En Los Montes de Galicia we mature the meat to increase the flavor and contrasts. In this way, the dishes on the menu are characterized by the softness and juiciness resulting from the use of this technique. The sense of maturing meat in our restaurant is to give it its moment, its time, to offer all the qualities in an optimal way, therefore, good maturation is very important. And as with wines and cheeses, it is good for meat to age and mature.

As Harold McGee points out, in his bible "Cooking and Food", where he explains and details chemical and biological aspects of the food we eat, in the XNUMXth century cow's quarters were left at room temperature for many days, until the surface was literally rotten, in a process called mortification. This was highly appreciated by cooks and gourmands of the time.

In the meat menu of Los Montes de Galicia We recommend dishes made with matured meats such as the beef tenderloin, with its roasted potato, red mojo sauce and padrón peppers, the beef tenderloin with its roasted potato, cherry confit and herb butter or the beef tenderloin with Manchego cheese and mashed potatoes. Personally, as a second, I would choose this last dish, with its intense flavour. Enjoy the tenderness of the matured meat with a garnish of Manchego cheese and mashed potatoes. And of course, accompanied by one of the national wines on the menu, it is a true delight.

The other key to the success of the dish, in addition to the maturing process of the meat, lies in the animals. They must have a certain weight that oscillates between 300kg and 400kg, and an age of between four and five years of life, with a mixed diet that alternates cereal and grass feed. In the same way, it is important to mention that wider cows, with more fat, have more tender meat and more flavor.

We invite you to enjoy one of our dishes with meats matured in Los Montes de Galicia, a new restaurant concept that we have called "Traditional High Gastronomy": with techniques and raw materials suitable for the demanding palates of today's diners, but without losing the essence of the restaurant of a lifetime.