Lúa

At Lúa you get a lively, seasonal offer, based on Galician products, which brings together the avant-garde and traditional stews in a pleasant dining room with wooden beams and exposed brick. Manuel Domínguez prepares a complete experience through a closed tasting menu, with pairings, that in 2016 earned him his first Michelin star. You can start at this peak of his creativity, and head down the menu, possibly delving into half portions in the bar area, Domínguez's philosophy adjusting to your taste and budget. There's a terrace where you can indulge in more informal, simpler but equally indulgent pleasures. Ah, yes, and octopus is a religion here.