Restaurants

Tira do Cordel

14

• Kitchen

  Remarkable

• Service

  Good

• Cellar

  Good

• Decoration / atmosphere

  Remarkable

• Finisterre (La Coruña)

• Average Price: 50 euros

• Fish and shellfish

Located in a rustic mansion, on the Langosteira beach, it is one of the essential places to enjoy the fish and seafood of the Costa da Morte

When one reaches the end of the world, which is what Finisterre (or Fisterra, in Galician) comes to mean, there are two things to do, inevitably.

One, the reason for the trip, to remain ecstatic at the exuberance of the cliffs of the Costa da Morte and at the attacks of the raging Atlantic Ocean against them.

Another,

.

And, for that, on the unanimous recommendation of those who know the region well, nothing better than stopping by Tira do Cordel ... having reserved well in advance, which is usually full, especially on weekends.

Located on the beach of Langosteira itself, it occupies a rustic mansion that until 1989, before its conversion into a restaurant, was a salting factory, which was accessed by pulling a string, hence the peculiar name.

Now it is a labyrinthine dining room, divided into several rooms, where

.

Wild fish (sea bass, bream, bream or escarapote, that is, scorpionfish) pass through it, which then become the protagonists at the table.

The bream that arrived open, chopped and deboned at our table, weighing almost a kilo for two people, had

, with the meat plump and juicy and the skin crispy.

And the head, to suck without regard.

As a garnish, some fantastic boiled potatoes that melt in your mouth.

Before, as an "aperitif" and while the star dish is being prepared, slimy clams a la marinera barely close to the fire with a sauce made from bread and dips;

(that cousin of the knife with a harder and straight shell instead of a curved one), with a drizzle of oil,

;

and notable barnacles, priced at the nothing ominous price of 80 euros kilo.

Still pending for a future visit are the meats, naturally Galician, which are roasted on the same grill as the fish, and try the sea bass, of which the locals speak wonders.

Regarding the wines, the menu is irregular, with an excessive presence of riojas and riversides.

Better to opt for a Galician white, like

, a worthy Viña Costeira bottled on purpose for the restaurant for more than two decades, which is priced at 9 euros.

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