Simpar

In this restaurant, fronting one of the city’s emblematic cobbled streets leading to its famous Praza das Praterías and cathedral, they are proud to say that Simpar’s daily menus are always built around ingredients sourced the same day from trusted suppliers, whose names they are also happy to share with guests. In the contemporary-style interior, featuring a spacious bar at the entrance, young local chef Áxel Smyth showcases his fresh and creative Galician-inspired cuisine with a touch of elegance on two menus (Conocer and Simpar), plus a limited à la carte featuring dishes taken from the former. Strong technique adds immensely to the dining experience, and every menu has the option of adding an extra dish (an updated version of the traditional tripe with chickpea stew) to it. One of his signature dishes is Galician-style fish of the day, which changes with the seasons and is accompanied by crushed potatoes and a three-textured “ajada” sauce.

Daily menus are built around ingredients sourced the same day from named suppliers. The set menu can be extended with a tripe course that has won major recognition. Reservations are designed around a fixed menu served to the full table, with limited accommodation for dietary preferences.

Signature anchors are Galician fish of the day, finished with mashed potatoes and a three-textured ajada garlic sauce, plus offal cookery, especially the tripe add-on. The kitchen builds daily menus from same-day sourcing, leaning heavily on peak seasonal vegetables and seafood.

Contemporary Galician cooking in central Santiago, offered as an a la carte service and a seasonal Simpar set menu built around ingredients sourced the same day. The menu evolves with market supply, and there is an option to add the restaurant’s well-known tripe.