Our breakfasts are included in the basic price. They are served between 9.00 and 11.30 am, in our dining room. To help you start the day perfectly we offer a full breakfast that is based upon locally obtained produce, including the homemade jam. We rotate the items served so that you never have the exactly same breakfast day after day.
We do not serve midday meals. When you are exploring the area you will find many bars or restaurants offering an excellent Menu del Dia (daily menu). This is usually a 3-course menu, often including bread and 1 drink, only available from approx. 2 p.m. until 4 p.m. - Spanish eating hours - (not during the weekend). A Menu del Dia generally costs from around 7€ upwards. There are numerous places to eat and numerous items on menus to try; Marisco (Shellfish); Pescado (Fish); Empanadas (a crusty pie); Carne (Meat); Caldo (thick soup).
Spaniards eat very late at night, between 9 p.m. and 11 p.m.; we like to serve our meals at 9.30pm. The meals will be three courses including a locally produced wine, water plus an after meal coffee. We also stock labelled bottles of Ribeira Sacra wines if you want purchase one of these to try with your meal. Our evening meals are cooked mainly to Galician/Spanish recipes. The menu will vary with the seasons and what can be purchased locally. Menu items are as diverse as Conejo con Castañas; Ternera Gallega Asada: Merluza a la Gallega, finishing off with (for example) Brazo de Gitano or Arroz con leche.
We also have a bar service. We can serve various kinds of drinks (alcoholic and non-alcoholic).
When you have a special diet (for example sugar free or gluten free), we kindly request you to contact us beforehand to discuss the possibilities.
The greatest appeal of Galician cuisine is the variety and quality of the raw ingredients used. One of the most traditional meals is the Cocido Gallego. Lacón con grelos is another typical dish.
Traditionally meat formed the essential part of the cuisine for Galicians who lived inland. Typically pigs formed the greater part of their diet. Supplementary meats included lamb, chicken and rabbit. Galician meats have a special importance in the world of gastronomic dishes, so much so that they enjoy a well-deserved reputation outside of the borders of Galicia.
Traditionally Bacalao Salado and Pulpo were the only items found on menus. This was because in the days before fridges and freezers it was almost impossible to bring fresh seafood far inland.
Thankfully things have now changed and you will now be able to find a wide variety of seafood in this area. You can also enjoy trout caught from the rivers of Galicia.
You will find a small variety of postres (desserts) on offer. Filloas is a big favorite here. The ubiquitous flan can be found everywhere.