This long-established taberna occupies a handsome stone building in the old quarter and draws a mix of locals and visitors for its Galician wine selection and solid traditional cooking. The pimientos de Padrón (small green peppers, flash-fried and salted), the empanada de zamburiña, and the house caldo (a dense broth with turnip greens and potato) are reliable standbys.
The wine list is particularly good for the Rías Baixas Albariños — this is grown just 20 km up the coast, and the cellar stocks more labels than you will find in most Spanish cities. Lively at lunchtime, quieter in the evenings.