Opening hours
If you want to find out whether Stop is still operating or when it opens, you can find these details on this homepage. For more details just call, the contact number is (+34699823856) or send a message.
Stop - Opening hours
Currently closed
- Opens at 06:30
Monday
06:30-18:00
Tuesday
06:30-18:00
Wednesday
06:30-18:00
Thursday
06:30-18:00
Friday
06:30-18:00
Saturday
06:30-18:00
Restaurants in Becerrea open now
Below you can find restaurants near Stop in Becerrea which are open right now. You'll also find opening hours as well as (maybe) breaktfast hours.
4.5
Menu
Table booking
4.5
Menu
Table booking
City: Sarria (near Becerrea), Rua Calvo Sotelo, 140 BAJO, 27619, Sarria, Spain
Here you can find the menu of Chamorrego in Sarria. At the moment, there are 11 meals and drinks on the food list. You can inquire about changing offe...
4.4
Menu
Table booking
4.4
Menu
Table booking
City: Samos (near Becerrea), Rua Salvador 1, Samos, Spain
"The burger is spectacular... and very nice attention."
4.4
Menu
Table booking
4.4
Menu
Table booking
City: Samos (near Becerrea), Avda. Compostela, 61, 27620, Samos, Spain
"Excellent treatment and very rich food!"
4.4
Menu
Table booking
4.4
Menu
Table booking
City: Triacastela (near Becerrea), Eulogio Rosón, 23 BAJO. 27640. Becerreá, LUGO, Triacastela, Spain
Barbecue, Reservas on line, Parking Available, Menu for groups
4.5
Menu
4.5
Menu
City: Pedrafita do Cebreiro (near Becerrea), Louzarela S/N, 27672, Pedrafita do Cebreiro, Spain
"Very good meat and good attention, highly recommended"
4.5
Menu
Table booking
4.5
Menu
Table booking
City: Pedrafita do Cebreiro (near Becerrea), Lugar Fonfria 25, 27671, Pedrafita do Cebreiro, Spain
"A must stop. very good everything"
4.6
Menu
Table booking
4.6
Menu
Table booking
City: Triacastela (near Becerrea), Av. Castilla, 15. 27630. Triacastela, LUGO, Spain
"The food is simple and rich. Food: 5 Service: 4 Atmosphere: 4"
4.2
Menu
Table booking
4.2
Menu
Table booking
City: Sarrià (near Becerrea), Calvo Sotelo, 124, Cp 27600Lugo, Sarrià, Spain
"The best pulp of sarria with difference"