Bar, Restaurant, Market, Pub, Tapas, Spanish, Wine, Beer, Cocktails. The taberna at Abastos 2.0 represents a more conceptual contingent in food culture and does so under a veil of unassuming modesty. The restaurant consists of a single under-lit table that traverses the entire space; reinforcing the community aspect of the dining experience and returning a sense of ceremony to the act of eating.

From market to plate" is this nueva cocina restaurant's philosophy: chefs start and finish the day with an empty larder and a blank menu. The freshest fish and produce are handpicked at the neighboring Mercado de Abastos and coaxed into exciting dishes that defy tradition. Be sure to book ahead as the industrial-chic dining room and terrace fill up fast.

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My closest chefs, entrepreneurs and Galician food lovers have helped me to create this trip —imaginary or to be planned— around the most special corners, going from haute cuisine to the most traditional, from michelin stars to small tascas or pulpeiras.Thanks to the best advice from Pepe Solla, Javi Olleros from Culler de Pau, Iago Pazos from Abastos 2.0, Nacho Juanwelz from Charrúa and Cannibal, and Alberto Ruiz-Gallardón from Auga e Sal, I have been able to complete my many trips and tell you some secrets about their cuisine.

Abastos 2.0 - This restaurant is the ultimate destination for seafood in the city, whipping up some of the most authentic Galician dishes in the region. Do yourself a favor and try the merluza en salsa verde (hake in a green sauce) or if you’re feeling brave enough, get the navajas a la plancha (a type of shellfish indigenous to the area that resembles elongated mussels). Make sure to complement your order with a nice white wine from the region, such as Albariño, Ribeiro, or Rias Baixas, for the perfect palette pairing.

Occupying six modest market stalls inside the Mercado de Abastos, Abastos 2.0 is an innovative eatery offering an intimate and authentic experience, where the day’s freshest catch and local produce take centre stage. Each day, the menu changes depending on what is available, which means you can expect a variety of fish, shellfish and vegetables prepared in new ways. The intimate setting, complete with both indoor and outdoor seating under umbrellas, invites you to relax as you enjoy the delicious raciones and tapas.

Many new restaurants in the vicinity have also been opened in recent years, such as Abastos 2.0 and Pazo de Altamira, offering high-quality, contemporary cuisine that gives classic Galician dishes and exceptional fresh produce an innovative twist. It is these new contemporary restaurants that attract many city dwellers to the food market around lunchtime on Saturday: Abastos is not just a place to go do their food shopping but also enjoy a glass of wine and a quick bite with friends, particularly on sunny days.

‘A Café’ es un proyecto de Iago Pazos, artífice de ‘Abastos 2.0’, el bar pionero del mercado de abastos de Santiago, que apostó por reivindicar el producto estrictamente gallego, convirtiendo en modernas y deseables para las generaciones más jóvenes las recetas de siempre. Los desayunos de este café, abierto hace un año, nacieron con la misma vocación. Ingredientes locales, todo hecho en casa sin trampa ni cartón, sabores que reconfortan y hablan del lugar en el que te encuentras.

On the other side of the market, you can grab a quick bite to eat at Abastos 2.0, a “fridge-free” restaurant whose menu changes daily according to what looks fresh and appetizing that day. Plus, in the central common area, there’s almost always a guy working a huge copper pot where whole purple octopuses boil away. You can easily sample sliced medallions of this most typical of Galician seafood on round wooden plates, garnished with olive oil, salt, and smoked paprika.

After wandering through the Mercado de Abastos (which should definitely be on your Santiago to-do list), reward yourself at this trendy market-to-table spot located right in the Praza de Abastos. The chefs at Abastos 2.0 work with whatever looked best at the food market that morning, creating seasonal dishes with the best ingredients and creative flair. For places to eat in Santiago that truly connect you to the region’s food culture, this is among my favorite places.

Loxe Mareiro, created by the founders of Abastos 2.0, bet more than a decade ago for a clear concept: to bring to the table the best of the fish market and local orchards. In the restaurant, they have a constantly evolving and changing menu, basing their menu on what is taken from the sea each day. However, the family could have enjoyed some classics such as San Martiño with clams from Carril, octopus salpicón, mussels with chorizo or their exquisite sea bream.

Located in the Mercado de Abastos, which is one of the places you can't miss in the city, this small place, with a very pleasant terrace, is known for serving first quality products, kilometre 0 and that changes every day, depending on the product they have in the market that day.We ordered mussels for 7 euros, bream ceviche for 10 euros, xardo for 10 euros, empanada for 3.5 euros and octopus for 14 euros. Address: Ameas Casetas 13-18.

Ubicado en el Mercado de Abastos, que es uno de los lugares que no puedes perderte en la ciudad, este pequeño local, con una terraza muy agradable, es conocido por servir producto de primera calidad, kilómetro 0 y que va cambiando cada día, dependiendo del producto que ese día tengan en el mercado. Nosotros pedimos mejillones por 7 euros, ceviche de sargo por 10 euros, xardo por 10 euros, empanada por 3,5 euros y pulpo por 14 euros.

Hablar de gastronomía y de Santiago hace que sea indispensable hablar también de la Praza de Abastos, el mejor lugar para adquirir productos frescos y, desde hace unos años, uno de los lugares de referencia para comer, tomar un vermú o ir de copas. Buena parte de culpa de ello la tiene Abastos 2.0, con una amplia terraza en la que se puede tanto comer como tomar algo en estos tiempos tan convulsos, en los que continúa abierto.

It’s a good idea to book in advance if you want to have lunch at the popular Abastos 2.0, situated in the food market, as it is always packed. And no wonder, because its top quality produce is purchased every day from the market, so we can enjoy the best fish, meat and veg, cooked to perfection, with the knowhow and, why not, cheekiness of chefs Iago Pazos and Marcos Cerqueiro. We recommend booking a seat at the bar.

With its location on the outer edge of the Mercado de Abastos, this busy tapas bar serves up the freshest ingredients. Trendy Abastos 2.0 features a revitalized edition of Galician dishes like percebes (gooseneck barnacles), empanada, berberechos (cockles), ceviche and scallops. Inventive and well-executed, it’s undoubtedly one of the best tapas bars in Santiago de Compostela.

We begin our food pilgrimage here at Abastos 2.0 restaurant run by Iago Pazos, one of the many chefs José, unsurprisingly, knows. “You won't be able to stop eating the barnacles,” he warns, and he's right. Very quickly, we're all picking at them as if they were salted peanuts; it’s the saltiness that has us repeatedly returning for another morsel of sweet goodness.

One of the city’s most special gastronomic spaces, where the chefs Iago Castrillón and Marcos Cerqueiro manage an original tavern with eclectic furniture and stools in the street, where they prepare market cuisine and tapas. The establishment is part of Santiago’s famous Plaza de Abastos (food market), providing a complete and very genuine gastronomy experience.

Right next to Santiago’s bustling Mercado de Abastos, Abastos 2.0 stands out as a must-visit for food lovers. This chic restaurant takes the farm-to-table concept to a new level, using only the freshest ingredients directly from the market next door. Every meal here tells the story of Galicia’s rich culinary traditions, with a modern twist.

When it comes to where to eat in Santiago de Compostela, it doesn’t get any fresher than this. Abastos 2.0 is a hole-in-the-wall tapas joint that forms part of the Santiago market. Owners (and brothers) Marcos and Iago cast a keen eye over the market produce each morning, buy whatever looks good, then cook it up for guests.

Located in the heart of Santiago’s old town, Abastos 2.0 is a modern restaurant that uses the freshest ingredients to create traditional Galician dishes with a modern twist. Their menu offers a range of creative tapas, as well as seafood and meat dishes. You can also enjoy a selection of local wines and craft beers.

If you want to try the freshest of the fresh, you won’t find better than this surprisingly chic little bar. When the market closes, Abastos 2.0 starts cooking fresh seafood and shellfish to order just outside. We only stopped by for a drink, but the food and chefs working in the open kitchen looked incredible.

An excellent example of this trend is Abastos 2.0, a project that was born in the Abastos market in Santiago and has become a benchmark for fusion cuisine. Here, traditional Galician tapas meet flavours from all over the world, creating unexpected and delicious combinations that defy expectations.

This restaurant offers a modern atmosphere inside the market. Its central bar and shared tables create a unique experience while you enjoy creative tapas. For a Michelin-starred restaurant, it has quite affordable prices, a very interesting option for anyone wanting to taste authentic flavors.

Right next door we had a quick snack at a small standing-room-only place, Abastos 2.0. We had a bowl of cockles in broth and octopus, ever-present on Galician tables, sliced thin, drizzled with olive oil and served on pieces of slate, washed down by a glass of local Rias Baixas wine.

A must-visit is Abastos 2.0, a ‘gastronomic space’ just round the corner, producing ‘fridge-less cuisine’, using the best fresh delicacies available in the market to design a daily changing menu made up of delicious mini-dishes – choose wisely though as it is one per person…

Dimas works for the Santiago Film Commission and Alberto is the chef at Abastos 2.0, a tapas tavern near the market. Together with the two of them, I wanted to go grocery shopping at the Mercado de Abastos. My goal was to find ingredients to interpret the scallop my way.

En la guía Michelín aparecen otros doce restaurantes en Santiago de Compostela y alrededores merecedores de una visita (o más): Café de Altamira, Abastos 2.0 – Barra, Abastos 2.0 – Mesas, Lume, Mamá Peixe, A Horta d'Obradoiro, Mr. Chu, Asador Gonzaba y Don Quijote.

The most quality restaurant in town because it is connected to the produce market and all of their food is fresh. The best place in town to get percebes!. You can pay around $20-30 for an awesome dinner prepared by them that comes out in several courses.

This celebrated restaurant is known for its innovative and contemporary approach to Galician cuisine, especially regarding fish and seafood. Facing the city’s famous food market, it crafts its daily menu based on what’s available. Talk about fresh food!

Route 2 is called (é) Tapa Praza de Cervantes and includes visits to A Curtidoría, Abastos 2.0, Bicoca, Broa, Casa Pepe, Garum, La Bodeguilla de San Roque, La Flor, O Curra da Parra, Pazo de Altamira, República and A Tafona do Peregrino.

Abastos 2.0 is “Michelin style” and recommended in the guide, but does not have a Michelin star yet. However, we loved our evening spent at Abastos 2.0 celebrating at the end of our first Camino de Santiago and wanted to include it here.

Located at the Mercado de Abastos, Abastos 2.0 (Rua das Ameas, 13-18) occupies six market stalls that have been combined. It addition, it does not have refrigeration. Yes, that’s right, there is no refrigeration.

Abastos 2.0 had some of the best fish I have ever tasted, and while it is expensive, you’re paying for an outstanding meal, and will not be disappointed. Booking ahead is essential!

Read more > Abastos 2.0 Barra in Santiago de Compostela Abastos restaurant is located within the Mercado de Abastos in Santiago.