There’s nothing like food. New fish, poultry, produce, along with also a gastronomy 2,000 years from the building has earned compliments from around the world. The region of Galicia isn’t any exception. Characterized flavors that are rich, hearty portions, and by fresh seafood, Galicia is a foodie’s dream come true.
Aguamar (A Coruña)
Although pulpo (octopus) has become Galicia’s culinary mascot, the region has a wide range of restaurants to satisfy every budget and craving. During my 2012 Galicia trip, I was lucky enough to sample this cuisine at some of the best restaurants in Galicia. Below are my best 20 dining suggestions for Galicia.
Alborada (A Coruña)
A must-do while in A Coruña, Aguamar seems airy, welcoming and bright. Lavish floor-to-ceiling dividers boast unobstructed views of the marina and are coupled with a decadent menu featuring locally caught seafood. Aguamar serves up traditional cuisine with a twist.
Restaurant Domus (A Coruña)
Popular picks include scallops, octopus, codfish and the Monkfish to name a couple. Ask to be seated on their terrace. Come prepared to share-portions are generous!
Casa Betanzia (Betanzos)
Recommendations: Vieiras (clams) using tomato sauce and cream of potato, merluza filet, arroz con leche dessert along with Memoria de Ventura (d.o. Valdeorras) white wine.
An innovative menu along with top-notch service also have made a Michelin Star rating to Alborada. Alborada has a lot to offer diners ready to splurge on food. Conventional Galician components have been changed into elegant creations which can captivate your sight together with your taste buds. The remarkable menu of alborada is evolving and always partnered with their remarkable wine selection.
Mesón P Alberto (Lugo)
Recommendations: Chef’s tasting menu using Lagar do Merens (d.o. Ribeiro) white wine.
O Grelo (Monforte de Lemos)
Located inside the Domus complex is really a world-class restaurant. Such as the scientific exhibits the dishes here are also works of art in their own right. Even a Michelin Star cements Domus Restaurant as one of the finest eateries in town. Each plate in Domus is merged with flavors and infused with higher quality components. It is the perfect location for those new to Galician cuisine to sample its character.
Martin Fierro (Ourense)
Recommendations: Chef’s tasting meu.
Adega do Emilio (Ourense)
Casa Betanzia is located just steps in the Mendo River. Diners can opt to sit inside airy terrace or their cozy dining area. Uruguayan-born owners bring something special into the cuisine of Casa Betanzia by blending typical Spanish components with Latin American cooking styles. Meats, or parrillada, would be the specialty of the home, and that is what I purchased because I do not like to mess with perfection. Do not forget a bottle of sterile Albariño wine!
El Asador de Roa (Ourense)
Suggestions: Seafood croquettes, grilled beef and potatoes, baked clams, fried codfish, cherry cake dessert and Viña Cartin (d.o. Rías Baixas) Albariño wine.
Casa Zapatillas (Verin)
Casal de Arman (Ribadavia)
For over 60 years that the Vázquez household has helped make Campos among Lugo’s finest restaurants. Cuisine is partnered with hospitality, along with also match meats that were savory and their excellent seafood are sure to leave you fulfilled. Non-traditional menu items include partridge, rabbit, venison and wild boar. From scratch, all food is prepared entirely in true kind!
Don Gaiferos (Santiago de Compostela)
Suggestions: Menú Degustación, or Even tasting menu ($35 per Individual )
El Gourmet Aljan (Riberia)
Because opening its doors in 17, mesón p Alberto continues to be one of the culinary treasures of Lugo. A Galician eatery was initially opened by patriarch Alberto García around the ground floor of an home. It has been expanded to all four stories of this building! The ground floor is earmarked for tapas table. Here, lighting , contemporary furnishings and lobster tanks lure you in. The upper levels are more appropriate, and function as traditional Galician foods that include savory calamari, fish octopus, and percebes (goose barnacles), along with lamprea.
La Bodeguilla de San Roque (Santiago de Compostela)
Suggestions: Soup of the day, lubina filet (envisioned ), bogavante (lobster), filloas (flambéed crepes) dessert.
El Mosquito (Vigo)
O Grelo is among the Lugo province restaurants. It rests perched above the city in a stone construction with matchless views of the surrounding landscape. All of this is paired with gourmet Galician cuisine served over a unique wine list and classic linens. The menu offers a range of seasonal desserts, ingredients and adventuresome desserts.
O Pescador (Vigo)
Recommendations: Gallegan cheese sampler, fried entire xoubas (sardines), rodaballo filet (envisioned ), bull together with wine sauce, ternera (beef tenderloin), dessert special of the day.
Casa Valladeiros (A Guarda)
For more than 40 decades, Martin Fierro has supplied a varied choice of average Galician plates to the decent people of Ourense. This really is the perfect restaurant for someone who has never tried food, and might love to sample many dishes in the region. Galicia-bred beef is always ranked the best and tastiest quality beef also Martin Fierro does it perfectly, in addition to a wealth of tender meats and other seared! Make sure you set up your banquet using a wine that is regional, also inform them David shipped you.
Restaurant Banasteria (Pontevedra)
Recommendations: Empanada Gallega, mollejas (sweetbreads) using chimichurri, pork loin, cañas filled with pastry cream dessert, homemade vanilla ice cream.
Galileo is owned and run by Chef Flavio Morganti, an Italian-born food mastermind who fell in love with all the bounty of soil and Galician sea. Chef Morganti’s dishes are memorable to say the very least. Located in a 19th century house that is renovated, enjoy your meal surrounded by countryside. Galileo’s menu is changing to include the freshest ingredients and seasonal. Diners have lots to consider when choosing from many risotto, pasts, meat, and seafood creations.
Suggestions: Chef’s tasting menu, Albariño wine.
This establishment has had a century to perfect both its cuisine and service. Feel like family as you feast within this twist of a century farmhouse. The menu includes always-satisfying classics such as pulpo a feria (octopus) and merluza a la Gallega (hake fish), in addition to other touch home dishes like baked clams and tender beans. The word adega signifies winery from Galician, which means you can be certain that their choice is extensive. But remember to end your meal with a sampling of chupitos.
Recommendations: Empanada p xoubas (sardines), clams in mushroom and garlic decrease, pan seared merluza with scallops (envisioned ), pork with Roquefort butter and cheese decrease in puff pastry casing, apple noodle supper.
Asador de Roa offers a large choice of favorites. Castilian specialties are significant, with pork, veal and legumes being ingredients that are standard. This restaurant serves guests generous elements of each dish that is lip-smacking, also has a range from each side of the Spanish range, Galician and Castilian. The restaurant’s wood-burning stove without a doubt is the very best asset, since it is utilized to prepare hundreds of cochinillos, suckling pigs throughout summer time months-a Castilian classic!
Suggestions: Empanadas caseras, pulpo Gallego, entrecote using hand-cut French fries, baked codfish with alioli and creamed spinach, filloas (crepes) filled with chocolate mousse and cream supper (envisioned ).
Named for a family history that was special which you’ll only have to hear Casa Zapatillas is now renowned throughout the region for its cuisine that was homemade. Soups, roasts stews and desserts are prepared for the hungry. The restaurant is tucked away on a calm road, and includes a contemporary dining room and full-service pub close to the entrance. With generous portions and reasonable rates, what’s not to adore?
Recommendations: Fish soup, roasted lamb with berries, pulpo Gallego (envisioned ), natilla (custard) and flan desserts.
Casal de Armán is a graceful wine estate owned and run by a family dedicated to the art of winemaking. Although it’s not difficult to observe how this house will be perfect for weddings and parties, most people just come for a couple hours to be wined and dined in the heart of Ribeiro wine country. Like the rest of the property, the restaurant has been renovated and features rock walls and rustic decor. Take a tour of the grounds along with the bodega to teach yourself and to receive a sample of these merchandise Prior to sitting down for a meal!
Tips : Octopus appetizer, lamb chops, beef with mushroom sauce, chocolate tart dessert, home red and home white blossoms.
Since opening its doors Don Gaiferos has held true to the restaurant’s unique mission: to provide visitors a taste of the traditional recipes of Santiago de Compostela within an elegant and relaxed setting. The cozy and serene environment is ideal for groups or couples. The seafood is fresh, the wine is refreshing, also Don Gaiferos keeps things by never over-spicing and letting the dishes retain their natural flavors.
Suggestions: Berberechos (clams) (envisioned ), bogavante con vieiras (lobster with scallops), jumbo shrimp with grilled salmon, steamed percebes (goose neck barnacles), Terras Gauda Abadia De San Campo (d.o. Rías Baixas) white wine.
Eclectic décor background the smiling hostess which greets patrons upon entering. Guests instantly feel welcome and prepared to relax while they feast upon Galician staples such as eggs, ham, fish and pork. All of that are changed to distinctive dishes that you will not find anywhere else! El Gourmet Aljan also features a broad choice of wines. The mood is intimate, the food is mouthwatering, and the service is set on.
Suggestions: Croquetas de langostinos (shrimp croquettes), baked clams on the half shell with béchamel (envisioned ), merluza (hake) filet baked in clay pot with peas and potatoes, pork loin with sausage, tiramisu and liquid chocolate tart desserts along with Paco & Lola (d.o. Rías Baixas) white wine.
Economic, laidback, and yummy, La Bodegullia is ideal for anybody on a budget searching for a leading after-dark tapas combined. Not to mention authentic! La Bodeguilla de San Roque also supplies an good sized selection of imported beers and Spanish wines.
Suggestions: Pan con tomate, Iberian ham, pork loin with cheese sauce, grated lettuce with red peppers and potatoes, veal meatballs with creamy spinach sauce (envisioned ), tiramisu dessert along with Vina Nora (d.o. Rías Baixas) white wine.
El Mosquito has enjoyed fanfare amongst food critics and locals alike for its delectable Galician cuisine in an upscale ambiance. El Mosquito still serves its signature tapas, however, has moved on to incorporate a number of house style desserts, empanadas, steaks, fish filets as well as dishes like mussels.
Suggestions: Galician cod fish empanada (pie), mussels using oil, vinegar and garlic, octopus, shellfish croquettes, navajas (razor clams) and the bass of the day.
Small and cramped, it is best to sit out of O Pescador to feast on this cuisine. This area, A neighborhood treasure was dishing up the very best for over 35 decades. Try the chef’s signature dish: a grilled seafood platter known as the parrillada de mariscos. This mountain of grilled sea monsters also has been his very own generation, and he isn’t shy about letting anybody know that it. He is credited with inventing the parrillada de mariscos among this Pontevedra province’s dishes.
Suggestions: Parrillada de mariscos (envisioned ), paella marinara, bottle of Almuiña Albariño wine
Casa Valladeiros blew me away with its authentic hospitality food that was refreshing and ambiance. Family-owned and just 25 feet from the water’s edge, enjoy a lobster right out of this tank, like a wine from your tasting, also partake in Casa Valladeiros’ particular tradition of having clients wedge”want coins” to the distances between the brick and stone walls.
Suggestions: Mussels with tomato salsa (envisioned ), berberecho clams, navajas (razor clams), Padrón peppers, grilled octopus, flan de queso dessert.
Banasteria is all about its novel cuisine. Conventional Galician components and a creative and exceptional kitchen employees meet. Fish fish, shellfish and steak are sautéed, fried, marinated, flambéed and baked to perfection. Each dish I tried was nothing short of astonishing. Both the components and the wine cellar are seasonally updated!
Suggestions: clam and crab in pastry shell (prize-winning dish), crunchy shrimp with basil citrus lettuce, scrambled eggs with foi gras and apple, black rice with duck confit, roasted cochinillo (suck pig), brownie and vanilla ice cream dessert.
If you have some other restaurant ideas for the best restaurants in Galicia, please make us a comment below!
On the best of our knowledge, each of the info supplied within this informative article was accurate at the time of publishing. Davidsbeenhere.com, LLC. Assumes no responsibility for changes or mistakes. All opinions are my ownpersonal. A special thanks for helping to arrange this trip, to TurGalicia.