Do Salmon

Frommer's Review

As the name implies, this is a predominantly seafood restaurant offering good solid gallego specialties such as pulpo a la feira (octopus cooked in olive oil and with paprika sauce) as well as national favorites like lenguado en salsa tartare (grilled sole in rich tartar sauce). Hearty meat dishes also feature on the menu, and for carnivores I recommend the traditional codillo con grelos (ham knuckle with turnip tops). The service is quietly impersonal and the decor unspectacular -- verging on mid-1950s drab -- but the quality of the food is what counts. Portions are generous (no measly nouvelle cuisine rationing here) and prices extremely reasonable, which is why the place has a staunch band of loyal regulars.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.