From the outset, with a basket of glorious home baked bread, our meal was memorable. Cigalas a la plancha - langoustines - were robust, meaty creatures accompanied by an unctuous garlicky alioli. This was the very essence of that gorgeous smoky aroma. Gambas al pil-pil featured large, sweet prawns in a bath of wine, garlic, oil and chilli just begging for more bread...simple and wonderful.

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