Dinner began with SIMPAR'S version of "brunch:" Waldorf salad, in foreground, in half a gem lettuce heart; "egg Benedict--" the yolk is savory meringue and the yellow is......downright delicious!! Tartelets of almond in a frothy consistency, and "coffee," which was an intense and lovely hot mushroom broth, which we were instructed to sip after every bite of food.
Dinner began with SIMPAR'S version of "brunch:" Waldorf salad, in foreground, in half a gem lettuce heart; "egg Benedict--" the yolk is savory meringue and the yellow is......downright delicious!! Tartelets of almond in a frothy consistency, and "coffee," which was an intense and lovely hot mushroom broth, which we were instructed to sip after every bite of food.
0 2025/06/12 23:31:13
The award-winning (I don't know the Spanish gastronomic competition in which this took the prize) Croqueta de Jamon Iberico....this was far superior to the usual croquettes de jamon, although almost all croquettes are delicious...
The award-winning (I don't know the Spanish gastronomic competition in which this took the prize) Croqueta de Jamon Iberico....this was far superior to the usual croquettes de jamon, although almost all croquettes are delicious...
0 2025/06/12 23:31:19
The béchamel and jamon filling oozes after a bite; notice the exquisite dishes--a different showcase for each course..this one was shimmering gold inside and matte white ceramic on the outside
The béchamel and jamon filling oozes after a bite; notice the exquisite dishes--a different showcase for each course..this one was shimmering gold inside and matte white ceramic on the outside
0 2025/06/12 23:31:24
I did not know that olive oil was produced in Galicia, but production is increasing; this example was so fruity and downright wonderful. Made from Galician Brava and Mansa olive from trees more than a hundred years old in Lugo province..to the east of Santiago
I did not know that olive oil was produced in Galicia, but production is increasing; this example was so fruity and downright wonderful. Made from Galician Brava and Mansa olive from trees more than a hundred years old in Lugo province..to the east of Santiago
0 2025/06/12 23:31:31
Galicia bakes some of the best breads I've tasted in Spain and this was the best we've had on this trip, so far. If only I had a large duffel bag..and a tremendous freezer!!!! (I did bring a huge bread back from Matera once--it occupied my entire carry-on bag!!)
Galicia bakes some of the best breads I've tasted in Spain and this was the best we've had on this trip, so far. If only I had a large duffel bag..and a tremendous freezer!!!! (I did bring a huge bread back from Matera once--it occupied my entire carry-on bag!!)
0 2025/06/12 23:31:39
Standing tall--a spear of white asparagus from Tudela del Duero, near Valladolid. According to our waiter, this town is the source of Spain's finest white asparagus. In the center is asparagus ice cream (!) These, and the exquisite leaves and blossoms sit on a pool of ajoblanco, the traditional Malagueña cold soup. Breathtaking to look at, and to taste!
Standing tall--a spear of white asparagus from Tudela del Duero, near Valladolid. According to our waiter, this town is the source of Spain's finest white asparagus. In the center is asparagus ice cream (!) These, and the exquisite leaves and blossoms sit on a pool of ajoblanco, the traditional Malagueña cold soup. Breathtaking to look at, and to taste!
0 2025/06/13 00:01:41
Bonito del Norte, a variety of Atlantic tuna, over two consistencies of an emulsion made from pimenton (smoked paprika), garlic, and olive oil....
Bonito del Norte, a variety of Atlantic tuna, over two consistencies of an emulsion made from pimenton (smoked paprika), garlic, and olive oil....
0 2025/06/13 00:01:48
Arroz meloso, a "wet" rice dish golden from saffron; there's another ingredient but I've forgotten...I need to go back to toting my little notebook to restaurants, instead of relying on the photos alone to remember details
Arroz meloso, a "wet" rice dish golden from saffron; there's another ingredient but I've forgotten...I need to go back to toting my little notebook to restaurants, instead of relying on the photos alone to remember details
0 2025/06/13 00:01:52
A disc of rooster (!!) enhanced by chocolate (!) and truffle. This bird, according to the waiter, is a relative of the Asturian pitu de Caleya, a huge specimen whose meat is mostly dark.....we had our share during our excellent trip to Asturias a few years back.... Notice the bits of gold leaf!
A disc of rooster (!!) enhanced by chocolate (!) and truffle. This bird, according to the waiter, is a relative of the Asturian pitu de Caleya, a huge specimen whose meat is mostly dark.....we had our share during our excellent trip to Asturias a few years back.... Notice the bits of gold leaf!
0 2025/06/13 00:01:57
Named "hierbas," (herbs) on the menu, this was a wedge of something frozen and delicious, presented on a cold ceramic block and covered with delicate leaves of herbs, flowers and vegetables.....it was fantastic, and we were given napkins soaked yuzu-sencted water to wipe our hands!!! A little different than the usual dinner at the ekscrunchy household!!! But all was presented with no pretension and we felt so at home.
Named "hierbas," (herbs) on the menu, this was a wedge of something frozen and delicious, presented on a cold ceramic block and covered with delicate leaves of herbs, flowers and vegetables.....it was fantastic, and we were given napkins soaked yuzu-sencted water to wipe our hands!!! A little different than the usual dinner at the ekscrunchy household!!! But all was presented with no pretension and we felt so at home.
0 2025/06/13 07:24:49
Closeup
Closeup
0 2025/06/13 07:24:54
The penultimate course--a deconstructed tarta de Santiago. Even the white cross was edible!! The "egg," cracked open to reveal a rich custard...this was almost too beautiful to eat, but demolish it we did.... There was one last course--a trio of chocolate "in homage to Ecuador," the native land of one of the two married chefs; the grandfather of male chef Axel Smyth, came from Ireland, hence his non-Gallego surname.
The penultimate course--a deconstructed tarta de Santiago. Even the white cross was edible!! The "egg," cracked open to reveal a rich custard...this was almost too beautiful to eat, but demolish it we did.... There was one last course--a trio of chocolate "in homage to Ecuador," the native land of one of the two married chefs; the grandfather of male chef Axel Smyth, came from Ireland, hence his non-Gallego surname.
0 2025/06/13 07:24:59
Cathedral of Santiago de Compostela; construction began in 1075 https://catedraldesantiago.es/en/cathedral/
Cathedral of Santiago de Compostela; construction began in 1075 https://catedraldesantiago.es/en/cathedral/
0 2025/06/13 07:37:03
Rua do Franco, the main tourist drag
Rua do Franco, the main tourist drag
0 2025/06/13 07:40:49
Souvenirs for sale
Souvenirs for sale
0 2025/06/13 07:40:53
Walking sticks for sale
Walking sticks for sale
0 2025/06/13 07:40:57
Our courtly and welcoming waiter presenting the lenguado (Dover sole) that we chose to share
Our courtly and welcoming waiter presenting the lenguado (Dover sole) that we chose to share
0 2025/06/19 03:59:45
Exterior of BEIRAMAR restaurant, facing the port; while we were eating, a fisherman and a shellfish gatherer entered the restaurant to drop off part of their daily haul, emptying bogavante (type of lobster) right into the large tank
Exterior of BEIRAMAR restaurant, facing the port; while we were eating, a fisherman and a shellfish gatherer entered the restaurant to drop off part of their daily haul, emptying bogavante (type of lobster) right into the large tank
0 2025/06/19 03:59:38
The carta at BEIRMAR; very high price-quality ratio
The carta at BEIRMAR; very high price-quality ratio
0 2025/06/19 03:59:42
Portion of the harbor of O"Grove; many, many colorful wooden fishing boats
Portion of the harbor of O"Grove; many, many colorful wooden fishing boats
0 2025/06/19 03:59:32
0 2025/06/19 05:43:08
0 2025/06/19 05:45:20
Complimentary plate of marinated local cheese and green olives at BEIRAMAR
Complimentary plate of marinated local cheese and green olives at BEIRAMAR
0 2025/06/19 05:45:05
One of the best dishes of the week' this is half of a shared order of artichokes prepared two ways: In a light tempura batter and grilled, with a sous vide egg yolk in the center. Exquisite!!! I love artichokes.
One of the best dishes of the week' this is half of a shared order of artichokes prepared two ways: In a light tempura batter and grilled, with a sous vide egg yolk in the center. Exquisite!!! I love artichokes.
0 2025/06/19 05:45:08
Those marvelous Galician potatoes, dusted with smoked paprika, served with my half of the Dover sole (It's "languado" here, with no mention of the name Dover, but it is the same fish, that bears as astronomical price in the US IF you can find it.
Those marvelous Galician potatoes, dusted with smoked paprika, served with my half of the Dover sole (It's "languado" here, with no mention of the name Dover, but it is the same fish, that bears as astronomical price in the US IF you can find it.
0 2025/06/19 05:45:16
Closeup of the artichoke dish; why are there so few great artichoke dishes offered at restaurants in New York City? They are either those huge Globe artichokes, stuffed with bread crumbs, or thinly sliced, fried, and salted.
Closeup of the artichoke dish; why are there so few great artichoke dishes offered at restaurants in New York City? They are either those huge Globe artichokes, stuffed with bread crumbs, or thinly sliced, fried, and salted.
0 2025/06/19 05:45:12
Closeup of the Isla de la Toxa, off O"Grove and close to both Pontevedra and Cambados. On Sunday we will drive to Padron, inland, for lunch before returning to our La Toxa hotel.
Closeup of the Isla de la Toxa, off O"Grove and close to both Pontevedra and Cambados. On Sunday we will drive to Padron, inland, for lunch before returning to our La Toxa hotel.
0 2025/06/19 06:27:50
The far NorthWest corner of Spain, north of Portugal
The far NorthWest corner of Spain, north of Portugal
0 2025/06/19 06:27:38
Portion of the Rias Baixas area of Galicia. The "Rias" are the inlets that pierce the coast from the Atlantic Ocean and give Galicia an extraordinarily long length of coastline.
Portion of the Rias Baixas area of Galicia. The "Rias" are the inlets that pierce the coast from the Atlantic Ocean and give Galicia an extraordinarily long length of coastline.
0 2025/06/19 06:27:45
0 2025/06/19 06:27:55
0 2025/06/20 04:17:03
0 2025/06/20 04:17:11
0 2025/06/20 04:17:15
0 2025/06/20 04:17:19
0 2025/06/20 04:17:08
Owner Alberto Domingo, known as Berto, a most welcoming host. He not only remembered what we ordered last week, but he remember what I had ordered during our one meal here last May!!! The restaurant specializes in the finest and largest specimens of shellfish caught in nearby waters (see Wine Spectator article, linked, above)
Owner Alberto Domingo, known as Berto, a most welcoming host. He not only remembered what we ordered last week, but he remember what I had ordered during our one meal here last May!!! The restaurant specializes in the finest and largest specimens of shellfish caught in nearby waters (see Wine Spectator article, linked, above)
0 2025/06/23 04:11:58
Notice the holes in their perfect dark bread; there were also raisin-studded slices but those were snatched up before I had even fighting chance to take one bite. Galician bakers turn out some of the best breads I've sampled in Spain.
Notice the holes in their perfect dark bread; there were also raisin-studded slices but those were snatched up before I had even fighting chance to take one bite. Galician bakers turn out some of the best breads I've sampled in Spain.
0 2025/06/23 04:12:07
Front dining room on a Saturday night about 9pm; there is also a rear dining room where I think the many VIPs are seated.
Front dining room on a Saturday night about 9pm; there is also a rear dining room where I think the many VIPs are seated.
0 2025/06/23 04:12:15
I drank this delicious sparkling Albarino.
I drank this delicious sparkling Albarino.
0 2025/06/23 04:12:10
Starter: A complimentary bowl of Caldo Gallego with a base of veal bones. This might be the richest and most delicious consommé I have ever tasted.
Starter: A complimentary bowl of Caldo Gallego with a base of veal bones. This might be the richest and most delicious consommé I have ever tasted.
0 2025/06/23 04:12:02
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