Vacavella - Piatti

Streetgarden

➤ Travesía Da Peregrina, 3, Bertamirans, Spain, 15220, Bertamiráns

Piatti • Cafés • Español • Europeo • Asiático

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"Fui de imprevisto que tenía una comida con un conocido de la zona y me sorprendió gratamente. Buena calidad y servicio muy rápido, además de muy majos los que trabajan allí. La tarta de queso al revés, muy buena, ahora me falta probar su tarta de la abuela. Service: Dine in Meal type: Lunch Price per person: €10–20 Food: 5 Service: 5 Atmosphere: 5"

A De Totó

➤ Lugar De Reino-Trasmonte N°20, 15864 Espana, Amés, Spain

Piatti • Kebab • Cafés • Pizza • Mexicano

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"Experiencia espectacular, no hay mejores palabras para definirlo. Ir A de Totó es toda una experiencia y siempre es espectacular, habré ido en unas seis o siete ocasiones y para mí hoy, y sin lugar a dudas, es el lugar de referencia donde degustar la mejor carne . Además del chuletón, impresionante como siempre, en esta última ocasión, Totó nos sorprendió, a los cuatro comensales , con una picaña madurada deliciosa. Buena bodega, inmejorable producto, trato exquisito."

A Galerna

➤ Travesia Peregrina, 7 BAJO, 15220, Bertamiráns, Ames (A CORUÑA), Spain, Amés

Piatti • Kebab • Pizza • Cafés • Mariscos

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"para empezar el lugar es hermoso y espacioso. tiene una gran terraza, una gran parte del interior para tomar algo y luego tener un gran comedor. la maravillosa atención, la chica que nos asistió en el bar y también la chica de la zona de comida muy agradable, siempre con una sonrisa y muy atento. excelente comida, ordenamos el menú del día. platos muy abundantes de comida. Las papas fritas notaron que eran caseras. y los postres muy ricos. El precio parece bajo para la comida que es. Definitivamente volveremos."

Pontemaceira

➤ Ponte Maceira, 3 BAJO. 15864. Ponte Maceira, AMES, A CORUÑA, Amés, Spain

Piatti • Sushi • Cafés • Kebab • Asiático

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"within the primitive road of santiago to finisterre, and in a case of stone to the edges of the tambre river is this restaurant that offers very good owls. front to front, separated by the river, the magnificent peace of the bullets and with beautiful views over the medieval bridge, built on the basis of an earlier Roman. magnificent surroundings and amazing restaurant where one more than a good kitchen. small letter, but enough to meet expectations, because everything that is served is well done and, surprisingly, very well presented; and I say surprisingly because the environment seems to prepare you for something else. well served by very friendly staff, fast and efficient service, with a valued price ratio, make this place a place to take into account the possible new views. Very good."

O Desvio

➤ Carretera Santiago Noia AC543, Km. 3, Roxos I , España, Spain

Piatti • Español • Mariscos • Parrilla • Steakhouse

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"I went yesterday to eat for the first time in this establishment. The service, impeccable, until the owner arrived When he was offering us what we could eat, among other things he offered us scampi; I correctly asked him if they were Scottish or from around there or Galician or some other place, something that must not have seemed very good to him; Later, among other things, he told us if we wanted scallops, and I asked him if it was the Galician (dark shell) or scallop; This really seemed fatal to this man and he scolded me loudly that I don't even remember my father, that if he doubted his restaurant, that if he was used to being given garbage in the competition... etc etc ..; If I didn't get up and leave, it was out of respect for my companion, and because we didn't want to say it, we didn't feel like starting to look for another place. I really don't understand the reason for this gentleman's anger, that she should be having a bad day; Nobody questions the quality of their product, but I believe that the customer should know and is also within their right to know if they are going to take a 250 g langoustine at 120 per kg or a dozen Scottish langoustines at 35; or if the scallop that is going to take is native or flank, or if the cockles are from Noia or Morocco or I don't know, if the vegetable stew is from a boat, if the ox is a cow or whatever. I even understand that a good restaurateur even likes that the client, if he is gastronomically demanding, asks him about the origin of the product The times where it seems that they are doing you a favor by eating at 110 euros person I think they should end, as well as speaking ill of other restaurants without anyone asking anything In the end he did not give us nor langoustines nor scallops for something it would be"