The best restaurants in the province of Pontevedra
CHANGED
Yayo Daporta _(Hospital, 7; tel. 986 52 60 62; €€€€-€€€€€) _
contemporary kitchen . The flavors of the Arousa estuary dominate the offer of this mythical of the Rias Baixas .
Opened in 2005 in a mansion in the historic center, Yayo Daporta did not take long to become the gastronomic reference of Cambados , a status it has not lost since. Theirs is a cuisine dedicated to the sea, to ** local shellfish ,** that the chef, who comes from a shellfish family, knows perfectly.
Traditional flavors updated without excesses: clams in green codium seaweed sauce ; braised beef tripe with cod tripe in pilpil sauce; grilled horse mackerel with its juice and cornbread.
Esther Daporta's wine proposal , the chef's sister, is another of the great assets of this appreciated restaurant.
Yayo Daporta's clams
LALIN
the miller _(Rosalía de Castro, 17; tel. 986 78 20 55; €€€) _
Galician traditional cuisine. Is emblematic house of stew (in what is considered the Galician capital of this dish) has one of the Galician chefs with the greatest projection.
Since the mid-1980s, La Molinera has made a name for itself based on cooked –truly anthological–, good meats and what are surely the best fish in Central Galicia.
A few years ago Diego "Moli" Lopez , the son of the founders, returned, after passing through Solla, La Terraza del Casino (Madrid) and Dos Cielos (Barcelona), to bring to the family business an aspect of contemporary Galician cuisine, with an unusual sensitivity.
His tasting menus are a highly recommended option.
OR GROVE
D'Berto _(Lieutenant Domínguez, 84; tel. 986 73 34 47; €€€€-€€€€€) _
Seafood restaurant . Temple for the species of the Galician estuaries in which only seafood of unusual quality arrives on the menu.
Or Grove is one of the capitals of Galician seafood and restaurant D'Berto , surely, the best place to check it, not only here, but in all the Rías Baixas.
Traditional and simple elaborations make the product shine. Rare pieces, unusual calibers and a rigorous monitoring of seasonality make the menu change without ever lowering the level.
In winter the spider crabs are the queens of the estuaries and in this house exceptional specimens are offered.
Culler de Pau _(Reboredo, 73; tel. 986 73 22 75; €€€€-€€€€€) _
contemporary kitchen . Few restaurants manage to create a universe as personal as that of this house on the El Grove peninsula.
What is served here are menus of a rare delicacy in which Javier Olleros and his team manage to propose their own vision of the greenest, most essential, most austere Galician cuisine, in which they never fall into clichés or preconceived ideas.
The culinary avant-garde acquires in Culler de Pau a personality that sinks roots in the territory, but that is projected into the future with suggestions of the sea, the orchard and the season, of unusual originality, and that finds essential allies in local producers.
Views over the orchards and the estuary from the dining room.
Javier Olleros's project with views of the estuary
PONTEVEDRA
Eirado gives Firewood _(Plaza de la Leña, 3; tel. 986 86 02 25; €€€€) _
This little restaurant overlooks the Firewood Square , heart of the lively old city of Pontevedra. Quiet proposal, of modernity without excesses, which is nourished by the Ribeira fish market (where the chef Iñaki Bretal is from), from the gardens of small producers (in many cases organic) and from a product, mostly local, treated with respect and solvency. Burela tuna marinated in kimchi with pickles; sea bass with barnacles and codium seaweed mayonnaise; hot turbot ceviche.
It is worth exploring their tasting menus, at €45 and €65.
** Viñoteca Bagos ** _(Camiño de Serpe, s/n; Raxó; tel. 986 85 24 60; €€-€€€) _
Space that pays special attention to wine, with a simple and tasty tapas and portions menu. In a basement of the central Michelena street, Bagos It bases its commitment on two pillars: a wonderful selection of wines, chosen with the same passion with which they are presented to the customer, and a short menu, with simple but sensible elaborations.
When they're in it shellfish such as razor clams or carneiros (spits) are a great option. Galician cow tartare with mustard ice cream; sea urchin dim sum; pickled free-range chicken salad; choco croquettes in their ink....
One of the wine lists with the most personality in Galicia.
One of the wine lists with the most personality in Galicia
POIO
Pepe Vieira _(Camiño da Serpe, s/n, Raxó; tel. 986 74 13 78; €€€€€) _
Contemporary kitchen. Halfway between the mountains and the sea, this restaurant exemplifies like few others the character of the Rías Baixas.
After years at the forefront of Galician cuisine, the chef Pepe Vieira , from the hand of an anthropologist, makes in its menus Antelia, Ardora and Arume, a revision of the tradition in a contemporary key.
The result of it are dishes like Marinated scallop with chestnut ajoblanco and lemon verbena ; fried skate in caldeirada with green curry emulsion and codium seaweed; the rabid beetroot pancake with grilled beef.
It is one of the very few Galician restaurants that offer a vegan menu.
The best environment to be inspired in the kitchen
plaice house _(Avda. Sineiro, 7; San Salvador de Poio; tel. 986 87 28 84; €€€€€) _
Contemporary kitchen. A history that continues to reinvent itself every season.
Pepe Solla is the patriarch of new Galician cuisine. Not only has he known how to renew his parents' restaurant proposal, which was already a classic when he took charge, but also He has passed many of the names that today mark the course of Galician cuisine.
A proposal solid, local and traveler at the same time , technically impeccable and a reference in its environment. Shrimp with algae and pig's ear; pancake-fajita of smoked raxo; organic carrots with creamy marinade and spinach.
His fish (both raw material and elaborations) are anthological.
SANXENXO
Rotilio's Tavern _(Avda. del Puerto, 7-9; tel. 986 72 02 00; €€€) _
Galician cuisine . Classic restaurant that has been defending local products and traditional recipes for decades with the right dose of updating. In the table. Taberna de Rotilio had a lot to do with the renewal of Galician cuisine in the 1980s.
Now it continues to consistently defend that same line in a renovated space next to the marina: local product, traditional recipe book adjusted in the cooking points and, when necessary, lightened with small updating brushstrokes. Good seafood from the estuary, Monkfish caldeirada, Galician hake.
Historic of the house are the scallop empanada or the shrimp sandwich.
VIGO
** PurOsushi ** _(Castelar, 8; tel. 986 11 70 40; €€€) _
Japanese cuisine. Japanese purism and the best product from the Rías in this restaurant, unique in Galicia.
After a decade and several changes of location, the **PurOsushi (formerly Osushi) ** team has refined a proposal that is personal and faithful to Japanese tradition at the same time, an exercise in culinary minimalism that takes place in a bar for eight diners and just three or four tables.
Respect for the product of Galician estuaries is reflected here from a different perspective, capable of discovering new possibilities for the local pantry. It is one of those restaurants where it is especially worth putting yourself in the hands of the chef and enjoying yourself.
If you can, reserve at the bar.
VILAGARCIA DE AROUSA
** Casa Bóveda ** _(Rosalía de Castro, 17 Carril; tel. 986 78 20 55; €€€) _
Traditional cuisine. In this house, the classic recipe book, seafood and product of the Rías Baixas rules. In the table. It's been 25 years since the Bóveda -Eugenia and Ramón- have been defending a proposal based on the quality of fish and shellfish from the area and on "lifelong" elaborations without concessions.
And they do it through seafood stews, Galician-style fish and rice dishes that are offered in the pleasant classic dining room of this house overlooking the old port of Carril. Their seafood selection, especially in winter, is usually remarkable.
Being in Carril can not be missing in the command clams marinara style.
Oh, these scallops...
O Loxe Mareiro _(Customs, 56; Carril; tel. 986 51 06 67; €€€) _
Contemporary cuisine focused on seafood. Snacks with the unmistakable seal of the team Supplies 2.0, sheltered by an old marine warehouse on the edge of the sea.
The Atlantic product commands in tasty, uncomplicated, effective and sparkling preparations. If the weather allows it, you have to enjoy its terrace, even better, at sunset.
Red mullet on pork ear stew, hake pie (reinterpreted), horse mackerel tartare with San Simon cheese ice cream and Padrón peppers.
His molluscs – clams, razor shells, oysters, carneiros – are essential: all the flavor of the estuary without fancy dress.
€ Less than €10
€€€ Up to €20
€€€€ Up to 50€
€€€€€ More than 50€
*You can find the 2018 Gastronomic and Wine Guide in a digital version for your devices, at Manzana , Zinium Y google play .