Restaurante D'leria

D’leria is a sophisticated fine dining restaurant located in the charming fishing village of Carril, within Vilagarcía de Arousa. The establishment is intimate, accommodating a maximum of 16 guests per service, which ensures meticulous attention to detail and a warm, welcoming atmosphere. The open kitchen design allows diners to observe the chefs’ passion as they artfully prepare each dish.  During my visit, I opted for the Sargo Nori with Salsa Verde—a creative and delectable offering. I also sampled the cured fish with pine nut escabeche, which was both delightful and original. For dessert, I chose the roasted apple. While it may sound simple, it was a sophisticated and harmonious blend of flavours. Reservations are essential for this establishment. D’leria is undoubtedly a must-visit, standing out not only for the richness of its cuisine but also for the evident love and dedication infused into every detail. Congratulations to the team!

We got the tasting menu and although some dishes were more successful than the others for me, it was a pleasant experience. My favourite dish was the Roasted pepper and mussel bechamel followed by the Ensaladilla and the Monkfish Salpicón. Interesting flavour combinations and very fresh seafood. As a person not too keen on mackerels, I was pleasantly surprised by the not overwhelming taste of it. It was unfortunate that I had a fish bone on my last bite. The tuna plate was a bit too much for me, I did enjoy the taco one the most out of the 3 ways the tuna was served. Out of the desserts, one was a hit and the other one a miss. You can tell that the chef is passionate about his craft and some of the dishes were really good so I'd definitely go back if I am in the area.

For anyone from or visiting Galicia: If you're looking to have a meal that feeds not just the body but also the soul, this is your place. I’m very much in love with young creative hustlers, and that’s why I’m writing this review. I’ve stayed in Carill for only 1 night and I ate here twice. The young chefs are doing something truly special here, weaving their cultural heritage into a menu that's both authentic and inventive that often I could compare to pretty fancy dining experiences around the world. While they're on par with some of the greats in terms of culinary artistry, they're still refining their service rituals, compared to those restaurants you'll find in the Repsol or Michelin guides. Yet, make no mistake, these chefs are on the cusp of becoming household names. Treat yourself to this Gallego dining experience ASAP, before you have to book a reservation months in advance in the near future. :)

Wonderful little restaurant at Carril port. Highly recommended. The owners, a young couple, are very creative and charming. Everything from the small menu is exquisitely presented, done to the point (little done), of fine texture and absolutely delicious... ... it's inexpensive for the quality. One of the best value for money we got so far. We'll be back here soon...

Nice food, with some continuity in the different meals of the menu. Sauces are well made with nice combinations

This lovely restaurant deserves more publicity and customers. Absolutely mouthwatering and beautiful looking dishes prepared by the very talented chef’s Alba and Alex. We ate lunch in August and thoroughly enjoyed the experience and the views of the sea and the island through the open windows. Highly recommended!

Muy recomendable si te gustan los pescados y mariscos. La carta no es extensa, pero muchos platos son verdaderamente recomendables. Tanto en elaboración y presentación cómo en sabor. El menú degustación está a buen precio. Y en mi caso es muy de agradecer que adaptasen el menú para una intolerancia a la lactosa, reduciendo el contenido de lácteos de los platos o modificando el menú. La atención desde el primer momento es muy cercana, y la cocina funciona super rápido. Un sitio muy tranquilo y acogedor.

Probamos el menú degustación, en este tipo de restaurante hay que dejarse llevar por las propuestas que ofrecen... Por algo esta en la guía Michelín. El plato que más me gustó es el rape negro en pepitoria y el helado de Laurel me sorprendió.