Menu of one of the market bars.....welcoming and well-priced options for eating in O"Grove; market remains open until about 13:00.
Menu of one of the market bars.....welcoming and well-priced options for eating in O"Grove; market remains open until about 13:00.
0 2025/06/17 05:45:21
One of a few market bars; you can order off the menu, or you can buy raw product and have them cook this for you....when I feel better, I hope to go back and do just this!!
One of a few market bars; you can order off the menu, or you can buy raw product and have them cook this for you....when I feel better, I hope to go back and do just this!!
0 2025/06/17 05:45:17
The fish section of the market; large parking lot
The fish section of the market; large parking lot
0 2025/06/17 05:45:12
The bill, with one glass of Albarino, a bottle of water: 54.10euro. Recommended.
The bill, with one glass of Albarino, a bottle of water: 54.10euro. Recommended.
0 2025/06/16 06:13:43
0 2025/06/16 06:11:56
Berberechos, cockles, with a mildly garlicky sauce. I forgot to snap a photo of the leek with "calabaicin" sauce, but it was very nice. Look at the color of that water in the background. People were dining here in shorts, t-shirts, and flip flops...
Berberechos, cockles, with a mildly garlicky sauce. I forgot to snap a photo of the leek with "calabaicin" sauce, but it was very nice. Look at the color of that water in the background. People were dining here in shorts, t-shirts, and flip flops...
0 2025/06/16 06:04:59
Complementary mussels in escabeche.. one of those dishes where you dab up every last bit off sauce with the bread..this was so delicious, and a bit spicy..this is mussel territory, after all....
Complementary mussels in escabeche.. one of those dishes where you dab up every last bit off sauce with the bread..this was so delicious, and a bit spicy..this is mussel territory, after all....
0 2025/06/16 06:04:55
Menu..Sunday lunch, 15 June
Menu..Sunday lunch, 15 June
0 2025/06/16 06:02:02
Playa Area da Cruz, San Vicente do Grove. The inlet is the Ria de Arousa. (I wish I knew how to post maps like ANUJ!)
Playa Area da Cruz, San Vicente do Grove. The inlet is the Ria de Arousa. (I wish I knew how to post maps like ANUJ!)
0 2025/06/16 00:18:35
We learned that the nearby ice cream shops were closed, so we ordered chocolate helado for dessert--rich and extremely delicious
We learned that the nearby ice cream shops were closed, so we ordered chocolate helado for dessert--rich and extremely delicious
0 2025/06/14 07:36:47
0 2025/06/14 07:36:44
ASADOR D'BERTO, in O"Grove, a workaday seaport town in Pontevedra province; this is reputed to be the finest restaurant in town, but there are few others recommended by Repsol and Michelin
ASADOR D'BERTO, in O"Grove, a workaday seaport town in Pontevedra province; this is reputed to be the finest restaurant in town, but there are few others recommended by Repsol and Michelin
0 2025/06/14 07:36:40
Galician potato chips, fried in olive oil, are famous throughout Spain, and on my trips home, I often see travelers toting the large round metal tins filled with them on the plane. Much better than the usual ones we have in the US, these are also less salty. Look at then prices in NYC and you can see why people bring these home with them: https://despanabrandfoods.com/collections/bonilla-a-la-vista?srsltid=AfmBOoq3fTYa-17KCxdDSXo5LJ9O9av12BdEAB4aBQZ_u56MMoAqN2WE
Galician potato chips, fried in olive oil, are famous throughout Spain, and on my trips home, I often see travelers toting the large round metal tins filled with them on the plane. Much better than the usual ones we have in the US, these are also less salty. Look at then prices in NYC and you can see why people bring these home with them: https://despanabrandfoods.com/collections/bonilla-a-la-vista?srsltid=AfmBOoq3fTYa-17KCxdDSXo5LJ9O9av12BdEAB4aBQZ_u56MMoAqN2WE
0 2025/06/14 07:36:37
I also repeated my dish from last year: Fried bogavante, a type of lobster. Very good but the meat was not as tender as I might have liked. A LOT of food--I left about half on the plate.
I also repeated my dish from last year: Fried bogavante, a type of lobster. Very good but the meat was not as tender as I might have liked. A LOT of food--I left about half on the plate.
0 2025/06/14 07:36:33
This is virrey, or palometa rosa, a red fish distinguishable by its very large eye. It has other names, too. My partner, who used to avoid fish, developed a love for this last year, so it was not surprising that he ordered it last night at ASADOR D'BERTO.
This is virrey, or palometa rosa, a red fish distinguishable by its very large eye. It has other names, too. My partner, who used to avoid fish, developed a love for this last year, so it was not surprising that he ordered it last night at ASADOR D'BERTO.
0 2025/06/14 07:36:30
Complimentary entrante--delicious Caldo Gallego in consome form. Lovely!
Complimentary entrante--delicious Caldo Gallego in consome form. Lovely!
0 2025/06/14 07:36:24
Drawing by local artist, a perfect portrayal of today's weather..yes---from drizzle to pouring rain, just in time for our departure from the Parador and our drive to the next stop on our Galician journey
Drawing by local artist, a perfect portrayal of today's weather..yes---from drizzle to pouring rain, just in time for our departure from the Parador and our drive to the next stop on our Galician journey
0 2025/06/13 07:41:01
Walking sticks for sale
Walking sticks for sale
0 2025/06/13 07:40:57
Souvenirs for sale
Souvenirs for sale
0 2025/06/13 07:40:53
Rua do Franco, the main tourist drag
Rua do Franco, the main tourist drag
0 2025/06/13 07:40:49
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
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
Closeup
Closeup
0 2025/06/13 07:24:54
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
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
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
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
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
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
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
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
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
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
This is the shorter of the two tasting menus; we do not normally prefer tasting menus--an endless parade of dishes--far too many disparate tastes and far too much food, and often, far too expensive. This was different and we LOVED it....
This is the shorter of the two tasting menus; we do not normally prefer tasting menus--an endless parade of dishes--far too many disparate tastes and far too much food, and often, far too expensive. This was different and we LOVED it....
0 2025/06/12 23:31:08
I asked for a non-dry wine to begin; our waiter suggested this Basque cider and it was THE best cider I've ever tasted. I snapped this pic so I could look for it on a future trip to the Pais Vasco, which I hope will be in the not-too-distant future
I asked for a non-dry wine to begin; our waiter suggested this Basque cider and it was THE best cider I've ever tasted. I snapped this pic so I could look for it on a future trip to the Pais Vasco, which I hope will be in the not-too-distant future
0 2025/06/12 23:31:03
One of the interior aisles of this excellent market
One of the interior aisles of this excellent market
0 2025/06/12 05:24:22
Local liqueurs for sale in the Mercado de Abastos
Local liqueurs for sale in the Mercado de Abastos
0 2025/06/12 05:24:14
Interior of BICO heladeria, in the center of Santiago's old quarter; a large cup with two flavors costs 3.30 euro
Interior of BICO heladeria, in the center of Santiago's old quarter; a large cup with two flavors costs 3.30 euro
0 2025/06/12 05:02:41
That magnificent merluza (hake), a clean, white fish
That magnificent merluza (hake), a clean, white fish
0 2025/06/12 05:02:36
Octopus, served over a dark green
Octopus, served over a dark green
0 2025/06/12 05:02:31
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