The story
The idea for BaceLo took shape during the confinement of 2020, when the founders imagined a space in Ferrol where the main premise would be to enjoy eating and drinking in an environment designed for it, with total care for detail. The result is a restaurant that opened its doors in the heart of the city’s A Magdalena neighbourhood, on a pedestrian street inside a stone building from 1902. Within eight months, the restaurant earned a place in the Michelin Guide as a Recommended establishment – a recognition that speaks to the consistency of its vision.
BaceLo’s kitchen is built around market produce and seasonal ingredients, with a clear philosophy: “updated traditional cuisine, thought for sharing.” The menu keeps a tight, well-chosen selection of dishes, with small avant-garde touches that never overpower the foundations. Customer reviews repeatedly mention standouts such as a bonito tartare, stuffed zucchini flowers, cannelloni, a crunchy rice wok that one diner called “brutal,” and a creamy asparagus dish. Homemade desserts are praised for being as beautiful as they are delicious. The wine list spans more than a hundred references.
The dining room is described as welcoming and carefully appointed, with Mediterranean-inspired décor and good tableware. Service is attentive and professional – guests note that each plate is explained with clarity. The atmosphere is relaxed, designed for lingering over a meal with company. BaceLo also caters to private parties, events, and offers takeaway, as well as gift vouchers available through its website.
Being named a Michelin Recommended restaurant in 2026 is a natural fit for a place that already prioritises quality and detail. The award reflects what regulars have been saying: that BaceLo delivers a thoroughly enjoyable experience, from the first dish to the last bite, in a setting that feels both personal and polished.
Recognition
Ambience
Details
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