Agua

Agua’s main draw is its large terrace overlooking the beach, although the relaxed dining room is usu- ally buzzing. The menu rarely changes, regardless of the time of year, but regulars never tire of the competently executed monkfish tail with sofregit, the risotto with partridge, and the fresh pasta with juicy prawns. Scrummy puddings include marron glacé mousse and sour apple sorbet. It’s advisable to book ahead, especially during the summer months and at weekends.