Restaurante Beiramar
Sitting right on the O Grove waterfront with floor-to-ceiling windows framing the ría, Beiramar is the kind of no-nonsense Galician seafood restaurant that regulars return to every summer for a decade. The pulpo á feira (octopus with paprika and olive oil) arrives on a wooden board so hot it still sizzles, and the wine list is entirely Rías Baixas Albariño.
What to Order
Start with the berberechos al vapor (steamed cockles) — a mountain of shells for around €9 — then move to the house speciality: grilled turbot (rodaballo) caught that morning in the ría, served with a simple garlic and white-wine sauce that lets the fish do the talking.
The pulpo á feira is mandatory: tender, smoky tentacles dusted with pimentón de la Vera on a bed of sliced potatoes, exactly as it has been made in Galicia for centuries. Order a half-ración if you want room for the tarta de Santiago to finish.
Atmosphere & Booking
The dining room is unpretentious — checked tablecloths, noisy families, the smell of the sea — and that is precisely its charm. Arrive hungry and unhurried; service is warm but unhurried too, which is very much the Galician way.
In July and August the restaurant fills by 2 pm for lunch and 9 pm for dinner, so book at least two days ahead by phone or via their website. A full three-course lunch with wine lands around €30–40 per person.
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