Zakotwiczony oysters&more

How they pulled off such exquisitely supple squid “steak” i don't know, but the mind-bendingly melt-in-your-mouth texture of the buttery batons of seared squid was delightful.
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To pair it with mushroom risotto was unorthodox to say the least, but the punkt and kontrapunkt between the bite of the ocean-fresh seafood and the earthy indulgence of the luxurious cream, butter and parmesan infused rice was revelatory.

Taste: 4/5

The confluence of olive oil, garlic, shallots parmesan and white wine comes together in an ebullient emulsion brimming with a mellow richness that coats each strand of pasta for maximum flavour. As for the prawns, they were spectacular specimens – sweet, meaty, slightly charred and smoky from the grill.
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Taste: 4/5

Still thinking of these crunchy on the outside, creamy within deep-fried soft shell crabs sandwiched between toasty buttered grilled buns with spicy mayo and the crisp bite of fresh lettuce, red onion and juicy tomato slices.
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Taste: 3.5/5

Clean flavours overall, where paper-thin slices of salmon come together with the sweetness of roasted pepper salsa, the herbaceous-ness of rocket and the nuttiness of roasted sunflower seeds, for a simple but no less satisfying appetiser that will still leave room for your main course.
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Taste: 3/5

Because it’s Zakotwicony, you know the fish will be well-cooked. Needless to say, my turbot was meaty and succulent. I enjoyed the shellfish sauce too, but wished the crustacean flavours came through more strongly and it were less sweet. The plentiful grilled potatoes and sauerkraut made it a hearty meal.
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Taste: 3.5/5

I’ve had limited success with fish tartares, but this one here blows it out of the water. Finely chopped caper, gherkin, shallots, dill, marinated mushroom and herring come together in a tantalising melange of saline savouriness with hints of herbacity and earthiness. When mixed in, the dill mayo lends a mild creaminess as a counterpoint to the fishiness of the tartare.
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Taste: 3/5