It may not look like much at first glance, but this open-air restaurant across the street from the beach serves some dishes you'd be hard-pressed to find in other casual beach-town places. The interior is limited to green-tile floors, thin wooden columns, turquoise tablecloths, and soft candlelight. Starters include fish croquettes in a lemon sauce, green peppers stuffed with shrimp and mushrooms, and clams au gratin. Grilled tuna in a mango sauce, sea bass in a heart-of-palm sauce, lobster, and tenderloin are a few of the main dishes. The most "formal" option on the beachfront, this lovely restaurant has been in operation since 1983.