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Restaurante Rias Baixas II


12 reviews of Restaurante Rias Baixas II

See Lala's photos
14 photos

I would repeat without any doubt

What would you think of having a good seafood menu? This restaurant is one of my favorites in Vigo, a city that I visit several times per year...

Located in the city center and really close to the port and the pubs area, it just has a problem: sometimes it's overcrowded and they do not take reservations, so it is better to be there quite soon to get a table (around 21 - 21.30 to have dinner).

It has smoking room except on Sunday mornings; as the owner told us, that's when a lot of elderly people come so they get sick because of the smoke.

The place is quite seedy, has no decoration at all and seems more like a tavern. The secret is the food and, moreover, the prices.

The best is the special menu for two: seafood with spider crab, grilled prawns, vinaigrette mussels, clams, oysters, crabs and steamed cockles. Plus two dishes to choose; I normally take ham or some grilled fish.

As a dessert, filloas (galician dessert) with cream and chocolate syrup and a bottle of Ribeiro. All for 60 €.

Magnificient quality and excessive quantity! The service was also fast and eficient. The waiter even reminds me, he's so nice. So, no doubts: 10 points for Rías Baixas. I'll definitely come back!
See Juan Santiago Iglesias Sanles's photos
2 photos


I have been fortunate enough to visit the city of Vigo on several occasions, some for business and leisure latter. I came to Vigo to spend a few lazy days with my wife, and if I had a unequivocally positive concept of the city and its treatment. a week ago has turned into admiration. We have been several days, namely a week staying in an apartment with friends in the central Calle Garcia Barbon, and we recoemndaron the restaurant Rias Baixas2. to get the first day I was not surprised simplicity, that simplicity, the local in these places is really the best cuisine (one card face is not the same as a good letter, much less for better service), but good is always better to go to the tasting. Soon after arriving at the restaurant was almost full, and I got a thorn in the eye if it was going to undermine the speed of service. Then Valentine DIOLAS waiters one even faster cards but l told us excellent quality oysters and Perbes of Baiona. We simply ration dinner of mussels, crab meat and then some. The truly spectacular, with the shell fish and the meat Albariño one Duero riverside Digono really a good good sommelier. Marched satisfied. As the days went by Ismael greeted us on Saturday night, and we could not but take his famous grilled seafood, with oysters (actually a dinner fit for a king, and also with the ease Galician, encouraged us to give us the flavor of the barnacles. The result I felt like never, and then encouraged us as they had live music the Tonys group than among the voice extraordinria Toño and sleight Cristina and Tony with guitar , the herb brandy chupicuernos ... felt my wife and me in paradise. 9.9 Service Quality 10. varied and tasty, and made at the time, I've had to ask unpleasant expriencias octopus in another mean ratio side and cold and the other hot. extremely unpleasant. already go to go to Vigo


He tenido la fortuna de poder visitar la ciudad de Vigo en varias ocasiones, unas por negocios y esta última por placer. He venido a Vigo a pasar unos días de ocio con mi mujer, y si ya tenía un concepto inequívocamente positivo de la ciudad y su trato. desde hace una semana se ha transformado en admiración. Hemos estado varios días, concretamente una semana, alojados en un apartamento de unos amigos en la céntrica calle García Barbón, y nos recoemndaron el restaurante Rias Baixas2. al llegar el primer día no me sorprendió la sencillez, que no simplicidad, del local, realmente en estos locales es donde mejor se come (una carta cara no es lo mismo que una buena carta, y mucho menos de un mejor servicio), pero bueno siempre es mejor entrar a la cata. Al poco rato de llegar el restaurante estaba casi lleno, y me entró una espina en el ojo de si iba eso a mermar la rapidez del servicio. Enseguida Valentín uno de camareros nos diólas cartas pero más rápidamente aún nos comentó l excelente calidad de las ostras y de los perbes de Baiona. Nosotros nos limitamos a cenar de raciones de mejillones, centollo y luego unas carnes. La verdad espectacular, los maríscos con un albariño y para las carne un ribera de Duero realmente digono de un buen buen sumiller. Marchamos satisfechos. A medida que fueron pasando los días nos atendió Ismael, el sábado noche, y no pudimos menos que tomarnos su famosa parrillada de mariscos, con las ostras ( a decir verdad una cena digna de un rey, y además con esa soltura galaica, nos animó a entregarnos al sabor de los percebes. El resultado me he sentido como nunca, además luego nos animaron, ya que había música en vivo el grupo los Tonys, que entre la extraordinria voz de Toño y de Cristina y las prestidigitación de Tony con la guitarra, los chupicuernos de aguardiente de hierbas...nos sentimos mi mujer y yo en el paraíso. La calidad 9,9 servicio 10. cocina variada y sabrosa, y hecho en el momento, ya he tenido expriencias desagradables de pedir pulpo, en otro lado y media razón fria y la otra ardiendo. muy desagradable. Ya se donde ir al ir a Vigo
Juan Santiago Iglesias Sanles
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See Daniel Fandiño's photos
8 photos

Who we are?

About Us Our restaurant Rías Baixas 2 was founded in 1965 by Manuel Silva in the city of Vigo. After seventeen years of activity, working alongside his son, Daniel Fandino, takes over management in 1982. We continue our journey without changing port. We are located in olívica city center, just 400 meters from the marina and the balQuiénes Us Our restaurant Rías Baixas 2 was founded in 1965 by Manuel Silva in the city of Vigo. After seventeen years of activity, working alongside his son, Daniel Fandino, takes over management in 1982. We continue our journey without changing port. We are located in olívica city center, just 400 meters from the marina and the balcony of Vigo (The Stone). From here you can enjoy the best views of the estuary. This symbol of Galician cuisine remains true to its principles. For several years we have known for offering quality in all products and a personalized and friendly. Friday and Saturday dinner accompanied by live in vivo.cón of Vigo (The Stone). From here you can enjoy the best views of the estuary. This symbol of Galician cuisine remains true to its principles. For several years we have known for offering quality in all products and a personalized and friendly. Friday and Saturday dinner entertained with live music.

Quienes somos?

Quiénes somos
Nuestro restaurante MARISQUERÍA RIAS BAIXAS 2 fue fundado en 1965 por don Manuel Silva en la ciudad de Vigo. Tras diecisiete años de actividad, trabajando codo con codo, su yerno, Daniel Fandiño, toma el relevo de la gerencia en 1982.

Continuamos nuestra travesía sin cambiar de puerto. Estamos ubicados en el centro de la ciudad olívica, a tan solo 400 metros del club náutico nuestros mariscos y pescados son de primera calidad
Este símbolo de la cocina gallega continua fiel a sus principios. Desde hace varios años nos hemos caracterizado por ofrecer calidad en todos los productos y un trato personalizado y amigable.

Viernes y sábados cena amenizada con música en vivo.
Daniel Fandiño
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See Jorge pucela's photos
6 photos


If you are in Vigo and I want to get a seafood first and second post whatever you want with coffee and shot for 59 € for two, this is your place. The treatment of the staff very good and the food excellent. There is also quite economical daily menu for 9 € and good. Highly recommended.


Si estáis en Vigo y os queréis meter una mariscada de primero y de segundo lo que queráis con postes café y chupito por 59€ para dos personas, este es vuestro sitio . El trato de los camareros muy bueno y la comida excelente. también hay menú del día bastante económico, por 9€ y bueno.
Muy recomendable .
Jorge pucela
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I travel a lot for my job. And for several weeks, I move through the area of ​​Galicia and northern Portugal. Obviously as centr and my company has operations in Vigo, a colleague Andalusian Sun Javier, I recoemndó this restaurant, in fact the first time I went was with him. I was surprised by the prices, I looked amazing, after having lived in Madrid, in Paris. It was a pleasant surprise to find So the quality is outstanding, the friendly, the grilled seafood, with oysters and barnacles are fabulous. I resuqemor the first time I've gone, since I have a small motor disability, and at the entrance there are stairs. All are facilities, such Yudan able to move freely, both camaros as owners can not do enough for the customer. Not a furn of frills, or a kitchen where if you bring the order does not give you the feeling that teach you sample the dish and you get stuck. Generous portions. The wines wine very good and varied, obviously not going to find a large pool of Ribera del Duero, but if you are getting high quality wines from all parts of western peninsular. Ami if you give me a choice of lunch or dinner at Maxim's in Paris or in the Rias Baixas 2 vigo, choose definitely the second option, not because of the price, but porqu is priceless to be treated like a person and not as a number of guest. No hurry to leave the premises.


Suelo viajar mucho por mi trabajo. Y desde hace varias semanas, me desplazo por la zona de Galicia y norte de Portugal. Obviamente como centr e operaciones ha puesto mi empresa a Vigo, un colega andaluz, dom Javier, me recoemndó este restaurante, de hecho la primera vez que entré fue con él. Me sorprendieron los precios, me parecía increíble, después de haber vivido en Madrid, en París. Fue una grata sorpresa encontrarme conque la calidad es excepcional, el trato familiar, la parrillada de marisco, junto a las ostras y los percebes son fabulosas. Tuve resuqemor la primera vez que he ido, ya que tengo una pequea minusvalía motriz, y en la entrada hay escaleras. Todo son facilidades, ta yudan a poder moverte con soltura, tanto los camaros como los dueños se desviven por el cliente. No es una cocin de florituras, ni una cocina donde si te traen el pedido no te da la sensación que te enseñan la muestra del plato y te dan la clavada. Raciones generosas. Los caldos vitícolas muy buenos y variados, evidentemente no vas a encontrar un gran reserva de ribera del duero, pero si te vas a encontrar vinos de gran calidad, de todas las zonas del occidente peninsular. Ami si me das a elegir entre cenar o comer en Maxim's, en París o en el Rias Baixas 2 de vigo, elijo sin lugar a dudas la segunda opción, no ya por el precio, sino porqu no tiene precio que te traten como una persona y no como un número de comensal. No se tiene prisa en salir del local.
Jean Jacques Telorobo
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We decided to eat at this restaurant and having an Ledo some opinions on it deca that the seafood was not top quality but was acceptable and plentiful. Nothing farther from reality, ordered a seafood platter for 2 pax but the share between 4. Dry and inspido seafood, prawns and scampi made it look frozen, the poorly cleaned and dried mussels. Also we decided to order a ration of octopus and a squid that were not anything remarkable. The desserts are homemade tells us that it is false. We ordered cheesecake that clarsimamente appreciate the little landlady who was the pancakes They seemed pancakes. Tenamos few gentlemen sitting side by commenting absolute disaster Haban order paella as well as the attention received. Amid food emerged what seemed to be a indisposicin someone in the kitchen and threw the seal between discussion between a waiter and his wife (in the kitchen) whether should call their mothers. A madam is poked through one of the windows to see the cast closure and questioned the waiter who called him to tell him that l was closed and told me that I told him. Poor quality, poor attention and is not so cheap! In order disaster, Chicote if I see you're reading and manages semenjante chaos.


Decidimos ir a comer a este restaurante aún y habiendo leído algunas opiniones en las que se decía que el marisco no era de primera calidad pero era aceptable y abundante. Nada más lejos de la realidad, pedimos una mariscada para 2 pax pero la compartimos entre 4. El marisco seco e insípido, gambas y cigalas daban el aspecto de congeladas, los mejillones muy mal limpiados y secos. Decidimos pedir también una ración de pulpo y otra de calamares que tampoco eran nada admirables. Los postres se nos dice que son caseros, es falso. Pedimos tarta de queso que se apreciaba clarísimamente lo poco casera que era, las filloas parecían tortitas.
Teníamos unos señores al lado sentados que comentaban el absoluto desastre de la paella que habían pedido así como la atención recibida.

En medio de la comida surgió lo que parecía ser una indisposición de alguien en la cocina y echaron el cierre entre discusión entre uno de los camareros y su mujer (en cocina) sobre si debían llamar a sus respectivas madres.

Una señora se asomó por una de las ventanas al ver el cierre echado y le comentamos al camarero que le llamaban para que él le dijera que estaba cerrado y me dijo que se lo dijera yo.

Calidad mala, mala atención y tampoco es tan barato!

En fin un desastre, Chicote si me estás leyendo ve y arregla semenjante caos.
Jen Ial
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See Lilu Santos's photos
1 photo

In short, spectacular.

I recommend it to everyone who wants to enjoy a good meal. Cheesecake baked unbeatable.

En pocas palabras, espectacular.

Lo recomiendo a todo el mundo que quiera disfrutar de una buena comida.
La tarta de queso al horno, inmejorable.
Lilu Santos
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Restaurant in vigo

I have come to Vigo today and following them went to this restaurant recommendations to try the special menu for two of seafood and seconds. Horrible experience ... Prawns and hard frost. Clams and mussels cold .. Spider crab pie was frozen ... well, then ordered a sole that apart from hard and cold as my partner think I was up to bad ... And he asked for a fried fish were sardines q look decent .. The only good and give a positive point dessert, cheesecake. What is wanted us to eat fast and get the following ...

Restaurante en vigo

He llegado a Vigo hoy y siguiendo las recomendaciones fui a este restaurante a probar el menú especial para dos de mariscada y segundos.

Horrible la experiencia... Gambas heladas y duras. Almejas y mejillones fríos, centollos congelados. La empanada estaba bien, después pedimos un lenguado que aparte de duro y frío como dice mi pareja creo que estaba hasta malo... Y el pidió unos pescados fritos que mira las sardinas estaban decentes.

Lo único bueno y por darle un punto positivo el postre, tarta de queso. Lo que querían es que comiéramos rápido y coger a los siguientes.
Jessica Coronado
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We have been following the recommendations of the cloud and i have to say it deserves the reputation that you have

We have been following the recommendations of the cloud and I have to say that deserves the fame you have. We ordered the special menu for two with a bottle of Ribeiro (60 euros) and we could not yet. A complete and very rich seafood, a second of meat or fish and homemade dessert (cake riquisimas cookies and cream crepe). All this together with a professional yet makes close was an experience to repeat.

Hemos ido siguiendo las recomendaciones de la nube y tengo que decir que merece la fama que tienes

Hemos ido siguiendo las recomendaciones de la nube y tengo que decir que merece la fama que tienes. Pedimos el menú especial para dos junto con una botella de ribeiro (60 euros) y no hemos podido con todo. Una mariscada completa y bien rica, un segundo de carne o pescado y el postre casero (riquisimas la tarta de galletas y la filloa con nata). Todo eso junto a un servicio profesional pero a la vez cercano hace que haya sido una experiencia a repetir.
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Well the wide portions. but losing quality .... not leave specialties ... rich rich zamburias .. mejillones ... octopus is not very well ... fish are not fresh ... mariscadas good.

Well the large portions. But losing quality .... not leave specialties ... rich .. rich Scallops Mussels Octopus ... not very well ... fish are not fresh ... Mariscadas good.

Bueno las raciones amplias. pero perdiendo calidad.... no salir de las especialidades... zamburiñas ricas.. mejillones ricos... pulpo no esta muy bien... pescados no son frescos ...mariscadas buena pinta.

Bueno las raciones amplias. Pero perdiendo calidad.... No salir de las especialidades... Zamburiñas ricas.. Mejillones ricos... Pulpo no esta muy bien... Pescados no son frescos ...Mariscadas buena pinta.
josito jose
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Marisqueria 60

Marisqueria € 60

Marisqueria 60€

Marisqueria 60€
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Uma das melhores em marisqueiras vigo. strongly recommended.

Uma das melhores em marisqueiras Vigo. Strongly recommended.

Uma das melhores marisqueiras em vigo. recomendo vivamente.

Uma das melhores marisqueiras em Vigo. Recomendo vivamente.
Ernesto Leite
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Information about Restaurante Rias Baixas II

Restaurante Rias Baixas II Phone Number
Restaurante Rias Baixas II Address
R.Argentina, 21, 36201 Vigo, España
R.Argentina, 21, 36201 Vigo, España
Restaurante Rias Baixas II Opening Hours
mon closed
tue 13:00 - 16:00 to 20:00 - 23:30
wed 13:00 - 16:00 to 20:00 - 23:30
thu 13:00 - 16:00 to 20:00 - 23:30
fri 13:00 - 16:00 to 20:00 - 23:30
sat 13:00 - 16:00 to 20:00 - 23:30
sun 13:00 - 16:00
Restaurante Rias Baixas II Website
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