Menu - O Desvio

It had been a while since I went and the truth is that it was sensational. The food, the service... it's not cheap, but it's worth it because it has a spectacul... read more It had been a while since I went and the truth is that it was sensational. The food, the service... it's not cheap, but it's worth it because it has a spectacular product To come back Service: Dine in Meal type: Dinner Price per person: €60–70 Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Merluza A la Gallega

I went yesterday to eat for the first time in this establishment. The service, impeccable, until the owner arrived When he was offering us what we could eat, am... read more I went yesterday to eat for the first time in this establishment. The service, impeccable, until the owner arrived When he was offering us what we could eat, among other things he offered us scampi; I correctly asked him if they were Scottish or from around there or Galician or some other place, something that must not have seemed very good to him; Later, among other things, he told us if we wanted scallops, and I asked him if it was the Galician (dark shell) or scallop; This really seemed fatal to this man and he scolded me loudly that I don't even remember my father, that if he doubted his restaurant, that if he was used to being given garbage in the competition... etc etc ..; If I didn't get up and leave, it was out of respect for my companion, and because we didn't want to say it, we didn't feel like starting to look for another place. I really don't understand the reason for this gentleman's anger, that she should be having a bad day; Nobody questions the quality of their product, but I believe that the customer should know and is also within their right to know if they are going to take a 250 g langoustine at 120 per kg or a dozen Scottish langoustines at 35; or if the scallop that is going to take is native or flank, or if the cockles are from Noia or Morocco or I don't know, if the vegetable stew is from a boat, if the ox is a cow or whatever. I even understand that a good restaurateur even likes that the client, if he is gastronomically demanding, asks him about the origin of the product The times where it seems that they are doing you a favor by eating at 110 euros person I think they should end, as well as speaking ill of other restaurants without anyone asking anything In the end he did not give us nor langoustines nor scallops for something it would be