Casa Acuña was founded in 1945 by Jesús Acuña, the island’s cabezaleiro (small town mayor). It has always been the watering hole for all seafarers, and thanks to the duo made up by Jesús (who did the catching) and his wife Rosa (who did the cooking), it became the best restaurant on Ons Island. Rosa Acuña—an expert cook of all kinds of caldeiradas—has passed on the torch to her daughter Palmira, who has already won several prizes. She won First Prize in cooking octopus at the food festival in Bueu and the honorary award for the “Best Pulpeira in Galicia” after winning the 3rd Pulpeiras Cooking Competition held during the Fórum Gastronómico in Santiago in 2012.
And this is because octopus is the most characteristic dish on Ons Island. For two centuries now, its seafarers have gained renown for being particularly skilled at fishing for octopus, using only traditional methods until quite recently. It’s prepared in the traditional way of the island, that is to say, as a caldeirada: boiled octopus with potatoes drizzled with a sauce made of oil, garlic, onion and paprika. It’s also served á feira with cachelos (large pieces of boiled potato), or grilled, braised with onions, with kidney beans, in an empanada or as croquettes. This is why you simply can’t miss out on a visit to Casa Acuña when you’re on Ons Island!
Enjoy great service at Casa Acuña as you try a variety of local fare and wash it all down with the very best wines Galicia has to offer. All the products—octopus, seafood and fish—are fresh, coming straight from the Rías Baixas, and are used to make only high-quality, home-cooked dishes. The island’s traditional is prepared daily to ensure freshness.
Casa Acuña is open from Easter until October. It holds the Octopus Festival on Ons Island at the end of June. It has two dining rooms which can hold 200 people.