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Galician market cuisine
Santiago de Compostela
MENU - January 2026
STARTERS
Grilled baby-scallops, aguachile and pickles3
(A: Molluscs, sulphites)
Confit leaks, gribiche sauce and black olives tapenade14
(A: Egg, mustard, sulphites)
Cured bonito, ajo-blanco-sauce and cherries-ponzu (Pesca de Rías)12,5
(A: Fish, nuts, sulphites, soya)
King-prawns, pil-pil, its own juices, garlic salt, chili peppers and spring onion16
(A: crustaceans, fish, sulphites)
Melted béchamel sauce and Ibérico ham croquettes (6 units)12
(A: milk, egg, gluten)
Galician rooster and Arzúa-soft-cheese empanadillas4
(A: Gluten, milk, fish)
Galician beef steak tartare18,5
(A: Egg, milk, gluten, fish, mustard, soya, sulphites, molluscs, crust.)
Assorted Galician cheeses (DOP de Galicia)18
(A: Milk, egg, nuts)
FISH & MEATS ½ Ration / 1 Ration
Stew of white beans and baby squid cooked in its ink20,5
(A: Sulphites)
Cod fish, pil-pil emulsion and black olive powder22,5
(A: fish, molluscs, sulphites)
Supreme of hake cooked in Galician style (Pesca de Rías)24
(A: Fish, sulphites)
Pig cheeks slowly cooked in Mencía red wine20
(A: Milk, sulphites)
Supreme Galician beef tenderloin, meat jus and piquillo peppers emulsion26
(A: Sulphites)
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13:30 - 15:30 / 20:30 - 23:00