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Gran Hotel Nagari Boutique & Spa
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Rooms & Views
This more spacious room has a separate desk area, a PlayStation 4, a flat-screen TV, free bottle of water, heating, and…
Offer includes: - Accommodations in a Superior Double or Twin Room - Breakfast - Spa access including 60 minutes in the…
This more spacious room type has a separate desk area, a PlayStation 4, a flat-screen TV, free bottle of water, heating,…
This single room's standout feature is the hot tub. Offering free toiletries and bathrobes, this single room includes a…
1 Twin Bed OR 2 Twin Beds 280 sq feet Internet - Free WiFi Entertainment - Flat-screen TV, pay movies, and vi…
This offer includes: * 1-hour access to the spa. * 1 wellness treatment per night stayed This room comes with 1 double…
This room comes with 1 double or 2 single beds, flat-screen TV, free Wi-Fi and a hydromassage bath.
This room comes with 1 double or 2 single beds and 1 extra bed, flat-screen TV, free Wi-Fi and free movies.
Offer includes: - Accommodations in a Double or Twin Room - Breakfast - Spa access including 60 minutes in the infinity…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Maruja Limón★ 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 gu206m
- Silabario★ 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 370m
- MorrofinoBib 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 surpr737m
- EnxebreBib 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 c850m
- Casa MarcoBib 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 “d920m
- Kero This bright restaurant, with lots of decorative references to Peruvian culture (Andean shawls, colourful wool, a profusion of wood, plus a name that refers to the ceremonial vases used in Inca culture), has an open-view kitchen and a clear focus on fusion cuisine. This is demonstrated by its desire to find “a balance between typical Peruvian cooking and Galician palates”. Chef Juan Carlos Perret, who has demonstrated his cooking skills at the Madrid Fusión show, highlights his cuisine on à la carte and two interesting tasting menus (Viaje a Perú and Alto Perú).165m
- El Olivo Located in the heart of the ‘casco vello’, just a few steps from the Concatedral - Basílica de Santa María de Vigo, this restaurant stands out for its setting in an old renovated manor house that dates back to Templar times and is now a multi-purpose venue that includes a terrace, event spaces, a luxurious cocktail bar etc., plus a mix of tradition (note the stone walls) and design. The exclusively à la carte cuisine here bears the signature of chef Pepe Solla, whose focus is on greater simplicity and individual ingredients compared to his award-winning one-Michelin-star Solla restaurant. His 310m
- Detapaencepa This eatery is two businesses in one: a busy tapas bar, plus the restaurant itself. In both spaces, guests can order from the same updated traditional menu of tapas, raciones and a choice of more elaborate dishes such as the pigs’ trotters with a Carabinero prawn tartare, and the delicious wild boar stew with wild mushrooms and “Gnocchi Sarda” pasta. The à la carte is complemented by an “executive” menu (lunch from Monday to Friday), an impressive “menú de la casa”, plus several daily suggestions.591m
- Alberte 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 ve802m
- Kita 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.1.5km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Abanca Balaídos Stadium football stadium in Vigo, Spain3.5km
- Concatedral de Santa María de Vigo church in Vigo, Spain380m
- Afundación Theatre theatre in Vigo, Pontevedra, Spain248m
- Ría de Vigo2.6km
- Castro fortress fortress in Vigo, Spain962m
- Museum of Contemporary Art, Vigo museum in Vigo (Spain)424m
- Teatro Rosalía de Castro former theatre in Vigo, Spain248m
- Q26761608 monument in Vigo, Spain373m
Attraction data from Wikidata (CC0) — reference only.
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