22/12/2017 The Spanish region of Galicia is renowned for its produce – especially fish and shellfish – and daily deliveries of the Atlantic’s superb bounty are cooked in Palma de Mallorca with precision and love.
Granite from Santiago de Compostela is incorporated into the bar area; the welcoming arched restaurant has pleasant décor and attractive lighting.
Elegant owner Pura Louzao delights in explaining the dishes from her home region and will happily show you how to tackle any unfamiliar shellfish (providing a bib if required).
The à la carte menu offers tapas and traditional Galician fish and meat dishes. The excellent shellfish and fish dishes are the real stars here and shouldn’t be missed.
We tried ‘percebes de la Rias Altas’ (black barnacles); ‘almejas de Carril’ (clams); plump ‘cigalas de Marín’ (crayfish), and ‘angulas’ (elvers) – brought sizzling to the table in a dish of olive oil with chili and garlic.
Each dish was exquisitely fresh and redolent of the sea. Non-seafood specialities include cheese from Arzua; ‘filloas rellenas flambeadas con Orujo’– Galician crepes – and the chocolate and almond ‘piedras de Santiago’ which accompany coffee. Excellent Galician wines on well-priced list.
We love…trying different seafood from the Atlantic.
