A starter of ceviche of white mullet (a fish rarely found on restaurant menus) with rhubarb for a hint of tartness, followed by a savoury/sweet main course of pollack fished by small boats, French peas al dente and a smattering of sweet cherry condiment. The young chef applies his own personal culinary style to local ingredients, while his partner works the restaurant floor in this outlying establishment surrounded by marshland (and with a lovely terrace).