ORIGEN
OUR TERRITORY IN BITES VEGETABLES Eggplant and nut cream Grilled lettuce heart with anchovy sauce RURAL QUESO DE CERDO ( Headcheese) OX Tartar 70 dry agee (Discarlux - Ames - FBW) 2020 Soft foam of Foie and cockles MARINE White Tuna tartar ORTEGAL Oyster pearl Rockefeller style SARDINE tartlet, strawberries and pastry cream inspired in Emilia Pardo Bazán 1913 y 1914 GALICIAN BREADS BREADS: brona (wheat flour), Carral (small village of Coruña), pan de grelos (turnip top) by Miguel Nogueira MAIN DISHES Seaweed cream, white tuna, dry sherry and SCALLOP , pine nut and pine oil MONKFISH, yogurt and oyster leaf oil GREEN RICE and SEAFOOD of the day BEEF TENDERLOIN VACA RUBIA GALLEGA 30/40 DRY AGE, sea and mountain sauce, cockles (berberechos) Suckling pig, rillette, iberian juice and pineapple DESSERT Azhar flower Yogurt, citrus and lemon verbena. CACAO, CASCARILLA, fennel and coffee PETIT FOURS CHOCOLATE FLOWER, WALNUT BONBON AND ALMOND CAKE Team Nicolás Pedetti, Miguel Rodríguez, Paco Chicón y Sergio Musso "What has ennobled the organic demand for nourishment is aesthetics, poetry, sociability." Emilia Pardo Bazán |