Restaurants

In Pontevedra province, we’re fortunate to have several Michelin-starred or recommended restaurants.

In the province of Pontevedra, we’re fortunate to have several  Michelin-starred or recommended by the guide. Among them, we highlight Culler de Pau, not only because it has earned two stars, but also for the dining room, its location, and the wonderful views that can be enjoyed. The guide also mentions our collaborator Casa Obdulia, a master of fish and seafood, which we recommend enjoying at home, as the restaurant itself isn’t very cozy.

We’d split the fish into two main groups. The delicious small fish, like xoubas (small sardines), chinchos (small mackerels), and anchovies. It has to be super fresh, and it tastes best when fried, but not overdone. This is the type of fish we use to have a bite, maybe with octopus, squid, or pimientos de padrón. You’ll find this fish often in Galician restaurants and bars, it’s usually fresh, but most of the time it’s cooked too much. We always ask for the fish of the day, and for it to be cooked lightly.

As for the other fish, in our opinion, they taste much better when they’re larger. A regular-sized sole is great, but sharing one that’s a couple of kilos is a real treat. The same goes for coruxo (a fish similar to turbot) which wasn’t appreciated much before but now can sometimes cost more than its cousin, robaliza (sea bass), dorada (bream), peixe sapo (monkfish), mero (grouper), merluza (hake), or even the castañeta roja that’s very popular now… In general, the larger fish are tastier, juicier, and noticeably more expensive, if you’re looking to treat yourself, the extra cost is worth it. It’s not that common to find this fish without ordering it in advance, and it’s also rare to see it cooked the right way. So, we recommend a few places that always get it right, but it’s always a good idea to order it when making a reservation.

 As we mentioned, Juan from Obdulia nails it with fish, and we recommend the fish at La Mar Salada in Vigo and Panxón. In Baiona, Casa Rita is spectacular. We also suggest Porto dos Barcos in Oia, just past Baiona, the product is great, and the location is fantastic, though the décor is not our favourite. There’s also  d’Berto  in O Grove, just before entering La Toja, they also offer exceptional product though the place itself isn’t very attractive. These last two are particularly expensive.

With seafood, it’s pretty much the same, the bigger, the better. All the previous restaurants offer quality seafood. For lobster, La Guardia is the traditional spot, known as the lobster capital. It’s a small fishing town with such varied and sometimes eye-catching architecture that it can be quite attractive overall. The most recommended restaurant is Restaurante Area Grande. In Baiona, we have a good alternative, Restaurante Rocamar, with good products and nice views.

We also need to recommend a very unusual place, Casa Ríos in Moaña. They’re not very friendly unless they know you, which unfortunately is common in our area. The place is not very attractive, but in our opinion, it offers the best value for money in the area. If you want to try centolla (spider crab), you need to order it in advance; they get big and delicious ones at a reasonable price. Address: Palmas, 111, 36957 Domaio, Pontevedra. Phone: 986 32 61 90. Another recommendation in this line is Restaurante El Puerto in Vigo, which doesn’t serve big seafood, but has fantastic value for money. It’s located at República Arxentina, 15, phone 986222044. You should go to these two places with low expectations.

Angulas (baby eels) and lamprea (lamprey) deserve a special mention. The season for lamprea is from January to April, February is the perfect month, and angula from November to March. It’s a very typical combination and, from our point of view, delicious. Lamprea is usually made in the Bordalesa style, grilled, or as a sausage. It’s a hearty dish, so moderation is key. There are both passionate fans and detractors of it, but we love having it a couple of times a year. The most typical places to try it are in the As Neves area, where we have two suggestions: Restaurante oFrenazo and Casa Calviño at Rúa Marquesa do Pazo, 34, 36440 As Neves, Pontevedra. Phone: 986 64 80 40.

Very close to home, within a short walk, at the end of the road to O Portiño beach, there is Restaurante O Portiño at Camiño do Portiño, 78. Phone: 986 46 01 00. It has some nice outdoor tables where a group of 10 can occupy the whole area. Inside is pretty noisy, but it’s much better near the window where you can enjoy the views. It’s not exceptional, but it’s good. Just as close is Restaurante Prado, on the way to the beach of the same name, at Rúa Coba, 1, 36391 Prado, Pontevedra. Phone: 626 48 13 90. The outdoor area is very pleasant and has fantastic views. It’s a great place for grilled sardines and churrasco (BBQ). In Canido, just 5 minutes by car, there are several great options, including Restaurante Basilio at Playa de Canido, Rúa de Canido, 217, 36390 Vigo, Pontevedra. Phone: 986 49 00 61, and Restaurante Durán, both offering fantastic fish and seafood. At Playa de Patos, a couple of kilometres from the house, there are also several restaurants and beach bars with live music, including the Mexican restaurant ChacMool and a Japanese one, Miyagi Sushi Bar, for those into different types of cuisine.

For location, we highlight Mauro Restaurante at the end of the Ría de Vigo, which serves great food and  Club Marítimo de Canido, which only allows corporate meals for non-members.