to share
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Empanada of the day
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Grilled vegetables
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Burrata salad
with black tomato and powdered seasoning
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Broken eggs
with norway lobster, truffle and Iberian ham
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Shrimp carpaccio with garlic
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Mussels from Lorbé
with spicy citrus pickle
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Galician style octopus
with “cachelos” (boiled potato)
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Grilled razor-clams
with garlic pil pil, parsley and chilli
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Salmon marinade
with cured yolk, cream of smoked Galician cheese and pickles
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Cod fritters with black garlic cream
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Cheek fritters with smoked chipotle mayonnaise
from the sea
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Deep-fried battered monkfish
with emulsion of Padrón peppers
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Hake at 63º
with peas and ajada sauce
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Galician style scallop
with truffled potato, fried corn and modena
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Sea bass in caldeirada
from the earth
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Glazed lamb shoulder
with chips, salad and tender wheat with black pudding
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Stewed cheek
grilled vegetables and celery puree
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Steak tartare, stracciatella, basil and salmorejo
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T-bone steak from Galician mix Discarlux
Maturation of 45 days, cows of 6 years of age / Allergens: sulphites
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T-bone steak from Galician crossbreed Marela
Maturation of 70 days, cows of 8 years of age
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Lord's rice with Josper
With Discarlux Simmental beef sirloin
sweet palate
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Savel blue cheesecake
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Thaiti vanilla cream mille-feuille and white chocolate
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Santiago cake coulant, almond tile and pilgrimage water
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Cookie XL, raspberry, pistachio, citrus and candied
we reinvent tasty recipes dictated “a ollo”