Andrew Purvis

"As the shadows lengthened, we enjoyed a soup of kok (kidney beans), borlotti beans and pasta, followed by Senko's pièce de résistance – a brodet, similar to a French boullabaisse, made with red mullet (for flavour), prawns (for sweetness), conger eel (for starchiness) and skarpina (red scorpionfish)."

Jenny Freedman

"I could become addicted to the fish stew that was then served. Fish is often cooked this way on the islands. A brodetto is made by sweating garlic, oil and onion. Tomato is then added and sometimes a little wine and the fish is cooked in this sauce… needless to say the taste is exquisite."

Stella Denačić

"Our recommendation is definitely brudet."