Restaurant in Vigo, Spain
Serious Galician seafood, no theatre required.
A Michelin Plate restaurant in Vigo for two consecutive years (2024, 2025), Alberte focuses on open-grill cooking built around Rías Baixas seafood sourced from the A Guarda fish auction. At €€€, it is one of Vigo's most compelling cases for spending more — especially for a special occasion or a serious seafood dinner. Booking is easy, but secure your table a few days ahead for weekend evenings.
At the €€€ price point, Alberte is one of the clearest cases for spending more in Vigo. You are paying for Galician produce cooked with genuine restraint — open-grill technique applied to spider crab, langoustine, wild bream, and local estuaries shrimp sourced almost entirely from the fish auction in A Guarda. Two consecutive Michelin Plates (2024 and 2025) confirm the kitchen is operating at a level above the city's casual marisquerías, and a Google rating of 4.5 across 146 reviews suggests the experience holds up beyond the initial visit. Book this for a special occasion or a serious food dinner in Vigo. If you want the same ingredient quality at lower spend, you will have to work harder to find it.
The energy at Alberte is grounded and focused rather than theatrical. This is a room where the grill is the architectural logic of the menu, not a performance flourish. The ambient feel is warm but purposeful — the kind of place where the sound level allows conversation across a table without effort, which matters when you are here to eat well and talk. For a date or a celebration dinner, that atmosphere works in your favour. You are not competing with music or a packed bar for attention; the food holds the room.
The seasonal à la carte is built around what Galicia does at its highest level: fish and seafood from the Rías Baixas, meat and vegetables from local producers. The open grill connects both categories. Alongside the à la carte, there are daily specials that respond to what arrived from the market, and two tasting menus , Esencia and Alberte , for those who want the kitchen to make the decisions. The tasting menu format here is not a theatrical procession of micro-courses; the identity of the restaurant is too grounded in product quality for that. Expect the menus to reflect the same grill-forward, ingredient-led logic as the carte.
For drinks, Alberte's natural pairing territory is Galician white wine. The Rías Baixas DO sits directly on the restaurant's doorstep, and Albantino, Albariño, and Godello-based wines from this region are the obvious match for the seafood-heavy cooking. If the wine list follows the produce sourcing philosophy , and at this price point and Michelin recognition level, it is reasonable to expect it does , you should find solid representation of local producers alongside broader Spanish options. There is no verified cocktail program data for Alberte, so if a creative bar experience is central to your evening, confirm this directly before booking. The drinks program here is likely to serve the food rather than operate as a parallel attraction.
For context on how serious open-fire cooking is practised at a global level, [Humo in London](https://www.joinpearl.co/restaurants/humo-london-restaurant) and [República del Fuego in Buenos Aires](https://www.joinpearl.co/restaurants/repblica-del-fuego-buenos-aires-restaurant) offer useful reference points. Alberte's approach is more product-specific and regionally anchored than either, which is exactly what makes it worth the price in Vigo.
Booking difficulty is rated Easy, which means you do not need to plan weeks ahead to secure a table. That said, Michelin recognition , even at Plate level , tends to compress available slots on Friday and Saturday evenings, and if you are visiting Vigo for a short trip with a specific date in mind, booking as soon as your travel is confirmed is the sensible approach. A few days to a week of lead time should be sufficient for most dates, with the possible exception of high summer when Vigo draws more visitors. The restaurant is at R. de Rosalía de Castro, 65, Bajo, in the Santiago de Vigo neighbourhood. No phone or website is listed in our data, so check current booking channels through Google or a local booking platform before your visit.
If your trip to Vigo extends beyond one dinner, [our full Vigo restaurants guide](https://www.joinpearl.co/restaurants/vigo) covers the wider field. For where to stay, drink, and explore, [our Vigo hotels guide](https://www.joinpearl.co/hotels/vigo), [Vigo bars guide](https://www.joinpearl.co/bars/vigo), [Vigo wineries guide](https://www.joinpearl.co/wineries/vigo), and [Vigo experiences guide](https://www.joinpearl.co/experiences/vigo) give you the full picture.
Galicia produces serious cooking, but it sits outside the headline Spanish fine dining circuit anchored by [Arzak in San Sebastián](https://www.joinpearl.co/restaurants/arzak-san-sebastin-restaurant), [El Celler de Can Roca in Girona](https://www.joinpearl.co/restaurants/el-celler-de-can-roca-girona-restaurant), [Azurmendi in Larrabetzu](https://www.joinpearl.co/restaurants/azurmendi-larrabetzu-restaurant), [Martin Berasategui in Lasarte-Oria](https://www.joinpearl.co/restaurants/martin-berasategui-lasarte-oria-restaurant), [Quique Dacosta in Dénia](https://www.joinpearl.co/restaurants/quique-dacosta-dnia-restaurant), and [Cocina Hermanos Torres in Barcelona](https://www.joinpearl.co/restaurants/cocina-hermanos-torres-barcelona-restaurant). Alberte is not competing with that tier. It is making a different and arguably more honest case: exceptional local produce, one cooking method done with real skill, and a menu that changes with the season. Within Galicia, and specifically within Vigo, that proposition is difficult to match at this level of consistency.
Focus on whatever the kitchen is sourcing that day from the fish auction in A Guarda — spider crab, lobster, langoustine, and wild bream are the produce this restaurant is built around. The daily specials are where that changes, so ask the staff before defaulting to the à la carte. The open grill defines most of the cooking, so expect clean, direct flavours rather than elaborate plating.
At €€€ and with a focused à la carte format, Alberte is a reasonable solo choice — you can order one or two grilled dishes without committing to a full tasting menu spend. The Michelin Plate recognition suggests a room that takes its food seriously enough to feel worth a solo visit. If you want the full picture, the two tasting menus (Esencia and Alberte) work better with a dining partner to share the range.
Yes, at €€€, Alberte is among the clearer value cases in Vigo. The sourcing is specific — almost all fish and seafood comes directly from the A Guarda fish auction — and the cooking avoids the gimmickry that often inflates prices elsewhere at this level. Two consecutive Michelin Plates (2024 and 2025) confirm the kitchen is consistent, not coasting.
Booking difficulty is rated Easy, so you do not need to plan weeks in advance. That said, Michelin Plate status draws attention, and Galician produce this quality tends to attract a loyal local crowd. A few days' notice is a reasonable buffer; last-minute bookings are likely possible outside peak season but carry more risk on busy weekends.
There are two options — Esencia and Alberte — which gives you a choice of commitment level rather than a single fixed format. Given that the kitchen's strength is in seasonal, market-driven seafood from the Rías Baixas, a tasting menu is a practical way to let the chef sequence the best current sourcing. For a first visit at €€€, it is a reasonable call; for those who prefer to eat lighter or more selectively, the à la carte with daily specials is a solid alternative.
Yes, with caveats. Alberte is grounded and focused rather than theatrical, so if the occasion calls for spectacle or a room with ceremony, manage expectations. If the occasion is about eating seriously well — Michelin-recognised, produce-led Galician cooking with genuine intent behind it — it delivers at €€€ without requiring a destination-dining budget.
Silabario and Casa Marco are the most direct Vigo comparisons at a similar price tier. For a more casual approach to Galician seafood, Morrofino and Kero offer lower-commitment alternatives. Kita is worth considering if you want a different format entirely. Outside Vigo, Galicia's broader seafood restaurant circuit — particularly in O Grove or Cambados — provides context for how Alberte's A Guarda sourcing fits regionally.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
