Traditional flavors in new gastronomic temples
Summer is over and it's time to take stock. Some restaurants have taken advantage of these months of increased tourist influx to film their proposal, opened a few months ago , and gain momentum for winter.
Others, for their part, have dedicated this time to preparing its launch for the new season.
Both of them are, in any case, the ones that will make people talk this fall; the news added to a panorama that, in Galicia, has not stopped growing in recent years and that, above all, is managing to go beyond the big cities, spreading throughout the territory.
Scallops from the Apracería Tavern
This is our route through some of the gastronomic novelties in Galicia that promise to make the return to the rhythm of autumn much more bearable.
** 55 Steps ( A Coruña )**
They are barely open four months and they have already been confirmed as one of the great surprises for the fall. A couple: she, from Coruña, in the room; he hungarian in kitchen . That's the whole team.
With this, a grill and a trajectory that passes through some great restaurants in half of Europe, a changing proposal is designed, made fresh and very tasty who finds accommodation in this small place with just five tables a stone's throw from Maria Pita square.
** Saltpetre ( A Coruña )**
Fernando Agrezar has held for years **a Michelin star in As Garzas**, on the coast of Malpica, a restaurant that combines classic dishes from Galician recipes with a more personal kitchen.
Precisely the most traditional aspect of his proposal, the one based on caldeiradas, rice dishes, salpicones and other timeless preparations arrived at the beginning of summer at the promenade of A Coruna , where in just a couple of months it has established itself as a place to keep in mind to enjoy a classic recipe book in which the chef and his team do not fail.
Scorpion fish stew in Salitre
** Sinxelo (Ferrol)**
Attention to Ferrol , because for some time he has been giving a turnaround to its gastronomic scene. If the big trigger was The English Way , there are not a few names that have been added: Josefa's Bar (from the same team as O Camiño), ** A Barcia Street Tapas , David Freire Bar, the kitchen of Café Vanessa,** one of those traditional bars that is well-known among those who know the city's gastronomic scene.
Or Sinxelo, the last to arrive, a simple place (precisely that means sinxelo in Galician) that bases its proposal on the local product and that, without any unnecessary complications, it is rapidly winning over the local public.
**Tide (Honey)**
You have to have very clear ideas to dare with a restaurant in Cariño, the northernmost town in Spain, a seafaring town that in winter does not reach the 4,000 inhabitants.
And yet there it is Christian Santiago Breijo , after going through already mythical names of Galician cuisine (Casa Marcelo, Alborada...), returning to his home town to defend this small place, halfway between tapas bar and restaurant, that renews the offer of the region of Ortegal, north of north.
** Balieiros (Corrubedo) **
something is going on with these small coastal towns , because the new generation of Galician chefs returns to them without fear.
It is the case of Lara and Suso , who after working together in plaice house they decided to renovate the restaurant of Hostal Balieiros , a classic on lighthouse road of this small village next to a natural park, which Lara's parents have run for decades.
The tapería maintains a more classic line, but the restaurant, which definitely started a few weeks ago, is proposed as a reference for contemporary cuisine in the region of O Barbanza through dishes like the bonito such as beets, cashews, and capers; scallops with celeriac and quinoa or horse mackerel with crispy bones and borage.
** Farming (Laxe) **
Need more proof that coastal village cuisine is reinventing itself? Well, there is A Pracería, another place that has been running for a few months in the heart of Laxe, one of the most charming towns on the Costa da Morte , next to its famous ** Casa do Arco .**
local cuisine, no more pretensions what to feed well (in fact, the restaurant claims to be Taberna Marinera) and to renew in a certain way the offer of the restaurants in the area, mostly classic.
Octopus with mashed potatoes from the Apracería
** Merenzao (Sober) **
After a few years in a place with an unbeatable location, next to the spectacular viewpoint of As Cadeiras , the Merenzao restaurant moved a few months ago to the facilities of the Petrón winery, in the village of Doade , where he took advantage of the spring to give new impetus to his proposal.
Now, with a room that makes you more comfortable, a more comfortable kitchen and a really nice terrace, the restaurant enters a new stage without giving up your research line of the recipe book and the closest products.
And some notes on Santiago
They are brewing, they still do not have an opening date, but they promise to become two of the openings this fall. On the one hand, the team House Marcellus announced this summer that it would open a new location the first week of August.
The proposal would be, in some way, similar to the one they have been rehearsing **in their Japanese-Galician tavern** in recent years, but with a more casual line if possible. In the end the thing is delayed, but everything is ready to open at any time.
The other great opening in the city, and surely one of the most outstanding in the Galician scene, for these coming months It is named after Pepe Solla.
The chef from Pontevedra lands on the golden mile of Compostela cuisine, a Rua das Ameas which right now has the **two premises of the Abastos 2.0 team **, the lume restaurant of the starry Lucia Freitas or the proposal of Altamira Coffee , among other.
His project, he says, “will open in early fall. It will be a more informal place, with a bar and some separate tables, dishes to share, casual ”. "We don't want to fall into clichés," he continues. “Something more native, although there is a wink. Wines only from Galicia, with some sherry and champagne ”.