Multiple reviews call out these prawns as the signature starter — reviewers praise the sweet, buttery tomalley that pairs with the delicate meat. Most diners recommend ordering them as one of your starters when available.
Tips from diners
Request at least one order of the Palamos prawns — diners mention they're available most days and worth the investment.
The main course is always a single, perfectly fresh whole fish — turbot, sea bream, or grouper depending on that day's catch. The fish is gutted tableside and cooked with minimal intervention to highlight its quality. This is the centerpiece of the Michelin experience.
Tips from diners
The fish of the day is the main course and will be different every visit — the menu depends entirely on the daily port catch.
The cheese and dessert trolley is considered a highlight by reviewers — the selection includes rare aged varieties sourced specifically for the restaurant. Diners can choose to end with either the cheese board or the dessert option as part of the menu progression.
Tips from diners
Choose the cheese board over dessert — the pairing options with Desde 1911's natural wine selection are remarkable.
Reviewers describe these as the humble dish that surprises with refinement — the batter is delicate and light, and the kokotxas (haddock throat) are prepared so they remain tender inside the crispy exterior. A standout for its technical execution.
Tips from diners
Save room for multiple starters — the 4-6 starter menu format is designed to explore the kitchen's range.
Reviewers consistently highlight the meticulously sourced smoked salmon as one of the cleanest preparations — a Michelin-starred starter that lets the ingredient shine without manipulation. Paired with caviar and fresh vegetables.
Tips from diners
Ask the waiter which starters best represent the day's catch — the menu changes daily based on port arrivals.
A continuation of Pescaderías Coruñesas' 1911 legacy, Desde 1911 opened as a fine dining evolution of the historic fishmonger. Chef Diego Murciego sources directly from northern Spanish ports, showcasing fish that diners see at the counter before ordering. The dining room features Nordic design, and the daily-changing menu reflects the tide's offerings — typically 3-6 starters of crustaceans and shellfish, one pristine fish as the main course, and a revered cheese or dessert trolley.
Book 3-4 weeks in advance during peak season. The restaurant operates on tight seatings and weekends fill quickly.
Arrive with flexibility on your main course selection — while the starters are predictable, the fish varies daily so trust the waiter's recommendation.
Request seating at the counter if solo dining — you'll have a view of the kitchen and can chat with staff about the day's arrivals.
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