Filigrana

“Our philosophy is ’love in what we do'. We work with local artisans, including family butchers, small Galician cheese factories, and local grocers. Our fish is sourced either from inshore fisheries or caught by fishermen in small boats that leave and return the very same day, with the utmost respect for sustainability. Meat is supplied by small family farms and free-range animals, with a focus on both ethics and quality. We hope that the care for the animals and their freedom is reflected in our dishes. Our cellar holds regional wines and we like to discover small wineries and winemakers in particular.”

“A Feira”: Galician octopus on creamy potato; sea urchin in creamy caviar sauce; steamed line-caught hake with creamed peas and sweet and sour tomato.

Filigrana restaurant is located within an eighteenth-century paper mill in a beautiful riverside setting. There is a good chance that when you arrive, the chef will be out: he is likely to be on his way back from Santiago’s local market, having hand-picked the freshest fish to be cooked then and there. The majority of the dishes are made from organic ingredients including eggs and potatoes, bringing even the side dishes to life. However, the star attractions are the fish and meat. The hake is simmered beautifully in cider until it is soft and sublime, and the veal is simply divine.