The story
Lonxa d´Alvaro in Muxía, on the rugged Costa da Morte, is not a typical restaurant. Here, you’ll find delicious plates made with top-quality ingredients, but what sets it apart is that you have to compete for them. Just as fish and shellfish have traditionally been sold in Galician auction houses (lonjas), some of the dishes here go to auction—you bid against other diners to secure your meal.
The concept is rooted in the region's maritime culture. The restaurant's name, "Lonxa," refers to the local fish markets where the daily catch is sold. At Lonxa d´Alvaro, this tradition is brought to the table. You are invited to discover, bid, and enjoy a selection of dishes based on the freshest products from Galician auctions. It is a playful, engaging way to dine that turns a meal into an event.
The kitchen focuses on fresh, high-quality ingredients and traditional recipes. Standout dishes include Pulpo á feira—octopus from local auctions, prepared simply with olive oil and paprika—and Arroz con bogavante, a rich, soupy rice with lobster and homemade fish stock. The menu changes with the catch, ensuring every visit offers something new. The restaurant has earned a Michelin Recommended distinction, a testament to its quality and originality.
Reviews highlight the exceptional quality of the food at reasonable prices. Guests praise the rubia gallega beef cooked on a hot stone and a plate of clams that rivals any found elsewhere. The service is consistently described as professional, friendly, and attentive, completing a memorable dining experience.
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