Recently, I had the pleasure of visiting Asador O’Pazo in the village of Padron, Spain. A village famous for its peppers. The restaurant has earned a Michelin star in November 2022. It’s a short drive from Santiago de Compostella or a 2 hr drive from O Porto in Portugal.
I stayed in the Ribeira Sacra area and had to go by car, which meant I couldn’t indulge in a full wine pairing. Instead I went for a glass of white wine with some of the seefood courses and asked for a glass of red for the meat course. They served a Vina Tondonia Reserva 2011 to go with the steak, which I really enjoyed.
The highlight was the lobster dish, served in three parts: the succulent head with innards, the perfectly grilled tail, and the claw. I forgot to take a picture of this course as I was too busy enjoying it.
Another standout dish was the sanfilippo anchovy with tomato on a focaccia-like bread.
The steak, as anticipated, was simply perfect, and the grilled foie gras was an absolute delight—so rich and beautifully charred.
When I go through the dishes again I realize that there were no disappointments.
What added to the overall experience was the perfect service provided by the friendly and welcoming staff. English was no problem and they even kindly reprinted the menus.
smorreboard on
Thank you for posting this! I made a note to visit this restaurant on my next trip in that region. I might be in love with northwest Spain.
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Recently, I had the pleasure of visiting Asador O’Pazo in the village of Padron, Spain. A village famous for its peppers. The restaurant has earned a Michelin star in November 2022. It’s a short drive from Santiago de Compostella or a 2 hr drive from O Porto in Portugal.
I stayed in the Ribeira Sacra area and had to go by car, which meant I couldn’t indulge in a full wine pairing. Instead I went for a glass of white wine with some of the seefood courses and asked for a glass of red for the meat course. They served a Vina Tondonia Reserva 2011 to go with the steak, which I really enjoyed.
The highlight was the lobster dish, served in three parts: the succulent head with innards, the perfectly grilled tail, and the claw. I forgot to take a picture of this course as I was too busy enjoying it.
Another standout dish was the sanfilippo anchovy with tomato on a focaccia-like bread.
The steak, as anticipated, was simply perfect, and the grilled foie gras was an absolute delight—so rich and beautifully charred.
When I go through the dishes again I realize that there were no disappointments.
What added to the overall experience was the perfect service provided by the friendly and welcoming staff. English was no problem and they even kindly reprinted the menus.
Thank you for posting this! I made a note to visit this restaurant on my next trip in that region. I might be in love with northwest Spain.