Our Camino journey included a day trip to Finisterre, which was regarded as the "end of the earth"…read moreduring ancient times. After visiting the cape, lighthouse, and the coast, we decided to have lunch here at A Cantina.
Pulpo "A Feira" - This was a very standard rendition of Galician-style octopus with paprika, salt, and olive oil. The slices were very tender and delicious.
Calamares Fritos - Lightly breaded and salted, it tasted better with the lemon and when dabbed in the pulpo sauce.
Mejillon Al Vapor - These steamed mussels were very fresh. It was a very basic style of cooking but enough to bring out the flavor of the shellfish.
Raxo (Lomo De Cerdo, Pimientos, Y Patatas) - We've had this dish at Arzúa when we had the churrasco plates. Their version had less pork loin cubes and more fries. The meat was perfectly seasoned and cooked though.
Zamburiñas A La Plancha - A little bit on the smaller size compared to what we've had before, but these scallops were still worth having.
Navajas A La Plancha - Our friends have not had razor clams before and it was a good thing these did not disappoint. Grilled and drizzled with olive oil, these elongated clams are so much better than their round, hard-shelled brothers. They had great texture also as they were not rubbery.
Service was very friendly and attentive. The restaurant is near the waterfront so there was a good view of the harbor through the windows. There were a few other choices nearby, but we were satisfied to have chosen A Cantina over them.
