In operation since the 1970s, Casa Juan has since transformed itself from a seaside shack to a modern glass box of a restaurant right on El Palmar beach.

Of course, you have to have the tuna here. The tuna tartar - served many different ways - is exceptional. In fact so rich and meaty, you almost think you are having steak tartare of filet mignon.

I do warn that Spain has a tendency to overcook tuna belly - ventresca de atun - which I personally enjoy prepared seared rare. So if your inclination is also to celebrate the ruby red tuna flesh in its most natural state, I would order from the many variety of sushi-grade tuna offerings on the menu, from tartare to tataki, rather than the grilled options.

And while I admit that I am partial to anything passionfruit, don't miss the passionfruit dessert - maracuya coco. It is the perfect last bite to a fresh seafood dinner.

One more tip - arrive at sunset.

The elegant Spaniards don't come to the restaurant straight from the beach. Do take a moment to go home, relax, change out of your wet swimsuit before coming to Casa Juan at sunset to enjoy a cocktail or glass of wine as you look forward to your dinner.

https://www.casajuanelpalmar.es/