I revisited Stella Maris restaurant recently because on previous visits the food was very good. On this occasion I had smoked duck salad to start then I had fillet steak for main course. My dining companion had fried brie to start and hake fish for main course. All were excellent. I was told that the owner owned a butcher shop so it is not surprising that the meat was top quality. Why is a small hotel restaurant able to satisfy so many diners? Firstly, the prices are not expensive. The management seems to have sourced top quality wines from Italy, Spain and Portugal which are not big name wineries but are very reasonably priced. The restaurant is open every day of the year (except Christmas day) so this leads to consistency in the quality of food and the experience of the well-trained staff. Long may it continue.
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