Among the starters, the comforting Galician broth and the thin dough empanada - also Galician - stand out, which is made every day with a different filling. The clams a la marinara are very good, although perhaps they deserve a lower cooking point, but the sauce is one of those that you take bread and dip (special mention deserves the good bread that they serve in this house). They also serve good feira octopus and some well-fried Padrón peppers.

The seafood is fresh, tasty and only takes half a minute less to cook, but they are perfect for local tastes. The shrimp are wonderful, as are the barnacles that, despite being small, arrive freshly cooked and full of flavor. The spider crab is one that is remembered, full, meaty and extremely tasty.

We are currently in the middle of the lamprey season, which enjoys great popularity among the good customers who come here to enjoy this prehistoric delicacy that is served in the form of a civet in the Arbó style, accompanied by white rice, fried bread and French onions. The Galician-style turbot with a good ajada is also recommended. As in the previous ones, this is not a place for carnivores, but on the menu there is some red meat (chop or sirloin) and even some lamb chops.

The wine list is not very extensive, but it goes beyond the jack, horse and king and you can find options such as a Guitian fermented in barrels or a Viña Mein with a few years.

Review by Rogelio Enriquez. President of the Madrid Academy of Gastronomy

Monday closed Tuesday to Saturday from 1:30 p.m. to 4:30 p.m. and from 8:30 p.m. to midnight Sunday from 1:30 p.m. to 4:30 p.m.