Hotel Pinzon
·Hotels
Lift / ElevatorTerraceInternet accessFree wired internetFront desk (limited hours)Non-smoking throughout
04
Guest scores & sentiment
From 76 guest reviews · multi-source · as of 2026-07-22
Guests praise the prime location, sea views, cleanliness, and friendly staff. Main complaints include outdated facilities needing renovation, poor soundproofing causing noise, and lack of AC and Wi-Fi.
Dimension scores · cross-source
Location9.7
Service8.8
Cleanliness8.6
Rooms8.4
Value8.4
Surroundings8.0
Facilities7.6
Wi-Fi7.0
＋ PraisedPrime location & views · High cleanliness · Good value · Excellent location/views
－ ComplaintsOutdated facilities · Lack of AC/fans · Hidden entrance/odors · Average soundproofing
KEYSuitable for budget travelers prioritizing location/views. Not ideal for noise-sensitive guests or those requiring AC; bring earplugs.
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Room types · 3
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Double or Twin Room with Sea View
2 × Twin bed / 1 × Double bed14 ㎡up to 3
Offering sea views, this simply decorated room has cable TV and a private bathroom.
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Double or Twin Room
2 × Twin bed / 1 × Double bed12 ㎡up to 2
This simply decorated room has cable TV and a private bathroom.
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Single Room
1 × Twin bed9 ㎡up to 1
This simply decorated room has cable TV and a private bathroom.
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Facilities · 6
All facilities & services listed by the hotel (aggregated across sources).
Lift / ElevatorTerraceInternet accessFree wired internetFront desk (limited hours)Non-smoking throughout
N
Nearby & map
DiningSights
1
Silabario
fine_dining, international · ★ Michelin
€€€
A restaurant that is well worth a visit thanks to its highly skilled cuisine and its unique sixth floor location, beneath an audacious avant-garde steel-framed dome featuring no fewer than 154 triangular panes of glass that crowns the headquarters of the Real Club Celta de Vigo. Here, locally born chef Alberto González, who for several years had a Michelin star at the Silabario restaurant he ran in Tui (Pontevedra), focuses on the new style of Galician cooking that respects tradition, albeit from a more contemporary viewpoint, building his dishes around the quality of their ingredients. His à
16.6km
2
Maruja Limón
Contemporary · ★ Michelin
€€€
Self-taught chef Rafa Centeno is proof that someone without a background in the world of gastronomy can still be rewarded with a Michelin star. Today, this former graduate in industrial relations can proudly boast about his 25th anniversary at the head of a successful restaurant.Located just a few metres from Vigo’s maritime promenade and named after his mother-in-law, Maruja Limón offers guests a fun, liberating and informal dining experience that Centeno hopes will re-awaken their emotions and memories. Ably supported in the kitchen by chef Inés Abril, he conjures up two tasting menus for gu
16.9km
3
Enxebre
spanish · Bib
€€
The first thing that draws you to this restaurant, where the Galician name translates as something that is pure, authentic and genuine, is that it is run by a young couple, chefs Marcos Rodríguez and Patricia Uceda, the former from Vigo itself, the latter from Toledo. This modern space, laid out on two floors and boasting a semi-open-view kitchen, also has a bar counter where guests can dine while watching the chefs hard at work. The contemporary inspired à la carte showcases plenty of technical prowess through signature tapas such as the “cocido stew doughnut” and Enxebre’s own version of a c
16.6km
4
Morrofino
Modern Cuisine · Bib
€€
A restaurant-cum-taberna that continues to win over foodies, where the simple urban ambience comes as a pleasant surprise. Here, the chef is keen for the open-view kitchen behind the bar to take centre stage, creating exciting, technically adept and contemporary dishes with a creative twist and a street-food feel, while at the same time respecting traditional flavours. The à la carte offers dishes to share, backed up by two tastings menus (Origen and Morrofino) and attractive culinary creations that occasionally showcase interesting, internationally inspired fusions. We were particularly surpr
17.3km
5
Casa Marco
Traditional Cuisine · Bib
€€
A particularly interesting option if you’re looking for elaborate traditional cuisine as an alternative to the usual fish and seafood on offer in the area. In addition, the restaurant has a classic, contemporary-style elegance, with a striking dining room to the rear which boasts a large window offering views of the chef at work in the kitchen. The à la carte features a good choice of meats (including IGP Castilla y León lamb), along with some rice dishes, fish straight from the market, and mouth-watering specialities such as baked loin of cod with onions and “panadera” potatoes, fried milk “d
17.4km
6
Porto dos Barcos
Seafood
€€€
A restaurant in a superb setting by the ocean, where the sea ebbs and flows against the rocks almost at your feet. In the classically furnished dining room, with large picture windows boasting stunning views of the Atlantic, savour Galician cuisine created with ingredients, such as the spectacular fish and seafood, of a quality that can only be found in this region. The extensive terrace is the restaurant’s jewel in the crown!
10.5km
7
Kita
Japanese, Fusion
€€
Located in a residential district of the city, this restaurant, with its simple minimalist-style decor, showcases Japanese techniques and its array of slicing skills but with top-quality Galician ingredients (hence its Japanese name, which translates as “Fusion of the North”). The cooking here, which is limited to a single tasting menu, features dishes such as Rubia Gallega beef gyoza with kimchi and Galician-style usuzukuri.
15.6km
8
La Mesa de Conus
Contemporary, Traditional Cuisine
€€
Attractive, modern and different, and designed for just 12 people to dine at the bar, hence our strong recommendation to book ahead. Chef Víctor Conus conjures up contemporary cooking with a focus on quality ingredients, the seasons and his own personal experiences. This is showcased on a single surprise tasting menu built around the best Galician ingredients available daily albeit with a nod to his Andalucian roots. Produce sourced from his kitchen garden in Nigrán are always present (including delicious Loba beans) as are pork-based products (charcuterie, as well as cuts such as “abanico”, “
16.4km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.