Parador de Baiona

Pulpo á Feira

Tender Galician octopus boiled to perfection, seasoned with paprika, coarse salt, and a drizzle of olive oil, served on a bed of potatoes.

$28

Vieiras a la Gallega

Fresh scallops baked in their shell with a savory sauce of serrano ham, onion, and breadcrumbs, a true taste of the Rías Baixas.

$32

Merluza a la Gallega

Succulent hake prepared in the traditional Galician style with boiled potatoes, green beans, and a garlic-paprika vinaigrette.

$35

Tarta de Santiago

A classic almond cake from Santiago de Compostela, dusted with powdered sugar and often adorned with the cross of St. James.

$12