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 |