Abastos 2.0

What began life as a tiny tavern on the edge of the market in Santiago de Compostela has now expanded into a dining room, a terrace and a bar with 12 stalls. Iago Pazos serves what some might call “farm to table tapas and small plates,” featuring the splendid ingredients that come from the nearby market the restaurant. Among the house specialties are cockles with oil and grated lime, a large platter of goose barnacles and octopus prepared in a variety of ways. Get there early as seating is first come, first served.