Nito

The owner still buys the hake and tuna personally at the fish auctions in Celeiro and Burela, which tells you something about how a family-run seafood restaurant inside a hotel on the Galician coast actually operates. The terrace looks out over sea, beach, and mountains simultaneously, which feels slightly unfair to everywhere else. Order whatever came off the boat that morning and let the kitchen sort out the details.

One honor, in evidence: