Lo Pagán's restaurant scene is built around the Mar Menor's distinctive seafood. The lagoon produces excellent sea bass (lubina), sea bream (dorada), and grey mullet (mujol), as well as prawns and small clams. The most characteristic dish is caldero, a rice stew cooked in fish broth that is the signature preparation of the whole Mar Menor coast. The promenade is lined with restaurants, most of them decent and reasonably priced by Spanish resort standards.