El Oviedo é un pequeno restaurante no que tentan sorprender e ilusionar, coidando a cociña tradicional e buscando novas propostas.
Traballan con produtores locais que ofrecen materias primas de tempada e primeira calidade.
Están orgullosos das súas orixes e non perden a oportunidade de modificar as texturas e as presentacións para ofrecer pratos atractivos e especiais aos clientes.
Desde os anos corenta do século pasado somos un local cunha barra de restaurante ou un restaurante na barra dun bar.
Coidada cociña tradicional, que procura novas propostas que parten do bocado e chegan ao prato
Pequeno local con catro mesas para gozar tranquilamente da súa oferta culinaria e dunha variada carta de viños.
Orgullosos das súas orixes, non perden a oportunidade de modificar as texturas e as presentacións para ofrecer pratos atractivos e especiais.
Traballamos con produtores locais que nos ofrecen materias primas de tempada e primeira calidade.
Barra Galega
Contemporanea e tapEo
Desconto especial sobre a carta para peregrinos presentando a credencial.
Adaptado para persoas con mobilidade reducida
Conta coa elaboración da mochila do peregrino, para levar e consumir durante todo o día
Ofrecemos información local sobre o Camiño, así como información meteorolóxica
De 11:30 a 15:30 e de 19:30 a 23:00 h. Pechado luns todo o día e domingo e martes pola noite
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Pementos de Padrón
Ostras do Eo ao natural (1/2 ducia)
Ostras do Eo en escabeche cítrico (3 ud.)
Zamburiñas de Ferrol con aderezo de xenxibre e ameixa
Vieiras do Pacífico (falsa zamburiña) á prancha
Mexillóns de Arousa en escabeche de viño de Ribeiro
Anchoas de Santoña “Catalina” en aceite de oliva
Allo porro crocante sobre agridoce de pementos (3 ud.)
Ensalada de mazá, leituga queixo azul Savel e noces
Champiñón recheo de verduras e améndoas (3 ud.)
Berenxena tatemada e iogur de herbas frescas
Solombo curado en sal de vaca, emulsión de allo negro e mostazas
Solombo de vaca á prancha
Steak Tartar de vaca
Rabo de vaca estofado
Vaca en salsa
Riles ao Xerez
Moegas risoladas á manteiga negra
Segredo de porco celta en bólas con queixo San Simón e aguacate
Solombo de porco celta en salsa Hoisin
Segredo de porco celta á prancha
Papada de porco en rillette con alcaparrones e crema de Padrón
Zorza de polo (contramuslo e peituga, adobadas con aceite e pemento)
Raia da Ría ao vapor
Bonito de Burela á prancha
O noso tataki de Bonito de Burela
Lombo de pescada do picho de Burela á prancha
Lombo de rodaballo
Parpatana e ventrecha de Ollomol do Cantábrico (400 gr.)
Lura de costa frito
Polbo galego “a feira” con cachelo
Polbo galego “Luciana” (cocido no seu propio mollo con tomates e olivas)
Ventrecha de atún vermello á prancha
Xeado de vainilla Bico de Xeado con brownie
Torta de queixo
Tiramisú
Torta Sacher
Arroz con leite