Asador O'Pazo

Asador O Pazo | The Vidal Brothers and the Art of Fire At Asador O Pazo in Padrón, brothers Óscar and Manuel Vidal have created one of Galicia’s most compelling dining experiences. Óscar commands the kitchen and its extraordinary wood-fired grill, while Manuel brings warmth, generosity and genuine hospitality to the dining room. Their philosophy is beautifully simple: exceptional Galician ingredients, deep respect for the Atlantic and the land, and an almost obsessive understanding of fire. From extraordinary seafood to magnificent aged beef, everything speaks of precision without pretension. Two brothers, one shared passion, and a restaurant that captures the very soul of Galicia.

Caldo | Seaweed Broth A quiet opening at Asador O Pazo. A small ceramic bowl of silky, seaweed-rich broth, bringing the Atlantic to the table before the fire takes over. Deeply savory, gently saline, with that unmistakable marine character of Galicia’s extraordinary coastline. No elaborate presentation, just a few spoonfuls to awaken the palate and announce where we are.

Xurela | Mackerel Covered in Ashes Beautifully translucent slices of Atlantic mackerel, arranged on four wooden spoons and finished with tiny drops of amber dressing. The idea of ash is particularly fitting at O Pazo, where Óscar Vidal has built an entire cooking philosophy around the embers that remain after the flames disappear. Rich, oily mackerel, delicate flesh and the suggestion of fire. Galicia’s Atlantic meeting the grill, even in a seemingly raw preparation.

Porca da Casa | House Pork Almost transparent ribbons of Galician pork, sliced so thinly that the fat begins to melt at the warmth of the mouth. Beautiful layers of creamy white fat and deeply flavored meat, with a richness that is surprisingly delicate. At O Pazo, even pork becomes a study in restraint. No need for fire on the plate when the quality of the animal and the precision of the knife can do all the talking.

Chapter I | The Claws The first chapter of O Pazo’s lobster story begins with the claws, arguably the sweetest and most delicate part of this magnificent Atlantic crustacean. Tender claw meat arranged into a beautiful circular composition, crowned with the lobster’s own roe and surrounded by a dark, concentrated sauce. Nothing from another species, just the lobster expressing itself in different textures and intensities. Sweet, delicate flesh, the briny richness of its roe and the deep marine concentration of the sauce. A magnificent opening chapter.

Chapter II | The Body The second chapter moves from the delicate sweetness of the claws to the magnificent, meaty flesh of the lobster’s tail. Gently kissed by fire, the succulent pieces are dressed with two extraordinary ingredients: a house-made soy sauce fermented from Galician fava beans, and the lobster’s own juices. The fermented beans bring savory depth, while the lobster juices amplify its natural sweetness and marine intensity. A beautiful expression of Óscar Vidal’s philosophy, using the ingredients themselves to build layers of flavor without losing their identity.

Chapter III | The Head and Legs The final chapter takes us to the most intensely flavored parts of the lobster. The head, the legs, and all those little treasures that demand patience and reward curiosity. The shell becomes a natural serving vessel, holding a rich, creamy preparation crowned with a striking green spiral. Around it, the legs offer their own sweet, delicate meat. After the elegance of the claws and the magnificent texture of the tail, this is the lobster at its most primal. A celebration of the entire animal, and a fitting finale to Óscar Vidal’s three-part tribute to the Atlantic.

Percebe | Giant Gooseneck Barnacles in Their Own Garum Three magnificent giant percebes, already peeled and ready to eat. These extraordinary crustaceans cling to the wave-battered rocks of Galicia’s Atlantic coast, where collecting them is as dangerous as it is demanding. Their flesh is firm, succulent and intensely marine, with a sweetness that follows the initial rush of iodine and salt. Here, their own garum takes that oceanic concentration even further. No distractions, just one of Galicia’s greatest treasures, expressing the sea in its purest form.

Erizo | First Sea Urchins of the Season The first sea urchins of the season, and what a magnificent way to welcome them. Brilliant orange tongues of roe nestled inside their spiny shell, surrounded by an intensely colored sauce made from the sea urchin’s own innards. Sweet, creamy, deeply iodized and almost impossibly rich in the flavor of the Atlantic. At O Pazo, even the parts normally discarded become an essential part of the dish. A celebration of the new season, with the entire sea urchin telling its own story.

House-Made Red Corn Mirin | Mirin de Maíz Rojo y Albariño A fascinating glimpse into O Pazo’s experimental pantry. A house-made mirin inspired by the Japanese tradition, but reimagined with red corn and Albariño, Galicia’s signature white grape. The cloudy pink liquid is destined not for the glass, but for the kitchen, where it becomes the foundation of the sauce for our next dish. A beautiful meeting of Japanese inspiration and Galician ingredients, showing how fermentation and creativity can bring an entirely new dimension to cooking over fire.

Cadelucha | Wedge Clams with House-Made Red Corn Mirin Beautiful little wedge clams, their delicate shells opening to reveal tender, sweet flesh and a striking violet interior. These small Atlantic clams are prized for their concentrated flavor, combining gentle sweetness with the unmistakable salinity of the sea. At O Pazo, they meet a sauce built around house-made mirin from red corn and Albariño, bringing subtle sweetness, acidity and fermented complexity. A wonderful marriage of Galician shellfish and Japanese inspiration, with the clams remaining the undisputed stars.

Berberechos | Grilled Cockles with Cucumber Sauce Plump Galician cockles, their beautifully ridged shells opened over the grill, revealing sweet, succulent flesh with a wonderful natural salinity. The cucumber sauce brings a refreshing green contrast to the warmth of the shellfish, balancing their concentrated marine flavor with a delicate vegetal freshness. Another lovely expression of Óscar Vidal’s cooking, where the fire does just enough and the accompanying sauce brings an unexpected dimension without stealing the show. Galicia at its most deliciously uncomplicated.

Cocochas de Pescada | Hake Throats Two magnificent kokotxas, the prized gelatinous morsels from beneath the jaw of the hake. One of the great delicacies of northern Spanish cooking, treasured for their extraordinary texture rather than their size. Silky, delicate and wonderfully rich in natural collagen, they almost melt in the mouth. At O Pazo, they arrive generously coated in a glossy, deeply savory sauce, with just a scattering of herbs. A deceptively simple dish that celebrates one of the most remarkable textures in the sea.

Chipirón | Baby Squid with Grilled Pimientos de Padrón A picture worthy of an exhibition. A beautiful little squid, presented almost whole, its delicate tentacles extending across a dark brushstroke on the ceramic plate. Beside it, a handful of grilled Padrón peppers, blistered by the fire and wonderfully Galician. The squid brings tenderness and gentle sweetness, the peppers their smoky, vegetal character and occasionally a mischievous flash of heat. A composition of extraordinary simplicity, where the Atlantic meets the garden and the grill does the rest.

Cherna | Grilled Grouper with Its Own Juices A magnificent piece of grouper, grilled with extraordinary precision, its thick, pearly flesh separating into beautiful, succulent flakes. Alongside it, a delicate emulsion made from the fish’s own juices, transforming its natural gelatin and flavor into a silky, deeply savory sauce. The beautifully charred skin rests beside the fish, a reminder of the fire that brought everything together. This is Óscar Vidal’s cooking at its most compelling. Exceptional fish, perfect heat, and a sauce that tastes of nothing but the fish itself.

Boletus | Grilled Wild Mushrooms A beautiful little celebration of autumn in Galicia. Thick, meaty pieces of boletus, gently grilled until golden and caramelized, their extraordinary earthy aroma intensified by the heat. The texture is almost luxurious, firm yet wonderfully succulent, with the deep, nutty character that makes these wild mushrooms so prized. A few vivid green drops of herb oil bring freshness to the rich, savory juices. After the Atlantic’s extraordinary seafood, Óscar Vidal turns to the forest. Different ingredients, same philosophy: exceptional produce, fire and restraint.

Boletus | Beetroot Sandwich with Boletus Duxelle A tiny jewel from the Galician forest. Two intensely crimson layers of beetroot enclosing a rich duxelle of finely chopped boletus mushrooms, their deep, earthy character meeting the beetroot’s natural sweetness. The glossy exterior and perfectly neat construction make this little sandwich almost too beautiful to eat. Following the grilled boletus, Óscar Vidal offers a completely different expression of the same ingredient. Concentrated, elegant and full of autumn flavor. A remarkable amount of pleasure packed into one small bite.

Ovo | Óscar Vidal’s Signature Egg Yolk One of Óscar Vidal’s signature creations at O Pazo. A magnificent golden yolk, gently cooked over soft embers, resting in a delicate, creamy emulsion with a whisper of smoke. The inspiration is almost carbonara-like, but the execution is unmistakably O Pazo. Rich, silky, deeply comforting, with the fire transforming something as humble as an egg into a remarkable little dish. After all the extraordinary seafood and wild mushrooms, this is a reminder that true luxury can be wonderfully simple.

Chuleta de Rubia Galega de Bandeira | Seven-Year-Old Ox, Aged 30 Days And now, the fire takes center stage. A magnificent bone-in chop from a seven-year-old Rubia Galega ox, aged for 30 days and grilled over glowing embers. The exterior develops a deeply caramelized, almost black crust, while the interior remains gloriously red, juicy and beautifully marbled. Mature Galician cattle are prized for their extraordinary depth of flavor, with rich, savory fat and a character that younger beef simply cannot match. This is what the great Galician asadores are all about. Beef, fire, salt and patience. Nothing more is needed.

Tabardilla | Galician Tabardilla Apple A beautiful tribute to one of Galicia’s traditional apples. Tabardilla, a local name associated with the Reineta family, is prized for its aromatic flesh and wonderful balance of sweetness and acidity. At O Pazo, it becomes an intriguing composition of contrasting textures, with a delicate apple preparation, creamy white element and glossy caramel-colored sauce nestled inside a rustic ceramic bowl. After the intensity of the grill, a dessert that returns us to the Galician countryside. Elegant, comforting and full of character.

Tarta de Padrón | Óscar Vidal’s Tribute to a Galician Classic A beautiful reinterpretation of Padrón’s traditional almond cake, made for four generations by the town’s beloved Confitería Latorre. Óscar Vidal transforms this local treasure into a delicate composition of pastry egg-yolk cream, almond ice cream, crunchy almond and a thin disc of dried Italian meringue. Even the almonds are toasted over the grill, bringing the restaurant’s signature fire into the final sweet chapter. A wonderful combination of creamy, crisp and nutty textures, deeply rooted in Galician tradition yet unmistakably O Pazo.

Peido de Lobo | Óscar Vidal’s Signature Petit Four A delightful little finale, inspired by the peido de lobo, the wild puffball mushroom found in Galicia’s forests. Beneath its golden, crackly exterior lies a delicate butter sponge, wrapped in bica, Galicia’s traditional buttery cake. The resemblance to the mushroom is wonderfully convincing, but the pleasure is entirely sweet. Even part of its preparation involves O Pazo’s beloved grill. A playful, delicious final bite that captures Óscar Vidal’s imagination, his affection for Galician traditions and his belief that fire belongs in every chapter of a meal, including the very last.

Górgola Brut Nature | Galician Sparkling Albariño

Only 120 bottles made of this particular release. A rare expression of Galicia’s beloved Albariño, transformed into sparkling wine by Cabana das Bolboretas in Val do Salnés. Made by traditional bottle fermentation, with extended aging on the lees, Górgola combines fine bubbles, vibrant Atlantic acidity, citrus, green apple and delicate brioche notes. Beautifully dry, mineral and wonderfully suited to Galician seafood. A reminder that Galicia’s great wines don’t have to be still.

Pazo da Sinsela | Albariño, Rías Baixas

Two remarkable Spanish winemakers, Raúl Pérez and Rodrigo Méndez, joined forces to create this small-production Albariño from vineyards in Val do Salnés, just 10 kilometers from the Atlantic. Naturally fermented and aged for twelve months in oak, it is a serious, beautifully structured expression of Galicia’s signature grape. Vibrant citrus, green apple, remarkable salinity and a long, mineral finish. Far more than a refreshing white wine, this is Albariño with depth, tension and character. A magnificent companion to O Pazo’s extraordinary seafood.

As Sortes 2024 | Rafael Palacios | Godello, Valdeorras

One of Galicia’s great white wines, and a magnificent demonstration of what Godello can achieve in the right hands. Rafael Palacios makes As Sortes from six tiny, old-vine parcels perched above 680 meters in the Bibei Valley, rooted in poor granitic soils. Fermented in 500-liter oak barrels and aged for eight months, the 2024 is wonderfully precise, with grapefruit, crisp apple, delicate floral notes and striking mineral tension. Richness without heaviness, extraordinary length and a beautiful saline finish. A serious, deeply expressive wine that belongs among Spain’s finest whites.

Pedra Forcadas | Viñedos do Gabián | Ribeiro

A fascinating expression of Galicia’s lesser-known red wine heritage. Produced by Viñedos do Gabián in Carballeda de Avia, Pedra Forcadas celebrates indigenous varieties such as Caíño, grown in Ribeiro’s granite-rich landscape. Far removed from the powerful, heavily extracted reds of warmer Spanish regions, this is all about freshness, elegance and character. Vibrant red fruit, wild herbs, delicate spice and lively acidity, with a mineral edge that speaks of its Atlantic origins. A beautiful reminder that Galicia produces some of Spain’s most distinctive and exciting red wines.

Lacima 2020 | Dominio do Bibei | Ribeira Sacra

A magnificent red from one of Galicia’s most compelling wine estates. Dominio do Bibei draws on old vines growing on the steep, dramatic slopes of the Bibei Valley, where heroic viticulture is simply a way of life. Predominantly Mencía, blended with indigenous Galician varieties, Lacima combines wild red berries, black cherry, violets, delicate spice and a beautiful mineral character. Aged in French oak, it has remarkable depth without sacrificing freshness, with silky tannins and a long, elegant finish. A wonderful partner for O Pazo’s magnificent grilled Rubia Galega ox.

A Morena | Viño Doce | Adegas Bordei, Galicia

A charming discovery from Abegondo, near A Coruña. A Morena is a Galician sweet wine produced by Adegas Bordei, associated with winemaker Lucinda Vázquez Silveira. The label proudly uses the Galician words viño doce, meaning sweet wine, and reveals a modest 11% alcohol. Its amber color suggests a rich, golden style, a lovely change of pace after the extraordinary whites and reds of the evening. A fitting companion to O Pazo’s imaginative desserts and a final reminder of Galicia’s wonderfully diverse wine culture.