Vacavella - Speisekarte

Streetgarden

➤ Travesía Da Peregrina, 3, Bertamirans, Spain, 15220, Bertamiráns

Speisekarte • Cafés • Español • Europeo • Asiático

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"Fui de imprevisto que tenía una comida con un conocido de la zona y me sorprendió gratamente. Buena calidad y servicio muy rápido, además de muy majos los que trabajan allí. La tarta de queso al revés, muy buena, ahora me falta probar su tarta de la abuela. Service: Dine in Meal type: Lunch Price per person: €10–20 Food: 5 Service: 5 Atmosphere: 5"

A De Totó

➤ Lugar De Reino-Trasmonte N°20, 15864 Espana, Amés, Spain

Speisekarte • Kebab • Cafés • Pizza • Mexicano

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"being in a ponte maceira, wonderful town that well deserves a visit, we decided to go here for the good opinions. are jotified, the staff is very friendly and transmits good vibrations to the customer. in terms of food, octopus with the taste of coal and green wet. sprinkle perfection, mushrooms with very good vegetables and cheese and the quite rich churrasco. the chocolate and orange mo is homemade and accomplished."

A Galerna

➤ Travesia Peregrina, 7 BAJO, 15220, Bertamiráns, Ames (A CORUÑA), Spain, Amés

Speisekarte • Kebab • Pizza • Cafés • Mariscos

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"para empezar el lugar es hermoso y espacioso. tiene una gran terraza, una gran parte del interior para tomar algo y luego tener un gran comedor. la maravillosa atención, la chica que nos asistió en el bar y también la chica de la zona de comida muy agradable, siempre con una sonrisa y muy atento. excelente comida, ordenamos el menú del día. platos muy abundantes de comida. Las papas fritas notaron que eran caseras. y los postres muy ricos. El precio parece bajo para la comida que es. Definitivamente volveremos."

Pontemaceira

➤ Ponte Maceira, 3 BAJO. 15864. Ponte Maceira, AMES, A CORUÑA, Amés, Spain

Speisekarte • Sushi • Cafés • Kebab • Asiático

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"En el encantador entorno de Ponte Maceira disfruta de una experiencia culinaria que se fusiona con vistas espectaculares. Comienza con las Zamburiñas con Albahaca , una combinación fresca y aromática que destaca la riqueza del mar gallego. Luego, sumérgete en la experiencia única del Pulpo con Boniato y Queso Gratinado , donde la suavidad del pulpo se fusiona con la cremosidad del boniato y la indulgencia del queso gratinado. Para un deleite adicional, las Brochetas con Boniato y Reducción de Teriyaki ofrecen una mezcla equilibrada de sabores dulces y salados. ¡Una sinfonía culinaria que resalta la diversidad de la cocina gallega de manera innovadora!"

O Desvio

➤ Carretera Santiago Noia AC543, Km. 3, Roxos I , España, Spain

Speisekarte • Español • Mariscos • Parrilla • Steakhouse

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"I went yesterday to eat for the first time in this establishment. The service, impeccable, until the owner arrived When he was offering us what we could eat, among other things he offered us scampi; I correctly asked him if they were Scottish or from around there or Galician or some other place, something that must not have seemed very good to him; Later, among other things, he told us if we wanted scallops, and I asked him if it was the Galician (dark shell) or scallop; This really seemed fatal to this man and he scolded me loudly that I don't even remember my father, that if he doubted his restaurant, that if he was used to being given garbage in the competition... etc etc ..; If I didn't get up and leave, it was out of respect for my companion, and because we didn't want to say it, we didn't feel like starting to look for another place. I really don't understand the reason for this gentleman's anger, that she should be having a bad day; Nobody questions the quality of their product, but I believe that the customer should know and is also within their right to know if they are going to take a 250 g langoustine at 120 per kg or a dozen Scottish langoustines at 35; or if the scallop that is going to take is native or flank, or if the cockles are from Noia or Morocco or I don't know, if the vegetable stew is from a boat, if the ox is a cow or whatever. I even understand that a good restaurateur even likes that the client, if he is gastronomically demanding, asks him about the origin of the product The times where it seems that they are doing you a favor by eating at 110 euros person I think they should end, as well as speaking ill of other restaurants without anyone asking anything In the end he did not give us nor langoustines nor scallops for something it would be"