Wyszukaj restaurację w Przewodniku Michelin

Although there are numerous Galician restaurants in Madrid, it’s unusual to find one that is so different and with such a highly personal and innovative approach. Here, the cuisine prepared by Orense-born chef Manuel Domínguez, the son of traditional “pulpeiros” (octopus cooks), is served in two dining rooms with a warm rustic feel and works of contemporary art, as well as on the attractive terrace. The dishes on the à la carte and the two tasting menus (Lúa and Lúa Chea) are focused around a fully contemporary culinary approach with a strong Celtic influence, and one which maximises the use of seasonal ingredients that bring out the best of each other. We particularly enjoyed the signature “Pulpo a feira” octopus dish and the “Tarta líquida de Santiago”, a new take on the classic dessert but one which pays homage to the chef’s roots. Luckily for us, this particular moon (lúa in Galician) is shining brightly in the Spanish capital!