ORIGEN
WELCOME
1906 beer and porra antequerrana (cold vegetable soup)

OUR TERRITORY IN BITES
VEGETABLES
Eggplant and nut cream
Pumpkin, sweet potato millefeuille and pork juice
RURAL
Chicharrones pork, (Pork greaves spread)
OX Carpaccio 70 dry agee (Discarlux - Ames - FBW) 2020
MARINE
​Soft foam of Foie and berberechos (local cockles)
ORTEGAL Oyster pearl Rockefeller style
SARDINE tartlet, strawberries and pastry cream inspired in Emilia Pardo Bazán 1913 y 1914
MAIN DISHES
MONKFISH, yogurt, requeixo (local ricotta) and basil oil

GALICIAN BREADS
BREADS: brona (wheat flour), Carral (small village of Coruña), pan de grelos (turnip top) by Miguel Nogueira

Seaweed cream, white tuna, dry sherry and tomato mini.

Red mullet, mixed vegetables and herbs, cebreiro cheese and pine oil
BERBERECHO RICE, saffron and parsley oil
BEEF TENDERLOIN VACA RUBIA GALLEGA 30/40 DRY AGE, béarnise sauce and cebolla chata (local flat onion) tartlet.
PRE DESSERT
Grapefruit, with a touch of pumpkin and basil
DESSERT
Galician, walnuts soup, fig leaf, Pedro Giménez sherry and celery
PETIT FOURS

CHOCOLATE FLOWER, cheznut honey gummy with lemon AND ALMOND CAKE


Team Nicolás Pedetti, Martin Paz, Paco Chicón y Sergio Musso



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"What has ennobled the organic demand for nourishment is aesthetics, poetry, sociability."
​ Emilia Pardo Bazán

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​Con la adhesión y colaboración