A centrally located restaurant with a difference, given that its interior design resembles that of a private house, with a small entrance hall, an access corridor and a pass-through kitchen overlooking the dining room where various works of contemporary art adorn the walls. One of the restaurant’s key features is its “culinary liberty”, with chefs Paco Chicón and Sergio Musso (the former in the kitchen and the latter front of house) choosing a different theme every year (Galician women, Countess Emilia Pardo Bazán, Origen, Tempus etc). This year, the theme is “the Collectors”, with dishes showcased on four interesting menus: Sementes (which focuses on the marine world); Pedras (land and sea); Augas (the sea, with seafood taking pride of place); and Froitos (the most comprehensive menu, which features all kinds of ingredients from the surrounding area). It’s worth noting that the restaurant is fully committed to sustainability through actions such as measuring their carbon footprint and making every effort to making it carbon neutral.