Appetizing flounder, crispy mackerel, steak of sea cock, starlet on the vapors of champagne, mussels in cheese sauce, pike roe. Just for a change, on the menu is also a section entitled “Not the Fish”: medallions of veal, beef ribs BBQ, lamb with sauce and rosemary, duck leg with figs. The bar list has a wide range of wines, cocktails, liqueurs and other beverages.
There are several halls in the “Barkas”. At the entrance is a bar counter and a lounge-area with comfortable sofas. Further is “Sea Hall” with velor armchairs and chandeliers in the fishing nets. On the second floor is a single zoned space with a huge aquarium. A small VIPhall for 15 persons is like a passengers’ lounge. Every Saturday the restaurant hosts the cooking masterclasses.
