The narrow road leading to As Garzas takes us deep into the rugged landscape of the Costa da Morte. On one side of the road, you can spot an old fish farm, and in front of the restaurant lies the vastness of relentless waves crashing against the rocks of Pedra das Garzas, which wash over the Barizo cove. Here, a small harbour of the same name nestles at the foot of Monte Nariga.

    The history of As Garzas is closely tied to the port activity of this area, as Fernando “Caco” Agrasar’s parents, Conchita and Fernando, used to purchase seafood here for their restaurant in Santiago de Compostela. This connection paved the way for the establishment of the restaurant in 1990, led by the matriarch in the kitchen. It was here that the current chef honed his skills, and in 2000, alongside María Sánchez, who took charge of the dining area, he assumed control of the business.

    This culinary tradition is reflected in the names of the menus, Single and Long Play, which pay tribute to a nightclub that was part of the family’s ventures. For Agrasar, it is essential to continue honouring the cuisine that first brought the restaurant its reputation, handling the ingredients with care, respect, and a touch of sophistication that defines his approach—a style greatly appreciated by a loyal clientele.

    Guests can enjoy unparalleled views from a dining room enclosed by a panoramic window, which simultaneously shields them and brings them closer to the sea—the true star of Agrasar’s menu.

    The chef has a particular fondness for sea bass, lobster, scallops, and mackerel. However, he also places great importance on vegetables as the perfect complement to the bounty of the sea. He highlights the flavours of onions and garlic grown by small-scale producers in Barizo, as well as the quality of the Coristanco countryside, renowned for its potatoes.

    Generational continuity is assured, as Xurxo, the son of Caco and María, is fully involved in the day-to-day running of the restaurant, particularly in the selection of wines, with Galician labels steadily gaining prominence. The same building also houses four guest rooms for those wishing to extend their stay and wake up to the invigorating sea breeze the next morning.