Eclectic Restaurant
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ORIGEN
WELCOME
1906 beer and porra antequerana (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.
PIGEON, escabeche (pickled) cream an royal
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


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

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ECLECTIC
RÚA SAN ANDRÉS 8
 (SÁN ANDRÉS Y TORREIROS)
15001 LA CORUÑA     TEL: 617621423
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  • REGALA
  • QUÉ SOMOS / HACEMOS
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  • SOSTENIBILIDAD