This location of Bacoa is a strategic one indeed, as it's practically on the beach. In a neighbourhood where mass tourism has brought in the opening of a good number of fast-food spots of dubious quality, this gourmet hamburger restaurant – with plenty of light and space – is a sure thing. There are two storeys and a great terrace with sea views.
Like its founders, this burger house is half Spanish and half Australian. they combine the atmosphere of an Australian barbecue with the quality and patience of Mediterranean ingredients. On the menu you'll find burgers made with organic Pyrenean veal, Galician beef and lamb from Burgos. They're made into scrumptious combinations such as the house burger made with bacon, manchego, cheddar, pickles and artisan mustard, or the Asturiana, with Cabrales blue cheese and carmelised onion cooked over a low flame for five hours. They also have a meat-free options that won't disappoint vegetarians and vegans.
There's an invariable factor across all the Bacoa establisments: everything is home-made from scratch. The sauces are good (excellent chutney, and don't forget the hot sauce), artisan bread, and chips made from potatoes that are cut by hand daily and never frozen. The result is something that's always delicious and well-crafted, because as they themselves say, real food just tastes better.