We were having dinner on Monday because a Galician friend recommended it to us and really a big hit. the site has different spaces and rooms, each decorated in a form and with different styles. The attention is exquisite and very close. We asked to share some very original salmon makis, a meat tataki and an egg with truffle that was to swap with bread. Although we were full we could not stop asking for the cheesecake, which was so great the ration that we had to take half for breakfast! really creamy and nothing heavy, the theme is that for dinner was gula the dessert!
cozy rooms. market cuisine, speciality in beef of oxen raised on their farm for the restaurant, good attention, and good winery in which you can advise francisco lipez, and to the stoves his brother héctor, perfect tandem that together with his father as responsible for the breeding of oxen, have gotten some deserved suns repsol. visit in the walled city of lugo
without a doubt, the best restaurant for luxury for its quality/price ratio, for the kindness and professionality of both its staff and its direction and cuisine. a sure success, if you do not know it and tests, you will repeat
regular mushrooms and porters and clams good gender but the sauce was not good. The second good genus but fails preparation. And desserts without comment.
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an excellent kitchen, an excellent service and a very careful and welcoming atmosphere. of the best of lugo
Uno de los mejores sitios, de comida de vanguardia de todo lugo, precio y calidad muy asequible.
I was in the gastrobar, I will definitely come back and recommend it of course, excellent
product quality and professional attention. magnificent meat and fish
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Excellent!!!!mui good treatment and mui cozy! waiters and food
very good quality treat fantastic a great restaurant
Aguacate A La Parrilla, Tomate Asado, Pesto De Cilantro Y Queso Del Cebreiro
Croquetas Cremosas De Osobuco De Buey Con Compota De Manzana Verde
Tataki De Buey Con Vinagreta De Tomate Seco Y Pan Especiado
Calamar De La Ría A La Brasa Con Emulsión De Ajo Negro
Berberechos De La Ría De Noia Con Emulsión De Lima
Alcachofas Con Juliana De Ibérico Y Yema De Huevo
Raviolis Crujientes De Faisán Con Tubiformes
Bogavante Frito, Huevo, Patata Y Trufa
Puerros Asados Con Salsa Romesco
