Restaurante Casa Salvador Barcala

A century-old A Baña restaurant

Casa Salvador Barcala has more than a century of history at Seoane 23, Barcala, in A Baña, around 20 km from Santiago de Compostela. Its long-standing salt-cod specialism has earned it the local description “the house of bacalao”.

House specialities

Salt cod appears baked by advance order, Galician style, grilled and as kokotxas pil pil. Cod-and-raisin empanada is sold in full or half portions. Starters range from razor clams, prawns and croquettes to piquillo peppers, white asparagus, grilled vegetables, salads and seasonal Padrón peppers.

Meat and desserts

Meat dishes include beef rib steak, fillet, breaded veal, kidneys in sherry and entrecôte grilled or with green-peppercorn, port, mushroom or mustard sauce. Homemade desserts include yoghurt and berry cake, coffee-and-orujo cake, local cheese with quince paste and artisan ice creams.

Wine

The extensive list covers Spanish and international bottles, including Pedro Ximénez, Setúbal muscat, Sauternes and Tokaji, Champagne and Cava, and wines from Ribera del Duero, Rioja, Ribeira Sacra, Valdeorras, Monterrei, Ribeiro, Rías Baixas, Toro, Castilla y León, La Mancha, Somontano, Almansa and Portugal. Listed prices include VAT.

Practical details

• Address: Seoane 23, Barcala, 15837 A Baña
• Phones: +34 981 88 62 44 and +34 981 88 53 12
• Email: bacallau@casasalvadorbarcala.es
• Website: casasalvadorbarcala.es
• Facebook, Instagram and WhatsApp are listed

Confirm opening and kitchen hours, advance-order dishes, current menu and prices, allergens and reservations before visiting.