The restaurant's calling card. A multi-tiered platter featuring lobster, crabs, prawns, langoustines, clams, and barnacles, each cooked precisely to highlight its natural sweetness. It's a celebratory feast designed to showcase the daily market arrivals.
Tips from diners
Make sure you have a large table as the platter takes up a lot of space. It's best shared between 4 or more people.
This is a 'meloso' rice, somewhere between a dry paella and a soup. It is cooked with a concentrated seafood stock made from lobster heads, resulting in an incredibly deep, savory flavor. Served in the pot it was cooked in.
Tips from diners
The portion is huge! Two people could easily satisfy themselves with just this dish and a simple salad.
Widely considered the ultimate seafood delicacy in Spain. These prehistoric-looking barnacles are harvested at great risk from rocky cliffs. They are boiled for just seconds in seawater and served warm, releasing a powerful, pure taste of the ocean.
Tips from diners
Twist them at the 'neck' carefully to avoid a spray of seawater. It's an acquired but addictive flavor.
Large langoustines are butterflied and grilled with just a touch of extra virgin olive oil and coarse sea salt. The high heat of the grill caramelizes the shells while leaving the meat sweet and tender.
Tips from diners
The heads are full of delicious juices. Don't be afraid to use your hands to get every bit of meat out.
A classic of Galician cuisine. The hake is poached until flaky and served with boiled potatoes and a vibrant 'ajada' sauce made with garlic, olive oil, and sweet Spanish paprika.
Tips from diners
It's simple but the quality of the hake here is among the best in the world. Perfect if you want something less heavy than the shellfish.
Botafumeiro is more than a restaurant; it's a spectacle of seafood. Located in Gràcia, this sprawling institution is famous for its massive tanks of live shellfish, its bustling bar, and its dedication to the finest products from the Galician coast. It remains the go-to spot for celebrities and seafood purists since 1975.
Even with a reservation, you might have to wait 10-15 minutes at the bar. Grab a glass of Albariño and watch the action — it's part of the experience.
For a more casual experience, sit at the long bar near the entrance. You can order the same top-quality seafood without the formality of the main dining room.
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