Appetizers:
    -Ox steak tartar
    -Oyster bonbon
    -Crispy sea cucumber (like a crispy rasher)

 MAIN DISHES

Codium algae cream,pumpkim and mousse of San Simon Chesse

Four textures of cauliflower: Grill, cream, natural and fermented; with cured yolk and trout roe.

Cornide's white tuna (1788): Marinade cream, red cabagge foam, white tuna oil and leek.

Old-fashioned cuttlefish: Ink cream, cuttlefish sauté,

Towers of Meirás Fish (fish of the day) Meirás cream, razor clams and pâté.

Custard tartlet of blue fish, sardine marined, sardine cream and strawberrys.

Anemone rice with Iberian bacon

Duck magret, husk cocoa, kumquat emulsion and sweet potato purée

Galician blonde cow 'À la royale', aubergine creamy with pear and leaves.

NIRVANA (dessert)

A) 'Marire Bizard', semi sorbet dill, passion fruit cloud, apple, mango, yogurt and vanilla.

B) Dark chocolate ganache, sichuan pepper ice cream, eucalyptus jelly, white chocolate and yuzu ganache.

  PETIT FOUR

Chocolate flower and puff pastry with caramel.

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

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​Con la adhesión y colaboración