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The open grill does most of the talking at this Vigo restaurant, where the chef sources fish and seafood almost entirely from the auction in A Guarda, so the menu shifts with whatever the Rías Baixas offered up that morning. Spider crab, lobster, prawns from local estuaries, wild bream, and whatever else arrived at dawn share the card with seasonal Galician meat and vegetables, no flourishes required.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
Nearby in the record closest first
- Morrofino Eat · 74
- Casa Marco Eat · 74
- Enxebre Contemporary Spanish Eat · 74
- Silabario Galician Eat · 86
- Detapaencepa Eat · 69
- Kero Peruvian Eat · 69
- Maruja Limón Contemporary Spanish Eat · 86
- El Olivo Eat · 69
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