Best Seafood in Galicia 2026: Top 10 Restaurants in Rías Baixas

There is a specific shade of blue that lives only on the Atlantic coast of Galicia. It isn’t the polite, turquoise blue of the Mediterranean; it is a deep, slate-grey, foaming blue that tastes of salt and cold stone. It’s the color of hunger. I have spent more than a decade chasing that hunger up and down the jagged coastline of the Rías Baixas, the "Low Rivers" that carve into the western edge of Spain. I have eaten octopus in village squares where the only soundtrack is the flapping of flags and the clatter of wooden plates. I have cracked barnacles from rocks with my own teeth, burned my fingers, and sworn I would never do it again, only to return the next day for more.

The seafood here is not just food; it is the geography, the economy, and the soul of the region. The cold, nutrient-rich currents of the Atlantic crash against the granite cliffs, creating an ecosystem that produces shellfish of unbelievable density and sweetness. In 2026, as the world speeds up, the Rías Baixas remains a sanctuary of slow, visceral pleasure. This is not a list of "fine dining" in the traditional, sterile sense. This is a map of the best places to eat with your hands, to drink Albariño until you feel the sea breeze in your bones, and to understand why Galicians are the happiest eaters on earth.

Here are the top 10 restaurants in Rías Baixas for 2026.

1. Casa Solla (Pontevedra)

Address: Calle Fonteira, 2, 36005 Pontevedra, Spain
Hours: Tuesday – Saturday: 13:30 – 16:00, 20:30 – 23:00; Sunday: 13:30 – 16:00; Closed Mondays.
Price: €€€€

If there is a cathedral to the seafood of Galicia, Casa Solla is it. Nestled in the heart of Pontevedra’s old town—where the Roman and medieval streets weave a confusing, beautiful maze—Solla has been run by the Peña family for generations. The dining room feels like a wealthy eccentric’s library: exposed stone walls, warm wood, and lighting that makes everyone look like they are keeping a delicious secret.

But the secret is out. Chef Peña is a guardian of the Rías Baixas pantry, but he isn’t afraid to wink at modernity. The Raya (skate) with lobster sauce is a masterclass in reduction and depth, a dish that tastes of the ocean floor. However, the true reason to come here is the Percebes (goose barnacles). In many places, percebes are a status symbol. Here, they are a religion. They are served boiling hot, in a bowl of seawater, and you crack them open with a small pick. The flesh inside tastes like the very essence of the crashing wave—briny, sweet, and incredibly tender.

I once watched a table of four locals order three kilos of these "dinosaur claws" and dismantle them with the speed and precision of a surgical team. It was beautiful. Casa Solla is expensive, yes, but it is the anchor of the region. If you only have one big splurge in Galicia, make it here. Book a month in advance; they are currently fully booked through the summer of 2026, but cancellations happen for those who stalk the phone line with patience.

2. O'Porto (O Grove)

Address: Rúa do Porto, 23, 36980 O Grove, Pontevedra, Spain
Hours: Daily: 13:00 – 16:00, 20:00 – 23:30 (Seasonal variations apply in winter).
Price: €€€

O Grove is the seafood capital of Galicia, an isthmus town connected to the mainland by a thin bridge, surrounded by water on three sides. O'Porto sits right on the edge of the harbor. In fact, if you sit at the right table on the terrace, the lapping water is practically touching your shoes. The aesthetic is pure maritime chaos: nets on the ceiling, buoys on the walls, and waiters shouting over the din of the dining room.

The menu is handwritten and changes hourly based on the catch. This is where you come for the Mariscada—the ultimate tower of shellfish. It arrives at the table like a monument to glutiny: crimson langoustines (cigalas), heavy golden crabs (centollos), and velvet-textured clams. The star, however, is the Necora, the tiny velvet crab. It is messy work, requiring crackers and picks and a bib if you have any dignity left.

I remember a rainy Tuesday in November, sitting in the back room of O'Porto, watching the fishermen bring the boats in just yards away. The rain was hammering the roof, but inside it was warm and steamy. I ordered the Caldo Gallego (Galician broth) because the weather demanded it, but it turned into a seafood stew that was thick with clams and chorizo. It was the most comforting thing I have ever eaten. O'Porto is loud, chaotic, and absolutely essential.

3. Auga da Prata (Cangas do Morrazo)

Address: Rúa do Porto, 12, 36940 Cangas do Morrazo, Pontevedra, Spain
Hours: Tuesday – Sunday: 13:00 – 16:00, 20:30 – 23:00; Closed Monday.
Price: €€€

To get to Auga da Prata, you take a ferry from Vigo across the Ría de Vigo to Cangas. It’s a short, breezy trip that cleanses the palate. Cangas is a working town, less polished than Pontevedra, and Auga da Prata is its culinary jewel. The restaurant is sleek and modern, with floor-to-ceiling windows looking out over the water towards the Cíes Islands.

Chef Yolanda Vega is a genius of the local product. She doesn't obscure the fish; she illuminates it. Her Arroz con Cigalas (Rice with Langoustines) is legendary. It arrives in a black paella pan, the rice a deep saffron yellow, the langoustines curled in a perfect spiral. The rice is socarrat—the caramelized, crunchy bottom layer—to perfection. It is sticky, savory, and smells of saffron and sea.

But the dish that haunts me is the Pulpo a la Brasa. While most places boil the octopus, Yolanda grills it over charcoal. The skin blisters, the inside stays butter-soft, and it’s dressed simply with rock salt and olive oil. It’s a smoky, primal version of the classic. The view here is spectacular, especially at sunset when the light hits the water and turns it silver. It’s romantic, sure, but the food is rugged enough to satisfy the most hardened fisherman.

4. O'Gato do Mar (San Vicente do Grove)

Address: Praia de Mogor, 1, 36989 San Vicente do Grove, Pontevedra, Spain
Hours: Wednesday – Sunday: 13:00 – 16:00, 20:00 – 23:00; Closed Monday & Tuesday.
Price: €€

If you want to get away from the towns and eat on the edge of the world, drive to the tip of the peninsula to San Vicente do Grove. O'Gato do Mar is a small, unassuming place that sits directly on the beach of Mogor. You can hear the waves crashing. In the summer of 2026, they have expanded their terrace to accommodate more sunset diners, but the soul remains the same.

This is the place for Zamburiñas. These are small, fan-shaped scallops, native to Galicia, usually cooked in their own shells with a little butter, garlic, and breadcrumbs. They are sweet and muscular. At O'Gato do Mar, they serve them "a la Gallega," which means with the shell on a bed of hot rock salt to keep them upright. You pour a little lemon juice, pop the meat in your mouth, and chase it with a crisp Albariño.

The kitchen here is run by a husband-and-wife team who look like they haven't slept in 20 years because they are too busy shucking shellfish. The vibe is casual. You might be sitting next to a table of retirees from Vigo or a group of surfers. The Pulpo a Feira is excellent here—not the fanciest in the region, but perfectly cooked, with that essential paprika and olive oil finish. It’s honest, affordable, and the location is unbeatable.

5. A Curtidoría (Pontevedra)

Address: Praza de Leuter, 11, 36002 Pontevedra, Spain
Hours: Monday – Saturday: 13:00 – 16:00, 20:30 – 23:30; Closed Sunday.
Price: €€

Back in Pontevedra, A Curtidoría is a legend. It feels like a tavern from 1900, with high ceilings, tile floors, and a bar that groans under the weight of fresh shellfish. The name means "The Tannery," referring to the old trade of the neighborhood. It is loud, boisterous, and incredibly fun. This is where you go for a Ración (a large shareable plate) and a bottle of wine at 2:00 PM and don't leave until 5:00 PM.

The kitchen is meticulous. Their Vieiras a la Gallega (Galician Scallops) are the benchmark. Served in the shell with a layer of breadcrumbs, onion, and parsley, they are baked until bubbling. But the real star of the show is the Chipirones (baby squid). They are grilled quickly over high heat so they remain tender, not rubbery, and served with a squeeze of lemon and a sprinkle of coarse salt.

I have a soft spot for the Centolla (Spider Crab) here. They serve it cracked open, and you have to excavate the meat from the legs with a pin. It is a slow, meditative process. The meat is sweet and delicate, perfect for dipping in garlic oil. A Curtidoría is the definition of a "Fonda"—a traditional inn and restaurant. It is the living room of Pontevedra.

6. O Cabalo (Sanxenxo)

Address: Rúa Real, 23, 36960 Sanxenxo, Pontevedra, Spain
Hours: Daily: 13:00 – 16:00, 20:00 – 23:30.
Price: €€€

Sanxenxo is the summer playground of Galicia’s elite. It’s busy, glamorous, and expensive. O Cabalo sits in the center of the town, a restaurant that has mastered the art of the Mariscada for the modern era. The interior is polished wood and white tablecloths, but the energy is high.

What sets O Cabalo apart is the sourcing. They have direct relationships with the percebeiros (barnacle hunters) who risk their lives on the wave-battered rocks of the nearby islands. When you order percebes here, they arrive perfectly sized—not too small, not too large—and the broth in the bowl is liquid gold.

Their signature dish is the Langosta a la Gallega (Galician Lobster). It is boiled and served cold with a vinaigrette, or hot with garlic butter. I recommend the hot version. The lobster is caught in the Ría de Pontevedra, and the meat has a firmness and sweetness that imported lobster simply doesn't have. It’s a place to see and be seen, but the kitchen backs up the glamour with serious technical skill.

7. O'Enfiteuta (Bueu)

Address: Rúa do Almacén, 12, 36930 Bueu, Pontevedra, Spain
Hours: Tuesday – Sunday: 13:00 – 16:00, 20:30 – 23:00; Closed Monday.
Price: €€

Bueu is a town dedicated to the sea, home to the Sea Museum and a fierce community of shellfish gatherers. O'Enfiteuta is a restaurant that feels like a discovery. It is located in a restored stone building, intimate and cozy. The focus here is on the Rías Baixas revival—taking ancient recipes and executing them with modern precision.

You must order the Lenguado (Sole). In many places, sole is a boring flatfish. Here, it is filleted tableside and served with a sauce made from the juices of the fish, butter, and a hint of cider. It is elegant and melts on the tongue.

But my favorite thing here is the Calamares a la Romana (Fried Squid Rings). I know, it sounds simple. But the batter is so light, so airy, and the squid is so fresh it snaps. It is the perfect accompaniment to a pitcher of Albariño. The staff here are incredibly knowledgeable about the wine pairings; ask them to recommend a Salvador or a Pazo de Señorans to cut through the richness of the seafood.

8. O'Ferrer (San Adrián de Cobos)

Address: San Adrián de Cobos, 36637, Pontevedra, Spain (Near Vilagarcía de Arousa)
Hours: Thursday – Sunday: 13:00 – 16:00, 20:00 – 23:00; Closed Mon-Wed.
Price: €

This is the wildcard. O'Ferrer is not on the coast; it is inland, in a tiny village near Vilagarcía de Arousa. It is a Frigorífico—an old refrigeration plant turned restaurant. It is stark, industrial, and absolutely no-frills. The floor is concrete, the tables are plastic, and the menu is written on a chalkboard.

However, the seafood here is arguably the freshest in the region because it is located right next to the processing plants. This is where the fishermen eat on their way home. The prices are astonishingly low compared to the coast.

They specialize in Mariscos Picados—"broken" shellfish. These are perfectly good crabs, lobsters, or spider crabs that have a crack or a missing leg. They are sold at a discount and boiled in huge vats. You get a mound of shellfish for a fraction of the price, and you sit there, sleeves rolled up, piling shells onto a bucket on the floor. It is messy, communal, and joyous. If you want to see the real Galician seafood economy, bypass the fancy spots and spend an evening at O'Ferrer.

9. O'Pulpeiro (Moaña)

Address: Rúa do Porto, 48, 36950 Moaña, Pontevedra, Spain
Hours: Daily: 12:30 – 17:00, 20:00 – 23:30.
Price: €

You cannot leave the Rías Baixas without eating Pulpo a Feira (Octopus with Potatoes and Paprika). While many restaurants serve it, O'Pulpeiro is a specialist. Located in Moaña, across the bay from Vigo, this place smells of wood smoke and boiled potatoes from a block away.

They have massive copper pots where the octopus is boiled, dipped three times to curl the tentacles, and then snipped with scissors onto a wooden plate. The key to a great pulpo is the texture: it must be tender enough to cut with a fork, but firm enough to offer resistance. The olive oil must be fruity, the paprika smoky, and the potatoes (cachelos) must absorb the oil and the juices from the octopus.

At O'Pulpeiro, they serve it with a side of Grelos (turnip greens) boiled in the octopus water. It is a bitter, crunchy counterpoint to the rich meat. This is street food elevated to high art, served in a bustling, noisy room where the floor is covered in sawdust to soak up the spills. It is cheap, fast, and utterly delicious.

10. Casa Román (Vigo)

Address: Rúa Pescadería, 11, 36202 Vigo, Pontevedra, Spain
Hours: Monday – Saturday: 13:00 – 16:00, 20:30 – 23:30; Closed Sunday.
Price: €€€

Finally, we end in the big city. Vigo is the industrial engine of Galicia, and its historic fish market is one of the best in Europe. Casa Román is located in the Old Quarter, a labyrinth of bars and restaurants. It is a Taberna with a dining room in the back. It dates back to 1956.

Casa Román is famous for two things: the Tortilla de Patatas (Spanish Omelet) and the Sardinhas a la Gallega (Sardines). But we are here for the seafood. Their Navajas a la Plancha (Razor Clams) are legendary. Grilled quickly on a searing hot iron plate, they come out with their shells open, the meat curled and smoky, drenched in garlic butter and parsley.

The atmosphere here is electric. It is always full. You often have to stand at the bar for 20 minutes to get a table, but it is worth the wait. The waiters are old-school professionals in waistcoats who move with balletic grace through the crowds. It is the best way to end a trip to the Rías Baixas: standing at a high table, a glass of cold wine in hand, eating the finest garlic clams in the world, listening to the hum of Vigo waking up for the night.

The 2026 Experience: Tips for the Seafood Hunter

If you are planning a trip to the Rías Baixas in 2026, there are a few cultural rules you must follow to survive and thrive.

1. The Albariño Pact

You cannot eat this food without Albariño wine. It is the only drink that has the acidity to cut through the fat of the percebes and the richness of the octopus. It must be served ice cold. If a restaurant serves it lukewarm, leave.

2. The Reservation Ritual

In 2026, the best places are more booked than ever. The locals reserve tables weeks, sometimes months, in advance for weekends. If you are a walk-in, try Tuesday or Wednesday at 14:00 (2:00 PM). That is lunchtime. Dinner is late, usually starting at 21:00.

3. Dress Code

There is no dress code. You will see men in suits eating next to men in wetsuits. The only rule is: do not wear white if you are eating percebes or octopus. The paprika splashes and the sea water will ruin it.

4. The Language of Shellfish

If you want to sound like a local, don't ask for "clams." Ask for Ameixas. If you want the best crab, ask for Centollo. And if you want the ultimate test of a kitchen, order Percebes. If they bring you a kilo without flinching, you are in the right place.

5. The "Sobremesa"

In Galicia, the meal doesn't end when the plates are cleared. You stay at the table for an hour, drinking coffee, Herbal (a local herbal liqueur), or more wine, talking. The sobremesa is as important as the meal itself. Don't rush.

The Rías Baixas in 2026 is a place where the modern world has arrived, but the ancient rhythms of the tide still dictate the menu. The seafood here is a gift from a turbulent, generous ocean. It is eaten with joy, with noise, and with grease on the fingers. It is the best food in the world. Go, eat, and let the sea wash over you.