The story
Trasmallo sits in the heart of Pontevedra’s historic quarter, a restaurant with an unmistakable soul tied to the Atlantic. Behind it is chef Antonio Novas, known as “Tonivas,” a native of Cangas raised in a fishing family. The name itself evokes a fishing net, and the space is a tribute to generations who lived from the sea. Novas trained at the Carlos Oroza school in Pontevedra and worked in various kitchens while funding his studies. Trasmallo is the realisation of his dream: a place where the flavours of his childhood are reinvented with a modern touch.
The chef draws inspiration from the lesser-valued fish his family once transformed with care and creativity. Today, those same ingredients become refined, contemporary dishes. The kitchen merges traditional Galician cooking with modern techniques, sourcing the freshest daily catch from the rías. Guests often mention the arroz de carrilleras, croquetas de choco, and almejas – but the menu changes with the market, always anchored in the sea’s rhythm.
The space is warm and inspired by the fishing world, spread across three floors with an outdoor terrace and balcony. Despite its central location on Figueroa street, the atmosphere feels intimate and unhurried. In 2026, Trasmallo earned a Michelin Bib Gourmand, an award that recognises good-quality, good-value cooking. It’s a fitting nod to a kitchen that balances ambition with approachability.
Trasmallo serves a contemporary and international cuisine with a distinctly Galician heart. Each dish carries a story – of the sea, of family, of a chef who never forgot where he comes from.
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