The story
At Casa Marco in Vigo, the kitchen respects the deep roots of Galician cooking while allowing for a lighter, more contemporary touch. The restaurant describes itself as offering "cocina tradicional que adornamos con toques elegantes y modernos" – traditional recipes brought to the plate with a fresh, refined sensibility.
The team works exclusively with top-quality raw ingredients: meats, fish, and vegetables sourced from local markets and the nearby Rías Baixas coastline. The menu changes with the seasons, ensuring that what lands on the table is at its peak. Among the chef’s suggestions are dishes like grilled octopus with garlic oil, chickpeas, and potato purée; razor clams from O Morrazo with lemon oil; and black rice with cuttlefish from the ria and langoustines. A grilled milk-fed lamb chop from Castilla León also makes an appearance, alongside a baked fluid cheese tart made with local cheeses.
The wine list is a thorough tour of the region, with selections from Rías Baixas, Ribeira Sacra, Valdeorras, Ribeiro, Monterrei, and Bierzo, supplemented by bottles from Rioja, Ribera del Duero, and other Spanish appellations. The atmosphere is described as welcoming and relaxed – a space where the focus stays on the food and the company.
This consistent, high-quality cooking at a fair price earned Casa Marco a Michelin Bib Gourmand, an award that recognizes good quality, good value cuisine. It is a straightforward endorsement of what the restaurant does every day: serve excellent Galician food without pretension.
Casa Marco is located on Avenida García Barbón in the centre of Vigo, open for lunch and dinner Monday through Saturday.
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