Marisquería Maga

Description:

• If you have an important dinner and you want to make not just a good impression but a great one, there's nothing better than a good shellfish dish. The chef in this restaurant, José Luis Manjarrés, is better than most at preparing shellfish, and always with just the right amount of seasoning. The dining area, with a seating capacity of 40 people, is somewhat dark, but enchanting nevertheless. Here, you can savour fresh, top-quality seafood from the bay. Good choices include the various crabs and lobsters on offer, masera or percebes (goose barnacles), sautéed clams (the house speciality) and octopus a la gallega (steamed and sprinkled with olive oil and paprika). There is also a good selection of wines.
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