As Garzas

In a remote Atlantic location at the heart of the Costa da Morte, this restaurant is impeccably run by chef Fernando Agrasar, who works here alongside his wife (who runs the front of house), his eldest son (in charge of bread and desserts) and Eva Fares, head chef and the partner of one of their children. The gourmet cuisine on offer is showcased on a tasting menu built around seasonal ingredients which highlights in a contemporary way Galicia’s gastronomic bounty (we particularly enjoyed the red mullet with a seaweed pil-pil and teardrop peas from Coristanco), as well as an à la carte menu featuring time-honoured classics, daily fish specials, savoury rice options etc. Every table boasts a stunning vista, although we recommend that you book those closer to the picture windows in order to get an even better view of the cliffs and the swell of the ocean from this property that the chef romantically refers to as his refuge at the end of the world. Garzas also has a handful of attractive rooms for guests wishing to stay the night.

A Michelin-Starred Restaurant with a Focus on Local Seafood

• As Garzas has been awarded a Michelin star since 2009 and is known for its traditional and modern Galician dishes made with fresh seafood from local markets.

A Unique Dining Experience with a View of the Atlantic Ocean

• The restaurant's large windows offer a stunning view of the sea, creating a light and airy atmosphere that allows diners to connect with nature.

A Personalized Approach to Cuisine

• Chef/owner Fernando Agrasar learned his craft from his mother at a young age and brings a personal touch to each dish, blending traditional flavors with modern techniques.

Signature Ingredients

• Red mullet: A centerpiece of As Garzas' tasting menu, celebrated for its delicate Atlantic flesh; the restaurant highlights it in refined preparations, notably the red mullet with seaweed pil-pil and teardrop peas from Coristanco, showcasing the fish's sweetness and the chef's coastal expertise.
• Seaweed pil-pil: A seaweed-infused pil-pil sauce that accompanies seafood dishes, adding briny, mineral notes from Galicia's Atlantic waters and reflecting the restaurant's modern interpretation of traditional Galician flavors.
• Teardrop peas from Coristanco: Local, seasonal legumes used to provide sweetness, texture, and color, pairing particularly with seafood such as red mullet; a regional signature component that emphasizes terroir.
• Seasonal Galicia seafood: The freshest seafood sourced daily from local markets, forming the backbone of both tasting menus and à-la-carte dishes; embodies the restaurant's commitment to provenance, seasonality, and sustainability.
• Rice-based dishes (arroz): Signature preparations that showcase the chef's ability to pair Galicia's seafood bounty with savoury, comforting rice dishes, highlighting the region's affinity for rice as a vehicle for coastal flavors.
• Local shellfish and finfish: A broader representation of Galicia’s bounty, used across dishes to express coastal identity and connect diners with the Atlantic pantry the restaurant draws from.