Botafumeiro
Owner Moncho Neira hails from Galicia and holds the opinion (shared by much of Spain) that Galicians know more about fish than anyone. Neira sources his fish from auctions on the Catalan and Galician coasts and presents them in an old-world fine-dining setting, where waiters wear white jackets and diners are expected to dress accordingly. Live lobsters and crabs bask in enormous tanks at the entrance. Begin with a selection of clams and oysters from the raw bar, or warm spider crab pie, then move on to Neira’s specialties—wild fish according to the market, soupy rice with lobster, or a magnificent Cantabrian seafood tower. Diners who prefer meat can choose a char-grilled Galician steak. The wine list is as Galician as many of the fish, with several bracing albariño whites from the Rias Baixas and extravagant Vega Sicilia for the meat eaters. Reservations are essential.
Owner Moncho Neira hails from Galicia and holds the opinion (shared by much of Spain) that Galicians know more about fish than anyone. Neira sources his fish from auctions on the Catalan and Galician coasts and presents them in an old-world fine-dining setting, where waiters wear white jackets and diners are expected to dress accordingly. Live lobsters and crabs bask in enormous tanks at the entrance. Begin with a selection of clams and oysters from the raw bar, or warm spider crab pie, then move on to Neira’s specialties—wild fish according to the market, soupy rice with lobster, or a magnificent Cantabrian seafood tower. Diners who prefer meat can choose a char-grilled Galician steak. The wine list is as Galician as many of the fish, with several bracing albariño whites from the Rias Baixas and extravagant Vega Sicilia for the meat eaters. Reservations are essential.
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