Located on Rúa do Príncipe, one of the busiest streets in the city, Silabario occupies the top floor of the R. C. Celta de Vigo headquarters building. The dining room is characterised by a sloping glass roof adorned with a distinctive grid structure.

    Alberto González Prelcic started this gastronomic project in 2008 in Tui, later moving to Vigo in 2018. The choice of the name Silabario (syllabary) emphasises the importance of the learning process in the kitchen. For this reason, a very important part of his work is researching the flavours and techniques of traditional Galician cuisine, with special focus on what makes it different.

    Although he recognises that he is open to culinary methods or ideas from various origins, his work remains focused on local produce, handled with the utmost respect to preserve its quality. The menus are crafted with the assurance provided by the resources from the Vigo estuary and local gardens. Prelcic also stresses the importance of trusting suppliers and distributors, who have first-hand knowledge of the myriad of products Galicia has to offer and possess the criteria to choose the very best from them. One of the restaurant's main objectives is for this initial stage to run smoothly.

    Silabario's clientèle is mostly local, hence the variety of the menus, Berbés, Tempo, Raíces, Solaina and even the possibility of choosing à la carte. In this way, diners may enjoy a flexible offer, depending on the time and budget they have at their disposal, as well as allowing for more frequent visits. Depending on the season, guests will be able to taste lamprey and elvers, two of the restaurant's recurring signature dishes.

    The wine cellar seamlessly integrates into the room, thanks to a glass wall. It contains approximately four hundred wines, around forty percent of them are Galician. The rest are selected from among the main Spanish and international menus.