CRUDEZA Restaurante

David Weinberger★★★★★

We were originally going to one of Vigos many Michelin start spots, but due to a scheduling issue, we had to pivot to a new option. Thanks to a stroke of luck, we were able to secure a late reservation last minute and boy would I say we were blessed. The staff sat our group of 5 in the window at a wonderful table. We ended up ordering almost the entire menu and truly were wowed with everything! The ceviche rivaled anything I’ve had in central and South America, the chefs special of the evening was a Tuna Tataki that we convinced our friend who never enjoyed tuna to try and resulted in him clai

Philip Thomas★★★★★

Quaint and small just 12 tables, 6 of which are 2 tops, if you want to eat here I highly recommend making reservations. The decor is very warm as smooth jazz plays in the background. The kitten / bar is at the far end of the restaurant reminiscent of traditional sushi style restaurants. They have a large selection of wines including Galician wines of the region. We both had an appetizer of the Panko Chili Langoustine and then had the Salpicón ceviche and Scallop ceviche. Both were amazing and paired well with the recommended wine. For dessert we had the Sopa Maricuja com Helado Coco and

Nancy Quan★★★★★

What an experience! This is some of the finest seafood we have had in the last month after sampling our way across Portugal and Spain. Their cerviche 2.0 Nikkei was so flavourful and fresh we can easily understand how it was an award winner for them. The wait staff were professional yet warm. The baccalhau dish was a 10/10. And smoked sardines? Yes, yes, yes! A lovely and delicious evening. Would highly recommend.

Ashley Cafasso★★★★★

I had the artichokes (great, but a lot for one), the cheese appetizer and the ceviche, which was amazing. Ended it out with the flan. If you’re in Vigo, go!