Nécoras de la Ría


The river crayfish is the perfect starter.

The Galician crab is fished in rocky areas up to 70 meters deep. Its shell is dark brown in color and is covered with hairs that give it a smooth appearance. The crab has 2 claws much larger than the rest of the legs, on which it has dark lines. The legs are flat, unlike other shellfish. The meat of the Nécora Gallega de la Ría is one of the finest and most exquisite. It is only allowed to be caught from July 1st to January 5th.

It lives in the Cantabrian Sea and on the shores of the Atlantic Ocean near the coast, between the rocks and crevices, for that reason the Galician Nécora is the most valued, since the nutrients of the Rías Baixas give it much more flavor and a smoother texture in its meat.

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The oysters originating from Galicia are the so-called "Ostrea edulis", which are also native to the European coasts. These oysters are popularly known as flat oysters, and have a much higher gastronomic value than oysters from other seas.


The flat oyster (Napoleón and Superking)

The Galician Lobster is one of the most appreciated and quoted seafood in the auctions of the Galician fish markets. Its meat is very fine, consistent, white and delicate.


Galician lobster

The native Galician sea urchin is highly valued in our country for the exquisiteness of its flavor and texture. It enjoys being a delicatessen in countries like France and Japan.


Galician sea Urchin

The Santiaguiño is a little known but highly appreciated crustacean; if you haven't had the pleasure of tasting it, don't miss your chance!


Santiaguiños de la Ría

The Galician spider crab from the Ría stands out all over the world for its flavor and texture, which are very different from those of the spider crab, since they have the so-called ''corals'' that make this seafood unique and different.


Centollas de la Ría

Intense flavor and exquisite meat


Galician Barnacle

The Galician blue lobster from the estuary is a very scarce seafood due to the decades of overexploitation of this Galician seafood, although currently thanks to the work of repopulation of the spice is getting some quantity in the different fish markets of the Rias Baixas.


Galician blue lobster


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