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Refrigerated cabinets of aged cuts line the dining room at this roadside Galician steakhouse outside Trasmonte, where the walls run to landscape photography and the menu doesn't try to be anything other than what it is. Grilled meat is the point, with sirloin, Angus ribs, and aged T-bone doing the arguing. A few starters and fish options give non-carnivores something to work with, but nobody drives out here for the salad.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Galician sirloin
“the main speciality is grilled meat, hence the cabinets full of different cuts (Galician sirloin, Angus ribs from Ireland, aged T-bone etc).”
Michelin Guide -
Angus ribs
“the main speciality is grilled meat, hence the cabinets full of different cuts (Galician sirloin, Angus ribs from Ireland, aged T-bone etc).”
Michelin Guide -
Aged T-bone
“the main speciality is grilled meat, hence the cabinets full of different cuts (Galician sirloin, Angus ribs from Ireland, aged T-bone etc).”
Michelin Guide
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