Lúa

Manuel Domínguez, a young Galician chef, is at the helm of this recommendable establishment. They serve an à la carte and a tasting menu that combine signature and traditional dishes that the chef learned from his grandmother. Two worlds that complement each other perfectly in specialities such as the octopus a feira, the scallop empanada pasty and the callos with chickpeas. Well-updated traditional dishes made with good technique and excellent ingredients. Space split onto two floors: upstairs, a chestnut wood bar and high tables designed for pre-lunch drinks or an informal meal, and a formal dining room with natural light on the lower ground floor. There is also a pleasant terrace. Excellent cellar, satisfactory service and prices to match the experience.