El Oviedo is a small restaurant where we try to surprise and thrill, by caring the traditional cuisine and looking for new proposals.
We work with local producers who offer us prime quality seasonal raw material.
We are pride of our origins and we do not lose any opportunity to modify the textures and the presentations to offer attractive and special dishes to our customers.
Since the forties of the last century we have been a place with a restaurant counter or a restaurant in a bar counter.
Careful traditional cuisine, which seeks new proposals that start from the bite and reach the plate
Small place with four tables to quietly enjoy its culinary offerings and a varied wine list.
Proud of their origins, they do not miss the opportunity to modify the textures and presentations to offer attractive and special dishes.
We work with local producers who offer us seasonal and top quality raw materials.
Barra Gallega
Contemporanea and tapEo
Special discount of 10% on the menu prices for pilgrims by showing the credential.
Adapted for people with reduced mobility
Elaboration of the pilgrim's backpack to carry and consume throughout the day
We provide local information of the Way as well as weather forecast
From 11:30 a.m. to 3:30 p.m. and from 7:30 p.m. to 11:00 p.m. Closed Monday all day and Sunday and Tuesday night
Pimientos de Padrón
Ostras del Eo al natural (1/2 docena)
Ostras del Eo en escabeche cítrico (3 ud.)
Zamburiñas de Ferrol con aliño de jengibre y ciruela
Vieiras del Pacífico (falsa zamburiña) a la plancha
Mejillones de Arousa en escabeche de vino de Ribeiro
Anchoas de Santoña “Catalina” en aceite de oliva
Puerro crujiente sobre agridulce de pimientos (3 ud.)
Ensalada de manzana, lechuga queso azul Savel y nueces
Champiñón relleno de verduras y almendras (3 ud.)
Berenjena tatemada y yogur de hierbas frescas
Solomillo curado en sal de vaca, emulsión de ajo negro y mostazas
Solomillo de vaca a la plancha
Steak Tartar de vaca
Rabo de vaca estofado
Vaca en salsa
Riñones al Jeréz
Mollejas risoladas a la mantequilla negra
Secreto de porco celta en bolas con queso San Simón y aguacate
Solomillo de porco celta en salsa Hoisin
Secreto de porco celta a la plancha
Papada de porco en rillette con alcaparrones y crema de Padrón
Zorza de pollo (contramuslo y pechuga, adobadas con aceite y pimentón)
Raya de la Ría al vapor
Bonito de Burela a la plancha
Nuestro tataki de Bonito de Burela
Lomo de merluza del pincho de Burela la plancha
Lomo de rodaballo
Parpatana y ventresca de Besugo del Cantábrico (400 gr.)
Calamar de costa frito
Pulpo gallego “a feira” con cachelo
Pulpo gallego “Luciana”(cocido en su propio jugo con tomates y aceitunas)
Ventresca de atún rojo a la plancha