Basilio Toralla, a Jewel of Galician Gastronomy

The city of Vigo is located in one of the most imposing geographical enclaves of Galicia. In its coastal environment to the South there is the fishing district of Canido, at the entrance of the estuary is the restaurant Basilio Toralla, which has been open since 1954. This jewel of Galician cuisine is ten minutes from the city center, in front of the beach and near the island of Toralla, with views of the wonderful Cíes Islands. In the context of an Atlantic nature, this family restaurant with traditional cuisine specializes in fish and seafood from the Galician estuaries.

A restaurant with so much history is considered the source of memories and experiences that make it a special place. One that stands out above all is the presence of Mrs. Celia Prado, a woman who has dedicated her entire life to cooking, being a teacher and inspiration for generations of chefs in Galicia. Beyond culinary trend, the cuisine was formed in the kitchen with respect to traditional recipes. Celia’s management in the kitchen still pervades the style of the restaurant, which is based on the quality of the nearby coastal product; with a predilection for classic empanadas, fish stews, rice dishes and the best seafood from the Galician estuaries.

Visiting “Basilio” as it is properly known in Vigo, in itself is a special event. The friendly environment invites you to enter into their gastronomic matters. Even the local customers and regulars being from neighborhoods of the city always have the feeling that eating in the restaurant is a privilege to enjoy the little things in life. An outdoor terrace that overlooks the sea and surrounds the entire restaurant, and with the mild climate can be enjoyed in the spring and summer. Inside, there sits four tables that are appropriate for a seafood snack, followed by a dining room facing the beach. A warm and bright setting allows for lunch and dinner to be enjoyed while looking out at the islands of Cies and Toralla.

The entire rooms appearance is coordinated in response to Jose Duran, a second generation figure of the restaurant. Among friends there are customers who will soon become friends, José recommends the best product of the day, which arrives every morning from the nearest fish markets, such as the port of Canido, a few meters away from the restaurant.

For those passionate about seafood, the occasion is unique to taste, depending on the availability and the closures, including: barnacles, crabs, crabs, crayfish, oysters, shrimp, clams, etc. For your entree you can choose between the essential octopus feira, squid with onions, scallops with potatoes and fried eggs or empanadas – or the specialty of the house of xoubas, zamburiñas or cod with raisins. The variety is virtue and the sample shows different wild fish like turbot, sea bass, red pomfret and monkfish.

The stews, such as noodles with carabineros and scallops, or rice with lobster are the religion chefs abide by. Galicia is dotted on all of its coast by small corners that are living history of their kitchens legacy. Savoring in Basillo Toralla would be nothing short of an amazing experience.