Fennick
Open until 23:00Book a table
Dish of the week
Whole roast bream,blood orange, fennel.
Chosen by Ines, head chef
The bream come in from the day boats on Tuesday and go straight into the wood oven, whole, on a bed of fennel.
We finish them with blood orange, salsa verde and a spoon of the roasting juices, and bring them to the table on the bone.
It feeds one generously or two politely. There are twelve a night, so it’s worth mentioning when you book.
