Helen

At Helen, the food philosophy is beautifully straightforward: source the absolute best seafood available each day and prepare it with techniques that enhance rather than obscure its natural excellence. Chef Sébastien Carmona-Porto has built his Michelin-starred reputation on this principle, creating a menu that changes with the morning's market arrivals and the seasons. The cuisine celebrates both raw and cooked preparations, giving you the full spectrum of seafood possibilities. Raw offerings showcase the chef's knife skills and understanding of texture—think delicate carpaccios of royal sea bream or tuna, sliced paper-thin and dressed with just enough acidity and oil to heighten their natural sweetness. Tartares demonstrate similar restraint, allowing the quality of the fish to be the star while subtle seasonings provide supporting notes. For cooked dishes, precision is everything. The roasted turbot exemplifies this approach—a whole fish cooked to the exact moment when the flesh turns opaque and flaky while remaining incredibly moist. The tableside filleting isn't just theater; it ensures you receive your portion at the perfect temperature and texture. Escabeche sardines show the chef's range, bringing Mediterranean influences to the menu with their vinegar-based marinade that balances the fish's richness. Shellfish receives equally reverent treatment. Live langoustines arrive at peak freshness, their sweet meat requiring minimal intervention. The prized carabinero prawns—those deep-red Mediterranean beauties known for their intense flavor—are prepared to showcase their unique characteristics. When oysters appear on the menu, they're served with the same attention to quality and freshness that defines every dish. What makes Helen's cuisine particularly compelling is its honesty. There are no heavy sauces masking inferior products, no elaborate garnishes distracting from the main ingredient. Each dish arrives as a clear statement about the quality of its components and the skill of its preparation. The chef's technique is evident in the cooking precision, the knife work, and the thoughtful but minimal seasoning—but it never overshadows the seafood itself. The menu's daily evolution means you might encounter different species and preparations with each visit, depending on what the market offers. This variability is part of Helen's charm—you're dining in rhythm with the ocean's seasons and the fishermen's catches, experiencing seafood at its most authentic and sustainable. It's cuisine that respects both the ingredient and the diner's intelligence, trusting that quality needs no disguise.