With its nautical theme and maze of little dining rooms, this informal restaurant is all about fresh seafood—the best that money can buy. Crab, lobster, shrimp, mussels, and a dozen other types of shellfish are served by weight in raciones (large portions). Many Spanish diners share several plates of these shellfish as their entire meal, but the grilled hake, sole, or turbot makes an unbeatable second course. To accompany the legendary carabineros (giant
scarlet shrimp), skip the listless house wine and go for a bottle of Albariño, from the southern Galician coast.