August 22’ 2024 First Day in San Vicente Breakfast at Posada Lunch - Osteria Dinner - Soy Fan del Chiringuito de Olgui y de su Tortilla de Patata

August 22’ 2024 First Day in San Vicente Breakfast at Posada Lunch - Osteria  Dinner - Soy Fan del Chiringuito de Olgui y de su Tortilla de Patata

We started the day with a lovely breakfast around 9:00 on the terrace of the Posada facing the lagoon and Picos that were overcast today. Tea and coffee were served with fresh orange juice and a plate with slices of ham and cheese  and a basket of warm toast and rolls and a plate with two slices of apple cheesecake, a slightly granular lightly sweetened torte of baked farmer’s cheese and apples, not cream cheese as in America.

I buttered a roll and made a ham and cheese sandwich and then ate the apple cheese cake; a sparse but adequate breakfast.

After breakfast we drove to town to try to get to the Medieval Market but could not find a parking place, so we drove up the hill to the center Interpretacion de Parque Natural de Oyambre a vegetated natural garden with paths on top of a hill overlooking the Atlantic. We walked the path and enjoyed the plants including sassafras and bay laurel plus, lots of bushy oak trees, like Gamble Oak in New Mexico. There were beautiful views of La Playa Rosa north up the coast toward of the breakwater 

After our hike we drove down the hill to the Posada and took a nap until 12:30 when we drove to the end of the road along the breakwater to Osteria. We took a table overlooking the mountains next to the breakwater.

One of Osteria’s specialty is fresh oysters. I ordered six, two natural, two with ice cubes of vermouth and olive oil, and wrapped in tempura batter and fried and topped with flying fish roe, and seaweed salad and resting upon a half-shell filled with aioli sauce, wonderful.

After finishing our oysters we each ordered an entree. Suzette ordered Zamburinas, baby scallops on the half-shell baked and the filled with coconut foam and olive oil. The coconut foam and scallops were delicious.

I ordered steamed clams that were served with a thin Albariño and garlic sauce. They were tender and the garlic did not overpower the dish. Bread was served with the meal and we did a lot of dipping. Suzette drank a glass beer and a glass of Albariño and I drank two glasses of Albariño.

We then decided to go shopping for some groceries for the Pontevedra house. We drove south along the spine of the hill that looks both ways at the Atlantic and the Picos. Some of the houses were dramatic.  Near Ungarde we arrived at the Top Cash, a huge discount grocery store. Suzette talked our way in and we did a lot of shopping for mostly alcohol for our stay in Combarro.

We had to go get Euros at a ATM that was a rip off but necessary  because we saved lots on 5he groceries.

When we finished shopping it was about 5:00 and we decided to go out to the beach for tapas  and a drink.

Suzette found a 4.5 star restaurant south of where we were at Pechon. 

So we drove there and found a lot of families and kids on the crest of a hill overlooking the Atlantic beside a small portable building that was the restaurant.

We went to the counter and saw the most beautiful Cantabrian tomatoes, so we ordered a tomato salad. Then I asked about the anchovies and the proprietor lifted a plaster filled with a piece of baguette and a shallow bowl filled with about ten smoked canned anchovies in olive oil. I took both and saw the restaurant Had a natural apple cider, so we took a bottle of cider.  The entire meal that was supper cost 23 Euro.

We sat and ate and looked at the ocean until we finished our food for about 45 minutes. Then we drove back to Posada Labrador along the spine that has views of both the Atlantic and  the Picos along with many beautiful houses and several posadas. and took the bottle of Torres 10 and an intense Lindt dark chocolate and orange 100 gram bar to the front deck and watched the Democratic Convention and Suzette read and I blogged this entry as the day turned to night.

We went to bed about 9:30.

I stayed up to blog this entry.