A maritime thesis on Galician product, this Vigo kitchen excels in the precise application of heat to the Atlanticâs bounty. The red tuna tataki arrives with a velvety codium emulsion and the saline crunch of salicornia, balancing fatty richness with oceanic depth. Razor clams from the rĂa are flash-seared, retaining their supple texture beneath a veil of garlic and chili. The aroma of wood-smoke permeates the dry-aged beef, served alongside piquillo peppers confit to a jam-like consistency. For a final act, the tiramisu offers a sophisticated lamination of espresso-soaked sponge and aerated mascarpone cream.