Open from 1pm until 4pm for lunch and 7.30pm until 11pm for dinner. Closed Sunday evening and all day Monday

Situated on the front towards the port, La Masia de la Sal has wonderful sea views from the terrace and a beautiful, sheltered garden to the rear.

Owner and chef, Rafael Monsalve, serves truly original Mediterranean cuisine and confidently invites Michelin star-awarded chefsto cook and dine with him. He only uses produce of the highest quality and the menu changes to reflect seasonal dishes.

Being avid seafood lovers we both chose prawn starters. The warm, red prawn salad with its sauce of ginger and soya was divine. My partner's delicious, Tempura de Gambas, lightly battered prawns with a delicate coconut and mild curry sauce, tempted me to reach over and sample a little myself! We will definitely try the fresh scallops next time but we must remember to phone Rafael first and order them specially.

Having had fish for our starters we both decided on meat for our main course, however the thought of
fresh sea bass, monk fish and hake, all of which can be cooked to your liking, and the fish stews made from locally caught fish, had our mouths watering. They even have fresh Grouper on the menu! I opted for the T-bone steak which was served at the table on a hot stone so that I could cook it myself to my own taste. I prefer my steaks slightly rare and this one was just perfect - juicy and tender. My partner made another good choice in the duck breast served in a passion fruit sauce with tropical fruits, dried figs and a hint of cinnamon, which was so refreshingly different from the ubiquitous duck á l'orange.

All the desserts are home-made and the crêpes were so light they melted in the mouth. The franzipan of Turrón with Amaretto sauce had me reaching over again and stealing another, very small, taster! This winter, look out for the exciting and extensive game menu with all varieties being served as they come into season. The wine list is impressive and there are even tutored wine tasting on certain dates which we have already put down in the diary. Private functions are also catered for and special menus can be adapted to your own individual requirements.