Romy Solomon
Google
Let’s all take a moment of silence to grieve and mourn the Salitre that used to exist, let alone the downfall of the passion that Chef Fernando Agrasar once had for exquisite food, service, and ambience. Those days are clearly over. Years ago we came across As Garzas - Salitre’s sister restaurant. Agrasar was a passionate man full of inspiration who would tell us stories about using radios to communicate directly to the fisherman on their boats. We had the immense pleasure to eat some of the most rare and freshly caught fish off the shores of Galicia - let alone the most incredible pulpo and soccarat we had ever tasted. It quickly became our favorite restaurant in Galicia. We went back to As Garzas a few more times only to find their Michelin star status completely changed their approach. What was once an unassuming and beautiful restaurant that sought to redefine Galician food with an innovative twist became another ho-hum pathetic meal to prove it was worthy of a Michelin star. After an embarrassing dinner bringing foreigners there, we refused to ever go back. Instead, we found Salitre - a true gem in Coruña. We were thrilled to find they had not let their Michelin status ruin their drive at Salitre. We found everything on the menu delicious and cooked to perfection and therefore decided to celebrate our wedding engagement there. Fast forward to 2024 and it is sad to see what has happened to the restaurant and its “infamous” chef. There was not one dish that had flavor or tasted like any love had been put in. But honestly, I’m not surprised because Agrasar was our table server and all of his purpose, passion, and vibrant enthusiasm for culinary dining clearly has faded and drained from his spirit. He was rude, arrogant, appeared burned-out and unable to muster any enthusiasm or even fake his pride in his own food. The rice dishes were the most flavorless and disappointing dishes I think I’ve ever eaten in Galicia - a place where it is truly hard to have a bad meal. It seems they’ve aimed to reduce all their prices and class and respect for patrons, and I would never recommend anyone waste their time in precious Galicia at Salitre. No matter how inexpensive the meal was, nothing is worth such an insult to our foodie intelligence. Consider yourself warned.
