Eclectic is our HOME, we receive sixteen people by service for whom we buy, cook, finish the dishes live and serve. We have been in the Michelin Guide since 2019, hold 1 Sol Repsol and sustainable practices certified by Biosphere sustainable.
We offer a Tasting Menu where we use modern cooking techniques combined with ancestral processes to bring is life a different gastronomic experience that connects you to the local culture with historical touches.
We work with local, seasonal and proximity ingredients. Prioritizing the circular economy and sustainability of our urban and rural surroundings, speciality caring for the culture and tradition of this land.
In our kitchen you will find product, technique, creativity, recognizable flavors and history.
We offer a Tasting Menu where we use modern cooking techniques combined with ancestral processes to bring is life a different gastronomic experience that connects you to the local culture with historical touches.
We work with local, seasonal and proximity ingredients. Prioritizing the circular economy and sustainability of our urban and rural surroundings, speciality caring for the culture and tradition of this land.
In our kitchen you will find product, technique, creativity, recognizable flavors and history.
VICTORIA / TOTORA
VICTOTIA 96,00€ (ROUGE ET NOIR) TOTORA 82,00€ (NOIR) APÉRITIF ALGUE GALICIENNE CRÉMEUSE ET CROQUANTE DOÑA EMILIA TARTELETTE SARDINE, FRAISE ET CRÈME PÂTISSIÈRE BEIGNET DE MORUE, ŒUF ET POMME DE TERRE ENTRÉES POIREAU, PIL PIL D'ANGUILLE ET JAUNE D'OEUF OIGNON ROYAL, OIGNON CARAMÉLISÉ, CONSOMMÉ D'OIGNONS GRILLÉS, CROUSTILLANT ET LONGE D'ANGUILLE ESPARDEÑA (CONCOMBRE DE MER), VINAIGRETTE DE LEVURE GRILLÉE, LENTILLES AU CAVIAR NOIR ET JUS DE CORNICHON. RIZ DE CALMAR, SAUCE DE CALMAR, SAUCE VERTE, SAUCE DE FRUITS DE MER ET ENCRE DE CALMAR TARTARE DE CALAMARS DE L'ESTUAIRE, À L'ENCRE APAISANTE, PAIN CROUSTILLANT À L'ENCRE ET CUISSES DE CALAMAR PANÉES. AIL FERMENTÉ ET SAUCE ROMESCO POISSON * LOTTE, BÉARNAISE AUX AGRUMES ET FENOUIL LOTTE, GINGEMBRE, CITRON ET ALGUES VIANDE FILET DE VACHE, SAUCE AUX HERBES AROMATIQUES ET JUS DE RIS DE VEAU VACHE, AVEC SAUCE MOUTARDE ET CORNICHONS PRÉDESSERT MARRON FUMÉ AU FENOUIL, CHOCOLAT ET GLACE À LA FEUILLE DE PIN DESSERT CASA GRANDE XANCEDA YAOURT, VANILLE - PIMENT AUX BERGAMOT ET YUZU PETIT FOUR GUMMY MIEL ET CITRON DE GALICE NUAGE D'AGRUMES TARTE AUX AMANDES HOMARD BLEU "SALADE CÉSAR" Supplément 30/35€ POISSON * BONITO (THON BLANC) OLIVE ET PIPARRAS VIANDE FILLET DE VACHE, THYM CITRON, YAOURT BIOLOGIQUE DE CASA GRANDE DE XANCEDA RIS DE BEAU VACHE, FROMAGE TETILLA ET ALBARIÑO GLACE ESCABÈCHE À LA CAROTTE DESSERT PERSIL, AGRUMES, CONCOMBRE, POMME, AMANDES ET CÉLERI CASA GRANDE XANCEDA YAOURT, VAINILLE - PIMENT AUX FRAISE PETIT FOUR GUMMY MIEL ET CITRON DE GALICE NUAGE D'AGRUMES TARTE AUX AMANDES EQUIPE DU CUISINE: THAKEZI TEJADA, SERGIO MUSSO, FRANCISCO CHICÓN MARTÍNEZ, J. ELÍAS AGUILAR G, GONZALO DANIEL RODRIGUEZ R |
VICTORIA / TOTORA
VICTORIA 96,00€ (BLACK AND RED ITEMS) TOTORA 82,00€ (BLACK ITEMS) LOBSTER 30,00/35,00€ extra per person VICTORIA CREAMY AND CRISPY SEAWEED FROM GALICIA DOÑA EMILIA TARTELETTE 1866 SADINE, STRAWBERRIES AND SARDINE PASTRY CREAM COD DOUGHNUT , EGG AND POTATOES STARTER SMOKED EEL AND LEEK. ONION CUSTARD, PICKLED ONION, CANDIED ONION AND SMOKED EEL ESPARDEÑA (SEA CUCUMBER) IN TWO TEXTURES, TOASTED VINAIGRETTE, BLACK CAVIAR LENTIL IN PICKLE JUICE CUCUMBER RICE WITH AROMATIC HERBS, SEAFOOD JUICE AND SQUID LEGS. SQUID TARTAR, FERMENTED GARLIC, OLIVE OIL, SQUID INK CRUMBS BLUE LOBSTER; WITH “CAESAR SALAD” CONSOMMÉ TARTAR DE BOGAVANTE CON AGUA DE TOMATE FISH MONKFISH 20 HOURS COOKING, CITRIC BEARNAISE AND FENNEL MONKFISH, LEMON GINGER AND SEAWEED MEET GALICIAN COW, AROMATIC HERB SAUCE AND MEAT JUICE BEEF SWEETBREADS AND PICKED SAUCE DESSERT SMOKED CHESTNUT, FENNEL GANACHE AND PINE SHORT SORBET CASA GRANDE XANCEDA YOGUR, , YUZU AND BERGAMOT PETIT FOUR LEMON BASIL BOMBON ALMOND TART BLACK TRUMPET MUSHROOM GUMMY. TEAM: THAKEZI TEJADA, SERGIO MUSSO, FRANCISCO CHICÓN MARTÍNEZ, J. ELÍAS AGUILAR G, GONZALO DANIEL RODRIGUEZ R "What has ennobled the organic demand for nourishment is aesthetics, poetry, sociability." Emilia Pardo Bazán |