Reviews - D'berto
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Reviews from various users
Last update : 08.03.2026
Muy bueno, pero muy caro. Parking gratis
If you like seafood you have to visit this place. A great restaurant. Elite product, incredible. Quality in every rule and in every aspect. Service: Dine in Meal type: Dinner Price per person: €100+ Food: 5 Service: 5 Atmosphere: 4 Recommended dishes: Zamburiñas A la Plancha, Navajas A la Plancha D'berto, Zamburiñas Negras, Empanada Casera Parking space Plenty of parking Parking options Free parking lot, Free street parking, Free parking garage
Classy restaurant in every way, the excellent fried lobster, the barnacles a spectacular flavor, the friendly and professional service. Food: 5 Service: 5 Atmosphere: 5
Very good seafood. The anécoras and the lavagante fried in butter and garlic are incredible! Food: 5 Service: 5 Atmosphere: 4
Expensive. Good product, but a bit overpriced. Friendly treatment. The place well decorated. Meal type: Dinner Price per person: €100+ Food: 4 Service: 4 Atmosphere: 4 Recommended dishes: Nécoras A la Sal, Tarta Queso, Palometa Roja Al Horno
Last update : 23.02.2024
I’d read about this place in The Times (an article about places that chefs like to eat) and it lived up to expectations. It’s a beautiful peaceful place, with attentive staff and wonderful seafood. The lobster was amazing and so was my turbot the stand out were the grilled black scallops, the best thing I’ve tasted! This place is pricey but it’s a great experience I would certainly recommend!
It was our Last night in Galicia and this place was just amazing. From the waiters, to the sommelier to finally Berto’s they were all super friendly and amazing service . We shared the tuna tartar with some almejas both fantastic . We also had the palometa roja which I strongly suggest delicious!! For postre, you must order the cheesecake best cheesecake ever . Overall a fantastic place and a must go if you are in this beautiful region in Spain.
Anniversary disappointment We visited D’Berto a few days ago as part of our trip to Galicia for our 40th wedding anniversary. We had travelled there especially, it took one and a half hours to get there) and we had high expectations of this well renowned seafood restaurant. The owner and staff were extremely pleasant and attentive and we ordered several quality dishes such as xanburiñas, navajas and camarones. We wanted to order some langosta as this is our particular favourite, giving us a good reason to go there. The owner however talked us in to having the bogavante, which was the cheaper of the two options…I wonder why! He said that this was his particular favourite, as it had a slightly stronger flavour and recommended that we try it as it would be every bit as good as the langosta, which we had come for. Thinking that his recommendation must be good as the owner of this establishment), we decided to go ahead with a kilo of bogavante at 99 euros a kilo! Price was not the issue. Imagine our disappointment when we started to share one half of this bogavante and found lots of bony cartilage, lots of roe which was unappealing to us we do however enjoy langosta roe) and above all very little flesh…was this what we were paying almost 100 euros for? We decided that we were not happy to eat the second half and I felt that I needed to speak to the owner to see what could be done. Although he apologised profusely, he made excuses, saying that in the summer the females have less flesh than in the winter and more roe and that there was flesh inside the claws..which granted there was some, but not sufficient to eat as a main course. He then asked us what we wanted to do..at no point did he offer any compensation. We decided that we’d come there for the langosta and subsequently noticing that all of the langosta meals served to other clients looked very fleshy, we decided to order one for a further 165 euros as it was a special occasion. This whole procedure entirely ruined what was meant to be our very special meal out…the hilight of our gastronomic trip! To cap it all, when the bill arrived, the owner said he wouldn’t charge us for the second half of the bogavante ..how kind!!! I would have expected this type of quality restaurant to have offered us some form of compensation in the way of removing the total cost of the bogavante which we did not enjoy or at least to remove the two glasses of wine not even a bottle) and coffees from the bill. We left the restaurant with a sour taste in our mouths. Unfortunately a special anniversary meal which will be remembered for all the wrong reasons.
This restaurant is famous for its seafood perhaps rated the best in Spain. The seafood is good and the service is excellent, but it's more a matter of they have the biggest (lobsters, cigalas, percebes) and charge very high for the privelege. In terms of quality, the seafood in the whole region is great, so you are paying for the size factor rather than the quality. Additionally their cooking uses way too much salt. There was salt crystals stuck onto the crab and percebes that made our lips sting. They also charge for bread and tap water, without telling you. In comparison, I think Ramiro in Lisbon is better (and cheaper) but not bigger.
This is well worth a visit. O Grove is a nice little town the mercado is great; full of fresh fish. We had lunch in d’Bertos following a magazine recommendation and were not disappointed! The menu is very fish and seafood oriented. The service and environment really special. We were delighted that we were invited to order as little or much as we wanted of any dish on the menu so that we could try lots of things. The grilled lobster a speciality was amazing. We also had clams, scallops and empanadas and all were really excellent. The recommended Albarino was so good we went in search of several bottles to bring back. The lunch really made our day we’d recommend it absolutely for a special treat!
Last update : 23.09.2023
Their specialty os fried lobster.
Last update : 07.06.2022
The best seafood I've ever eaten. Fresh and high quality product. the price is a little high but worth it. excellent service and attention of 10.
In our visit to the rivers of Baixas we visited this restaurant and was a good guide of owner in the amounts to ask and I have to say that the rations are very generous. undoubtedly the star dish is the fried bogavante. I'm astute and I've never tried the bugre in this variant. Just to jump the tears. the taste is spectacular and if you get “mojar” to prepare the bread for a certain spectacular as in the whole of the galicia) the bogavante was 900 grams for two people, 99€ the kilo happily paid. We ask for peas peas; with potatoes onion peppers and peas . perfect elaboration but perhaps for the next I can rest for a simpler elaboration to be able to better appreciate the taste of fish. We were recommended for 1 single ration for both of us, and it was totally successful as it would take a lot of garrison. At that time we were filled, but we made room for a special cheesecake of the house) to share. this cake is in my top 3 of cheeses in summary, it is not a restaurant for all pockets, but if you look for raw materials of very high quality, this is your place. And I'm sure it'll be the time and I'll always remember that fried bread. In the image you see a lobster of 3 and 4 kilos and lobsters, those are the crown jewels. in short, 200% recommended are available for free private parking and it is a plus
A real discovery! the material, unbeatable. the attention of the berth and the staff, insurmountable. a place to repeat and we will always remember with all affection!
We have to go, at least once in life. all spectacular. We hadn't tried them.
D'berto is one of the few restaurants where you can eat different types of seafood and fish with a supreme quality, without being cooked in a way that alters the authentic taste. we, although I have no photos of everything, ate longueirón , fine clam, fried bogavante and grilled mere. I was all at an optimal cooking point for my gout, although it should be said that for the unused people it is better to communicate to the camarer@ as you want, since it tends to be much less made than standardized.
