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

9.7km

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

9.9km

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

10.0km

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”, “

9.4km

Alberte

regional

€€€

Here, owner-chef Alberte Gutiérrez’s aim is to offer high-quality, non-gimmicky cuisine based around the very best Galician meat and vegetables but with a special focus on the incredible fish and seafood from the Rías Baixas region (spider crab, lobster, langoustine, prawns from local estuaries, wild bream, etc.), almost all of which are sourced from the fish auction in A Guarda. The seasonal à la carte shows a penchant for dishes cooked on the open grill, alongside interesting daily specials and two tasting menus: Esencia and Alberte. We were blown away by their cured Cambados scallop with ve

9.8km

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