Rías de Galicia

At the Iglesias family’s restaurant, headed by don Cándido and seconded by his sons, Juan Carlos and Borja, one must come prepared for primal excesses; the more the better. With an excitement for unbridled pleasure and full consciousness that there are no limits to quality—only to the amount to be spent. Let us be clear: this is one of the finest seafood houses in Spain.

“Speciale” oysters, giant and Galician, the knife and fork version that are difficult to eat in one bite, are called to drown us in waves of ocean delicacy. Only in two or three Spanish establishments can such gigantic specimens be found: the “speciale” are especially bold, and therefore reserved for exclusive gourmets who love the wild flavors of nature. The Carril clams are no less impressive: voluminous, meaty and exquisitely refined—they must also be ordered raw to ensure that they retain all of their juices. The steamed cockles are the finest available in the Iglesias’ native land, arriving precisely done—they are heated just until they open, at which point they are plated and served. The barnacles have the immensity of the tide—super fresh, brimming with ambrosia and competing for a medal in the Spanish restaurant industry—sometimes bronze, other times silver, and on many occasions gold. Extremely refined devil crabs, as well as spider crabs, which rival the former in delicacy; combining character and sensibility, they are the most feminine of shellfish. Shrimp, lobster, langoustes… and the best of the best of Atlantic excellence.

The prepared dishes fit into the Galician heritage, and the intelligent diner will focus on the simple offerings in the historical repertoire: pulpo a feira (Galician-style octopus), fried Padrón peppers, various empanadas and soup. And of course, large fish: turbot, sole, monkfish, sea bass, hake… with ajada (Galician garlic-paprika sauce), baked or grilled—ask for them juicy and rare—and note the rice dish as one of the most recommended, the one made with clams being fully gratifying.

Visit Rías de Galicia expecting a SEAFOOD FEST.