The “sea” focused menu features a few ambitious, original sounding dishes promising an interesting tasting experience. The sautéed sea scallops are perfectly cooked and served with a delicious risotto. The surf and turf combination of sautéed calamari with lamb is surprising but works marvelously: the mirepoix, gremolata sauce, tangy goat’s milk yogurt, and lemon make a perfectly seasoned sauce for a well balanced, subtly flavored and tastefully presented dish. The salmon is perfectly cooked and generous, while the meager is served on a lovely fish soup rich in calamari and shrimp with a few crunchy glassworts. For dessert we tried the original white chocolate fondant made with just the right amount of cinnamon and served with cardamom ice cream: the result is a very successful marriage of spicy, subtle flavors. The service is pleasant and efficient, while the atmosphere is friendly and enjoyable. However, the high quality of the dishes merits a slightly more sophisticated setting, unless the idea is to deliberately create a seaside guesthouse vibe.