From the beginning our goal was clear. We wanted to create a restaurant for the fish lovers. We live on an island after all and the sea is all we have. By speaking with local fishermen, we were able to learn a lot and gather great bits of information about our subject. Guided by them, we only select fresh fish that grow and swim in the wild.

That way we guarantee that the quality of our product is the best there is. But going down this path, the more we spoke with the traditional fishermen the more secrets came to us.

We found out that fishing style plays a huge role when catching a fish. So we only trust fishermen that fish the old natural way, respecting the sea, respecting the fish.

It's an ethical thing for us that we don't negotiate with. After clearing out the way the fish came to us, it was time to check on the fish itself. Our chef precisely cuts each part of the fish in a different and special way, to make the most out of every single cut.

We cook, or not, each part of the fish in a manner that will highlight the different flavors and textures of the body, the tail, the head and the belly. Each part is very unique in its own way and needs the treatment they deserve.

Then we needed to find out the best possible way to cook the fish. So, we turned back again on our tradition. Before electricity, people used to cook on fire.

We decided to use the same route and blend fire with water, charcoal and fish, for a more natural and versatile way of cooking. Charcoal brings the right amount of temperature while smoking any ingredient you put above it, giving away a deeper taste on the palate.

This way we can provide our products with the care they deserve to really highlight what they have to offer.