O Barazal is an establishment that was born to finals of the decade of the 70 in Santiago, in the Raíña street. A venue that from his beginnings turned into a centre of meeting for the society of Compostela betting by the good deal, the simple kitchen but where prevailed the quality. A basic formula that have continued until today. And of the Galician capital arrived the jump to convert a restaurant of road in a referent of the Galician gastronomy. The jump to Ourense arrived by the need to keep growing and give alternative to the neighbours of a province with the sea so far and so near at the same time. The effort of his owners, Milagros and Ricardo, to the foot of the cannon in the ktichen, the tables and the markets has turned it into his essence. And now, in the second decade of the 21st century arrive the periods of expansion, of new sap in the new management. Carlos and Diego are now at the head of a business with able modern venues to receive to almost a thousand of people at the same time without losing the charisma of always. O Barazal conserves the old recipes but has adapted to the times and to the tastes of his customers, this yes, under the obligation of the quality. - See more at: http://galiciacalidade.gal/EN/empresa-detalle/restaurant-obarazal-en#sthash.NCKKPpOQ.dpuf
O Barazal is an establishment that opened in the late seventies in Santiago, in Raiña Street. From the beginning, this premises became a meeting place for the population of Santiago, thanks to its excellent service and simple dishes that were known for the top quality of their ingredients. A fundamental formula that continues today. From Santiago de Compostela, the capital of Galicia, came the great evolution from a roadside restaurant to what would become a reference in Galician gastronomy. The expansion to Ourense came about because of the necessity to keep growing and to provide an alternative option to the inhabitants of the area that was so close, yet so far from the sea. The dedication of the owners, Milagros and Ricardo, on the front line in the kitchen, in the dining room and in the market places, became the very essence of the restaurant. And now, in the second decade of the 21st century, with modern establishments and under new management the next wave of expansion has arrived. Carlos in now in charge of a business with modern premises that are capable of hosting almost 1000 diners at a time, without losing any of its charm. O Barazal keeps those same classic recipes but has updated them to modern times and to the palates of their customers without losing any of their quality.