The restaurant is situated near the top of a cliff with an amazing view of the ocean below, a…read morelighthouse, and the ruins of a monastery. Plan some time to look at the scenery before eating. The restaurant itself is in an older building and nicely decorated.
I visited as part of a large group, so we had a reserved room upstairs and ordered our dishes in advance. I also have no idea how much it cost, but I am guessing it was not cheap because the service was good and the waiters were dressed in black tie. There could have been better organization about who had ordered each dish and where that person was sitting, so that the staff did not have to ask about each dish (especially as many people did not remember what they had requested).
That said, the staff was good in dealing with the unplanned. I had opted not to have a starter because both choices were things I cannot eat (and I felt it would do me no harm to skip a course), but after I had waved away both options a waiter asked about it and the person sitting next to me explained my dietary restrictions. A starter that I could eat appeared shortly thereafter. So although the menu for our group was limited to two choices for appetizers and desserts, and three choices for the main course, the kitchen was adaptable. As you would expect, the menu leans toward seafood and fish options.
Everyone was served champagne as we sat down, white wine with the appetizer, and the option of red wine with dinner, plus tea or coffee at the end of the meal. There were hors d'œuvres of cheese sticks and cheese puffs with ham, bread rolls with butter, and an amuse-bouche of beet and crème fraîche. My appetizer had several components: jamón serrano, vegetables on a piece of bread with olive tappenade, and a third item which I've forgotten. My main dish was duck in a red wine reduction. For dessert I received a selection of pastries (which I had planned to skip) which consisted of ice cream, macroon with buttercream and fresh raspberries, chocolate mousse, mille-feuille, and chocolate cake. Once we had finished as much of this as possible, we were brought additional sweets, with one plate for every four or five people. This had a chocolate macroon, a macaroon, two soft meringues, something with chocolate and nuts, and a tuile.
I quite liked the duck, and the butter which accompanied the rolls was delicious. The dessert was also tasty, in particular the ice cream.
