L’ESTRAMBORD
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With its cave-shaped decor, which recalls both Gaudi and Dali in a resolute mix with psychedelic accents, the Estrambord was born with the seaside resort and celebrating this year, too, its fifty years. According to the times, he generated both enthusiastic and mixed comments, depending on the choices of the various owners who succeeded there. First known for its fish and seafood and synonymous with great cuisine, it subsequently attracted a clientele of nocturnal people, much more interested in mojitos and party than by its table, before returning to its vocation as restaurant, where it emphasizes market cuisine and fresh seasonal produce. The place that retains its festive appearance seems to have found a good balance, combining the fresh and simple kitchen with a fashionable atmosphere. We now come to enjoy a drink with good tapas, as well as to eat. The card is not plethora, which is quite a good sign because the products are fresh and homemade. To mention, for example, the crushed potato made of home (like fries), which is rather rare, and its fig sauce, served with duck magret. However, small ones: The dish was already cooled when arriving at the table.
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