Tapas here lean toward upscale interpretations with local seafood like seared ahi skewers, bacon-wrapped dates stuffed with chorizo, and truffle fries alongside aioli dips. The oceanfront location influences fresh catches turned into ceviches and grilled octopus with citrus. Plates balance richness from cured meats against bright herb garnishes, served in elegant yet approachable portions. The selection suits lingering over wine with varied intensities from mild to spicy.