Cucurbita moschata pumpkin cream with cinnamon essence.
Sea bass tiradito with citrus sauce and flying fish roe.
Txangurro timbale with cassse tomato, avocado mousse and lumpfish roe.
Cured meat and San Simón cheese croquettes.
Octopus a feira with extra virgin olive oil.
Foie in its Pedro Ximénez reduction with raisins.
Red tuna tartare with siracha mayonnaise, kimchi and tomato meringues.
Hake lasagna in seafood sauce with clams.
Turbot with Romescu sauce (farmed).
Wild sea bass with sechuan pepper with red wine sauce.
Cod crusted with roasted garlic mayonnaise, spinach with pine nuts and raisins.
Monkfish (black-bellied toad) branded on the grill and finished in the oven with bakery potatoes Bilbao style (portion for 2 people).
White suckling pig ribs at low temperature glazed in their juice.
Roasted kid shoulder at low temperature.
Veal shank roasted at low temperature in its juice, for 10 hours (portion for 2 people -1.5 kg).
Lacquered veal cheek in its juice and sweet potato purée.
Iberian pork, spicy tomato, aubergine caviar, goat cheese and teriyaki sauce with blond sesame.
Wagyu burger with cheddar cheese, caramelized onion, spiced tomato and seed bread with house sauce.
Beef tenderloin with foie mousse and cherry sauce.
Low loin of Galician beef, dry-aged.
Lemon Sorbet with Cava.
Galician cheese cake with homemade mango jam.
Red wine (1 bottle for every 2 people).
House Albariño (1 bottle for every 2 people).
Soft drinks, beer, water and coffee (1 drink per person).
Finishing with a MIÑA Gin (1 glass per person).
(In the case of odd diners, the wine that corresponds to the odd one will be a bottle of Albariño)
All the diners at the table must consume the same MENU
If you do not consume the entire bottle of wine, you can take the rest with you.
A varied and quality culinary experience. Traditional Haute Gastronomy, in a welcoming and fascinating environment.