The restaurant, which has been offering its services since 2005, is located in the pazo de Moltó, a stately building that throughout its history was also used as a hospital. The kitchen team is managed by Yayo Daporta, while Esther Daporta is in charge of the dining room and the wine cellar. The two form the perfect pair to give continuity to this project, which has won several awards in recent years.

    The restaurant's chef is committed to creating a recipe book in which Galician culinary tradition plays a fundamental role, interpreted from a contemporary perspective, but in which touches of other gastronomic regions, such as Peruvian or Asian, can be appreciated. Seasonal seafood and fish, as well as zero-kilometre garden produce, prevail in a kitchen that is influenced by a seafaring environment and a family dedicated to shellfish farming in the Arousa estuary.

    Oysters, mussels, scallops, and seaweed are just a few of the products for which the chef, trained in the kitchens of renowned Spanish restaurants, has a special fondness. When the resources offer the best quality, Daporta resorts to logic, common sense, and the use of techniques such as reductions. These enhance the produce's intensity and natural flavour, which comes from having grown in the waters of the Atlantic.

    Daporta personally selects the pieces with which the inshore fishing supplies the market on a daily basis. One of his objectives is for diners to taste a cuisine that is fully identified with Cambados. This is achieved perfectly, from the source of the ingredients to the final result of the process, presented on tables laid out in a classic-looking room, where the exposed stone walls evoke the history of the town.

    The glassed-in wine cellar opens onto this dining area and is looked after by Esther, who crafts the most suitable pairings for each dish, as well as invite diners to come in and choose the wine they wish to taste.

    The role of wine is fundamental in this gastronomic proposal, as is fitting for a town in the O Salnés region, where Albariño wine, part of the Rías Baixas Designation of Origin, is cultivated. Its significance is emphasised by one of their desserts, which is made entirely from this drink, incorporating every stage of the grape's processing.