Curro da Parra

Very exquisite food and wine selection. A short menu with high quality food totally pays off. The cheese platter was a joy of flavours paired with the Galician wine. Gracias por la experiencia!

Santiago de Compostela, the capital of Galicia, which we visited for the first time in Northern Spain, is known for its seafood, rainy weather, being the last stop on the pilgrimage route, and its proximity to @doriasbaixas . Our choice for our first dinner was @ocurrodaparra. Pros: Kind and friendly service staff, fast service, the quality of all seafood and the mastery of the preparation of the plates. The quality of the Prawns and the wisdom in its preparation were truly incredible. Cons: We ordered the Steak Tartar because it is one of our favorite plates, but they could achieve a better result with the cutting technique and the use of salt. We didn’t really like the fact that they took us to the table next to the stairs even though we made a reservation long in advance.

My husband and I ate here on our last night in Santiago de Compostela and it was a delicious experience from start to finish! We tried the baby scallops, tomato with avocado, and Galician beef, which all tasted incredibly fresh and was super tasty. Our waiter also recommended a local wine and, for dessert, the cheesecake and both were amazing. Honestly cannot recommend this restaurant enough!

We had a wonderful meal here. Staff were friendly and accommodating. We had the group menu. Stand out were the prawns, pig cheeks and baby scallops. The capon ravioli was interesting but super rich. Definitely worth try. The dessert was a cheesecake so soft and silky. Sublime.

Delicious seafood. All very well prepared with accompanying yet not overpowering sauces. The place is very simple yet nicely decorated. It’s a small spot with a small menu, and enough choices that everyone can find something they may like. I skipped dessert, but they have great options with recommendations for wines to pair with each dish.

The perfect afternoon meal. Started with blissful croquetas de xamon that were perfectly silky inside with a crunch outside. The main meal was a glorious presentation of solomillo de ternera, cooked perfectly as requested accompanied with ever-so-thin blue potateos, fried to a perfect crisp. The sauce was a delectable smooth puree of piquillo peppers that are often seen with cuts of veal/beef throughout Spain. Service was well-timed, super friendly and I enjoyed thanking the chefs in the open kitchen downstairs for the wonderful job. The restaurant itself was a perfect representation of the city and country.

What an amazing experience. Server was lovely, and after i ordered he brought out some delicious seeded bread with an herb butter and some gazpacho to try, both were fantastic. for appetizer i had the prawns, for a main i had the ravioli. they managed to feel fresh and creative but traditional at the same time. the ravioli was so delicate and thin, and everything was plated so beautifully. They recommended me a wine pairing with dessert, and ended the meal with a complementary digestif which was a very sweet touch. for such a caliber of food, they were so inviting and approachable. it really was a meal to remember.

I just wanted to say a huge thank you to all the team at Curro da Parra! It was the most amazing culinary experience we could have asked for after completing 800km Camino trek. After weeks and weeks of hearty "peregrino meals", we were craving fresh food & we wanted to celebrate the end of our journey in a special way. I stumbled upon this cosy restaurant by accident, and it was perfect! hidden away from the touristy spots next to the Cathedral, run by passionate young team of talented chefs. We didn't have a booking, and arrived relatively late (even for the Spanish standards ;)) and yet, the team went above and beyond to accomodate us. All the meals were cooked to perfection. Waiters and chefs were super friendly and spoke great English, they made honest recommendations regarding the portion sizes - we particularly appreciated the fact that you could choose half size mains, we gladly went for that option as there were way too many delicious things to try out, and we couldn't make up our mind. Another thing worth noting is that the restaurant is focused on seasonal, local produce from Galicia, including wines. We asked for a local vermouth recommendation and it was perfect. The tuna carpaccio is to die for, so are the scallops and the cod. The interior is cosy and intimate, with a mix of old timber and stone. There's also a nice outdoor terrace at the backyard. All in all, a fantastic experience and worth every single euro. Highly recommended. Muchísimas gracias.

Incredible food! Great service! Wonderful ambiance! We had the two appetizers, tomatoes & avocado and the mackerel ceviche. Both excellent. We order the pig checks, the chicken raviolis and the steak tips. All were to die for! I would eat any of those over and over again. If you are in the area it's an incredible place.

Expensive, nothing to talk about . Service wasn't the best and food .... Well , nothing to talk about it

A hidden gem in Santiago de Compostela ! A short walk from the Cathedral of St. James, if you know the way. Already years from our last visit, the food continued to amaze ! The cockles were so fresh, perfect timed, & a hint of lemon juice, we still salivate thinking about it ! The baby squids cooking in its own ink with Galicia white kidney beans was masterfully conjured. Our heavy weight dish was baby pork cheek, so tender & lovingly cooked ... see the photos to guess the taste ! It was a memorable alfresco lunch.

The food, the atmosphere and the service were all exceptional. Highly recommend this restaurant.

Small, quaint, hidden- need google maps to find. Make reservations - only two seating available. Food is fabulous !!!

Came here on Yelp recommendations. Saturday about 2:30pm. Had two first courses and two glasses of wine: 23€. First was a fig and goat cheese dish. A complete shame how they ruined it. Way too much soy sauce (which utterly did not work with the fig and goat cheese). This could have been done more traditionally and nicely but like so many restaurants this is a clear case of stretching beyond skill level (I.e mixing flavors that do not work). Give this dish a zero. Second was prawns in a garlic sauce. Prawns over-cooked but sauce nice. Another reviewer praised the bread. They must like bread without much sponge as mine was weakly textured and not much flavor. Waiter was pleasant but on my second glass of wine he had a bottle with barely a glass in it. Either rushed or not wanting to seem like straining to give me a full pour he did not even drain the bottle. Agree that they have interesting wines. Also, a thing I hate; as a lone, "foreign" diner I was stirred to a back table though I could see a 2 top on the patio once I sat: tacky. Based on other reviews I would try again but would not be surprised at another 2-3 star review.

This is a really good restaurant, but compared with Al Bastos and Agua y Sel it isn't quit there yet. The service has been excellent (but mixed), the food and wine the same. Details are off slightly with some courses (fish sauce too subtle to have any flavor on main fish "Pinto" dish; potatoes dry on well cooked entrecôte dish but with outstanding five hour reduction sauce. Wine pairings OK... House dessert (deconstructed cheesecake) excellent... Fire the guy with the beard and work on details and ratchet up the wine quality and this is a first class contender!

Found this small restaurant via Lonely Planet recommendation. Had lunch and went back for dinner. Service was excellent and very friendly. English not a problem. Food was fantastic. Interesting menu with local produce. Wine was very good also. Not cheap but happy to pay for it. Definitely book if you wish to eat upstairs as it only holds about 20 people.

Superb - we have eaten here twice in 2 days. Everything is fresh and well-presented. Service is fantastic.

Amazing place. Great service and really good food. We picked the place last minute and had no expectations. The restaurant is in a small alley, kind of hidden. Once in side we have very typical architecture with stoned walls, open wooden ceiling and narrow spaces. The food is revisited local food with a touch of modernity, but preserving and emphasizing the taste of each ingredient. The prices are more than fair seen the quality, and the portions are regular, although not according to regional expectations (no full dishes of food you can hardly finish or that will leave you stuffed). All in all a very good experience.

Amazing! I'm in Santiago quite a bit and love the local food. Found O Curro da Parra to take it all to a higher level. They capitalize on what is local and add some really lovely international flare.

I give very few 5 stars and only for Michelin star quality restaurants and as far as I can tell from our lunch there, this place deserves a star. We started with superb razor clams with garlic and then shared pork cheeks and fresh fish in a broth with spinach, both wondrous. We were full so skipped dessert. The fish was as good as anything we've had in 11 days in Portugal and Spain and the pork cheeks were as good as the ones we had at Quermesse in Lisbon and more successful than the excellent version at Rui Paula in Porto. Also better than the black pork at Cantinho do Avillez in Lisbon. The bread was excellent too, unusually so for this part of the world in our experience. They gave us two really great wines by the glass that we had not heard of. The staff was totally pleasant and very good at their jobs. Altogether a fantastic experience. We wish we could go back again tonight.