Until quite recently, there were a few specialties that made up the ideal meal in this legendary restaurant, reaching the fortieth year of its illustrious existence in 2004. We have always ordered the world-class char-grilled turbot, which no one does as consistently well. Nothing has changed: this rhomboid fish is always a requisite when at the height of its season; or the sole, if better, also grilled, is of universal quality.
