For those keen to experience the flavours of the Atlantic to the full, it’s hard to find a better place than this. Here, chef Yayo Daporta describes his cuisine as “based on common sense and the best possible taste”. What is certain is that there’s much more than this to his cuisine, which reinterprets Galician cooking, bringing it up to date in a way that takes it to another level. The sea takes pride of place with mussels, cockles, barnacles, seaweed and simply cooked razor clams all featuring in this attractive restaurant occupying a stone building that was once a royal hospital dating back to the 18C. The chef’s menus (Degustación and Gran Menú Yayo Daporta) demonstrate his unwavering loyalty to his local surroundings, with a focus on ingredients from the coast around Cambados and his own kitchen gardens (one in his own restaurant, the other in his Pazo A Capitana property). We can recommend the combination of roasted sea bass with “marine spaghetti” and free-range chicken broth, as well as the homage to Albariño wine in the desserts.