Paco Secundino - Reservar uma mesa

I've come back after several years and I've noticed a big difference. First, call the attention that on Wednesday the other terraces are full and in this one is occupied our table. the pijotas and the fried knots, very well. the crunchy lobsters, joto on the right. The clams to the sailor that is so reflective. the color was so white, but the worst thing is to find numerous flour grumes in the sauce, a sign of little careful elaboration. in the face of the failure of the clams to the sailor we dare not ask for the brothed rice, which we always ask there. I don't call it bad, but it should be better to get back to what it was.

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I've come back after several years and I've noticed a big difference. First, call the attention that on Wednesday the other terraces are full and in this one is occupied our table. the pijotas and the fried knots, very well. the crunchy lobsters, joto on the right. The clams to the sailor that is so reflective. the color was so white, but the worst thing is to find numerous flour grumes in the sauce, a sign of little careful elaboration. in the face of the failure of the clams to the sailor we dare not ask for the brothed rice, which we always ask there. I don't call it bad, but it should be better to get back to what it was.

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in general lines well, only that we asked for a meat and took a lot to serve it, after we ate all, as if they had forgotten, the person who asked for it, is allergic to the fish and could not eat anything else.

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the location is good, the restaurant does not stand out for good or bad, something normal. in terms of price quality, a little higher in prices but also not excessive. It is definitely not repeating.

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good fries, quantity and quality at good price. Good service.

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