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

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

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​Con la adhesión y colaboración