Hotel Montero

With over 35 years of history behind it, this restaurant occupying a typical Galician house is a renowned local eatery. It features an attractive bar and wine cellar, with the floor upstairs set aside for the welcoming rustic-cum-contemporary dining room, where guests can choose from a traditional, seasonally inspired à la carte. Popular dishes on the menu include wild mushrooms and game, such as partridge, venison and wild boar. The owner is passionate about wine and it is not unusual for her to invite guests to her wine cellar so that they can select their bottle personally. An extensive set

If you’re looking for a recommendation for a restaurant in which to enjoy excellent Galician fish and seafood, it’s well worth jotting down the name of this eatery inside the Hotel Ego, which has been in the hands of the same family since 1970. It takes its name from the owner, who continues to buy fish such as hake and tuna at the auctions in Celeiro and Burela. Standout out dishes here include “salpicón” of lobster, squid in its own ink, and the tuna roll in season. The modern and attractively laid-out terrace enjoys stunning views of the sea, beach and mountains.

Located in a small town just over 15km from Lugo, this restaurant is the perfect place for meat-lovers who can choose between dishes roasted in the wood-fired oven (such as baby lamb) or steak cooked on the grill. This “asador”, which shares its name with a charming small hotel, has gradually updated its facilities and is one of the few in Galicia to have a Castilian roasting oven and open grill behind the counter. The “alta selección” beef steak is for two to share.

In this centrally located restaurant, which promotes vegetables from small organic producers and meats from farms where animal welfare is respected, they offer traditional cuisine with modern touches and slight nods to other cultures. On the menu, rounded out with a selection of tapas and two menus, you'll find dishes such as the house hake salpicón, the chicken gyozas with balsamic and black beer or their Canelón de ropa vieja with Celtic pork, black chickpeas and green turnip top mojo. It is home to a charming patio-terrace too!

Bret Fernández, the chef at the helm of this restaurant named after the Galician word for “sauce”, defines his culinary concept by the mantra “celebration, abundance and satisfaction". At this tapas bar-style eatery located along a pedestrianised street in Lugo’s old quarter, you’ll find quotes by leading Galician writers plus a meticulous dining room with a rustic feel on the first floor, the latter also boasting an ageing cabinet. The extensive à la carte features hints of fusion, and showcases an impressive array of beef (Friesian, Rubia Gallega etc) and fish (both whole and different cuts,