When Iago Pazos and Marcos Cerqueiro opened their place six years ago, it was a risky movement. They rented a couple of adjoining stalls in the market and converted them into the tiniest restaurant in town, with one long table and 12 seats. Marcos and Iago had a lot of experience working at fine-dining places, so they soon turned their micro-restaurant into a place where you can have tapas in the morning or in the late afternoon, book a place at their shared table in the evening or book the whole restaurant and a surprise tasting menu starting at 50€ per person. They practice what they call Cociña Miuda (miniature cooking), a personal approach to tapas in which the customer decides if he’d like to go for a couple of tapas or for a whole tasting menu based on their tapas of the day, including some of Marcos’ signature dishes: razor clams with citrus pilpil sauce, mussels with lombardy cabbage purée and crispy onion or a simple bowl of gooseneck barnacles. Each visit to Abastos 2.0 is a gastronomic tour of Galician seafood in a unique location.