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Cantina Capellán | Cantina Casa Pepe | Cantina O Francés | Cantina O tres | ||
Situated in Ponte da Pedra, it owes its name to its owner's family nickname, passed down since the 18th century from a relative who served as a chaplain ("capellán"). Eating in this restaurant is synonymous with evoking the recent past thanks to the family photographs on display, which portray the region's fiestas and activities. The tavern, founded in 1944, highlights the use of seasonal products such as mushrooms, turnip tops or game. Its specialities include octopus, beef ribs and excellent homemade desserts.
2 forks CLOSED: Tuesday afternoon |
A house with a long family tradition, founded at the beginning of the 20th century. It is two kilometres from Fragas do Eume, at the beginning of the original route leading to the Monastery of Caaveiro through the forest, designated a Nature Reserve. Nearby there are also several chapels and one of the routes visiting A Capela's waterwheels. The cuisine of the house stands out because of its use of local products and the way its dishes are prepared; its specialities include stews and homemade pie.
CLOSED: Tuesday |
According to legend, during the War of Independence a French soldier fell in love with a beautiful local girl and sought refuge in the surrounding area. This led to the neighbours calling the place "O Francés" (The Frenchman), which name was also given to the house built by the present-day owner's father in 1944. "O Francés" stands out not only because of its dishes, such as kid roasted in a stone oven or cod, but also because of the meticulous restoration of the premises. Due to the rigour and originality of such work, the tavern was awarded a diploma in the rehabilitation section of the "Rodolfo Ucha Piñeiro" Biannual Architecture Prize of 2001.
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Tavern situated in a privileged setting, towards the interior of Vilarmaior and four kilometres from the beach of Miño. It is a meeting place for the neighbours, since the popular Fiera do Tres market is held here. The business began in the thirties when the present-day owner's grandfather, who had studied to be a radio technician, opened the place during the Civil War so that the neighbours could listen to the international radio. Later on, a radio-cinema was added and then a hardware shop. It presently houses a restaurant that is famous for its excellent cuisine and impeccable service; its specialities include octopus with prawns or meat cooked in a cauldron.
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