Run by a young couple, Olivier and Anne Marie Queva - the chef and restaurant manager respectively - Max’s has a loyal following in the locality, and it’s a happy find for visitors too.
Returning visitors may remember it as a more cottagey place, with mirror-varnished tables and a pretty conservatory out at the back but, since major refurbishment and extension into the building next door, it has a new layout and a lot more space.
Although the style is smarter and more contemporary, something of the spirit of the old Max’s lives on - and the food is as good as ever, so everyone is happy.
Olivier’s seasonal menus change regularly and offer a pleasing balance of luxurious ingredients and the more homely; seafood from the pier is the main feature - langoustines and oysters (in season), mussels, or black sole, less usual fish such as ling - with a balance of meats and poultry (roast rack of Irish lamb is a consistent favourite), and appealing vegetarian dishes offered too.
An informative wine list offers a range of house wines (available by the glass), an above average choice of half bottles and a range of aperitifs, dessert wines and ports.
