D'Berto

D’Berto | Galicia’s Extraordinary Treasures of the Sea There are restaurants I love, and then there is D’Berto. Every time I return to O Grove, I’m reminded why this place holds such a special place in my heart. Just look at this extraordinary display. Magnificent fish, giant cigalas, lobsters, centollas, percebes and clams, all celebrating the incredible richness of Galicia’s Atlantic waters. What makes D’Berto exceptional is not complicated cooking, but an almost obsessive dedication to finding the very best seafood and treating it with absolute respect. For me, this is one of the greatest seafood restaurants in the world. And coming back always feels like coming home.

Consomé de Caldo Gallego | Galician Broth A little cup of Galician comfort to begin the feast. D’Berto opens with a delicate, golden consommé inspired by traditional caldo gallego, the hearty regional soup normally made with greens, potatoes, beans and pork. Here, the rustic classic is transformed into something lighter and more refined, with a beautifully smooth expression of its deeply savory character. Warm, gentle and wonderfully comforting, it prepares the palate for the extraordinary seafood to come. A lovely reminder that even in one of the world’s great seafood restaurants, Galician home cooking still has its place.

Marisol Domínguez’s Celebrated Empanada | D’Berto One of the great pleasures of returning to D’Berto is Marisol Domínguez’s celebrated empanada, a beautiful expression of Galician home cooking and one of the restaurant’s most beloved specialties. The pastry is rolled wonderfully thin, baked until golden and crisp, with a delicate, almost flaky texture that gives way to a generous, moist filling. Every bite brings that lovely contrast between the crunch of the crust and the deeply savory ingredients inside. In Galicia, empanada is much more than a pie. It is part of the region’s culinary identity, and in Marisol’s hands, this humble classic feels every bit as special as the extraordinary seafood that follows.

Carneiro | Raw Galician Clam on Ice One of Galicia’s lesser-known shellfish treasures, the carneiro is a substantial clam with a thick, beautifully sculpted shell and wonderfully generous flesh. At D’Berto, it arrives completely naked, opened and resting on crushed ice, with nothing to distract from its natural character. The flesh is plump, firm and succulent, offering a satisfying bite followed by the gentle sweetness and unmistakable salinity of the Atlantic. This is exactly what makes D’Berto so extraordinary. When the seafood is this exceptional, the greatest luxury is knowing when to leave it alone.

Camarones | Wild Galician Shrimp A magnificent plate of tiny wild Galician shrimp, their brilliant orange shells and delicate antennae creating a beautiful tangle of Atlantic treasure. These little crustaceans are among Galicia’s most beloved seafood delicacies, prized for their extraordinarily concentrated sweetness and delicate, almost creamy flesh. Traditionally cooked briefly in salted water and served whole, they require nothing more than a little patience to peel and a willingness to get your fingers messy. At D’Berto, this is seafood in its purest form. No sauce, no garnish, no unnecessary intervention. Just the remarkable flavor of the Atlantic, packed into the smallest of creatures.

Percebes | Galician Gooseneck Barnacles Few things capture the wild Atlantic quite like percebes. These extraordinary crustaceans grow attached to wave-battered rocks along Galicia’s rugged coastline, where percebeiros risk their lives gathering them between crashing waves. At D’Berto, they arrive piled simply on a white plate, their dark, leathery stalks and beautifully patterned shells looking almost prehistoric. Marisol Domínguez cooks them only until the salted water is about to return to a boil, then serves them immediately, still hot. No bay leaf, nothing to interfere with their extraordinary natural flavor. The pleasure is in peeling back the skin to reveal the tender flesh inside, followed by an explosion of warm, salty, intensely marine juices. For me, percebes are one of the greatest delicacies in the world. Pure Galicia, with absolutely nothing standing between you and the sea.

Santiaguiño | Galician Slipper Lobster One of the rarest and most fascinating treasures of the Galician coast. The santiaguiño, known scientifically as Scyllarus arctus, is a small slipper lobster with an extraordinary armored body, beautifully patterned in shades of orange, rust and brown. Its name is associated with the Cross of Santiago, whose shape is suggested by the markings and spines on its shell. Unlike its larger cousins, it has no great claws to show off. Its treasure is the delicate, sweet flesh hidden beneath that magnificent shell. At D’Berto, it arrives whole, with no embellishment whatsoever. A remarkable little creature that reminds us why Galicia’s seafood is so endlessly fascinating. Sometimes the greatest luxury is simply encountering something this special.

Nécora a la Sal | Salt-Baked Galician Velvet Crab One of D’Berto’s great specialties, and a beautiful example of how simplicity can become an art form. The nécora, Galicia’s prized velvet swimming crab, is baked in salt, allowing the heat to penetrate gently while protecting its delicate flesh and precious juices. Presented cracked open, its sweet white meat contrasts beautifully with the rich, golden-brown juices gathered inside the shell. The claws and legs offer their own little treasures, each worth the effort. For me, this is exactly what D’Berto does better than almost anywhere else. Take an extraordinary ingredient, understand it completely, and let nature provide the magic.

Berberechos | Galician Cockles A magnificent plate of Galician cockles, their beautifully ridged shells opened to reveal exceptionally plump, succulent flesh. At D’Berto, they arrive without sauce or garnish, their own juices providing all the seasoning they need. Sweet, gently chewy and bursting with the unmistakable salinity of the Atlantic, each cockle delivers an extraordinary concentration of flavor. These are the moments I love most at D’Berto. Nothing complicated, nothing unnecessary. Just exceptional shellfish, cooked with precision and served with complete confidence. When the product is this good, simplicity isn’t a limitation. It’s the ultimate luxury.

Coquinas | Delicate Galician Wedge Clams A beautiful plate of tiny coquinas, their slender shells opening to reveal delicate, sweet flesh and those extraordinary shades of violet inside. These little clams may lack the imposing size of D’Berto’s famous seafood giants, but what they offer is an exquisite concentration of flavor. Tender, gently briny and wonderfully sweet, with their natural juices providing all the seasoning they need. Served simply on a beautiful blue-and-white porcelain platter, they remind me that great seafood isn’t always about size. Sometimes the smallest treasures of the Atlantic deliver the greatest pleasure.

Navajas | Galician Razor Clams A magnificent plate of Galician razor clams, their long, elegant shells opened to reveal beautifully plump, ivory-colored flesh glistening with natural juices. Navajas are among the Atlantic’s most exquisite shellfish, prized for their delicate sweetness, gentle salinity and wonderfully distinctive texture. Tender yet pleasantly firm, with just enough resistance to make every bite deeply satisfying. At D’Berto, they are prepared with the restraint that defines this extraordinary restaurant. No elaborate sauces, no unnecessary distractions. Just beautiful razor clams, perfectly cooked, their own juices doing the rest. Another reminder that the greatest seafood cooking is often about knowing exactly when to stop.

Longueirón | Galician Razor Shells Another magnificent expression of Galicia’s extraordinary shellfish, and an opportunity to appreciate the subtle differences between two closely related delicacies. Unlike the navajas served just before, longueirón has a longer, straighter, more rectangular shell, with beautifully generous ivory-colored flesh. Its texture is wonderfully satisfying, slightly firmer and meatier than the delicate navaja, with a clean, sweet flavor and the unmistakable salinity of the Atlantic. At D’Berto, they arrive simply opened, glistening with their own juices. Two similar shellfish, two distinct personalities, and another beautiful lesson in the remarkable diversity of the Galician coast.

Almeja Fina a la Marinera | Galician Clams in Marinera Sauce After so many magnificent shellfish served almost naked, D’Berto brings us one of Galicia’s great traditional preparations. Beautiful almejas finas from the waters around the island of Arousa, their delicate shells opened in a generous pool of rich, golden marinera sauce. The clams are sweet, tender and wonderfully succulent, while the sauce brings another dimension of pleasure, combining their natural juices with the savory depth of a classic Galician seafood preparation. And here, for once, restraint gives way to indulgence. The sauce is simply too delicious to leave behind. This is the moment when a good piece of bread becomes absolutely essential.

Langosta a la Sartén | Pan-Fried Spiny Lobster And here comes one of the great moments of a meal at D’Berto. A magnificent Galician spiny lobster, split open and cooked in a pan, its thick, pearly flesh glistening with its own precious juices. The tail is extraordinarily generous, with those beautiful, firm segments that make langosta such a prized delicacy. The real treasure is the contrast between the sweet, succulent tail meat and the intensely flavored juices and richness gathered around the head. No elaborate presentation, no unnecessary accompaniments. Just an exceptional lobster, perfectly cooked and served in all its glory. This is the kind of seafood that makes me return to D’Berto year after year.

Cogote de Mero a la Brasa | Head and Collar of a 15 kg Grouper, Grilled over Charcoal Now this is the kind of dish that makes D’Berto unforgettable. The enormous head and collar of a 15-kilogram grouper, grilled over charcoal until the skin is beautifully blistered and charred, while the flesh beneath remains succulent and rich with natural gelatin. For those who truly love fish, the head is often the greatest prize. The cheeks, the collar, the delicate morsels hidden around the bones, each offering a different texture and concentration of flavor. There is something wonderfully primal about this dish. No elaborate preparation, no attempt to disguise the animal. Just an extraordinary fish, fire, salt and the pleasure of discovering its most delicious secrets.

Macedonia de Frutas con Granizado de Ginebra | Fresh Fruit Salad with Gin Granita After an extraordinary parade of Galicia’s finest seafood, D’Berto brings us something wonderfully refreshing. A beautiful glass filled with colorful fresh fruit, including strawberries, kiwi, grapes and tropical fruit, crowned with a delicate, icy granita infused with gin. The contrast is delightful. Sweet, juicy fruit meets the crisp, aromatic freshness of the granita, cleansing the palate after all those intensely flavored treasures of the Atlantic. I love that D’Berto finishes with the same generosity and simplicity that define the entire meal. Nothing theatrical, just a magnificent fruit salad with a deliciously grown-up twist.

Tarta de Queso y Crepe con Chocolate | Cheesecake and Chocolate Crepe A wonderfully comforting finish to an extraordinary seafood feast at D’Berto. Two classic desserts, served without unnecessary ceremony. First, a beautifully creamy cheesecake, with a gently caramelized golden top and a soft, almost melting interior. Rich, delicate and deeply satisfying. Alongside it, a thin, tender crepe folded around a creamy filling and generously drizzled with dark chocolate sauce. A lovely contrast of delicate pastry, smooth cream and bittersweet chocolate. After all the magnificent treasures of the Atlantic, there’s something particularly charming about ending with such familiar pleasures. Sometimes the best desserts are simply the ones that make you smile.

Albamar 2025 | Xurxo Alba | Albariño, Rías Baixas

A wonderful way to begin drinking at D’Berto. Albamar is the work of Xurxo Alba, one of the exciting voices of modern Galician winemaking, whose family vineyards lie close to the Atlantic in Cambados. Made entirely from Albariño, fermented with indigenous yeasts and aged for approximately six months on its fine lees, the wine combines freshness and energy with beautiful texture. Bright citrus, crisp orchard fruit, a hint of sea spray and that mouthwatering saline character that makes the wines of Rías Baixas such natural companions to seafood. A wine that feels completely at home in O Grove, particularly when the first extraordinary shellfish begins arriving at the table.

Pazo Torre Penelas Blanco Granito 2022 | Albariño, Val do Salnés

One of the most fascinating Albariños of the evening, and a wine with a truly remarkable story. Produced by the Torres family at Pazo Torre Penelas, Blanco Granito is fermented and aged in egg-shaped vessels carved from Galician granite. For the 2022 vintage, the wine spent eleven months on its lees in granite, followed by another eleven months on lees in stainless steel. The granite’s natural porosity allows gentle oxygen exchange, while the shape of the vessels encourages movement of the lees, contributing to the wine’s remarkable texture and complexity. The result is an Albariño of extraordinary character, combining ripe citrus, orchard fruit and delicate floral notes with beautiful freshness, depth and a long, saline finish. A magnificent example of a winemaker taking the very stone of Galicia and making it part of the wine’s identity. And alongside D’Berto’s extraordinary seafood, it makes perfect sense.