O Curro da Parra

Galician in Santiago de Compostela

With a neat little stone-walled dining room upstairs and a narrow food-and-wine bar below, always-busy Curro da Parra serves thoughtfully created, market-fresh fare, changing weekly. Everything is delicious; typical offerings might include line-caught hake with cockles and green beans or beef tenderloin with shiitake mushrooms. The 2010 cheesecake has been a favourite ever since it opened.

On weekday lunchtimes there's an excellent €13 menú mercado (market menu). On busy summer evenings they have two dinner sittings, at 8.30pm and 10.30pm.