From pulpo a la gallega
to lobster rice
Six lines of work since 1985: shellfish, fish, Galician cooking, meats, rice dishes and the cellar.
At Rías Bajas we do few things, and we have done them since 1985: Atlantic shellfish, fresh fish by weight, the Galician recipes of a lifetime, chargrilled meats, rice dishes to share and a cellar chosen to go with all of it. This page is a walk through what we do best — the full menu is here.
Fresh Atlantic shellfish
Lobster, Galician spider crab, brown crab, velvet crabs, clams, razor clams, gooseneck barnacles when a good haul arrives, prawns and langoustines. In a Galician marisquería the shellfish is bought alive, cooked to order and weighed at the table — that is why the menu says “market price”. If you want to make sure of a seafood platter, say so when you book and the team will tell you what came in that day.
Fresh fish, by weight, on the chalkboard
Wild sea bass, turbot, line-caught Cantabrian hake, monkfish, gilthead bream, red mullet and the piece of the day. Butterflied, baked, salt-baked or grilled — the cleanest preparation for each piece. Before we cook it, we show it to you: that is how fish has always been bought.
Pulpo a la gallega and traditional cooking
Pulpo a la gallega — octopus with potatoes and La Vera paprika — is the signature of the house. Alongside it: lacón con grelos, the empanada baked every day, homemade croquettes, caldeirada, and the Galician cheeses and desserts — tarta de Santiago, filloas, cuajada. Recipes that never changed because they never needed to.
Rice dishes made to order
Soupy lobster rice, black rice with squid, seafood fideuá, creamy fish rice and the caldeirada of the day. Minimum two people and about 30 minutes of waiting — the time an honest rice needs. Served in its pot, made to share.
Chargrilled meats
For those who prefer land: ox chuletón aged at least 30 days, tenderloin, entrecôte, Iberian presa and the oven-roasted suckling lamb, a speciality of the house. The right fire and carefully sourced produce.
The wine cellar
Albariño from Rías Baixas for the shellfish, Godello from Valdeorras for baked fish, Mencía from Ribeira Sacra for the octopus, Riojas and Riberas for the meats, and an Italian Prosecco to start. The floor team will suggest the pairing without ceremony.