Behind the name Ghoa, which refers to the fresh shoots of coriander, we find José Carlos de la Bastida, a young chef who has already built up a wealth of experience. He has been under the tutelage of Dani García in several of his restaurants, as well as other great chefs like Ramón Freixa, Juanlu Fernández, and Dabiz Muñoz. The simple, intimate restaurant, located just one row street from the beach, surprises for its youthful and informal character, not exempt from a touch of rebellion with some colourful graffiti decorating the walls. At a table or directly at the bar (with space for 8 diners), you will discover a highly personal fusion cuisine, full of flavour, based on local dishes but with oriental touches. Within the proposal, a short but constantly evolving menu (rounded off with suggestions of the day), there are unmissable dishes like the Croqueta-nigiri Ghoa or the wonderful Gnocci Caccio e Pepe.