Casa Fermín Review
Skylights, plants, and an air of modernity belie the age of this sophisticated restaurant, which opened in 1924 and is now in its fourth generation. The creative menu changes seasonally and might include cigala en tocino Ibérico con su caldo (langoustines served in broth with Ibérico ham), lubina asada con salsa de su jugo y boletus (roasted seabass with a wild mushroom sauce), and wild game in season. There is also a tasting menu.
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