Silabario

The story

Silabario, Vigo – Michelin-Starred Contemporary Galician Tasting Menus

A Vigo address with a view

Silabario occupies the sixth floor at Príncipe 44, a setting that lends its name to the Solaina menu—“solaina” evokes a sunlit space where guests relax and let their palates follow ancestral flavours. The restaurant’s contemporary cooking stays recognisably rooted in the gastronomic imagination of Galicia, but with new nuances, as the team’s own words put it. That approach earned a Michelin star in 2026, confirming the quality and clarity of the project.

Three tasting menus, three perspectives

The kitchen, led by Alberto G. Prelcic, builds its offer around three distinct tasting menus. Raíces is the most direct link to the traditional Galician recipe book: a journey of six courses and two desserts that speaks of stovetop warmth, familiar aromas and complex elaboration, presented with care. Tempo is a seasonal menu of five plates—four savoury and one sweet—that respects the rhythm of the local larder, letting nature dictate the ingredients while the cooking adds a contemporary touch. Solaina goes a step further, bringing in the more exclusive products that define the restaurant’s identity: shellfish, lamprey, and eel. All three menus reflect a kitchen that works frank, direct flavours with a clear authorial stamp.

A contemporary cuisine with local roots

Silabario’s wine list (“Viños”) and a small shop (“Tenda”) complete the experience. The atmosphere is unhurried, the service attentive. This is contemporary cuisine that never loses sight of where it comes from—a place where a Michelin star feels like a natural recognition of steady, thoughtful work.