There’s not anything like food. Meat, New seafood, produce, and also a gastronomy 2,000 years in the building has earned praise from around the globe. The area of Galicia is no exclusion. Characterized flavors that are rich, hearty portions, and by superbly fresh fish, Galicia is a foodie’s dream come true.
Aguamar (A Coruña)
Even though pulpo (octopus) has become Galicia’s culinary mascot, the area has a broad range of restaurants to satisfy every character and craving. Within my 2012 Galicia excursion, I had been lucky enough to sample this unique cuisine at some of the restaurants in Galicia. Below are my top 20 dining recommendations for Galicia.
Alborada (A Coruña)
A must-do while at A Coruña, Aguamar is welcoming bright and airy. Dividers that are lavish boast amazing views of the marina and are coupled with a menu. Aguamar serves up traditional Galician cuisine with a twist.
Restaurant Domus (A Coruña)
Popular picks include the Monkfish, octopus, codfish and scallops to mention a couple. Ask to be seated on their breezy outdoor patio. Come ready 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 inventive menu along with service have made a Michelin Star rating to Alborada. Alborada has a lot to provide diners ready to splurge on food. Conventional Galician components have been changed into unique, elegant creations that will captivate your sight. The remarkable menu of alborada is always evolving and partnered with their wine collection.
Mesón P Alberto (Lugo)
Recommendations: Chef’s tasting menu using Lagar do Merens (d.o. Ribeiro) white wine.
O Grelo (Monforte de Lemos)
Located within the Domus complicated is a world-class restaurant. Such as the exhibits housed within the building, the dishes here are also functions of art in their own right. Even a Michelin Star cements Domus Restaurant as one of the best eateries in town. Each plate at Domus infused with premium quality components and is merged with bold flavors. It’s the perfect spot for all those cuisine.
Martin Fierro (Ourense)
Recommendations: Chef’s tasting meu.
Adega do Emilio (Ourense)
Casa Betanzia is situated only steps from the Mendo River. Diners can opt to sit in airy patio or their dining area. Owners bring something to the cuisine of Casa Betanzia by mixing Spanish components that are typical together with Latin American cooking styles. Meats, or parrillada, are the specialty of the house, and since I don’t want to mess with perfection, that’s what I purchased. Don’t forget a bottle of sterile Albariño wine!
El Asador de Roa (Ourense)
Suggestions: Seafood croquettes, grilled steak and potatoes, roasted clams, fried codfish, strawberry cake dessert and Viña Cartin (d.o. Rías Baixas) Albariño wine.
Casa Zapatillas (Verin)
Casal de Arman (Ribadavia)
For over 60 years the Vázquez household has helped make Campos among Lugo’s finest restaurants. Cuisine is partnered with hospitality, and their top quality fish and sport meats that were savory are sure to leave you fulfilled. Non-traditional menu items contain partridge, rabbit, venison and wild boar. From scratch, all food is prepared completely in true form!
Don Gaiferos (Santiago de Compostela)
Suggestions: Menú Degustación, or Even tasting menu ($35 per person)
El Gourmet Aljan (Riberia)
Because opening its doors mesón de Alberto continues to be one of Lugo’s culinary treasures. A Galician eatery was initially opened by patriarch Alberto García on the ground floor of an antique home. It has been expanded to all four tales of this building! The ground floor is earmarked for tapas dining. Here, hot light , modern furnishings and lobster tanks lure you in. The top levels are somewhat more appropriate, and function as traditional Galician foods that incorporate savory calamari, fish octopus, and percebes (goose barnacles), along with lamprea.
La Bodeguilla de San Roque (Santiago de Compostela)
Suggestions: Soup of the afternoon, lubina filet (envisioned ), bogavante (lobster), filloas (flambéed crepes) dessert.
El Mosquito (Vigo)
O Grelo is among the greatest restaurants of the Lugo province. It rests perched above the town in a stone building with matchless views of the landscape. All of this is paired with gourmet Galician cuisine served more classic white linens and an exceptional wine list. The menu always offers an array of seasonal desserts, local elements and adventuresome desserts.
O Pescador (Vigo)
Recommendations: Gallegan cheese sampler, fried whole xoubas (hens ), rodaballo filet (envisioned ), bull’s tail using sweet sauce, ternera (beef tenderloin), dessert particular of the afternoon.
Casa Valladeiros (A Guarda)
For over 40 years, Martin Fierro has supplied the people of Ourense using a varied choice of typical Galician plates. This is the restaurant for someone who has never tried food, and might like to sample many dishes. Beef is always ranked the highest and tastiest quality meat in Spain, and Martin Fierro does it flawlessly, as well as a wealth of other grilled and crispy tender meats! Be sure to set up your lunches using a red wine that is local, and inform them David.
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 operated by Chef Flavio Morganti, an food swimmer that fell in love with the bounty of soil and sea. The dishes of chef Morganti are memorable to say the very least. Located in a 19th century home that is renovated, enjoy your one time meal surrounded by lush countryside. Galileo’s menu is changing to incorporate the best ingredients and seasonal. Diners have lots to think about when choosing from risotto, pasts, meat, and fish creations.
Suggestions: Chef’s tasting menu, Albariño wine.
This institution has had a century to perfect both cuisine and its service. Feel like family as you feast in this turn of a century farmhouse. The menu includes always-satisfying classics like pulpo a feria (octopus) and merluza a la Gallega (hake fish), as well as other signature house dishes such as roasted clams and tender steaks. The word adega means winery in Galician, which means that you may be sure that their choice is extensive. However, remember to finish your meal with a sampling traditional Galician after-dinner liqueurs, of chupitos.
Recommendations: Empanada de xoubas (hens ), clams in mushroom and garlic reduction, pan seared merluza using scallops (envisioned ), pork together with Roquefort cheese and butter reduction in puff pastry casing, apple noodle supper.
Asador de Roa delivers a large choice of Spanish favorites at inexpensive prices in a casual setting. Castilian specialties are hearty, together with pork, veal and legumes being ingredients. This restaurant serves guests generous portions of each lip-smacking dish, and features a selection from each side of the Spanish range, Castilian and Galician. The restaurant’s wood-burning cooker without a doubt is the best advantage, as it’s utilized to prepare countless cochinillos, suckling pigs during 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 dessert (envisioned ).
Named for a unique family history which you will merely have to hear firsthand, Casa Zapatillas is now renowned throughout the area for its fare that was home made. Soups, roasts, stews and desserts are prepared daily for the hungry. The restaurant is tucked away on a calm road, and features full-service pub plus a modern dining room near the entrance. With generous portions and reasonable prices, what’s not to love?
Recommendations: Fish soup, roasted lamb with potatoes, pulpo Gallego (envisioned ), natilla (custard) and flan desserts.
Casal de Armán is a graceful wine estate owned and operated by a family dedicated to the neighborhood craft of winemaking. Although it is easy to determine how this sprawling home could be great for parties and weddings, the majority of people come to be wined and dined in the heart of Ribeiro wine country. Like the remainder of the estate, the restaurant features decor and stone walls and has been completely renovated. Prior to returning for a meal, then take a tour of the reasons along with the bodega to educate yourself and to be given a sample of these merchandise!
Tips : Octopus appetizer, lamb chops, steak with mushroom sauce, chocolate tart dessert, house red and house white wines.
Since opening its doors in 1975, Don Gaiferos has held true to the restaurant’s original mission: to provide people a taste of Santiago de Compostela’s traditional recipes in an elegant and comfortable setting. The cozy and serene environment is perfect for groups or couples. The fish is fresh, the wine is refreshing, and Don Gaiferos keeps things simple yet tasty by letting their natural flavors are retained by the dishes and never over-spicing.
Suggestions: Berberechos (clams) (envisioned ), bogavante con vieiras (lobster with scallops), jumbo shrimp with smoked salmon, steamed percebes (goose neck barnacles), Terras Gauda Abadia De San Campo (d.o. Rías Baixas) white wine.
Eclectic décor background the smiling hostess that greets patrons upon entering. Guests feel ready and welcome to unwind while they feast upon staples like fish, eggs, pork and ham. All of that are changed into dishes that you won’t find anyplace else! El Gourmet Aljan includes a broad choice of Spanish wines. The mood is romantic, the food is mouthwatering, and the service is spot on.
Suggestions: Croquetas de langostinos (shrimp croquettes), baked clams on the half shell with béchamel (envisioned ), merluza (hake) filet roasted in clay pot with potatoes and peas, pork loin with sauce, tiramisu and liquid chocolate tart desserts along with Paco & Lola (d.o. Rías Baixas) white wine.
Economic, laidback, and completely yummy, La Bodegullia is perfect for anyone on a budget searching for a stellar tapas combined that is after-dark. Not to mention authentic! La Bodeguilla de San Roque also supplies an good collection of contemporary wines and beers.
Suggestions: Pan con tomate, Iberian ham, pork loin with cheese sauce, chopped 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 appreciated fanfare among food critics and locals alike to its yummy cuisine at an upscale setting. El Mosquito still serves its signature tapas, however, has proceeded to include a variety of dishes such as mussels, empanadas, steaks, fish filets as well as home style desserts.
Suggestions: Galician cod fish empanada (pie), mussels using oil, garlic and vinegar, octopus, shellfish croquettes, navajas (razor clams) and the fish of the afternoon.
Packed and small, it’s ideal to sit out of O Pescador to feast with this heavenly cuisine. This area, A treasure was dishing up the best for over 35 years. Try the chef’s signature dish: a mixed grilled fish platter. This mountain of grilled sea monsters also has been his own creation, and he is not bashful about letting anyone know it. He is credited with devising the parrillada de mariscos among this Pontevedra province’s most iconic dishes.
Suggestions: Parrillada de mariscos (envisioned ), paella marinara, jar of Almuiña Albariño wine
Casa Valladeiros blew me away with super food its true hospitality and inviting setting. Family-owned and only 25 feet from the water’s edge, enjoy a freshwater directly out of this tank, like a wine of your tasting, and partake in Casa Valladeiros’ unique tradition of having customers wedge”wish coins” into the spaces 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 meet with a creative and kitchen employees. Fish, poultry, pork, beef and shellfish are marinated, fried, sautéed, flambéed and baked to perfection. Was nothing short of astounding. Both the wine cellar and the components are seasonally updated!
Suggestions: clam and crab at pastry shell (prize-winning dish), crunchy shrimp with sour citrus lettuce, scrambled eggs with foi gras and apple, black rice with duck confit, roasted cochinillo (sucking 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 their knowledge, the information provided in this post all was accurate at the time of publishing. Davidsbeenhere.com, LLC. Assumes no responsibility for changes or errors. All opinions are my ownpersonal. A particular thanks for helping to arrange this trip, to TurGalicia.