Levava uma lista de restaurantes onde comer em Santiago de Compostela, este era um deles vinha até no guia do Lonely Planet e depois da recomendação da senhora do hotel onde ficámos não podíamos deixar de o conhecer. Problema: estava escandalosamente cheio! Tal era a coisa que tínhamos que esperar uma hora. “Não faz mal”, dissémos. Vamos só ali á Catedral e já voltamos. Se estava assim de cheio talvez merecesse a espera…
I carried a list of restaurants where to eat in Santiago de Compostela, this was one of them that came up in the Lonely Planet guide and after the recommendation of the lady from the hotel where we were staying we had to know it. Problem: it was outrageously full! Such was the thing we had to wait an hour. “It’s OK,” we said. We will just visit the Cathedral. If it was so full that it perhaps deserved the wait …
Tinha um tamanho considerável e com várias salas, nós ficámos exactamente onde queríamos. Descemos as escadas e chegamos a uma sala que na realidade se dividia em duas, ficámos ao pé de uma lareira que não estava a funcionar.
Já tínhamos escolhido antes o que queríamos e foi sentar para começar a comer e a beber. Tínhamos que provar dois dos pratos mais típicos da Galiza: a “empanada gallega” (empada de atum) e o “pulpo a la gallega” (polvo cozido servido morno com azeite e pimentão). Pedimos também um peixe grelhado e eu comi ainda sobremesa, castanhas cozidas com chantilly com topping de chocolate, a mistura mais curiosa que alguma vez comi. Estava simplesmente deliciosa, adoro castanhas!
A empada estava feita com uma massa que nunca tinha visto antes, parecia feita com pão.
Boa comida, bom serviço, bom ambiente e não muito caro, que mais podemos pedir? O Dezaseis vale mesmo a pena.
It had a considerable size and with several rooms, we were exactly where we wanted. We descended the stairs and came to a room that actually was split into two, we were at the foot of a fireplace that was not working.
We had chosen before what we wanted and it was sitting down to start eating and drinking. We had to taste two of the most typical dishes of Galicia: the “empanada gallega” (tuna pie) and “pulpo a la gallega” (boiled octupus served warm with olive oil and paprika). We also ask for a grilled fish and I ate dessert, cooked chestnuts with whipped cream and chocolate topping, the most curious mixture I ever ate. It was simply delicious, I love nuts!
The pie was made with a dough that we had never seen before, seemed made with bread.
Good food, good service, good atmosphere and not too expensive, what more can we ask for? The Dezaseis is really worth it.
We had chosen before what we wanted and it was sitting down to start eating and drinking. We had to taste two of the most typical dishes of Galicia: the “empanada gallega” (tuna pie) and “pulpo a la gallega” (boiled octupus served warm with olive oil and paprika). We also ask for a grilled fish and I ate dessert, cooked chestnuts with whipped cream and chocolate topping, the most curious mixture I ever ate. It was simply delicious, I love nuts!
The pie was made with a dough that we had never seen before, seemed made with bread.
Good food, good service, good atmosphere and not too expensive, what more can we ask for? The Dezaseis is really worth it.
>>> Empanada Gallega
>>> A cerveja era portuguesa: Superbock (ou pelo menos o copo era)
>>> Polvo á Galega
>>> Sobremesa: castanhas com chantilly e chocolate
Website: http://www.dezaseis.com/
Morada: Rua de San Pedro n. 16
Living in Iberia 