Pablo Gallego Restaurante
We ate here on the advice of a fishmonger the first time we visited A Coruña and will probably never eat pulpo Galego—octopus stewed with potatoes and paprika—anywhere else again. This fine dining spot just off Praza María Pita is where fishermen themselves choose to eat for special occasions. The menu runs the gamut from simple anchovies to monkfish medallions and giant prawns roasted on skewers. The restaurant has a clay tandoor oven, which it uses to good effect with chicken dishes and fatty fish, like red tuna belly.
We ate here on the advice of a fishmonger the first time we visited A Coruña and will probably never eat pulpo Galego—octopus stewed with potatoes and paprika—anywhere else again. This fine dining spot just off Praza María Pita is where fishermen themselves choose to eat for special occasions. The menu runs the gamut from simple anchovies to monkfish medallions and giant prawns roasted on skewers. The restaurant has a clay tandoor oven, which it uses to good effect with chicken dishes and fatty fish, like red tuna belly.
Details
Bookstore
Available as paperback
and as e-book.
