Silabario

A restaurant that is well worth a visit thanks to its highly skilled cuisine and its unique sixth floor location, beneath an audacious avant-garde steel-framed dome featuring no fewer than 154 triangular panes of glass that crowns the headquarters of the Real Club Celta de Vigo. Here, locally born chef Alberto González, who for several years had a Michelin star at the Silabario restaurant he ran in Tui (Pontevedra), focuses on the new style of Galician cooking that respects tradition, albeit from a more contemporary viewpoint, building his dishes around the quality of their ingredients. His à la carte (which also includes “media ración” options) is complemented by his weekday Berbés “market” menu (one of the least expensive set menus you’ll find in any Michelin-starred restaurant in Europe) and three tasting menus: Tempo (which respects the natural cycle of nature), Raíces (an insight into traditional Galician recipes), and Solaina (which celebrates its sun-blessed setting, and uses exclusive ingredients such as seafood, lamprey and eel).