Inside, Fishbar Monk looks exactly what a fish bar should look like in 2017: spacious, lots of white, beautiful sea-green tiles, a high bar with the raw bar at the round end where the oysters are laid out and behind which the wine is served. , and the cocktails are shaken. In front of it, long benches against the wall that form cozy seats with the simple bistro chairs on the other side and at the back of the shop there is a large fish auction where friends from the sea are waiting for ice cream.

The menu is also just right and exciting: oysters, vongele with black (!) pasta, a delicious bouillabaisse, sole fried in butter, razor clams gratinated (a generous portion but a bit too sandy, greasy), lobster of course… So far so good, but the menu also includes 'conservas de pescados', fried chipirones, large sardines on bruschetta (Yummy) and steak tartare, for those who don't feel like eating fish. In a nutshell? Low threshold, good fish, seafood dishes on the menu, affordable and simply... More than fun. So favorite, already. See you soon Fishbar Monk.