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Asador Galino Pueyo
Basque Spanish
Fish and meat cuts sold by weight over live embers, in a stone-walled dining room on the ground floor of a rural guesthouse steps from the parish church. This village asador in Tardienta is the kind of place everyone local already knows about. The chef trained at Etxebarri and DiverXo before coming home, and the menu follows the market, which in practice means whatever looks good that week, cooked over fire.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
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