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A seafood restaurant built around a working fishing harbour, where the day's catch sits on ice near the entrance so you can pick what ends up on your plate. The team behind 3Fils partnered with a Turkish fisherman to open this rustic spot, and the menu leans into that provenance, running from Norwegian salmon and turbot to locally caught hamour when the boats cooperate. Tahini baklava closes things out in a way nobody argues with.
The awards strongest first
- Michelin Guide Selected Restaurant
- The 50 The 50 Discovery
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Ceviche
“We recommend starting with a ceviche or tartare and a salad before diving into the main fish dish and finishing off with a tahini baklava.”
Michelin Guide -
Tahini baklava
“We recommend starting with a ceviche or tartare and a salad before diving into the main fish dish and finishing off with a tahini baklava.”
Michelin Guide
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