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The old O Burgo train station now houses a steakhouse where the real attraction is visible before you order: prime Galician cuts aging behind glass like relics in a shrine. Ribeyes go over charcoal, and the menu keeps its focus narrow on purpose, offering veal, cow, and selected beef at various maturations. A handful of starters round things out, and fish exists if you ask nicely, though that feels somewhat beside the point.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Ribeye steak
“the menu revolves around gorgeous ribeye steaks cooked over charcoal”
Michelin Guide -
Steak tartare
“a small selection of starters (including seafood, steak tartare, cecina croquettes, etc.)”
Michelin Guide -
Cecina croquettes
“a small selection of starters (including seafood, steak tartare, cecina croquettes, etc.)”
Michelin Guide
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