Vilalua, the Galician product purity in Madrid

We went up a business from a young entrepreneur James that has been proposed Galician product approaching truth with their two locations. His philosophy is to have a small card handpicked products where the purity of their quality will move to the Galician coast as if by magic.

Madrid, like Barcelona, ​​is crowded with products, "Galician" whose origin is far removed from the four provinces Celts. Padrón peppers (which now are called Herbón) originating in Murcia, Almería and Morocco, Crabs of O Grove who speak perfect French, or as another curious example, which I read in a letter from a Galician restaurant "Island Pulpits ons ". When I told the manager who happened I lived across the island and there were pulpits, I whispered to her, Vigo, also know ... but it was a ration that was selling a lot. In short, the restoration as in life, sometimes things are not what they seem.

Those who have visited often so beautiful earth we have an extra insight to really know if the product is there, because the flavor has an unusual intensity. In Vilalua, no doubt, everything is original.

The first time we went to the grocery store offered "xoubas" sardines in Galician. We looked at with an air of disbelief and gave them a vote of confidence. When testing, the magnitude of the flavor we carried the Grove, Castrelos Cambados, facing the Ria de Arosa. We affirm, bluntly, they were the best we had eaten xoubas outside Galicia, so he joined the excellent point of frying. And you realize the difficulty of obtaining them, there is only a slice across the Ria de Arosa have xoubas season, that of Vilaxoan. Well not every day that goes into this fish and when it does, never exceed the catch of 20 kilos.20 kilos! And we eating them in the Salamanca district of Madrid ... some lucky indeed.

And with the octopus is the same. He says the best octopus in Spain is on the Island of Ons, are octopus-eating surface crabs, shrimp, etc.. This gives the flavor of seafood octopus is awesome. Additionally, the color of his skin is dark purple octopus unlike depth that are pink and some "fat" to ward off the icy waters. An octopus requires both taste sweet oil, so that no olive juice to camouflage the real star of the dish, the octopus. Well here is the Isla de Ons and that prepares pulpeiro gives that point "al dente" that send the royalties.

And cachelos (potatoes) that offer, it really is a story. You know that Galicia is a land of myths, legends, witches, ancient traditions, secrets and mysteries. For the potato bring Bergantiños area, belongs to a family that once collected, protecting the production of the moonlight with a layer of litter 50cms for seven days and pray that the harvest collection does not have "the bug ". No, not a marketing strategy is the deep Galicia, attached to their beliefs, while others seem strange. All we know is what we tested, and the flavor they have is a show.

So, with everything they offer. Letter of short but intense sensations honest prices, as is the philosophy of the owner and the attention of his team. They have two dishes that change depending on what is at auction, one is a € 26 seafood shrimp can be Arosa Island or the Rias Altas barnacles and a 14 €, which may be the xoubas, for example . Galician wines and beer Estrella de Galicia.





Vilalua, a place for those who have nostalgia, for entering any of its two stores is like crossing the Padornelo ... breathe Galicia, in all its intensity.

Vilalua Pulpería
Ayala 87
Tlfn. 91 277 2806


Vilalua 2 (Inaugurated on september 13)
Jorge Juan 71
Tlfn. 91 435 7435