Alabaster
Probably the best Galician restaurant in Madrid.Quality product, simple and well-resolved cuisine, service Professional room and eager to please, cozy dining room with careful details, selected cellar with success and contained prices.It eats very well in this house based on an exceptional product that arrives from Galicia and harmonious and balanced dishes , with impeccable points and trimmings that contribute and do not hide.In addition to the large dining room, which records daily newspapers, it has a bar area, with high tables, where you can eat informally.With the success of Alabaster much they also have to see two young professionals in the room, form two in establishments of category, Francisco Ramirez and Oscar Marcos , who have formed a solid and effective team that increases customer satisfaction.Many details, besides.From the possibility of half portions to that bread made there And with the living room, a very well-maintained cellar, selected with success.
ALABASTER.Montalban, 9.
Burela
Among the numerous Galician restaurants in Madrid highlight this Burela, a veteran house located a step away from the Plaza de Castilla that is little talked about but whose marine offer is among the best in the capital.Its name, which pays tribute to the town of the coast of Lugo, which is the largest port of the Cantabrian, it is already a declaration of intent. Seafood and fish of great quality , tr tied with absolute simplicity, respecting to the maximum the excellence of the product.It is not an elegant place, but Burela does not go for its decoration, it is going to eat well .The owner, Camilo Paredes, attends with Efficiency and friendliness the room.And recommends the best you have received that day from the Galician fish markets.For example a fancy crab, or a lobster salad, clams to the pan.Among the entries stand out the empanadas , like that of chocos in its ink or that of bonito.On cold days, comforting the Galician broth , and at any time a correct octopus to feira.Like fish, depending on the market, turbot, hake, monkfish, sole or sea bass in different preparations and always with competitive prices.Finally, some good pancakes.
BURELA.Nardo, 2.
Casa d'a Troya
Nothing has changed in the Casa d' a Troya since its opening in March 1966.First in a modest place in the Concepcion neighborhood and later, since 1991, in the current Local park of San Juan Bautista, next to the M-30, the Ortega family has been dedicated to making its restaurant a reference of Galician cuisine in Madrid.Together with its famous hake , star of the house, an assortment of excellent seafood of the day in which you have to let yourself be advised and have the portfolio well prepared.Absolutely traditional cuisine, without any concession to modernity, elaborated very correctly with product that they receive directly from Galicia.Octopus, empanada, Lobster salpicon, lacon with grelos, fish... A whole tempting offer.In the last renovation of the premises they enabled a bar where you can take almost all the specialties of the house.
CASA D'A TROYA.Emiliano Barral, 14.
Naveira do Mar
One of those semi-secret addresses that good fans pass to each other.In this small food house lost in the Tetuan neighborhood, the Galician Julio Bouza offers, since 1983, a tempting variety of seafood and fish.In Naveira do Mar they meet every day, always in function of the market, clams, cockles, oysters, prawns, crayfish, necoras or quality crab and with very contained prices.In addition to seafood, the star dishes are Galician or grilled hake and Galician octopus.And for who does not want seafood, roast meat is very worthwhile.It compensates to suffer the discomfort of the premises to enjoy them all.
NAVEIRA DO MAR.Santa Juliana, 57.91 459 45 32.
O'Grelo
This veteran restaurant in the Retiro area presents a very traditional offer, focused mainly on quality Galician products and, of course, seafood.Cambados oysters, barnacles, garlic or seafood clams, fried crayfish, grilled scallops, steamed or Galician mussels, or spider crab and bogavant salpicon e.If one does not want to shoot the account has attractive alternatives.For example, empanadas, which depending on the day can be xoubas, scallops, cockles, squid... Or the octopus, Galician or grilled.Among the attractions of the house are the casseroles of the day.They can be rich pochas with seafood, some potatoes with lobster and clams or a stew.A good assortment of fish, with the presence Unusual cod as an alternative, and some meats such as roasted veal complete the offer.It also has an attractive bar, separated from the dining room, in which you can comfortably take, in a more informal way, any of those dishes.
O'GRELO.Menorca, 39.
Villa de Foz
Without making much media noise, this restaurant has been offering a menu for five years in which the raw material, especially Galician fish, is taken care of with care and to which irreproachable cooking points are applied.Villa de Foz's are very traditional dishes tionals , well executed, that constitute the most forceful argument of this house that was founded in 1988 by Manuel Tabares, a Lucense who still follows the foot of the canon, personally attending to his clients.Among the fixed ones that we must not stop try in Villa de Foz is the empanada, which is presented with a light and very thin dough.Another emblem of the house is the octopus to feira.And the third leg is the skewered hake, which arrives from the port of Burela , in the marina of Lucense, and that is prepared well in the oven, well Galician.Impeccable quality and point.Besides, Galician broth and some seafood of the day out of the letter.And for carnivores, veal Galician, tender and with a lot of flavor, or some corns with chickpeas.
VILLA DE FOZ.Gonzalo de Cordoba, 10.
Pazo Coruna
One of those lu Simple houses that barely deal with guides or social networks.A neighborhood restaurant in which the raw material is essential, without artifacts or complications.Its current facilities are the result of the success of a small food house , located not far from it, where Galician hake was celebrated.Now, a huge terrace on the street, ideal for summer evenings; a no less huge bar, and a large ornate and pretentious dining room integrate this house to which the faithful parishioners of before continue to attend and a new clientele that has been formed with the simple formula of word of mouth, the one that works best in this Madrid.In Pazo Coruna there are no complications when dealing with the letter.Almost everyone goes in search of the Galician hake , which is served in a clay pot.A huge ration that They can usually share two diners perfectly.If you don't want Galician, hake is also prepared cooked- Blanca says the letter-o to the Roman, accompanied by a huge garnish of potatoes and fried peppers.Some days it is offered Galician stripe , which also arrives at the table in a large clay pot.There are also, for carnivores, some good Veal tacos. Broad chapter of entries : steamed mussels, cockles, Galician octopus, or rations of cod pie, bonito or octopus.
PAZO CORUNA.Pio Baroja, 6.
La Penela
Branch of the well-known Corunna restaurants, offers the same menu as those, with two star dishes that have been given fame to the house: the potato omelette and the roasted veal. The first one is made in the style of Betanzos, which is the town of Corunna where the best tortillas in Spain are made.Juicy, almost liquid, with excellent potatoes that are fried in slices and then lightly curdled with the egg.The veal is cooked as before, over very low heat, and arrives tasty and very tender, with sauteed potatoes.Only these two dishes already justify over a visit.The rest of the offer, purely Galician, is more irregular.Among the best, the octopus to feira, the tripe or the scallop pie.There are always fish from Galicia, mainly hake loins and monkfish medallions, They are made in classic preparations: Galician, Roman or grilled.For dessert, pancakes or stuffed canitas.
LA PENELA.Velazquez, 87.
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