Founded almost 40 years ago by the Galician Julio Bouza, today it is his namesake son who takes the helm and recites the menu out loud indicating the fish and seafood that have entered that day. But it is still a pilgrimage point for seafood lovers, but one that does not forget the stews, meats and desserts from the Galician recipes, all cooked with skill. And although the service, attentive of Filipino origin, continues to maintain that air of a family restaurant where you eat without rushing (you can even play a little game of mus at the end of the meal)

But what you come here to do is eat seafood without complexes: Oysters, elvers, shrimp, barnacles, crabs, crab in season... Always a good product, perfectly seasoned, treated in a simple but correct way and without any major pretensions. Here are the fish: Hake, sea bream, wild turbot... prepared grilled or with Galician or Bilbao ajada that arrive perfectly cooked. Before you can try the tuna empanada made with thin dough or the octopus a feira.

For those who don't want fish, they always have lamb chops as well as sirloins and entrecotes from the Betanzos slaughterhouse.

For dessert, some good pancakes, Santiago tart, flan or baked apple.

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

The wine list is short, but you can find some surprises like the wonderful Ribeiro A Teixa by Luis Anxo Rodriguez.

Sunday 9:00–17:00 Monday Closed Tuesday 10:30–17:00, 21:00–23:30 Wednesday 10:30–17:00, 21:00–23:30 Thursday Friday 10:30–17:00: 00, 21:00–23:30 Saturday 10:30–17:00, 21:00–23:30