Chef Marcelo Tejedor has formulated an unusual cuisine here at the restaurant that bears his name. He fuses Galician and Japanese cooking as well as elements of Mexican, Peruvian, and Chinese. Recipes like dim sum de cachucha y gambas – dim sum of pork’s head and prawns – showcase Tejedor’s inventiveness. The spirit in which the food is prepared is carried through to the design of the restaurant as well. Casa Marcelo’s open kitchen, communal tables, and reliance on sharing dishes create an immersive dining experience for the guest.
1 Rúa das Hortas, Santiago de Compostela, Spain, +34 981 55 85 80
Traditional Galician cuisine with an imaginative twist is the order of the day at O Dezaseis. This is typified in their approach to octopus – their polba is served á grella, or grilled, as opposed to boiled. Also on the menu are xouvas (small, fried fish), chipirones (baby squid) and lacón con grelos (ham with turnips). Produce is always market-fresh. If you’re in need of something light, there is also a tapas, sausage, and cheese menu. Once a stable, the restaurant has wooden beams and stone walls that give the restaurant a rustic ambiance.
16 Calle de San Pedro, Santiago de Compostela, Spain, +34 981 56 48 80
Abastos 2.0 operates two locations at Santiago de Compostela’s bustling market, the Mercado de Abastos. The offerings are thus as fresh as possible, and due to the market’s proximity the owners run an ever-changing daily menu that differs according to seasonality. At the Ghalpón premises you can receive a selection of five tapas followed by a vegetable dish, fish dish, meat dish, and two desserts. There are also optional matching wines if you’re willing to part with a little more cash. This is a true gastronomic destination in the city.
Rúa das Ameas, Stalls 4 and 13-18, Santiago de Compostela, Spain, +34 981 57 61 45
As a long-time staple of Santiago de Compostela’s culinary scene, O Gato Negro are experts in the preparation of traditional Galician foods. Examples of these traditional foods are berberechos (steamed cockles), orella de cerdo (boiled pig’s ears with paprika), raxo (sautéed pig loin marinated in paprika), and the ubiquitous polbo á feira, or boiled octopus. The restaurant’s lack of ostentation has done no harm to its popularity. As a favorite with the locals, the few coveted seats here fill up fast. If you manage to nab a place, order a cool glass of Estrella Galicia to wash everything down.
Rúa da Raíña, Santiago de Compostela, Spain, +34 981 58 31 05