O'Pazo

If you’re unfamiliar with O’Pazo, one of Galicia’s most renowned restaurants for grilled cuisine, you’re long overdue a visit to dine in this unique space created by the Vidal brothers (with Óscar in the kitchen and Manuel in the dining room), where everything revolves around the wood-fired grill. This charming property located next to the main road boasts an elegant interior design featuring an abundance of dark wood, providing the backdrop for traditionally based cuisine that is mainly served as part of the Rescaldo tasting menu. Despite the apparently simple grilled approach to cooking, the end result is a gourmet experience of the highest level which showcases Atlantic fish and seafood, produce from the fields around Padrón and, above all, the native Rubia Gallega breed of cattle (don’t miss the superb steak, which is braised and filleted). The extensive wine cellar features some top-notch Spanish and international labels.

Exceptional Galician Beef

• O'Pazo is renowned for its chuletas de raza rubia gallega, sourced from cattle aged between five to seven years, which are aged for 35 days before being grilled to perfection.

Unique Cooking Method

• The restaurant employs a distinctive grilling technique using carballo (oak) wood, allowing the chef to create a unique flavor profile while maintaining the integrity of the meat.

Exclusive Tasting Menu

• During the summer months, O'Pazo offers a high-end tasting menu called 'Rescaldo' priced at 190 euros, featuring a curated selection of local seafood and a single meat dish, showcasing the restaurant's commitment to quality and local ingredients.

Signature Ingredients

• Chuletas de raza rubia gallega: These Galician beef chops are sourced from cattle aged between five and seven years, ensuring exceptional flavor and tenderness. They are aged for approximately 35 days in controlled conditions before being grilled over oak wood, which imparts a unique smoky flavor.
• Zamburiñas: These are a type of scallop native to the region, grilled to perfection, showcasing the fresh and delicate flavors of the sea. They are not the common volandeiras, making them a special treat at O'Pazo.
• Bonito de Burela: This local fish is known for its rich flavor and is served with a confit tomato, highlighting the restaurant's focus on high-quality, regional ingredients.
• Chipirón de potera: Grilled squid that is prepared with care, showcasing the restaurant's commitment to seafood excellence. The dish features a sweet and concentrated sauce made from the squid's own innards, enhancing its natural flavors.
• Ventresca de bonito: The belly of the bonito fish, known for its rich and fatty texture, is served with a pilpil sauce made from its bones, demonstrating the chef's skill in utilizing every part of the fish for maximum flavor.