Restaurante O Cabalo Furado
Tucked into the old town, O Cabalo Furado has been feeding Tui locals and pilgrims on the Portuguese Way of St James for decades, earning a devoted following for its honest, seasonal Galician cooking and exceptional lamprey in season. This is where you eat if you want one truly memorable meal in Tui.
The Signature Dish
Lamprea a la bordelesa — river lamprey slow-cooked in its own blood with red wine, onions and herbs — is the dish that defines this restaurant and the entire lower Miño valley. It is earthy, rich and unlike anything else in Spanish cuisine; order it between January and April when the catch is fresh.
Outside lamprey season the kitchen pivots to equally excellent caldo gallego (white bean and greens broth), pulpo a la gallega (octopus with paprika and olive oil) and slow-roasted lacón with grelos. Portions are generous and priced fairly.
Setting and Wine
The dining room is unpretentious — stone walls, wooden tables, the hum of local conversation — and the service is warmly efficient rather than formal. Pilgrims with muddy boots sit beside suited local businessmen without anyone raising an eyebrow.
The wine list leans heavily on Rías Baixas Albariño whites and Ribeiro reds, both ideal partners for the river fish. Ask the waiter to recommend a local Condado de Tea Albariño, grown just upriver, for a genuinely regional pairing.
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