La Canasta

The history of la Canasta began in 1976. Once at the table, seafood dishes are the star turn. Some ideas are the char-grilled or pil-pil cod , Basque-style hake, salt-baked sea bass, medallions of monkfish, the typical fisherman's stew or the supreme of gilt-head bream with garlic shoots and elvers. You can also choose from an assortment of meats, and as required by Mediterranean cuisine, a good wine to accompany all dishes emerging out from the kitchen. The homemade desserts are other specialities of this restaurant, with Miquel Yepes still going strong after over three decades and a handful of awards.
Average price
Credit cards accepted
Access for disabled people
Wine list
Air conditioned
Private dining rooms

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