One of the better Mediterranean restaurants in the resort. The kitchen focuses on fresh local ingredients — try the gilthead bream baked with anchovies, olives, and tomatoes. The cooking avoids the tourist-formula shortcuts that undermine many Salou dining rooms. A children's menu is available, and the atmosphere is calm enough for a proper meal.
Chef Maribel Guardiola has been consistent here for years, which in a resort town this size is something worth noting.