Coming up, and it was WONDERFUL!
Having my usual trouble posting photos…but will press on!!!
Part of our negative reaction was due to a very loud pair of ladies seated on the balcony above us…but that’s not the fault of the restaurant. Anyway, here are a few pics; the best bite was the complimentary first course; I keep calling it “amuse,” but I know that Maribel has told me several times what the proper term is in Spanish, but yet again, I have forgotten.
This first dish was a slice of veal on good toasted bread (again, I have to praise the bread in Galicia!). The dish was excellent…both the meat and the bread.
I ordered cannelonis of squash in a ruddy pumpkin sauce; these were filled with shrimp and mixed vegetables. They obviously had cheese on top but I cannot recall the details. They were served lukewarm. We were ready to return to the lovely Parador so did not complain.
Croquetas de la Casa were nicely fried.
My partner was happy with his cod (no photo) ; step in the right direction for a person riveted on meat and veg dishes…the fish in Galicia can do that to a person.
Before I go on to our final restaurant in Galicia, O EIRADO DA LENA, I want to make note of an excellent shop stocked with a wide variety of Galician foods. I bought many tins of seafood conservas here; most were marcas I’d not seen before. This shop is in the commercial zone, about a half hour’s (slow) walk from the Parador. I was surprised that I saw no other shops selling conservas outside the principal market, which is but a few steps from the Parador.
O EIRADO DE LENA (should have accent mark over the “N” but I do not know how to type that).
This restaurant was a hit! I would say “essential” for anyone visiting Pontevedra…just wonderful!!!
The location is on what must be the most beautiful square in the city…film-set worthy. There are a couple of other restaurant on the same square that looked very tempting.
The dining room accommodates about 6 tables and there are two tasting menus and la carte selections. We chose the a la carte, as usual.
A pair of breads were offered; again, those Galician breads!
Here there was one made from corn and rye flour and a darker one studded with pumpkin seeds. (6 euro)
The complimentary first course was pickled mackerel crudo that even the former fish-shunner devoured with gusto.
I chose two appetizers; one excellent and the second, sublime:
Smoked Vieras (raw, smoked scallops, sans shells); look at the gorgeous stone that served as a plate!
White asparagus with cigalas…this ranks at the top of the list of “best dishes of the trip.” Cannot describe how great this dish was.
