A Gula

I can come up with a multitude of excuses to justify the consumption of food and beverage. At this point in my trip, what’s another 2 kilograms on my hips, right?
A professional contact of mine recommended a visit to A Gula, in order to observe the ambiance and wine selection of a typical Galician vinoteca. (My long-​term career goal is to open a Galician vinoteca in New York.)
The ambiance, indeed, is very rustic and what you would expect from a Spanish vinoteca — barrels of wine line the entrance, bottles of wine fill the shelves, the tables and bar are made of rustic, dark wood.
I ordered a glass of the house albariño and for approximately 2 euro, I enjoyed a slightly acidic, slightly flinty, fruity wine. It paired perfectly with my sardinillas prepared in the Galician style — with olive oil, tomatoes, onion, and a few slices of barra gallega bread [1]. The portion was generous (I received 15 – 20 sardines for about 7 euro); the fish were extremely fresh and had the rich flavors of the ocean that make sardines one of my favorite dishes from Galicia. Although I could not kiss anyone for the following 2 days, this meal in the sake of «research» proved very helpful in that I examined elements of the vinoteca that make it a successful and popular go-​to spot in Vigo.
Be sure to visit A Gula on Friday evenings — the special of the day is pulpo!
[1] The sardinillas served here (and in many parts of Galicia) are much tinier than those we are accustomed to in the United States. You can eat the entire fish — bones, head, and tail! Oh, and that fishy smell is non-​existent — that goes for all seafood here in Galicia.