Charnela is the name of the joint that joins the bivalve shells and the name chosen by a young couple, Alex and Victoria, for their business. In it they give free rein to their dream of creating a mussel 2.0 inspired by the classic Belgian moules et frites. Thus, the former Lambuzo in Ponzano has now become a seafood tavern that worships an open sea mussel (Zone A) from organic rafts in the Ria de Arousa, accompanied by traditional fries in the classic casserole and in a variety of versions, either the most recommended with curry sauce and cream to the most daring with yellow chili, grated Parmesan and chef's sauce.

Charnela's menu is completed with proposals that revolve around the good product, such as some remarkable gildas, pink tomato, Russian salad made with crab or even meat of different cuts.

Written by: Mapi Hermida.

Taken from: La Gastrónoma.