Ingredient-led modern Spanish seafood: raw dishes like tuna tartare and crudo mixto, chuletón steaks off the grill, seafood rice for two, and shellfish such as oysters, gambas de Palamós and whole grilled lobster, with a strong wine list and cocktails alongside.

The carta is built on the sea. There's an 'Ode to red tuna' section of Almadraba bluefin: a tuna tartare with lemon alioli and shoestring fries, an o-toro tartare, a raw selection of belly, loin and scallops, thinly sliced belly with spicy gazpacho and migas, a bikini sandwich with caviar, and cuts off the grill, from tarantelo and neck to belly and a ribeye-style lower flank. Starters run from a tomato salad with green-olive juice and guacamole with crystal prawns made at the table to baby-squid or crayfish croquetas, fried marinated stingray, sardines with ajoblanco and Galician octopus. Shellfish is sold by weight, with Palamós red prawns, Sanlúcar king prawns, XXL carabineros and red spiny lobster, alongside oysters dressed several ways. Whole fish include sole, sea bass in black-salt crust, wild turbot and John Dory, and the rice section runs from seafood and carabinero rice to a creamy rice of tuna ribs and a fideuá with grilled octopus and sobrasada, all for two or more.

At the bar there's a daily set menu, Amarre, at €24 a head: an anchovy gilda, the ensaladilla with smoked eel, baby-squid croquetas, a tuna-belly pepito with fried egg and pepper, and cheesecake, with one drink. It runs Monday to Thursday at lunch and dinner and Friday at lunch. The restaurant also has a private dining room for small groups and can be booked exclusively for up to 196 guests. Prices on the terrace are 10% higher.