Vigo's most decorated restaurant holds a Michelin star and sits in the Berbés quarter, a short walk from the harbour. Chef Rafael Centeno works firmly within Galician tradition — the Rías Baixas, the local fishing fleet, the region's vegetable gardens — but applies contemporary technique with restraint. The result is food that tastes recognisably of Galicia rather than generic modern Spanish cooking.
The tasting menu changes with what's available and runs to around eight to ten courses. Expect excellent seafood — the langostinos, the razor clams, the locally caught fish — alongside good Galician charcuterie and serious wine pairings. The room is well designed without being flashy. Book well ahead; this is the city's most popular special-occasion restaurant.