Restaurant in Ferrol, Spain
Creative mid-range cooking in a low-competition city.
BaceLo holds a Michelin Plate for 2024 and 2025 and delivers creative contemporary cooking at €€ pricing — one of the more interesting dinner options in Ferrol. The kitchen pairs Galician ingredients with international techniques, from tom yum crab croquettes to slow-cooked pork ribs with curry and chestnuts. Book a week out for weekends; weeknights are easy to secure.
Yes — and for a mid-range dinner in a city not overloaded with creative cooking options, it overdelivers. BaceLo holds a Michelin Plate for both 2024 and 2025, which signals consistent technical quality without the price ceiling of a starred room. At the €€ price point, you are getting Galician produce treated with genuine imagination: tom yum crab croquettes with peanut satay, conger eel cannelloni with chipotle au gratin, pork ribs slow-cooked with chestnuts, bulgur wheat, walnuts, and curry. These are not safe dishes. If you want grilled octopus and patatas bravas, go elsewhere. If you want a kitchen pushing at what Galician ingredients can do, book this.
BaceLo sits on Rúa Dolores, a central pedestrian street in Ferrol's Magdalena district — the old grid of the city, where the streets are narrow and the buildings Georgian in their symmetry. The room reads rustic-contemporary: the kind of interior that feels lived-in without being precious about it. It is an informal setting, which matters when you are deciding what kind of evening this will be. You are not walking into a hushed, white-tablecloth occasion. The atmosphere is closer to a neighbourhood restaurant that happens to cook at a higher level than its surroundings suggest. For a date or a small celebration, that informality is an asset , conversation flows more easily when the room is not performing at you. For a business dinner where you need to signal expense, the other end of the market in Ferrol skews more formal.
The couple running BaceLo , Alex and Mar, both cooks , handle front and back of house between them. That dynamic shapes the experience: service here is attentive in the way that owner-operators tend to be, because the people cooking are also the people invested in how your evening goes. It is a different register from a managed dining room, and for a special occasion it can feel more personal than a larger operation.
The kitchen's approach is worth understanding before you sit down. This is not Galician tradition preserved in amber. Alex and Mar use local ingredients as the foundation and then apply techniques and flavour frameworks from further afield , Southeast Asian spice, Mexican smoke, Middle Eastern grain. The tom yum crab croquette is the clearest example: a Galician product (crab), a Spanish format (croqueta), a Thai flavour base (tom yum), finished with peanut satay. That is either exactly what you are looking for or precisely what you are not. Know which before you book. For more traditional Galician cooking , the kind that foregrounds the ingredient without editorial comment , A Gabeira is the better call.
Google rating sits at 4.7 across 716 reviews, which for a small independent in a mid-sized Spanish city is a reliable signal of consistent execution. High volume, high score, no star inflation from a handful of reviews.
Editorial angle here is honest: BaceLo's food is not built to travel. The dishes on record , croquettes with satay, cannelloni au gratin, slow-cooked ribs , are all preparations where texture matters. Croquettes lose their crust. Gratin sets. Braised ribs hold better than the other two, but that is a partial exception. If you are weighing BaceLo as a delivery option, the answer is no , eat it in the room where the kitchen intends it to be eaten. If your situation requires food that travels (a gathering elsewhere, a hotel dinner), Ferrol's more casual seafood options are a better fit for off-premise eating. BaceLo is a dine-in proposition, and the informal, rustic-contemporary room is part of what you are paying for.
Booking difficulty here is rated Easy. BaceLo is not the kind of reservation you need to plan two months out, the way you would for El Celler de Can Roca in Girona or DiverXO in Madrid. That said, it is a small operation run by two people, which means capacity is limited. For a weekend dinner or a public holiday, booking a week to ten days ahead is sensible. For a weeknight, a few days should be sufficient. No website or phone number is listed in the current record , your leading approach is to visit in person or check current booking platforms for updated contact details.
Reservations: Recommended, especially for weekends , book 7-10 days out to be safe. Dress: Smart casual is appropriate; the room is informal but the occasion of a Michelin-recognised dinner warrants a step above beachwear. Budget: €€ pricing puts this in the accessible mid-range for Ferrol; expect a comfortable dinner without the outlay of the city's €€€ options. Group size: Leading suited to parties of two to four given the small, owner-operated format; larger groups should confirm availability when booking.
A Michelin Plate is not a star, and it is worth being clear about what it means: it signals cooking that is good enough to warrant the Guide's attention, without yet reaching the threshold of a full recommendation. In a regional city like Ferrol, that is a meaningful credential. For context, the kind of cooking happening at Spain's starred contemporary restaurants , Quique Dacosta in Dénia, Cocina Hermanos Torres in Barcelona, Arzak in San Sebastián , operates at a different scale and price point entirely. BaceLo is not competing in that bracket. What it offers is creative, ingredient-led contemporary cooking at a price that makes experimentation low-risk. If you are travelling through Galicia and want one meal that goes beyond the standard seafood rotation, BaceLo is the reservation to make in Ferrol. For more of Ferrol's dining options, see our full Ferrol restaurants guide. You can also explore hotels, bars, wineries, and experiences in Ferrol.
The kitchen blends Galician ingredients with international techniques , expect dishes that combine local produce with Asian, Mexican, and Middle Eastern flavour references. The room is informal and rustic-contemporary, on a pedestrian street in the Magdalena district. The €€ price range makes it accessible, and the 4.7 Google rating across 716 reviews suggests consistency. Booking a few days ahead is sufficient for weeknights; aim for a week out for weekends. It is not a traditional Galician restaurant , if that is what you want, A Gabeira is the better fit.
No specific tasting menu details are available in the current record. What is documented is an à la carte approach with dishes that show real creative range , tom yum crab croquettes, conger eel cannelloni with chipotle au gratin, slow-cooked pork ribs with chestnuts and curry. At €€ pricing with a Michelin Plate, the value case for whatever format they serve is solid. Confirm directly with the restaurant whether a tasting menu is available when you book.
Yes. The €€ price bracket combined with two consecutive Michelin Plates (2024 and 2025) makes this one of the better-value creative dining options in Ferrol. You are getting a kitchen that takes clear technical risks with local ingredients, in an informal room without the premium charged at the city's €€€ options like O Camiño do Inglés. The 4.7 rating across a high volume of reviews reinforces that the quality is consistent, not occasional.
No specific dietary policy is listed in the current record. The kitchen's approach , combining proteins, grains, nuts, and spice pastes across multiple dishes , means allergen complexity is real. Peanut satay appears in one documented dish; tree nuts (walnuts) in another. Contact the restaurant directly before booking if you have allergies or strict dietary requirements. No phone or website is currently listed, so approach in person or via a current booking platform.
Smart casual. The room is described as informal and rustic-contemporary, so there is no strict dress code, but a Michelin-recognised dinner in a sit-down restaurant warrants something beyond very casual dress. Think clean, put-together rather than formal. For a date or small celebration, smart casual reads well in the space without being overdressed.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| BaceLo | Contemporary | €€ | BaceLo is located along a central pedestrian street in the heart of the Magdalena district and boasts an informal, rustic-contemporary ambience. The attentive couple in charge (Alex and Mar, both of whom are cooks), showcase cuisine with a contemporary flair through which they enjoy combining Galician-inspired dishes with others from further afield, but always based around local ingredients. Examples include the tom yum crab croquettes with peanut satay, conger eel cannelloni with chipotle au gratin, and pork ribs cooked at low temperature with chestnuts, bulghur wheat, walnuts and curry.; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| O Camiño do Inglés | Modern Cuisine | €€€ | Unknown | — | |
| A Gabeira | Traditional Cuisine | €€€ | Unknown | — | |
| Modesto | Seafood | €€ | Unknown | — |
Key differences to consider before you reserve.
Go in expecting a relaxed, rustic-contemporary room on a pedestrian street in the Magdalena district — not a white-tablecloth setup. The kitchen is run by a couple (Alex and Mar, both cooks) who combine Galician ingredients with influences from further afield, so dishes like tom yum crab croquettes or conger eel cannelloni with chipotle are representative, not anomalies. Booking difficulty is rated Easy, so you can plan this one close to your trip. It holds a Michelin Plate for both 2024 and 2025, which is a reliable signal that the cooking clears the bar for a solid dinner out.
The database does not confirm whether BaceLo offers a tasting menu, so this cannot be answered with certainty. What is confirmed is a €€ price range and a Michelin Plate — so if a tasting format is available, it would sit at a mid-range price point rather than a high-end one. check the venue's official channels to ask about current formats before booking.
At €€ with a Michelin Plate for two consecutive years, it overdelivers for Ferrol specifically — a city where creative cooking options are limited. The dishes on record (slow-cooked pork ribs with chestnuts and curry, cannelloni au gratin with chipotle) reflect genuine technique and range, not a kitchen coasting on local reputation. For comparable spend in Galicia, you would typically be choosing between more traditional seafood houses — BaceLo is the better call if you want something with more invention.
No specific dietary accommodation policies are documented for BaceLo. Given the kitchen's creative format and use of local ingredients across a range of dishes, it is worth flagging any restrictions directly when booking. The informal, couple-run setup suggests they can communicate directly about what is possible on a given evening.
The venue is described as having an informal, rustic-contemporary ambience, so there is no case for dressing formally. Neat casual fits the room — think what you would wear to a well-regarded neighbourhood restaurant, not a special-occasion dining room. A Michelin Plate signals quality cooking, not a dress code.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
