Galician market cuisine
Santiago de Compostela
MENU - March 2026
STARTERS
Steamed cockles from Arousa (250g)18
(A: Molluscs)
Baby scallops from Rianxo, pickles and lime18
(A: Molluscs)
Confit leaks, gribiche sauce and black olives tapenade14
(A: Egg, mustard, sulphites)
Fresh artichokes, smoked bacon and Béarnaise sauce16
(A: Egg, milk, mustard, sulphites)
Cured bonito, ajo-blanco-sauce and cherries-ponzu (Pesca de Rías)13
(A: Fish, nuts, sulphites, soya)
Melted béchamel sauce and Ibérico ham croquettes (6 units)12
(A: milk, egg, gluten)
Hand-stuffed Galician rooster and Arzúa-soft-cheese empanadillas4
(A: Gluten, milk, fish)
Supreme 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: Molluscs, crustaceans, sulphites)
Cod fish, snow peas and green peas emulsion22,5
(A: fish, molluscs, sulphites)
Wild sea bass, fish fumet and seasonal vegetables28
(A: Fish, soya)
Capon raviolis, its own jus, wild mushrooms and pumpkin purée21
(A: Egg, milk, sulphites, gluten)
Braised Ibérico pork cheeks, celery and turnip purée20
(A: Milk, sulphites)
Galician blond dairy cow beef tenderloin, meat jus and piquillo peppers emulsion26
(A: Sulphites)
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13:30 - 15:30 / 20:30 - 23:00
