A'OLLO The Canteen

Our Menu

to share

  • Empanada of the day
  • Grilled vegetables

    slos-cooked egg and boletus tea

  • Burrata salad

    slos-cooked egg and boletus tea

  • Broken eggs

    with norway lobster, truffle and Iberian ham

  • Creamy norway lobster croquettes
  • Shrimp carpaccio with garlic
  • Mussels from Lorbé

    with spicy citrus pickle

  • Galician style octopus

    with “cachelos” (boiled potato)

  • Grilled razor-clams

    with garlic pil pil, parsley and chilli

  • Foie terrine

    sautéed apple, dried peach puree and toast

  • Salmon marinade

    with cured yolk, cream of smoked Galician cheese and pickles

  • Beluga caviar 30 g

    30 g with blinis, cream and vodka shot

  • Imperial caviar

    with blinis, cream and vodka shot

  • Beluga 000 caviar (Iran)

    with blinis, cream and vodka shot

from the sea

  • Deed-fried battered monkfish

    with emulsion of Padrón peppers

  • Hake at 63º

    with peas and ajada sauce

  • Galician style scallop

    with truffled potato, fried corn and modena

aollo la cantina Gran Vía

from the earth

  • Josper-grilled cow rib

    with herb roasted potatoes and roasted peppers

  • Galician veal

    steak tartare brioche with chips

  • Glazed lamb shoulder

    with chips, salad and tender wheat with black pudding

  • Stewed cheek

    grilled vegetables and celery puree

sweet palate

  • Savel blue cheesecake
  • Thaiti vanilla cream mille-feuille and white chocolate
  • Chocolate coulant with cream ice cream

we reinvent tasty recipes dictated “a ollo”