Eladio

Borrowing from culinary concepts he learned during his apprenticeship in Switzerland, Eladio Rodríguez prepares flavorful cuisine based on seasonal ingredients. The menu changes daily depending on what is fresh and available. Some diners particularly praise his shellfish and fish from his native Galicia, which might include hake, monkfish, or sea wolf, prepared as simply or as elaborately as you want. Many customers order fish grilled simply over charcoal and served with garlic butter sauce. Noteworthy dishes include octopus and ragout of shellfish, anglerfish, and prawn tails with raspberry vinegar. Pastries, prepared by Eladio himself, make a suitable finish. The setting is calm and pleasant.

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