The all-you-can-eat meat deal only makes economic sense if you intend to really pig out. Refreshingly, instead of the cheaper grills (chicken hearts and legs, sausage), waiters on our visit first offered us skewers of rump, topside, pork and lamb.
But once the novelty of the experience wears off – ‘Wow! Someone keeps bringing us swords of meat!’ – there’s time to assess the quality, and we weren’t overly impressed.
Many of the carnivorous offerings were nautically salty; the beef was tragically overcooked. Sides, from the buffet, ranged from perky salads to service-station standard garlic bread and croquettes.