The story
In Verín, a small town in the province of Ourense, Regueiro da Cova sits by the Río Támega, offering a deeply rooted version of Spanish cuisine. The restaurant is led by chef Begoña Vázquez, named chef revelation at Galicia Forum Gastronómico 2024. Her cooking is a direct expression of the Monterrei region — “in every dish you taste the comarca,” she says.
The kitchen works with km0 and organic ingredients, many from small local producers. Beef comes from Biocoopverín, a cooperative dedicated to recovering native breeds at risk of extinction. This commitment to place and sustainability is central to the experience.
Regueiro da Cova offers several tasting paths. The Menú Sinxelo (€19) is a light introduction, available Tuesday to Friday at lunch. The Menú Degustación Raíces (€55) goes deeper into Galician flavours, served until 14:45 and 22:00. A wine pairing of Galician selections is available for €20.
The à la carte changes with the seasons. Current autumn-winter snacks include a croquette of Celtic pork lacón with chestnuts, and a focaccia with smoked sardine, Oimbra pepper, and Riola Allariz cheese. Starters range from a low-temperature organic egg with boletus and potato foam to steak tartare of eco-certified native beef with pickles and wafers. Mains feature grilled Galician beef entrecôte with pink pepper sauce, roasted turbot, and hake with beurre blanc. Desserts stay close to home: a 100% Galician tiramisu with liqueur coffee and cacao, and baked Galician cheese tart with homemade ice cream.
Vegan, vegetarian, and allergy-friendly menus are available with two days’ notice.
Regueiro da Cova holds the Michelin Recommended award for 2026, a nod to the honest, precise cooking Begoña Vázquez brings to this corner of Galicia. It is a restaurant where tradition meets creativity without fuss — just good Spanish food, carefully sourced and confidently cooked.
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