VICTORIA / TOTORA
KAIROS 96,00€ KRONOS 82,00€ APÉRITIF FORÊT CONSOMÉ DOÑA EMILIA TARTELETTE SARDINE, FRAISE ET CRÈME PÂTISSIÈRE Mise à jour 1866/1913 HUÎTRE ORTEGAL BOMBON ET ESCABETX ENTRÉES CHOU-FLEUR, OEUF ET OEUFS DE TRUITE CURRY DE POMMES DE TERRE CORISTANCO LE TRADITIONNEL COCIDO GALLEGO EN 3 BOUCHÉES BOUILLON GRELOS (FEUILLES DE NAVET) POIS CHICHES ET CHORIZO "BEIGNET" DE “LES VIANDES” FRUIT DE MER NOIX DE SAINT JACQUES, PIN RALIN ESPARDEÑA (CONCOMBRE DE MER) ET LEVURE GRILLÉE MOULES ET JUS DE CHAMPIGNONS FERMENTÉS COTEAUX DE MER DE PERSIL ET LILIACES POISSON * LOTTE EN 3 CUISSONS ET "CALDEIRADA" LOTTE STYLE "GALLEGA" AU CITRON ET GINGEMBRE RIZ AUX ÉPINES DE LOTTE ET ALGUES VIANDE LA PERDRIX DE "VERITO" ROYAL DE PERDRIX BALLOTINE DE PERDRIX GLACE DE ESCABETX PRÉDESSERT CASA GRANDE XANCEDA YAOURT, VAINILLE - PIMENT AUX AGRUMES DESSERT MÉMOIRE DE MES PETITS DÉJEUNERS PETIT FOUR GUMMY MIEL ET CITRON DE GALICE NUAGE D'AGRUMES TARTE AUX AMANDES EQUIPE DU CUISINE: THAKESI TEJADA TOLA, FRANCISCO CHICÓN, SERGIO MUSSO. |
VICTORIA / TOTORA
KAIROS 96,00€ KRONOS 82,00€ APPETIZER FOREST CONSOMÉ (SOUP) DOÑA EMILIA TARTELETTE 1866 SADINE, STRAWBWRRIES AND SARDINE PASTRY CREAM ORTEGAL OYSTER BOMBON AND ESCABECHE (PICKLED SAUCE) ENTRANCE CAULIFLOWER EGG AND ROE POTATOS OF CORISTANCO ALCURRY CORISTANCO POTATO WITH CURR CURRY TRADITION IN 3 BITES COCIDO GALLEGO (Galician stew) BROTH THE MEATS CHICKPEAS, GRELOS (TURNIP LEAVES) AND CHORIZO SEAFOOD PINION PRALINE, PINION OIL AND SCALLOP ESPARDEÑA (SEA CUCUMBER) AND TOASTED YEAST MUSSEL AND FERMENTED MUSHROOMS NAVAJAS WITH PARSLEY AND LILIACEOUS SAUCE FISH * MONKFISH IN 3 COOKINGS AND "CALDEIRADA" "GALLEGA" STYLE MONKFISH WITH LEMON AND GINGER RICE WITH BONE MONKFISH AND SEAWEED MEAT THE PARTRIDGE OF "VERITO" SEED STEW PARTRIDGE BALLOTINE pickled ice cream PREDESSERT CASA GRANDE XANCEDA YOGURT, VANILLA-CHILLI GEL AND CITRUS DESSERT MEMORIES OF MY BREAKFAST PETIT FOUR GALICIA HONEY GUMMY AND LEMON CREAM AND WALNUTS ALMOND TART Team, Thakesi Tejada Tola, Paco Chicón y Sergio Musso "What has ennobled the organic demand for nourishment is aesthetics, poetry, sociability." Emilia Pardo Bazán |