Seafood with a Galician accent: Galician scallops, oysters, percebes from Cedeira and wild fish such as hake and turbot, plus langostinos from Sanlúcar, house desserts and a broad wine list.

The shellfish list reads like a map of the coast: Galician oysters, Carril clams, percebes from Cedeira, Galician shrimp, red prawns from Garrucha, white prawns from Huelva, tronco langoustines, centolla from the rías, Galician lobster, Mediterranean carabineros and Sanlúcar langostinos. To start there's Iberian ham, house foie terrine, pulpo a la gallega, Galician scallops with albariño, zamburiñas, clams a la marinera, homemade empanada gallega, Santoña anchovies and Kaluga caviar.

Fish runs from hake a la gallega and hake stuffed with centolla to Cantabrian monkfish with txangurro, wild turbot, sole, sea bass baked in salt for two, squid in its ink and hake cocochas al pil-pil, plus angulas a la bilbaína in season. Rice dishes include carabineros with scallops and cockles, a lobster rice for two and a Sanxenxo seafood rice, and for meat-eaters there's a chuletón for two, suckling lamb chops and a tenderloin with fresh foie. The house also runs themed jornadas, such as Galician centollo, Sanlúcar langostino and cocido gallego.