Set right on the beach, Nūn restaurant, looks out towards the sea and nearby mountains. The décor features pastel tones and rustic furnishings that keep the space light and airy.
Two terraces structure the exterior: a lower level, part of which is shaded by a sabina tree offering welcome relief from the sun, and an upper terrace that lifts the view towards the horizon.
Inside, the atmosphere remains relaxed and open, with natural textures and a well-curated selection of spirits adding a sense of easygoing refinement.
Off to one side, a small beachwear boutique fits neatly with the character of this up-and-coming resort.
On arrival, freshly squeezed juices set a bright, natural tone, joined by the Zanzibar — an invigorating blend of beetroot, carrot, apple, lime and ginger — alongside a strawberry daiquiri mocktail that added a sweet, refreshing counterpoint.
Attention to detail runs through every element of the visit. The presentation of the food, along with the crockery, reflects a clear sense of care and consideration, while the overall setting reinforces the feeling that nothing here is left to chance.
Service is attentive and unhurried, with maître d’ Sergio ensuring everything flows smoothly throughout.
At the heart of the kitchen is a wood-fired grill, which anchors much of the cooking and brings a gentle smokiness and depth to many of the dishes. It sets the tone for the menu, where fire-led cooking plays a central role in shaping flavour and character.
A crusty, spongy homemade bread roll arrived first, served with olives and aioli.
From there, the kitchen moved into a confident rhythm. Wood-fired prawns came next, served in a tequila-based sauce with cumin and warming spices. The grill added a gentle smokiness to the shellfish, while jumbo lime wedges and fresh parsley brought brightness and balance.
Grilled squid followed, dressed in a piquant chimichurri sauce with basil, delivering a punchy, herb-led lift.
Nūn rightly prides itself on its inventive vegetable dishes, and this was clear in the next course. Roasted cauliflower was served perfectly cooked with tahini and a tapenade of capers, sun-dried tomatoes and herbs.
Alongside it, smoked beetroot paired with ricotta cream, pistachios, fine herbs, rocket and sumac brought depth, freshness and gentle earthiness.
The mains continued in the same light, precise style, washed down with glasses of the house white wine.
A wild fish skewer combined flaky turbot with roasted avocado and sweet courgette, the grill lending a subtle smokiness throughout. The tartare sauce added a sharp, briny edge that cut neatly through the richer elements, leaving a clean finish.
This was followed by freshly caught octopus, served simply with roasted potatoes, lemon and parsley, using a thick cut from the upper tentacle for extra bite and texture.
Desserts brought a relaxed close to proceedings, with a tiramisu made to a family recipe and a gluten-free red fruit tart set in almond cream.
Both felt homemade in character and well judged in portion and sweetness, rounding off the meal without heaviness.
What most impressed us was the level of food quality and craftsmanship, which felt unexpected for a restaurant right on the beach. There is a clear emphasis on grill-based cooking alongside a strong offering of vegan and vegetarian dishes, making it particularly suited to lighter dining.
Flavours are carefully balanced throughout, with a strong sense of harmony in composition and occasional moments of discovery in combinations such as prawns and beetroot. While rooted in tradition, the dishes carry a distinct twist and personality that gives the menu its identity.
Overall, Nūn delivers a relaxed yet highly considered dining experience, where light, flavour-driven cooking is matched by strong attention to detail in both service and presentation. The result is an unhurried meal that unfolds naturally, encouraging guests to settle in and let each course arrive at its own pace.
Nūn is a very popular place to eat, so we recommend reservations!
