In general the seafood was fresh tasting. The one dish we were looking forward to was the fish baked in salt, just because it was the house specialty and the restaurant made a show of its presentation. In reality, I found the fish too salty and was disappointed the skin was not crispy, in fact it was quite tough (likely from the salt), and not great for eating, no wonder the server was about to throw it out when I stopped him. I would think that most seafood already have enough natural sodium in them that very little salt, if any at all, is needed in their preparation. This is clearly a recipe that needs updating.
Fried shrimp |
Mussels and squid |
Anchovies made three different ways - deep fried tasted best for me |
Octopus! Love this! |
Scampi and squid - personally I don't see much point in scampi - neither shrimp nor lobster and not tasting as good as either... |
The galley kitchen which opened out onto the street |
The fish baked in salt presented with a flourish |
Good fileting! |
Looked good but... |
Where we ate - prime location in Vernazza on the main street right by the water |