The location of this restaurant, which opened in 1991, couldn’t be any more magnificent. Set in an enclave a few meters from the sea, the long narrow dining room, adorned in nautical décor, boasts glass windows that run the length of the room. Isaac Loya is the third generation to run the kitchen, and his menu contains both classic dishes, like the signature sea bass with champagne “Felix Loya,” and new creations like “carbonized” red veal tenderloin. It is a minimalist cuisine where there are never more than four ingredients on a plate. Superb service and an extraordinary wine list.