
Behind the stove: Isaac Anderson
On the menu: Sticky Pork Salad; Poached Wild Sea Bass with Tomato Consommé, Razor Clams and Puy Lentils
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