Sarde

The sardine toast is the great bite of the place. Equally balanced, sour, sweet... a tribute to the canned food culture that still doesn't exist in the city.

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I'm a big fan of mackerel and it's a rare fish in the city, outside of Japanese restaurants. The one here is so good that I would order two plates.

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Product cuisine in a very nice place. The mackerel is the best thing they have here.

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In addition to the dining room, it's a good place to eat alone at the bar, which can be hard to find in the city. They have an exciting rotation of wines by the glass to go with the kampachi and uni toast.

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Very tasty and, above all, innovative. In this raw world, they come up with really creative dishes. They also have a super curated natural wine list, a very nice bar and terrace and they serve a Primo Spritz to die for: complete experience.

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For the evening, great atmosphere, good playlist and fun dishes. Any of their salads that have flavor and vibe, and the Fish and chips.

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I just went with my friend Sofia, because we love new places, and it did not disappoint. It reminded me a lot of seafood restaurants in NYC and Boston, for their fish and chips, mackerel and mussel chowder.

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Restaurant for a date. You have to order the oyster plate.

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The seafood is fresh and barely needs any seasoning. Among the best is the totoaba tartar; the fish and chips are the comfort food you need, both the fish and the chips have an addictive crunch.

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