O'Pazo
RepsolSpain's Repsol Guide awards up to 3 Soles for culinary excellence. Two soles: outstanding cuisine.GoldSourcedGuidavera Sourced Gold — sustainable sourcing verified at primary source. Tap to see the criteria.O'Pazo
RepsolSpain's Repsol Guide awards up to 3 Soles for culinary excellence. Two soles: outstanding cuisine.GoldSourcedGuidavera Sourced Gold — sustainable sourcing verified at primary source. Tap to see the criteria.O'Pazo is a Galician seafood restaurant (marisquería) in Madrid's Nuevos Ministerios neighbourhood, holding 2 Repsol Soles. It opened in 1969 and won a star in Michelin's inaugural Red Guide for Spain. Evaristo García took over in 1981, and a renovation modernized the space in 2008. Signature dishes include clams from Carril and langoustines from Marín.
Social
From restaurante.opazo on Instagram
Hay caprichos a los que cuesta decir que no. #opazo
Nuestro flan de la casa habla por sí solo. #opazo
Un toque dulce siempre hace más llevadera la vuelta al trabajo. Nuestro flan de la casa os espera para poner el mejor broche a la comida. #opazo
Trilogía de atún rojo en su máxima expresión. #opazo
Cada detalle forma parte del resultado. #opazo
Background
About O'Pazo
The Story
The house line has stayed consistent since Evaristo García took the reins: 'la búsqueda incansable del mejor producto de nuestras costas,' the relentless pursuit of the best product from Spain's coasts, cooked simply to let its natural flavours speak.
The Cuisine
Beyond the Carril clams and Marín langoustines, the kitchen runs txangurro au gratin, Galician razor clams in a pickled sauce, and a Galician lobster salpicón. The cooking is deliberately simple, letting the quality of the product do the talking.
The History
O'Pazo opened in 1969 and soon became a reference point in Madrid's rising food scene, one of the few restaurants awarded a star in the first-ever edition of the Michelin Red Guide for Spain. In 1981 Evaristo García, owner of Pescaderías Coruñesas, took it over with one aim: to make it a temple of fish and seafood. A deep renovation modernised the room in 2008, and today it holds two Repsol Soles.
O'Pazo belongs to the same family group as Pescaderías Coruñesas, El Pescador, Filandón, Lhardy and Desde 1911.
The Product
Every fish and shellfish at O'Pazo is wild and arrives daily from Pescaderías Coruñesas, the fish business founded in 1911. The house line has stayed the same since 1981: the relentless search for the best product from Spain's coasts, cooked simply to bring out its natural flavour, smell and texture. The day's fish and shellfish are laid out in a glass display case at the front of the restaurant, and the supply chain is the family's own: the García Azpiroz fish wholesale business serves retail and restaurants alike.
The Carta
Shellfish is sold by weight: Ría spider crab, Cantabrian lobster and spiny lobster, Sanlúcar and Marín langoustines, natural Carril clams, Huelva white prawns and scarlet shrimp, Denia red prawn, Ría shrimp and Galician goose barnacles, with Spéciale de Claire and Napoleón oysters and caviar by the tin. Starters and sharing plates include a bonito-belly Russian salad, Galician razor clams in escabeche, Galician lobster salpicón, Santoña anchovies, octopus, gratinated txangurro, Carril clams a la marinera and a trilogy of hake kokotxas, plus Málaga-style fried anchovies and squid.
Mains centre on line-caught hake, monkfish, wild turbot, blackspot sea bream, grouper and the house's Evaristo sole for two, with dry rice of scarlet shrimp or of baby squid in its ink, and beef tenderloin finished with garlic at the table. Desserts are Galician and Spanish classics: rice pudding, cuajada, Tarta de Santiago and filloas filled with cream.
A few house dishes have long defined the place: the seafood salpicón, the salmon smoked in-house, carabinero croquettes, a fish and shellfish soup, and above all the Lenguado Evaristo, the sole named in homage to the man who made O'Pazo what it is. There's valet parking, gluten-free options, and the room is accessible.
Booking O'Pazo
O'Pazo is open Monday to Saturday, 13:30 to 16:00 and 20:00 to midnight, and is closed on Sunday. Book through the reservations page on the website or by phone on 915 532 333 between 12:00 and 14:00. There is valet parking.
The Sommelier
Antonio García Prieto (Dining-room director & sommelier)
The Team
Evaristo García, owner of the Galician seafood house Pescaderías Coruñesas, took over O'Pazo in 1981 with one aim: to make it a temple of fish and seafood. He died in 2020, and his children Diego, Paloma and Marta García have run the family business, O'Pazo included, since 2017. In the room, Antonio García Prieto is dining-room director and also looks after the wine.
Highlights
What Diners Say
Sourcing
Where O'Pazo sources its ingredients
Owned by Pescaderias Corunesas, the Madrid fish house trading since 1911, which lists it under "Nuestros restaurantes": supplier and restaurant are the same business.
Named producers
- Pescaderías CoruñesasMadrid · Madrid
Group-owned; fish landed through the Coruñesas counter
Fish & seafood
- Granja de los Monjes— · —
Patatas fritas "finísimas y crujientes"
Vegetables & fruit
Consensus
O'Pazo Ratings & Reviews
Professional Ratings
Diner Ratings
4.6
1831
TripAdvisor
4.3
647 reviews
O'Pazo ranks #34 of 1001 rated restaurants in Madrid. Professional recognition includes 2 Repsol soles. Diners rate it 4.3/5 on TripAdvisor (647 reviews).
Reservations
How to Book O'Pazo
Booking
Reservations by phone or online via the website.
Reserve
Experience
O'Pazo Dining Experience
Quiet and elegant, the room keeps a refined, formal feel that matches the seafood-forward menu. Service is attentive and polished, and the wine list stands out as one of the room's best features.
Navigate
O'Pazo Location & Neighbourhood
Address
C/ Reina Mercedes, 20, 28020 Madrid, España
Get directions→Getting There
On Calle de Reina Mercedes near Nuevos Ministerios, the government and transport hub on the Castellana, O'Pazo has run since 1969, with Evaristo García taking over in 1981 and a 2008 renovation bringing the space up to date.
Nearby
Nuevos Ministerios is a major government and transport hub on Paseo de la Castellana, where ministry buildings meet one of the city's busiest metro and train interchanges, close to the AZCA business district. The eating here is largely built around office workers and travellers moving through.
Nearby landmarks
Landmarks within walking distance of O'Pazo.
Nearby Restaurants
Where to stay nearby
Hotels we rank within walking distance of O'Pazo.
Details
O'Pazo Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | 13:30–16:00, 20:00–00:00 |
| Tuesday | 13:30–16:00, 20:00–00:00 |
| Wednesday | 13:30–16:00, 20:00–00:00 |
| Thursday | 13:30–16:00, 20:00–00:00 |
| Friday | 13:30–16:00, 20:00–00:00 |
| Saturday | 13:30–16:00, 20:00–00:00 |
| Sunday | Closed |
O'Pazo hours verified 2026-08-10. Contact the restaurant to confirm.
Contact
Good to Know
Questions
O'Pazo FAQ
Where is O'Pazo located?
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At Calle Reina Mercedes 20, in the Nuevos Ministerios area of Madrid. It is a Galician marisquería that has served the area since 1969, and holds two Repsol Soles.
Did O'Pazo have a Michelin star?
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Yes, historically: it was one of the few restaurants awarded a star in the first edition of the Michelin Red Guide for Spain. Today it holds two Repsol Soles.
Where does O'Pazo's seafood come from?
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All its fish and shellfish are wild and supplied daily by Pescaderías Coruñesas, the fish business founded in 1911 whose late owner, Evaristo García, took over the restaurant in 1981.
What are O'Pazo's hours?
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Open Monday to Saturday, 13:30 to 16:00 and 20:00 to midnight; closed on Sunday.
How much does dinner cost at O'Pazo?
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Roughly €51 to €100 per person. Shellfish is priced by weight, and mains such as line-caught hake start at €28.
How do I book a table at O'Pazo?
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Through the reservations page on O'Pazo's website, or by phone on 915 532 333 between 12:00 and 14:00. There is valet parking.