Casa Solla

A Michelin-starred tasting menu rooted in Galician waters — budget €€€€ and book well ahead

Casa Solla is the kind of restaurant that justifies a trip to Poio. At the €€€€ price tier, you are paying for a Michelin-starred tasting experience shaped by decades of family history and an obsessive focus on the seafood traditions of Galicia. The question is not whether the cooking is serious — it is , but whether you have planned far enough ahead to actually get a table. Spoiler: most visitors have not.

The restaurant sits on Avenida Sineiro in Poio, just across the estuary from Pontevedra, and it functions as something close to a civic institution for the region. This is not a restaurant that happened to land in Galicia; it grew from it. Pepe Solla's father earned a Michelin star here in 1980, and Pepe has held one continuously into the current era while pushing the menu further into creative territory. That continuity matters for the diner's decision: Casa Solla carries the authority of a multi-generational house and the culinary ambition of a chef who has thought seriously about what modern Galician cooking should look like. Ranked #511 among European restaurants by Opinionated About Dining in 2025 (up from #522 in 2024), it sits in credible company across the continent.

The two tasting menus , Trasmallo and Piobardeira , are named after fishing techniques, and the structure of the meal follows the Atlantic logic of the kitchen. Dishes move through sections titled Fósiles, Intro, Mar, Huerta, and Lo último, with the sea driving the majority of the experience. Confirmed dishes on the menus include "spider crab, spider crab" and "sea urchin, codium" , the naming convention gives you a sense of the chef's approach: ingredient-led, technically precise, not dressed up with unnecessary flourish. If you want meat, you need to request it at the time of booking; it does not appear on the standard menu and carries a supplement. This is worth knowing before you arrive, especially if you are booking for a group with mixed preferences.

For a special occasion, this is a strong choice inside the Galician region. The format is formal enough to signal occasion without being stiff. The service model at a restaurant of this calibre, with this tenure, tends toward attentive and informed rather than theatrical , but verify the room atmosphere with recent guests if that distinction matters to your group. The menu structure, the coastal ingredient focus, and the Michelin credential make it a defensible choice for a significant dinner or a milestone lunch.

Timing matters here. The restaurant is closed Monday and Sunday, which limits the window to Tuesday through Saturday. Seatings are tight: lunch runs 1:30–2:40 PM and dinner 8:30–9:40 PM. Those are short windows, not flexible all-evening services, so treat the booking more like a theatre ticket than a casual reservation. Given the Michelin star, the OAD ranking, and the compressed weekly schedule, expect to book at minimum four to six weeks out, and further for peak summer months when Galicia draws serious food travellers from across Europe and beyond.

The restaurant's position in Poio also makes it the anchor for any serious food itinerary in the area. There is no comparable Michelin-level restaurant in the immediate neighbourhood , if you are planning a trip around the meal, use it as the fixed point and build the rest of the visit around it. Our full Poio restaurants guide covers the surrounding options, and if you are extending into the region, the Poio hotels guide, bars guide, wineries guide, and experiences guide are worth reading before you travel.

Google reviewers rate Casa Solla at 4.6 across 1,068 reviews , a high score at meaningful volume, which suggests the experience lands consistently rather than performing only for critics.

Know Before You Go

• Price tier: €€€€ , tasting menu format
• Cuisine: Modern Galician, seafood-led
• Open: Tuesday–Saturday only; lunch 1:30–2:40 PM, dinner 8:30–9:40 PM
• Closed: Monday and Sunday
• Meat dishes: Not on the standard menu , request at booking; supplement applies
• Booking difficulty: Hard , book 4–6 weeks minimum, further in summer
• Awards: Michelin 1 Star (2024); OAD Leading European Restaurants #511 (2025)
• Google rating: 4.6 (1,068 reviews)
• Address: Av. Sineiro, 7, 36005 Poio, Pontevedra, Spain

How It Compares

See the comparison section below for how Casa Solla stacks up against Spain's leading creative restaurants.

Frequently Asked Questions

• Is the tasting menu worth it at Casa Solla? Yes, if Galician seafood cooking is what you are there for. A Michelin star, a 4.6 Google score at over 1,000 reviews, and an OAD Top 511 Europe ranking give you the evidence that the kitchen delivers at the price. The value case is strongest if you book the full menu without substitutions , the experience is built around the sea, and the Trasmallo and Piobardeira menus reflect that focus. If you want a broader creative Spanish tasting menu, Azurmendi or El Celler de Can Roca offer more range, but neither is rooted in Galician product the way Casa Solla is.
• Can I eat at the bar at Casa Solla? There is no confirmed bar-seating format in the available data. The restaurant operates on a tasting-menu structure with fixed service windows, so a drop-in or abbreviated bar experience is unlikely. Plan for the full menu or look elsewhere in the region for a more casual option.
• What should I order at Casa Solla? The menu is set , you choose between Trasmallo and Piobardeira rather than ordering à la carte. Confirmed dishes include "spider crab, spider crab" and "sea urchin, codium." If you want a meat course, request it when booking; it does not appear on the standard menu and carries a supplement.
• How far ahead should I book Casa Solla? At minimum four to six weeks for a standard mid-week slot. For Saturday dinner or any date in July or August, when Galicia draws significant European food tourism, book two to three months out. The restaurant is open only five days a week with two narrow seatings per day, which compresses availability considerably.
• Is Casa Solla good for a special occasion? Yes. The Michelin credential, the set-menu format, the family history behind the restaurant, and the Galician seafood focus make it a strong choice for a significant meal. Compared to a Madrid or Barcelona splurge like DiverXO or Cocina Hermanos Torres, Casa Solla is quieter and more regionally specific , better for a celebration where the setting and ingredient story matter, rather than spectacle.
• Is lunch or dinner better at Casa Solla? Lunch is the stronger practical choice. The 1:30 PM seating gives you the same menu in natural light, with the afternoon free afterward. Dinner is the more atmospheric option if occasion matters more than practicality. Both seatings run the same tasting menus; neither offers an abbreviated format.
• What are alternatives to Casa Solla in Poio? There is no direct Michelin-level alternative in Poio itself , Casa Solla holds that position alone in the immediate area. For comparable modern Galician or northern Spanish cooking at the same price tier, Arzak in San Sebastián and Mugaritz in Errenteria are the most obvious references, though both require a different trip entirely. Within Galicia, the surrounding Pontevedra area has no direct equivalent at this level.
• What should I wear to Casa Solla? No dress code is confirmed in the available data. Given the Michelin star and the €€€€ price tier, smart casual is a safe and appropriate baseline , the kind of outfit you would wear to a serious dinner in any major European city. Overly casual dress would read as out of place at a restaurant of this standing.