Our bouillabaisse has quietly become the most-ordered dish on the menu, and we’re not surprised — a good saffron broth, a mix of the day’s catch, and crusty bread for soaking it all up is hard to beat on a cool coastal evening.
We simmer the broth for hours with fennel, tomato, and a generous pinch of saffron before finishing it with whatever came off the boats: mussels, shrimp, and a firm white fish.
It’s a table favorite for a reason — book a table and try it yourself.
