In this restaurant which, in its own words, serves “traditional cuisine from the 19C”, Orense-born chef Manuel Domínguez, the son of traditional “pulpeiros” (octopus cooks), creates dishes that can be enjoyed in two welcoming, rustic-style dining rooms adorned with works of contemporary art, as well as on the attractive terrace. The dishes on the à la carte and the two tasting menus (Lúa and Lúa Chea) are focused around a fully contemporary culinary approach with a strong Celtic influence, and one which maximises the use of seasonal ingredients. We can highly recommend the signature “Pulpo a feira” octopus dish, the green fava beans with Carabinero prawns, langoustine and monkfish, the skate “caldeirada” stew with cream of Iberian ham, plus, of course, the highly original “Tarta líquida de Santiago”, a new take on the classic tart but one which pays homage to the chef’s roots.