Galician at heart, inspired by the classic taberna gallega, with Atlantic flavours mixed with influences from the rest of Spain, and built on national, seasonal produce. The rule is zero food waste: the 'mermas' of each preparation are reworked into other dishes, so the carta keeps moving. The February 2026 carta opens with razor clams in pil-pil with mojo verde, cockles in sherry vinaigrette, an oyster with chicken pepitoria, a panipuri of pickled mussel, anchovy on sobao with blue cheese, a Galician cocido croqueta with grelo emulsion and a buñuelo of zorza with fried egg. Plates to share include a tortilla filled with pig's trotters, cured monkfish with salt-cod callos al pil-pil, 'Merluza a la gallega 2.0', corvina in cocido broth with pickled cabbage, a beef tartare on millo bread with smoked corn, roast beef of Galician cow, roast sweetbreads with cauliflower and smoked eel, and duck meatballs. Desserts: a blue-cheese cheesecake, flan with a dash of liqueur and coffee, and tarta de Santiago with orujo cream.

Agarimo means 'cariño', affection, in Galician, and the team frames the project as a response to a need: a hospitality business that puts people and the planet at the centre, not only the customer. They call the result 'cociña de impacto', cooking built on composting and creativity so that nothing is wasted, and they single out their suppliers for sourcing product in the most conscious way possible. The restaurant opened in spring 2022 near Calle Ponzano. The small room, with two beer barrels at the entrance, calls itself an Atlantic tavern, and Galicia shows everywhere, in the tableware, colours, products and cellar.

The wine list is mostly Galician. Whites run from albariño, godello and treixadura by the glass to bottles from Dominio do Bibei, Luis Anxo Rodríguez, Telmo Rodríguez's Branco de Santacruz, Forjas do Salnés and Algueira. Galician reds cover mencía, caíño, merenzao, brancellao and the field blend of Quinta da Muradella's Alanda, alongside a short list of Spanish reds, a sweet wine from Castilla-La Mancha and sparklers from the Basque Country and Penedès.