The decor of this surprisingly good seafood restaurant leans a little too far toward nautical clichés for our taste, but even its looks may be tired, the seafood is fresh and simply presented. El Timonel lists the catch of the day—gilthead bream, cod, flounder, Mediterranean sea bass—and a selection of preparations. They can range from simply grilled or roasted in the oven in a salt crust to steamed in paper or pan-fried with an almond sauce. Meat dishes tend to star the deeply marbled Galician beef from Lugo.
- Frommer's Staff