Fresh shellfish on daily basis

Organic leeks, gribiche sauce and tapenade

Melted béchamel sauce and Ibérico ham croquettes

Cod fish, snow peas and green peas emulsion

Pig cheeks slowly cooked 4h in Mencía red wine (DO Monterrei)

Cheesecake and red fruits coulis (Quescrem)

Shellfish on daily basis

Cured Atlantic coast bonito, ajo blanco sauce and ponzu-cherries

Fresh atichokes, bacon, egg yolk and bearnaise sauce

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)