This is a pretty upscale Furanco with a very nice outdoor seating area under an enormous tree. The…read moretapas are good Galician varieties and good house wines in red and white. Finish off the meal with an Aguardiente (various types) and a cheese and membrillo plate. There is also a large grass area for kids to run and play. Also suitable for sitting on a blanket and enjoying a glass of wine, the grass is thick and comfy!

This is a pretty nice place with good food & service. There is a 'menu del dia' for around 10 euros…read moreand is complete with beverage and postre. The menu has several options (besides pork dishes) including sea food and traditional Spanish and Galician cuisine.

The guy here is super nice! The food is so delicious! We came here several times! The meat and…read morecheese platter is so yummy and the bread is the best ever!

Excellent service, delicious tapas based on the region produce and good wine and beer. It was a…read moreunique experience to stop by and have some tapas, beer and wine before our dinner. It's a typical Santiago de Compostela tavern. It was worth the visit. People were extremely friendly and helpful explaining the dishes and giving information about the wines of this Galician region! I highly recommend it.

First time eating at this restaurant, took a chance and had a great eating experience, will be…read morecoming back again to eat authentic Galician food.

From the owner: El 6 de mayo de 1983 abre sus puertas el restaurante A Cabana que toma el nombre de la playa sobre…read morela que se asoma. Ya desde su apertura obtuvo el reconocimiento de estar entre los 10 mejores restaurantes de Galicia y conquistó a personajes influyentes como el expresidente Manuel Fraga quien lo declaró el mejor restaurante de Galicia junto con el Vilas. Desde entonces lleva ofreciendo a sus clientes una cocina tradicional con una marcada influencia gallega y una amplia carta de vinos a cargo del sumiller Manuel Casal. Es un lugar ideal para la organización de comidas y cenas de empresa así como eventos (bautizos, comuniones, aniversarios). Se organizan conciertos privados y catas de vinos temáticas.

Good place at great prices. Of course seafood would be the best choice, although other Galician…read morecooking is available. Located along the Lérez River in a city with a medieval section still worth visiting.

From the owner: Rodaballo Guisado, Bacalao Al horno, Arroz De Marisco, Entrecot a la Pimienta.read more

Ancora's location contributes a lot to its staying power in this small coastal town situated on the…read moreGalician coast. The quality of the food is haphazard and the prices are stiff compared to other locations however, the tourist market I'm sure is what keeps this place alive. This was our second visit to Ancora (the first was 9 years ago). In both instances we had very tasty items and some that were not so much. And uniformly the prices were higher than we were expecting. This last visit we tried the octopus and the scallops. The scallops were done perfectly and beautifully presented. It was one of the best scallop dishes I have encountered in Spain. However, the octopus as an insult to the beauty and sacrifice of the animal. It was most likely frozen or not kept well. While the meat was of acceptable flavor the skin was gelatinous and off putting. We have been eating octopus almost daily since we have been in Galicia and this was by far the worse example. I would say Ancora is a great place if you get the right dish. Otherwise it would be best to look elsewhere. As there are more consistent places to choose from in Laxe, we will not be back.

There's a cute saying about pimientos de padron, "unos pican, otros no". Everyone I've ever spoken…read moreto has their own theories on why some of the peppers are super-hot and others are rather mild. Is it the seeds? The color of the flesh inside? There really seems to be no rhyme or reason why certain peppers leave you grasping for your glass of water (or wine, or beer). We went to O Labrego for tapas; the menu features a lot of very typical Galician dishes and the prices seemed reasonable. But be careful! The prices posted are for eating in the dining room inside; the terrace is more expensive. We ordered Albarino to drink with the pimientos de padron. Of course, with my luck, the very first pepper I tasted was a firecracker and left my mouth burning! Thankfully, the rest of the peppers I consumed were very mild. The preparation of the peppers is very good: blistered just enough, not too oily, and not too salty. And the bread, oh my goodness; it's the barra gallega from Tuypan [1]. There's nothing as amazing as the crusty exterior and fluffy, bubbly interior of this bread. Our second visit was more disappointing, though. We were enticed by the percebes, which were on special for 9.95 euro for the day. It was one of those "caveat emptor"/ "if it sounds too good to be true, it probably is" cases. The percebes "stems" were all way too short or too long and skinny; the most prized and tasty percebes (and the ones that are most expensive) are those that are probably about an inch in length and not really plump or very skinny. Most of the percebes were inedible due to the short length of the "stem". Dinner became an excuse just to eat more of the bread from Tuypan, which is never a bad thing, but not what we had intended to do. The service is speedy and attentive, but not overly friendly. [1] Tuypan is an excellent bakery in Vigo and has some of the best rustic Galician breads around.