Anyone of a certain age will surely remember the Iglesias brothers' historic seafood restaurant, Rías de Galicia, with its suited waiters, crustacean-filled tanks, elegantly set tables, and exquisite produce. Opened in 1986, it later evolved into two establishments dedicated to the best seasonal seafood: Rías, with techniques and recipes from Galicia, and EspaiKru, inspired by Asian culinary techniques. After overcoming the pandemic, it underwent its latest transformation, merging the two restaurants into one. RiasKru offers a dual menu featuring the best of Galician seafood and the refined techniques of Japanese cuisine.
At the Time Out Market, they preserve this unique Galician-Japanese fusion, which is the hallmark of the brand, offering fish and seafood prepared raw, marinated, pickled, smoked, boiled, or grilled. In short, it’s culinary minimalism designed to highlight the excellence of the finest seafood. You’ll also find more elaborate dishes and classics of seafood cuisine, such as garlic prawns, Galician-style octopus, and superb seafood spaghetti.
Translated by Olivia Simpson