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From the humblest of cafeterias to the hautest of dining rooms, chefs in Galicia, Asturias, and Cantabria emphasize the use of fresh, local ingredients. Excellent, cheap meals can be found at smaller, family-run eateries, which usually stick to traditional foods and tend to draw mostly local crowds. Restaurants that stray from the culinary norm—and which also offer top-notch service and elegant surroundings—usually also include a higher price tag.
The chef, Yayo Daporta, for whom the restaurant is named, is something of a local celebrity and a true food artist who produces gastronomic masterpieces, such as a cocktail glass filled with cauliflower mousse and fresh-caught local clams with a drizzle of basil-infused olive oil and coffee vinaigrette. Inventive dishes include scallop carpaccio and tempura clam on an algae crisp with clam foam and greens. Reservations are recommended.
Across from the parador, this long-established restaurant produces inventive dishes like scallop salad, mango soup with mascarpone ice cream, and salmon with anchovy mayonnaise. Specialties include arroz de marisco caldoso (shellfish, stock, and rice).
Steps away from the parador, this innovative kitchen artfully prepares Galician fare with both Basque touches and global fusion. You can order a-la-carte, but the tasting menus are affordable and abundant.
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