The seafood cataplana is the dish to know — a tomato-based stew loaded with cobia collar, plump shrimp, clams, fennel, and onion, confirmed still on the menu even after a chef change, which says something about how central it is to the restaurant's identity.
Warm boquerones (cured anchovies) and a Basque cake for dessert round out a menu that treats Spain's coastline as seriously as any restaurant in the city.
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