Baby scallops, agua chile and pickled red onion

King prawns, its own juices, spring onion, garlic salt and jalapeños

Melted béchamel sauce and Ibérico ham croquettes

Cod fish, pil-pil sauce, peas and black olives powder

Pig cheeks slowly cooked in Mencía red wine

Cheesecake and red fruits coulis (Quescrem)

Shellfish on daily basis

Cured bonito from Burela, "ajo blanco" and ponzu-cherry-tomatoes

Confit organic leaks, gribiche sauce and black olive tapenade

Fresh fish of the day from the Abastos´market (Pesca de Rías)

Capon raviolis, its own juices, mushrooms and pumpkin-purée

Orujo cream pannacotta (Fonte do Frade)