阿尔瓦雷拉

This attractive restaurant with an open kitchen close to the port takes its name from the nickname by which everyone knows owner Daniel López, who is referred to as ‘El Inglés’ (The Englishman)! The contemporary-style à la carte, with its roots in Galician cuisine but with interesting nods to other countries (Peru, Japan, Italy, etc.), is complemented by a tasting menu, called Do Patrón, which requires prior reservation. Half portions are also available so that you can try lots of different dishes.

A restaurant with a solid track record that opened its doors in 1975. It features a bar at the entrance, plus a dining room bathed in natural light where the extensive à la carte of traditional and international dishes features fish, seafood, excellent meats and a few seasonal game specialities. Dishes worthy of note include the “salpicón de lubrigante” (lobster) and, among the desserts, the popular egg yolk soufflé, which needs to be ordered at the start of your meal to allow time to prepare it.

This roadside family-run restaurant enjoys a certain reputation in this region, and deservedly so as it has been in business for over 40 years now! Home to a bar at the entrance and an attractive classic, contemporary-style dining room on the first floor, it focuses on top-quality fish and seafood dishes in which ingredients such as langoustines, prawns, lobster, scallops and razor clams take centre stage. The result is authentic Galician cuisine that is carefully prepared and full of flavour.

A fourth-generation century-old restaurant founded by great-grandmother Jesusa in 1923 which takes its name from a small island nearby. It features a private dining space, two elegant dining rooms and an open-view kitchen, where experienced chef Miguel Ángel Campos focuses on traditional cuisine with touches of creativity, including an impressive selection of seafood and the restaurant’s signature dishes (gratin of turbot with greens, and pan-fried sole with cornflour). A welcoming terrace completes the picture.

This restaurant, located in the old O Burgo train station, is run by two Argentine brothers with Galician roots. They work with selected local meats, displayed like authentic treasures in their ageing chambers. Here, the menu revolves around gorgeous ribeye steaks cooked over charcoal, with a small selection of starters (including seafood, steak tartare, cecina croquettes, etc.) and three types of prime cuts (veal, cow and selected beef), with different maturations. There is also some fish (only available on request)!

Salitre’s menu is based around Galician products with a penchant for traditional flavours. On the à la carte we recommend the delicious fish stew (“caldeirada de pescado”) and any of its savoury rice dishes.

Located in the heart of A Coruña’s old town, very close to the Plaza de María Pita and Los Cantones which showcase the city’s historical heritage, this restaurant (which translates as ‘ear of wheat’ in Galician, a play on the name of chef Koke Trigo (’trigo’ is the Spanish word for ‘wheat’) provides the backdrop for cuisine that highlights his full personality. In the intimate interior, featuring stone walls and a kitchen that opens out on to the dining room, the focus is on market-inspired cooking that is continually reinvented in line with fresh ingredients available daily, a fact reinforced