Do not let Louca’s modern feel mislead you into the menu. The room’s contemporary appearance is not tell-tale of the food served within. Dishes are not pretentious with produce or presentation, rather straight forward. Simplicity dictates their content and construction. Some old school garnishes are present – barely dressed side salads with red onion rings, carved lemon “baskets”, and curly parsley may turn up some noses. Focus on the kitchen’s strength – whole fresh fish, well cooked. It is also nice to see fillet options on display, before they come to you crumbed, fried or grilled.
Louca’s oysters are best enjoyed natural, as some alternatives take a wrong turn with ingredient overload. Retro reappears in some cool-again prawn cocktails, but for a sock-it-to-me experience go for a platter. Skewered octopus, scallops and prawns arrive from the char grill, with calamari, soft shell crab, garfish and tartare sauce. Fries and a “Greek” salad come for the ride. For a city seafood restaurant, prices are reasonable, so your budget and belly should allow for some baklava to finish.