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<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n<\/figure>\n\n\n\nAt the same time, in our last visit, I sensed a shift away from cooked and towards composed dishes. A dish like \u201cchampinon levadura y basque\u201d, featuring mushroom broth and yeast, raw almond slivers and dried apple slices, seems destined to please trendy palates, rather than more gourmet taste buds. Presently, one can find these two styles in the Casa Marcial tasting menu. Let\u2019s hope that Nacho goes back towards his authentic style that titillated our taste buds in the past.<\/p>\n\n\n\n
Jose Luis is a wonderful sommelier who adds value to Casa Marcial.<\/p>\n\n\n\n
EVALUATION: 17.5\/20<\/strong><\/p>\n\n\n\n I love and value Abel. But since he launched his business of marketing canned seafood (they are excellent), I can\u2019t help but notice that G\u00fceyu Mar slipped one notch. Yes, one can still eat well there, and his grilled Rey fish, when you get the right fatty cut, is the seafood version of A5 Wagyu. His grilled fatty anchoas are also amazing.<\/p>\n\n\n\n But occasionally he makes mistakes, such as adding a new and almost inedible species of sea urchin (new in Europe and a product of global warming) to his grilled oyster. He also seemed to be cutting down a little bit on the number and portion size of his shellfish and fish offerings. On the other hand, his breads are excellent and his wine list contains some gems which are fairly priced.<\/p>\n\n\n\n EVALUATION: 17\/20<\/strong><\/p>\n\n\n\n This is an amazing product restaurant. It is also somehow frustrating in the sense that Alberto serves only the very best, and he does not purchase a product, such as cigalas, when they don\u2019t conform to his incredibly high standards.<\/p>\n\n\n\n So don\u2019t expect to find possibly the world\u2019s best Galician slippy lobsters-cigalas, but be prepared to sample some amazing quality clams, razor clams, camarones, wild baby scallops (zamburinas), berberechos, necoras or centollo (depending on the season) and maybe percebes. I like their fried lobster too, but I am not crazy about the way they cook fish. Don\u2019t miss the cheesecake though, from local cheese.<\/p>\n\n\n\n EVALUATION: 18\/20<\/strong><\/p>\n\n\n\n You should make a trip here, to Betanzos, for amazing tortillas. The big question is: with or without onions? The classic one is only with potatoes, but we ordered one of each. The verdict? I have a preference, but will not tell you because the onion issue is so polarizing that it is worse than cheering for rival football teams!<\/p>\n\n\n\n This is a very sophisticated and excellent restaurant. They age their big fish, such as Mero or Rey fish, with excellent results. The nine days aged Mero, grilled and served with fermented cabbage, was the best fish we had in Galicia. Anchoas San Filippo and red, big, and succulent Carabineros with an emulsion of their coral were also very good. We also tried their chuleton de vaca from the blond Gallego breed. We liked it, but less, compared to the fish.<\/p>\n\n\n\n EVALUATION: 17.5\/20<\/strong><\/p>\n\n\n\n We had excellent quality percebes and almejas here. Cigalas were cooked whole a la plancha. They were good, but not on par with d\u2019Berto, when Berto offers them. Lenguado or sole fish was pretty good, but the caramelized lamb chops with excellent French fries were better. They are true lollipops for grownups. The 2015 Emilio Rojo was a remarkable wine too with considerable finesse and nuance.<\/p>\n\n\n\n EVALUATION: 16\/20<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" I dined extensively in Spain after the long and dark days of the pandemic. This particular review contains my best meals in Asturias and Galicia in 2022.<\/p>\n","protected":false},"author":2,"featured_media":3096,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[15,126],"tags":[137,114,110,111,73,27],"ppma_author":[272],"authors":[{"term_id":272,"user_id":2,"is_guest":0,"slug":"vedatmilor","display_name":"Vedat Milor","avatar_url":{"url":"https:\/\/www.gastromondiale.com\/wp-content\/uploads\/2024\/02\/1_Vedat_fiverr_A4.jpg","url2x":"https:\/\/www.gastromondiale.com\/wp-content\/uploads\/2024\/02\/1_Vedat_fiverr_A4.jpg"},"first_name":"Vedat","last_name":"Milor","user_url":"","description":"My obsession with exquisite products and wines with character developed in tandem during my graduate studies at U.C. Berkeley. The food at the International House, Berkeley was beyond belief for somebody born in Turkey who was accustomed to fine home cooking. Chez Panisse came to my rescue and was an eye opener for me in the sense that I had never thought that one could eat great food in restaurants. (Even to this day, the best of the Turkish cuisine can only be experienced in households.) At about the same time, I also discovered the taste of decent, affordable French wines at Kermit Lynch. Next I was rewarded a nine months fellowship in France intended for Ph.D. research. Yet, in practice, I primarily studied how to wine and dine at the Michelin starred restaurants, including 30 or so meals at the best restaurant of the time, Robuchon\u2019s Jamin (when there still was a 140 FF lunch menu, equivalent to about 15 USD given the exchange rate in the 1980s). The rest is history. In 2004, while working at Georgia Tech as an associate professor, Mikael Jonsson and I started Gastroville and laid out criteria for restaurant evaluations. We parted ways in 2009 when he decided to devote himself to Hedone in London. I launched Gastromondiale and transferred the articles I had written to this website. Gastromondiale is now on its way of becoming truly \u201cmondiale\u201d (global) through the addition of three more editors and several contributors."}],"_links":{"self":[{"href":"https:\/\/www.gastromondiale.com\/wp-json\/wp\/v2\/posts\/138"}],"collection":[{"href":"https:\/\/www.gastromondiale.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gastromondiale.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gastromondiale.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gastromondiale.com\/wp-json\/wp\/v2\/comments?post=138"}],"version-history":[{"count":5,"href":"https:\/\/www.gastromondiale.com\/wp-json\/wp\/v2\/posts\/138\/revisions"}],"predecessor-version":[{"id":7943,"href":"https:\/\/www.gastromondiale.com\/wp-json\/wp\/v2\/posts\/138\/revisions\/7943"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gastromondiale.com\/wp-json\/wp\/v2\/media\/3096"}],"wp:attachment":[{"href":"https:\/\/www.gastromondiale.com\/wp-json\/wp\/v2\/media?parent=138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gastromondiale.com\/wp-json\/wp\/v2\/categories?post=138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gastromondiale.com\/wp-json\/wp\/v2\/tags?post=138"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.gastromondiale.com\/wp-json\/wp\/v2\/ppma_author?post=138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\n\n\nG\u00dcEYU MAR<\/h2>\n\n\n\n
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\n\n\n\nGALICIA<\/h1>\n\n\n\n
D\u2019BERTO<\/h2>\n\n\n\n
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\n\n\n\nCASA MIRANDA<\/h2>\n\n\n\n
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\n\n\n\nASADOR O\u2019PAZO<\/h2>\n\n\n\n
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\n\n\n\nMUINO DO VENTO<\/h2>\n\n\n\n
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